Pumpkin Dump Cake

PUMPKIN DUMP CAKE is an EASY recipe that will quickly become your go-to fall dessert! It’s made with yellow cake mix, which is a great shortcut.

Love Pumpkin Recipes? Try my Pumpkin Roll and my Pumpkin Scones!

Pumpkin Dump Cake with Ice Cream

Pumpkin Dump Cake Is Going To Be Your Go-To Fall Dessert!

As some of you know I am not a huge pumpkin fan.  I like the looks of them, I like the carving of them…but the taste, not so much. Of course Pumpkin SPICE is a whole different situation… GIMME ALL THE PUMPKIN SPICE!

BUT, I think it’s a texture deal. Like pudding, or custard…pumpkin just has never been my fave. BUT seeing as I won’t eat pudding because of the globby consistency, you might find it funny that I WOULD eat a cake with the word “dump” in it.

AND put together pumpkin and “dump” with the super basic pumpkin spice and you have a dessert that I WILL eat. I know I have made no sense whatsoever today, but I am in a pumpkin dump cake coma.

EPIC Pumpkin Dump Cake! My most requested dessert of the fall!

What is a Dump Cake?

I know you have heard of dump cake before. It was a recipe that became popular in the 80’s by church cookbooks and potlucks…my mom made them and so did my grandma. You basically dump in a few cans of fruit in a pan and cover it with cake mix and butter and bake it. This is the same idea, only adios fruit and hola pumpkin.

It’s a pumpkin dump cake recipe with yellow cake mix, evaporated milk and a few other easy ingredient. AND I made a Pumpkin Dump Cake VIDEO to show you just how easy it is!

First you dump a can of pumpkin, a can of evaporated milk, some sugar and some eggs into a bowl…

Then stir it up…

Pour your mixture into a sprayed 9×13 baking pan and sprinkle a yellow cake mix on top.

Then you can top it with nuts, but since I don’t like nuts I topped it with some crushed graham crackers and toffee bits. You can use the toffee bits with or without chocolate. I’ve done it both ways and it’s great!

Now here’s the kicker…You now melt 2 sticks of butter and pour that over the entire thing.

Then pop it in the oven and it comes out looking something like this…

EPIC Pumpkin Dump Cake! My most requested dessert of the fall!

So, you can stop there…but if you have ice cream in the freezer, I highly recommend plopping some on top. And maybe caramel sauce too. I mean…

EPIC Pumpkin Dump Cake! My most requested dessert of the fall!

I promise you, this will be your go-to fall dessert!!

EPIC Pumpkin Dump Cake! My most requested dessert of the fall!I hope you make this and report back!

Don’t forget to tag me and use the hashtag #cookiesandcups if you post you pictures on social media!

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Pumpkin Dump Cake

  • Author: Cookies & Cups
  • Prep Time Prep Time: 10 mins
  • Cook Time Cook Time: 45 mins
  • Total Time Total Time: 55 mins
  • Yield Yield: serves 12 1x
  • Category Category: Cake
  • Method Method: Oven
  • Cuisine Cuisine: Dessert

Description:

Pumpkin Dump Cake is an easy fall dessert that starts with yellow cake mix! So delicious!


Ingredients:

  • 1 (15 ounce) can pure Pumpkin
  • 1 (10 ounce) can Evaporated Milk
  • 1 cup light brown sugar
  • 3 eggs
  • 3 teaspoons pumpkin pie spice
  • 1 box yellow cake mix
  • 1 cup (2 sticks) butter melted
  • 1 cup coarsely crushed graham crackers or pecans
  • 1/2 cup toffee bits (optional)

Instructions

  1. Preheat oven to 350°F. Coat a 9×13 baking pan with nonstick spray and set aside.
  2. In a large bowl combine the pumpkin, evaporated milk, sugar, eggs, and pumpkin pie spice. Stir to combine and pour into your prepared pan.
  3. Sprinkle the entire box of cake mix on top, followed by your nuts or graham crackers and toffee chips.
  4. Pour your melted butter evenly on top.
  5. Bake for 45-50 minutes until center is set and edges are lightly browned.
  6. Serve warm or at room temperature.

Notes:

serve with ice cream or whipped cream

Store airtight in the refrigerator for up to 3 days.

Keywords:: pumpkin, cake, dump cake, fall dessert

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Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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285 Comments
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A person
November 26, 2020 2:32 pm

So I made this because my dad and I liked the way it looked but is it supposed to come out mushy if yes then I’m good if no then it’s not good. Someone answer ASAP please.

Billie Dittberner
November 26, 2020 1:41 pm

Can I use condensed milk instead of evap? If not can I omit the sugar and still use condensed milk?

Megs
November 21, 2020 9:17 pm

Hello! Made this today with my 4yo – I thought the toffee and Graham cracker might be too much, but I was wrong! These ingredients create an amazing toffee crunch topping complementing the smooth silky pumpkin. Yum!

Trina D
October 29, 2020 9:34 pm

Have you ever made this in a bundt?

Sarah
October 16, 2020 11:52 am

Every year I want to make this but never have because there are too many anti-pumpkin people in my family. Finally decided to make it anyways. The anti-pumpkin people still refused it, but the rest of us LOVED it. So so good. I was surprised because of how simple it was to make. Baked mine with Heath toffee bits and cinnamon graham crackers on top. Ended up needing to bake it for almost 60 mins until the middle was set. 100% recommend this recipe! And don’t skip the ice cream on top!

Last edited 1 month ago by mkafan1191@aol.com
Megan
October 9, 2020 9:39 am

Super easy! I used graham crackers and butterscotch chips on top. Tastes great…but super super sweet. Might use almond milk instead of evaporated milk the next time I make this just to cut down on the sugar a bit. But, overall I love this recipe!

Summer
October 21, 2020 3:46 pm
Reply to  Megan

Evaporated milk usually isn’t sweet at all. Did you by chance used sweetened condensed milk? Sometimes people get the two confused!

Kathy Mercuri
October 23, 2020 4:47 pm
Reply to  Summer

No, evap milk is correct.

Nancy
August 29, 2020 4:23 pm

I’m making next week. I love pumpkin things, well as long as Coffee is not involved. Lol

Cindy
May 9, 2020 12:53 am

I didn’t have any graham crackers or toffee so I used walnuts. It was really delicious. Easy quick and yummy.

Millie
March 24, 2020 9:40 am

Great recipe

Diya Rai
February 13, 2020 3:40 am

Really Helpful post..Recommended !!

Sarah
November 26, 2019 9:49 am

Can one use real pumpkin puree with this recipe? I have a billion bags of it in my freezer.

Katy Koskela
November 24, 2019 10:27 pm

Do you think I could use a plant based milk ( which is thicker like evaporated) or Lactaid milk? My son-in-law can’t have dairy products.

Sharon
November 3, 2019 9:57 pm

Absolutely fabulous. If heaven has a taste, this is it! I’m taking some to work tomorrow. This will buy me some brownie points for at least a month (evaluations are coming up . . . )!

Mari H.
November 3, 2019 11:22 am

Made this dessert for a progressive dinner we had with our neighbors and it was a hit. I didn’t measure the pecans or toffee bits, but just sprinkled them liberally over the top. It made a nice crust over the top that added a lovely crunch. Everyone loved it! Even my hubby who is not a pumpkin fan, unless it’s a savory dish, raved about it and ate his whole piece. Will keep this recipe and make it for Thanksgiving!

GG
October 27, 2019 12:46 am

Here’s the deal. I’ve not made pumpkin dump, yet. However when I do, I will add the nuts to the batter for some reason.

Shelly Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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