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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I made it gluten free with King Arthur boxed yellow cake mix. I let the concoction sit for 15 minutes before baking and baked an extra 10 minutes. It’s very sweet. I love the walnuts for texture. I enjoy the chewy edges of the cake mix. I am hoping the pumpkin flavor gets stronger after it cools more. It was an easy recipe, but not enough pumpkin flavor and too sweet to replace pie.
I have been making this yummy treat for a few years. It barely lasts two days in this house. I have had to start making two at a time
This was amazing! I have made it twice now and it’s so good!! I toasted walnuts and used them for the nuts in this recipe. I also followed the directions to a tee. Hard to beat a recipe like this! Thank you
This cake is amazing! No more pumpkin pie on Thanksgiving. It is so easy to make and so delicious. I do recommend to use the method where you slice the butter (I cut into small pieces) and spread over the top. It gives it a super crunchy texture to the creamy pie filing.
Can I freeze the cake
I have never tried, so I can’t say as to how it would thaw.
This is excellent! My nephew said, This is the best dessert ever and I don’t even like pumpkin!
Awww… I’m so glad he enjoyed it, thanks for coming back to leave a rating and comment!
Why can’t this be made with pumpkin pie filling?
Pumpkin pie filling already has additional ingredients such as spices, sugar, and sometimes eggs in it.
Great recipe, that tastes like you spent a lot of time making! But, on the contrary–it took 10-15 min to assemble, and the hour to bake. But, no frosting anything, no shredding anything (for carrot cakes), and the cake mix topping is so convenient!
I am a fan of the streusel topping on apple crisps with oatmeal, brown sugar and flour. I’m thinking to use that on here next, for even more crunch! Thank you for this wonderful recipe!
I made this for Thanksgiving and we all LOVED it! It was very, very good, just the right amount of sweetness and crunchiness. Plus it’s easy to make. Thanks for the wonderful recipe that’s a keeper.
I’m so glad your family enjoyed it and I hope you had a wonderful Thanksgiving!
I should preface this review with, my family isn’t a fan of super sweet desserts. I made this with King arthur gluten free cake mix, which was the only thing I modified. All of us, including our 7 and 9 year olds and my husband who’s Midwestern, thought this was insanely sweet to the point of inedible. The flavor was good, but the mix on top just made it straight candy. I ended up separating the layers and keeping the pumpkin part which wasn’t sweet at all, and we’ll eat it over ice cream. Just make sure you understand, before you make this this, its going to end up VERY, VERY sweet.
I’m sorry you didn’t enjoy the recipe.
Amazing taste, easy to make. It was loved by all my family members. Thank you
What does the 2 mean next to the cake mix? Are you suppose to use 2 cake mixes?
It just references the note number related to the ingredients in the notes of the recipe card. In this case, the note it letting you know that the cake mix should be dry and not prepared.
Made this over the weekend to gift to family since we will not be celebrating together this year, they loved it.
Now as I type I’m trying to make this as cupcakes… Have you ever tried? 🤔 Mine are in the oven now… Wish me luck 🤞
I made the recipe without nuts. Very good!!! Served with vanilla yogurt
I made this. My family loved it. I added pecans and toffee bits.
I had some leftover and I took the pumpkin part and mixed it with my pancake batter. OMG! The Bomb! What a great way to bring in the fall season.
This Pumpkin Dump cake is absolutely delicious! I made it exactly as the recipe instructions are listed. My Mom is not a fan of pumpkin desserts and she gave it a thumbs-up!
So glad your family thought it was a winning dessert!
Love love love this!!! Sooo easy to make. I adjusted the ingredients (minor additions) and modified the assembly, and it turned out fantastic!
I’m so glad you enjoyed it!
Do you think condensed milk would work for this if i cut the sugar back?
Hi Elizabeth,
I’m honestly not sure, but I would probably advise against it just because the two have such different consistencies. But if you try it, let us know how it turns out.
Does the recipe work the same using fresh pumpkin purée?
I’ve never tried it.
Made this and did a no bake cheese cake drizzle over the top of it. ?
Do you think I could assemble all the ingredients a day before and refrigerate it? I wanted to bake it the day of our party, but I wouldn’t have enough time to put together and bake the same day. Thank you!!
Yes, but sprinkle on the cake mix and pour on the melted butter right before baking.