Easy Pumpkin Dump Cake Recipe
Pumpkin Dump Cake is the perfect fall dessert alternative to pumpkin pie! With a silky pumpkin base and a crumbly 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, Blueberry Dump Cake, and Hot Chocolate Dump Cake recipes!
You will love this Recipe for Pumpkin Dump Cake
This simple 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 A Dump Cake?
The word dump doesn’t exactly spark a craving, does it? But I promise you, dump cakes are so easy and good! The idea is that everything is sort of dumped into the pan and baked.
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 but does require an extra step of mixing the pumpkin layer.
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!
If you’re looking for a more classic style cake, try my Pumpkin Pound Cake recipe!
Going thru pinerest and found your recipe for Pumpkin Crumble Cake and decided to try it. Mixed it up fairy quickly. I have tried quick pumpkin cake in the past where all you add was pumpkin and not happy without doctoring it up, but I thought let’s give this one a try because of all the butter. I am so glad I did! Thank you this is going to be one of my go to quick desserts because of the ease and taste. Pumpkin is our favorite all year round and now another good recipe to use. May next time try a chocolate cake mix just cause I can. Again, thank you!
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!
Pumpkin Dump Cake Recipe ingredients
The base is made with a mixture of pumpkin puree, evaporated milk, eggs, sugar, and spices.
The crumble topping is made from dry cake mix, nuts, and butter.
And I highly recommend topping it with either whipped cream or ice cream before serving.
How to make Pumpkin Dump Cake
Step 1: Preheat oven to 350 degrees F and grease a 9×13-inch baking dish with cooking spray and set aside.
Then mix together the pumpkin, evaporated milk, eggs, sugar, and spices together in a large bowl. Make sure you use pumpkin puree and NOT pumpkin pie filling.
Step 2: Pour the pumpkin mixture it into the baking dish.
Step 3: Evenly sprinkle the cake mix on top of the pumpkin puree mixture. I like to sprinkle mine with a little extra pumpkin pie spice after the dry cake mix has been added.
Step 4: Melt the butter and pour it over the cake mix. Then, sprinkle chopped pecans (or nut of choice) evenly over the top of the cake. Add an additional 1/2 cup of nuts if you really like it crunchy. Bake for 1 hour.
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.
Can I make this Recipe for Pumpkin Dump Cake ahead of time?
Yes, in fact, it’s one of the things I love most about this cake – it tastes amazing both warm or cold!
My favorite way to enjoy it is to let it cool completely and then reheat it by the slice in the microwave for 15 seconds. This allows the cake to fully set up after baking but the warm cake is just so cozy!
How to know when Pumpkin Crumb Cake is done
This Pumpkin Dump Cake with yellow cake mix won’t come clean when a toothpick is inserted into it, but the top should look slightly crunchy and have a nice golden coloring to it. The pumpkin layer will remain soft.
Pumpkin Pie 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 Crumb 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!
Storing leftover Pumpkin Dump Cake
Like most cakes, this pumpkin crumble cake doesn’t need to be refrigerated. It can be stored covered at room temperature for a few days. However, it can be stored in the refrigerator if preferred, but I would recommend popping it in the microwave for 15 to 30 seconds to warm it up before enjoying.
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!
Let’s Connect!
If you’ve tried this recipe, please let me know how you liked it in the comments below and leave a review. I love hearing from you!
Don’t forget to tag me – @sugarandsoulco – on Instagram and Pinterest with your photos or join our Sugar & Soul Show-offs Community and share them there, where you can join our recipe challenges!
This post was originally published in September 2013, content and photos were updated in August 2019.
Pumpkin Pie Dump Cake
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 9×13-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:
- Make sure you use Pumpkin Puree and NOT Pumpkin Pie Filling.
- 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
Did You Make This Recipe?
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Could I use a spice cake mix, gf?
Absolutely!
Can it be made ahead and frozen. Reheated before serving
Hi Harriett, I have never tried it, so I can’t say.
Thanks for sharing! What is the best brand of mix?
This looks so good! What a great alternative to a pumpkin pie at Thanksgiving!
Wonderful
Yummy this is the best Pumpkin Bar recipe. I made it for my womens club a couple months ago it was a big hit. I’ve made it for many occasions since and just made it for husbands birthday today. Hes thrilled. And will be making 2 for Thanksgiving. Thankyou so much.
So glad everyone loves the recipe! Enjoy it next week!
Should I refrigerate the leftover pumpkin pie dump cake
Hi Tammy, I probably would just to be safe.
Can this be made in a Bundt pan
Hi Angela, no, it cannot.
Just made this and came out looking so beautiful!! The kitchen smells amazing and it’s sooo good. I used just 1 cup of sugar though. Good call on sprinkling pumpkin spice over the cake mix. 😉
I hope everyone enjoys it! I highly recommend warming it before serving if you’re eating it tomorrow!
Do you think I should warm it at 350 degrees? for how long?
Thx for your reply !
Could you please let me know how you did the gluten free one? Did you just use a gluten free cake mix?
Yes, just a gluten-free cake mix. I usually use Bob’s Red Mill brand.
This is the perfect recipe to try this coming fall!!
you made the GF versions for me, yes? YUM!
Of course!
Not clear if you are using canned pumpkin pie mix or solid pumpkin puree? HELP 😉
It would be 100% canned pumpkin with no added ingredients.
You don’t say how long to bake the pumpkin crumble cake
Hi Betty, it says 1 hour in the instructions. If you were just looking at the top time, my recipe card seemed to be having a little malfunction and only showing the prep time. It should be fixed now!
Going thru pinerest and found your recipe for Pumpkin Crumble Cake and decided to try it.Mixed it up fairy quiclky.
I have tried quick pumpkin cake in the past where all you add was pumpkin and not happy without doctoring it up, but I thought lets give this one a try because of all the butter.
I am so glad I did. Thank you this is going to be one of my go to quick desserts because of the ease and taste.
Pumpkin is our favorite all year round and now another good recipe to use.
May next time try a chocolate cake mix just cause I can.
Again thank you
I’m so glad you loved it! It’s a favorite in our house and so funny that you mentioned it because a chocolate version is on the blog menu for this fall. With chocolate chips too, of course!
Completely forgot the sugar and it was delicious
How did you make this gluten free? Did you just use a gluten free cake mix?
Yes, I used Bob’s Red Mill Gluten and Dairy Free Yellow Cake mix and you couldn’t tell the difference. Nothing else in the recipe has gluten in it.
Did you make 2 of these recipes, one as written and one substituting with the gluten free product? If you didn’t do that, how would you be able to compare and state that you couldn’t tell the difference?
Hi Barbara, yes, I have made this according to the recipe instructions as well as with a gluten-free cake mix instead of traditional cake mix, this is stated in the post. It is easy to swap out the cake mix for a gluten-free version like Bob’s Red Mill. My mother has a gluten-free diet and so I make the gluten-free version when I take this to family celebrations she will be attending.
My family loves sweet potatoes. Going to try this recipes with those!
This looks really good. Does this need to be refrigerated?
We’ve never refrigerated it ourselves, but it won’t hurt if you feel more comfortable. It’s usually gone in a day or two in our house. It’s best served warm though!
Ohhhhh this looks soooo good!! Going on my “fall baking” list!!!
Thank you, Maria! It’s a family favorite that never disappoints! Enjoy!