Pumpkin Dump Cake

Pumpkin Dump Cake is the perfect fall dessert alternative to pumpkin pie! With a dense pumpkin base and a cake topping both loaded with Pumpkin Pie Spice and chopped nuts, this dessert’s amazing layers will impress the whole family!

I love Dump Cakes because they are so easy to make! If you love them too, try my Apple Dump Cake and Hot Chocolate Dump Cake recipes!

This Pumpkin Dump Cake recipe was one of the first I posted on the blog. This cake recipe is amazing and I’ve made it for many family get-togethers over the years.

What Is Pumpkin Dump Cake?

The word dump doesn’t exactly spark a craving does it? But I promise you, dump cakes are so easy and good!

A dump cake is an easy dessert recipe made with a store-bought cake mix that is sprinkled on top before baking. This pumpkin version is a delicious fall version.

This warm, delicious, layered dessert is perfect for any fall occasion!

The silky pumpkin pie base, the delicious yellow cake topped with crunchy nuts and fresh made whipped cream with hints of cinnamon and nutmeg, it’s PERFECT!

This is a great alternative to the traditional pumpkin pie on Thanksgiving, your family will love it! And you’ll love how easy it is to make!

How To Make Pumpkin Dump Cake:

Can You Make Pumpkin Dump Cake Gluten Free?

Yes, you can. I have made this gluten free and it was still wonderful and super easy! You couldn’t even tell the difference. You just have to switch the cake mix with a gluten free version.

Can You Make Dump Cake Without Nuts?

I have made it without nuts, but it’s just not the same. The nuts really give a nice crunch and texture to the cake. But can be made without them if you have an allergy or strong aversion to them.

Pumpkin Dump Cake Variations:

• Chocolate: Use your favorite chocolate cake mix instead of yellow cake mix for a pumpkin and chocolate mashup!
• Spice Cake: Use a spice cake mix instead of yellow cake mix for an even spicier version!
• More Crunch: Instead of melting the butter before adding it to the top of the cake. Try cutting cold butter into thin slices and arranging them over the top of the cake before making. This method tends to add a but more crunch to the top of the cake.
• Toffee: Sprinkle some Toffee Bits over the top of the cake before baking for a rich and salty twist.

How To Serve Pumpkin Dump Cake

This cake is best served warm. I like to let it sit for at least 20 to 30 minutes after it comes out of the oven.

Then I serve it with a variety of toppings like Vanilla Ice Cream, Whipped Cream, whipped topping, caramel sauce, and more!

More Delicious Pumpkin Recipes!

• Pumpkin Coffee Cake – The best way to start the day!
• Pumpkin Kahlua Cupcakes – Slightly boozy and crazy delicious!
• Easy Pumpkin Chocolate Chip Cookies – An fall favorite!
• Impossible Pumpkin Pie – Crustless and easy!
• Pumpkin Chocolate Chip Pancakes – You’ll want a huge stack of these!

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This post was originally published in September 2013, content and photos were updated in August 2019.

Pumpkin Dump Cake

Pumpkin Dump Cake is the perfect fall dessert alternative to pumpkin pie! With a dense pumpkin base and a cake topping both loaded with Pumpkin Pie Spice and chopped nuts, this dessert's amazing layers will impress the whole family!

4 from 5 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Keyword: pumpkin dump cake

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour 10 minutes

Servings: 18 servings

Calories: 230kcal

Author: Rebecca Hubbell

Ingredients

• 30 ounces pumpkin puree¹
• 12 ounces evaporated milk
• 4 large eggs
• 1 ½ cups granulated sugar
• 2 teaspoon ground cinnamon
• 2 teaspoon pumpkin pie spice
• 1 box yellow cake mix²
• 1 cup salted butter
• 1 cup chopped walnuts or pecans
• whipped cream for serving
• vanilla ice cream for serving

Instructions

• Preheat oven to 350°F and set aside a 9x13-inch baking dish.
• Mix together the pumpkin, milk, eggs, sugar, and spices and pour it into the baking dish.
• Evenly sprinkle the dry yellow cake mix over the top of the pumpkin puree mixture. I like to sprinkle mine with a little extra pumpkin pie spice after the cake mix has been added.
• Melt the butter and pour over the cake mix or cut the butter into thin slices and evenly distribute to cover the top of the cake with them.
• Finally, spread the nuts evenly over the top of the cake. Bake for 1 hour.
• Serve warm with ice cream, whipped cream, and a dash of pumpkin spice.

Video

Notes

Recipe Card Notes:

1. Make sure you use Pumpkin Puree and NOT Pumpkin Pie Filling. 
2. Cake mix is dry when added.

Recipe Variations:

• Chocolate: Use your favorite chocolate cake mix instead of yellow cake mix for a pumpkin and chocolate mashup!
• Spice Cake: Use a spice cake mix instead of yellow cake mix for an even spicier version!
• Gluten-Free: Use a gluten-free cake mix instead of regular cake mix. No additional changes need to be made to the recipe.
• More Crunch: Instead of melting the butter before adding it to the top of the cake. Try cutting cold butter into thin slices and arranging them over the top of the cake before making. This method tends to add a but more crunch to the top of the cake.
• Toffee: Sprinkle some Toffee Bits over the top of the cake before baking for a rich and salty twist.

Serving & Storing Tips:

• This cake is best served warm, but can be served at room temperature or cold.
• Cake should be consumed within 4 to 6 hours after baking or covered and refrigerated for 3 to 4 days.

Nutrition

Calories: 230kcal | Carbohydrates: 42g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 36mg | Sodium: 223mg | Potassium: 61mg | Fiber: 1g | Sugar: 29g | Vitamin A: 70IU | Vitamin C: 0.2mg | Calcium: 82mg | Iron: 1.1mg

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