Pumpkin Dump Cake
PUMPKIN DUMP CAKE!! It will quickly become your go-to fall dessert!
I originally posted this recipe back in 2011 and it was EASILY my most popular recipe for years. I wanted to give the pictures a spruce up and include a video to show you how amazingly easy it is! ENJOY!
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!
MY OTHER RECIPES
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 dump cake coma.
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.
Here’s how…
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…
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…
I promise you, this will be your go-to fall dessert!!
I hop 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!
Print
Prep Time:
Yield:
Print
PinIngredients
- 1 15 oz can pure Pumpkin
- 1 10 oz can Evaporated Milk
- 1 cup light brown sugar
- 3 eggs
- 3 tsp 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
- Preheat oven to 350°F
- Coat a 9×13 baking pan with nonstick spray and set aside.
- In a large bowl combine the pumpkin, evaporated milk, sugar, eggs, and pumpkin pie spice. Stir to combine and pour into your prepared pan.
- Sprinkle the entire box of cake mix on top, followed by your nuts or graham crackers and toffee chips.
- Pour your melted butter evenly on top.
- Bake for 45-50 minutes until center is set and edges are lightly browned.
- Serve warm or at room temperature.
Notes
serve with ice cream or whipped cream
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To be honest I’m not a pumpkin fan either. But this actually looks good to me…it looks so easy too! Thanks!
I have been making this for a long time and we have always called it “pumpkin crisp”. Whatever the name, it is totally YUMMY!
Ok, so I’m with you on the pumpkin flavor/texture thing … I’ve found a pumpkin muffin recipe that I LOVE! and um, this looks soooo good!! I’ll be adding it to my must tries and I’m certainly pinning this!!
I just made this last night! I have been going pumpkin crazy lately……pumpkin dump cake, pumpkin cupcakes with cream cheese frosting, and now pumpkin cookies with a vanilla glaze!!! Can you tell I have no problem eating pumpkin???
Goodness gracious! This looks perfect for welcoming fall with – yum!
Looks delicious to me! I love sprinkle of cinnamon on the ice cream!
Girl, I love me some dump cake. It’s like the easiest and yummiest of all things that contain the word dump. And I happen to be a pumpkin lover so this will be happening very very soon!
Yeah, the consistency of pumpkin pie makes me gag too. There’s a million other things loaded with fat and sugar that I’d rather eat than that. And now I can add the pumpkin dump cake to the mix. This may make it to my Thanksgiving table. Or maybe an Oktoberfest next month. Or maybe my mouth this weekend.
Oh my my!! This looksss divine…I took out my pumpkin can today only and In between of developing new recipe. Can’t wait for Fall.
The name alone makes me want to eat it! The pictures only solidify the feeling. Yum!
Is it time to start hording tins of pumpkin already?
I have made this cake before and while it ain’t perty, it is scrumpdiddilyumptious!
I was a littler nervous at first when I saw the word dump….but this looks amazing! I have a couple of cans of pumpkin in my pantry right now that need a purpose… 😀
Wow, what a great sounding cake. And it looks even better. Dump and bake, right?
Um, I kind of want to make this right now…. but I think I’d eat the whole thing!
Well Shelly, I happen to LOVE pumpkin, and I love dump cake, so this is a MUST MAKE recipe! It looks soooo good!
I heart pumpkin, so this is right up my alley! Unfortunately, here in Hawaii, pumpkin usually isn’t available until right before Thanksgiving. Sigh.
OH MY that sounds amazing… Doesn’t get better than a dump cake……. Thanks for sharing.
YUMMMM!!
Can’t wait to try this!
Thanks for sharing!
xo
This looks amazing – and so easy! Yum!
I’ve never heard of a dump cake before, but if it’s taken from a church cookbook it must be good!
Oh yeeeeeeeeeeeeeeah! Mom makes pumpkin dump cake because I don’t like pie either. But this, this is good stuff!
thanks so much for the fun idea, friend!
Could one use a spice cake instead of yellow cake mix? Thanks
Sure!
Oh my Gosh! This looks amazing!!! I love pumpkin in anything and the two sticks of butter pretty much seals the deal for me!
I want this with coffee, a book and a rainy fall day. So cozy. 🙂
ANY kind of “Dump Cake” makes me happy….they are just so easy to throw together! I am delighted to find a new pumpkin recipe! Thank you!
How have I never heard of this before? Ever? I’ve been severely bereft of so many comfort foods it’s insane.
Easy, peasy! Love simple and easy! Just dump and bake 😉 Nobody has to know how you slaved away in the kitchen all day baking (i.e. checking facebook, pintrest, foodie blogs, etc…)!
I just had to laugh when I saw this, because it reminded me of a fun little dessert contest we had years ago with some friends, and someone brought what they called “pumpkin dump” and nobody ate it because it because of the name! I’m glad you explained what it is (makes sense now!), and it certainly looks delicious. 🙂
HAHAHA! Pumpkin dump! Yeah, the title leaves little to be desired, but it is oh so worth overlooking the name!
We make these cakes in the Dutch oven when camping, but with a can of pie filling instead of pumpkin. I am loving this pumpkin version, though!!
This looks delicious! We call dump cake “lazy cobbler” around here. I’ve used canned peaches, but never would have thought of pumpkin! FYI: the part where you are supposed to add the sugar is left out of the recipe.
Thanks so much for the catch! I added it! 🙂
A coworker of my husbands, just served this a couple weeks ago, and gave me the recipe. It is sooo yummy, I had to add it to all my other pumpkin recipes!
Holy Yum! I have to make this tonight… I LOVE pumpkin! (big fan of pumpkin pie here).
Must remember to get a yellow cake mix though!
The looks fab.
Yummy!
OMG! This sounds delish and I love pumkin… THANKS for sharing!! Janeen
I’m a big pumpkin fan, and this looks terrific! Thanks for sharing, as always.
(P.S. Would it mess with your mind too much to tell you that pumpkin is, indeed, fruit?)
Oh my word, you are a genius!!!
I’ve always wanted to try to make a dump cake, it looks so easy and delicious. This looks like the perfect first recipe for me to try!
Just lovely & perfect for fall!
As usual, you always make me laugh, though unlike you I LOVE pumpkin so though you can’t hear the pitter patter of my little feet running to the kitchen to make this IT IS HAPPENING! You need to know the “texture” issue is only in relationship to slimy raw seafood like oysters…there can’t be any issues with things that involve sugar, eggs and cream you know :-0
While reading this I actually snorted. Out loud.
You have a gift, my friend!
Oh wow, this cake is calling my name! Love it!
I soooo want to try this. I love dump cakes! Of course this doesn’t exactly seem like a dump cake since you have to add eggs and sugar but I still bet it is delish! I will give it a try when I find myself around an oven that doesn’t involve dorm crusted on food! Thanks for sharing this cake recipe!
I think you may be my twin. I actually thought I was reading my own writing regarding pumpkin flavored things, flan, pudding etc… ha ha. and btw, no I don’t make cake.
Pumpkin is a huge favorite ingredient around here, so you had me at Pumpkin. Add in the dump and I’m all yours. This looks Amaaazing! Thanks for yet another thing to add to my already bursting to-be-tried cookbook. No…not complaining…not at all.
Just found your blog for the first time and I’m in love! What a deliciously fall recipe! Wow, I want a bite right now! 🙂
This is in the oven, baking, right now. And holy yumminess – it smells DIVINE!
Once it’s almost done, I’ll make fresh sweetened whipped cream, and then we’ll have a yummalicious dessert!
oh and I used glazed pecans and crushed them up …. mixed with the toffee and I’m drooling LOL
What a great idea! Hope you guys liked it!
I am making this!!!! I had to search the recipe using the word ‘dump’ and that made me laugh 😉
Oh my goodness. You are my new favorite person ever.
See, I love baked pumpkin, but I, too, despise pumpkin pie. It’s so gross, and I tell my husband that the texture is nasty. He does not understand texture food issues, and thinks I am crazy. Or that it’s only women who get it. I CAN do pudding, but only soft pudding, no rice or tapioca (Blech!) or flan! OMG, ew. Anyway, I might have to make this, like tomorrow. Seriously. I’m in heaven, love and so happy to find this on Pinterest. Thanks from your new BFF! 😉
I wanted to let you know that I featured this on my “What I Bookmarked This Week” post – stop by and see! Thanks for the inspiration.
Hi, question on the “pumpkin puree”, is that just the regular canned pumpkin or is their a thinner version out there???
I want to try this soon! I am with you on the texture thing and pumpkin 🙂
Nope, just the regular can of pumpkin, like Libbys 🙂
Just wanted to say that I think 1 stick of butter would be enough. I made the recipe as listed, it took a bit longer to bake and was still a bit gooey. In the past, the dump cakes that I’ve made have only used 1 stick of butter. I put graham crackers, toffee, and pecans on top!
Made this yesterday, and it’s delicious! I’m not sure if the consistency is what it’s supposed to be, but it’s awesome nonetheless.
What was the consistency??
wow! This sounds and looks scrumtious!! Well done. 🙂
Omg! I don’t think the word “dump” ever sounded so good!
I made this over the weekend for a small get together with some friends. It was, hands down, one of the best tasting desserts ever. I am a pumpkin fan, and this was just perfect. Thank you so much for the recipe! This is definitely going in my collection for Fall!
yayyyy!! SO glad to hear!
I’m 8 1/2 months pregnant and craving anything pumpkin so this was just perfect! You made mommy and baby very happy!
Ok my daughter seen this and wanted to make it, so off to the store we went made it tonight and it is sooooo good, now i need to stay away from it since I am on a diet sure wish i new how to change recipes in to diet approved LOL I did it just like the recipe but i also added the nuts
My family and I make this every Thanksgiving, with a couple of slight differences. Pumpkin Pie Cake is a tradition for us now! We like to mix the cake mix with butter and crumble on top of the pumpkin pie mixture. Mmmm! And whipped cream is a must! Thanks for sharing 🙂
Ok, so I am a pumpkin FANATIC and would basically need a 12 step program to quit – I love dump cakes too (a nod to my church roots) – but the recipe for the combination of the two makes YOU my new best friend ! Thanks !!!
I can’t stand pumpkin. I replace it with sweet pototoes in equal amounts.
This is in my oven right now and it smells DELICIOUS!!! I can’t wait to dig into it! 🙂 I’m allergic to nuts and I’m out of graham crackers so I covered it with granola. <3 it!
i bet granola will be perfect!!! Let me know!
I have been making this for years, and it is so good…we have topped with either whipped cream or ice cream either one works!
I made this tonight for dessert and the kids loved it! Thanks for sharing 🙂
Thank you so much for this special treat! You were my blog fav this week @ http://www.ourlittlegems.com !
Happy weekend!
Emily
Just saw found this through StumbleUpon, and I’m ready to go make it now. I’m not huge into pumpkin, but like to make a few new recipes each fall! This will definitely be one of them! 🙂
DELICIOUS!!!!!!!!!!! My sis in law is a hugh fan of dump cake. She just had a new baby on Tues so I made them a roast and this cake. She LOVED it!! I have to say it is best as soon as it comes out of the oven. Thanks for sharing!!!!
Thanks SO much for this recipe! I made it for church – it was a HUGE hit, with pumpkin lovers and haters alike!
Made this last night and it was FAB! I kept telling myself, “Oh, just one more bite”….it was that good. This is a keeper.
Yum! I’ve been craving dump cake…think I’ll forgo the cherry pie filling and try your pumpkin! Can’t wait!
I made it last night in a casserole dish and the butter seemed like way too much, so I’ll cut back next time. Other than that it was great. Pumpkin is in shortage here. Two questions: Do you have a similar recipe that uses apple sauce as the fruit? What would happen if I mixed it all together and left off the topping? Would it just be a cake? Thank you!!
I have an old recipe that my mom used to make that used cherry pie filling and pineapple and it was the most delicious cobbler you could ever want. So I bet if you mixed a can of apple pie filling in it would be great!! You could easily leave off the toffee or the graham crackers and it would be good, the cake mix and butter will make like a streusel. Good luck and let me know how it comes out!!
I live in Washington and work at Fred Meyer…WE HAVE PUMPKIN…there is a shortage so I tell everyone to stock up as who know how long we will have it . shortage has something to do with the rain where the pumpkins are grown. Last season was sporatic and then none until just 2 weeks ago. Anyway…can’t wait to thy this.
I have a very simple recipe for Pumpkin cookies. 1 spice cake mix (dry) and 1- 15oz can pumpkin. chocolate and or cinnamon chips and nuts optional. Thats it. mix together and bake for about 12 min. Pretty yummy and few calories (think it was given to me at a Weight Watcher meeting.
haha! I married a guy 11 years older…too funny!
Oy vey! I make regular old cherry pie filling dump cake all the time, but this looks awesome. Toffee? Pumpkin? BUTTER? Sign me up.
That;s the same dump cake recipe that I have always used and mom mom made too. I LOVE IT!! Such a great recipe…the pumpkin one is different, but equally as yummy.
I recently made a dump cake but I cut the butter into the cake mix. I like the way it turned out better then pouring the melted butter on top. I always seemed to get hard (but delicious) globs. I love the additions of toffee bits and graham cracker crumbs.
I found this on pinterest and made it today. I added some shredded coconut in addition to the toffee bits and graham cracker crumbs to the top. It’s very rich and very good. I love how easy it is!
This was delightful! I made it your way with the graham crackers and toffee bits, and it wasn’t overly pumpkiny, but still tasted of it to satisfy the pumpkin lovers around here. YUM!
Can I please have some right now????? Wow…what a great recipe! You had me at toffee chips too!
I love this idea! Can’t wait to try it myself.
This sounds great! I don’t like most of the fruit people usually use to make dump cake, so I tend to just pick off the buttery cake crumbs ;o) (I’m the picky eater of the family). Could also try this with mashed sweet potatoes. Thanks for sharing!
Has anyone looked into the calorie/fat content of this little concoction –
If you do, please don’t tell me – I can’t wait to make this!!
somethings we just shouldn’t know 😉
I have been making pumpkin rolls for year for family and friends and I love them and so does everyone else but I have been looking for a different pumpkin recipe to try that wasn’t too time consuming or complicated. Wow! this fits the bill. I will be trying this one this weekend for sure. Thanks a bunch.
I could only find 12oz cans of evaporated milk… I’m going to go ahead and use it all. I hope it still turns out ok!
I am sure it will be fine…maybe just leave a little bit out?
I checked for future reference. 1Tablespoon=1/2oz. so just take out 4 tablespoons and you have 10oz. !
I made this tonight with my boys and it came out sooo good!! I was wondering if it freezes well because I made it to share with his boy scouts but it wasn’t done in time.
I don’t know about the freezing…but if you do it let me know how it turns out!!
Can you make with 1 stick of butter?
I am sure you can… Let me know how it turns out!!
i would use spice cake instead of yellow and only one stick of butter. that’s all i’ve used before. never would have thought to use pumpkin. thanks for the idea!
im using a butter pecan cake mix. It’s in the oven right now.
I bet that will be amazing!!
I have made this recipe once already and it was delicious! I plan on making it for a co-worker’s bday party and was wondering, if I make it the night before should I refrigerate it? Thanks!
I didn’t refrigerate it…just covered it tightly 🙂 Although, I am sure it wouldn’t hurt…I just didn’t.
I am making this for my girlfriends for our Monthly Dinner Night… I was wondering if I could use a smaller size baking dish, if it will still turn out okay? 11x 8.5 and 2″ deep… Do you think that will still work ok? Looks delish, thanks for sharing! 🙂
I would imagine that it would be fine, just bake it a little longer 🙂
I hate pumpkin. I also hate nuts. But I *LOVE* easy!! I’m feeling a bond… 🙂
Oh, what a hoot! I feel the same about pumpkin but am almost afraid to admit it, yet I love it in things, like pumpkin dessert, pumpkin cheesecake, and now pumpkin dump cake!
This was sooo good and so easy!! Will definitely be made at Thanksgiving!
Dump cake was a huge hit with this topping:
CUSTARD TOPPING
1 pkg. cheesecake instant pudding
1 1/2 c. milk
1/2 c. heavy cream
1/8 c. confectioners’ sugar
1/2 tsp. vanilla extract
Prepare pudding as package label directs, using only 1 ½ cup milk. Pour into medium bowl; place waxed paper directly on surface. Refrigerate.
In a small bowl, combine heavy cream, 1/8 cup confectioners’ sugar and the vanilla; with portable mixer beat at medium speed just until stiff. Fold whipped cream mixture into pudding until combined. Refrigerate to chill well, several hours or overnight.
That sounds awesome!
This is baking in the oven right now and it smells so yummy I can hardly wait to eat it 🙂 Thanks for sharing!!
I had this on my weekly dinner menu for dessert one night. Ended up having an inpromptu cookout at the lake a few weeks ago. I wanted to take dessert because we never have enough, believe it or not. I really didn’t have anything else on hand to make so I made this with the feeling that it wasn’t going to get eaten because of it being pumpkin. I shouldn’t have worried at all. I had 6 grown men standing there with their plates dividing up what little was left of the cake to take home. It was a huge hit and will become a staple at our house. Thank you for a wonderful recipe.
I’m doing a special feature on my blog this month called 30 days of desserts which each day I feature a different dessert from different bloggers featuring their recipe and blog (etsy shops, fb pages, etc…). I came across your blog and was wondering if you would be interested in participating! Just let me know!
Thanks,
Summer Jo Brooks
Author of Believing Boldly
Hi Summer, why don’t you email me at [email protected] 🙂
Amazing! I served this for dessert last night to my in-laws. My MIL happens to be the biggest critic out there and she LOVED it! She asked me to make it again on Thanksgiving! Thanks so much for this recipe! It’s definitely a keeper!!!
Mmmm… this sounds and looks awesome! Can’t wait to give this a try!
Help! I bought sweetend condensed milk instead of evaporated milk! Can I use that or 2% milk or something else?!?!
I might cut back on the sugar. Use the sweetened condensed but omit the brown sugar, I think it will be fine 🙂
I’m making this recipe today… can’t wait to try it :)Happy Thanksgiving!
eeewwww……………….do you really have to go there? why do people have to talk about
gross stuff when discussing food.
Found your recipe on Pinerest and we made it during the Thanksgiving holiday and it WAS AMAZING! So yummy. Split the recipe into two smaller pans and only added nuts to one of them because my 9 yr old doesn’t like nuts. Both were delicious! Will definitely be making this again.
well, i love pumpkin and i’m pretty sure i’m going to make this tomorrow! no joke! looks sooo good!
I made this for christmas and it was a huge hit! I used the pecans and almost one cup of toffe. This will be something I make every year.
My family has a similar recipe, only we call it Pumpkin Pie Cake! We don’t usually put the extra bits on the top part before the butter, though.
Hi! Your writing of this blog post cracks me up. I’m same way! I don’t like pumpkin pie (def. texture thing!) and I despise nuts in my food. Ha! This cake sounds delicious. I’m back on the Weight Watchers band wagon right now…. perhaps for my next splurge I’ll indulge in this. Pinned to save for later!
Making this for the 2nd time tonight! It was a huge hit the first time I made it for work. Thanks for an awesome recipe!
Awesome! It’s so good and so dangerous!
Made 2 of these for a church group tonight and everyone loved it! Plus I made them gluten free!
I think I’m going to make this this weekend….. I’m thinking quick oats on top instead of nuts. 🙂
This sounds so delicious. I find myself with everything in the cupboard except the yellow cake 🙁 I wonder if Spice cake would work? Thanks for sharing the recipe – I haven’t thought about dump cakes since I was a kid attending church potluck dinners!
Sounds Yummy have to try it!
Wondering if you can make part of this ahead of time? I want to serve it warm but am bringing to a friends house. Any thoughts?
Trust me, it’s just as good at room temperature as it is warm 🙂
Hi~
Happy Thanksgiving! In the oven now, do I have to refrigerate to serve tomorrow or can I cover and leave on the counter.
Thank you!
Mary Kyae
Cover and leave on the counter!
Instead of a yellow cake mix, what about using a spice cake mix with the pumpkin?..Im a pumpkin addict myself…
My grandma and mom have made this for years! one of my favs, we call it pumpkin please
Love ur blog; a couple of comments/questions:
I have made dump cakes in the crock pot; turned out great!
I am diabetic, & recently read that pumpkin is really good for u; I stocked up after the holidays when canned pumpkin was low, low, low.
Once in a while I make a cake; I use applesauce instead of oil w the cake mix. Tastes fine, less fat. I wish there was a good sub for brown sugar!
Never liked pumpkin pie either, but now my bro-in-law makes the kind with the layer of like a cream cheese mixture & I think graham cracker crust. It is SO yummy!
Thanks for your site; I have subscribed to your emails!
Susan
Splenda makes brown sugar substitute: http://www.splenda.com/products/brown-sugar-blend
Have you ever tried that?
sorry, i’ve got a major gripe here.
this is NOT a “dump” cake by any means.
youre mixing all your stuff before you put it in a pan…. thats just like making a cake. yes yes i know youre “dumping” your cake mix on top.
but the point of a DUMP cake is that there is NOOOO mixing… only DUMPING hence the name “dump cake”
all you do is DUMP the ingredients in the baking dish. no other dishes needed.
please make sure you understand something before you name things incorrectly.
thank you.
all that considered- it sounds like a delicious non-dump dessert.
Wow. Well, thanks for your opinion 😉
And since the recipe was adapted from a recipe given to me by a good friend, I will be sure to pass along the advice.
Seriously??
wow. get worked up much? chill out, she can call it whatever she wants, its HER recipe!!!
I love anything pumpkin and I am going to try this.
This sounds awesome, but how much sugar and many eggs do you use? The recipe says, “some sugar and some eggs into a bowl” . . . help???
The full recipe is at the bottom of the post!
I’m a Pumpkin lover of about everything. Making fall my fav time of yr of course. I haven’t ever made this but I’m so very excited to try this. Thought I’d share another AWESOME one I found that’s way easy. ITS A DUNKIN HINES YELLOW CAKE MIX, 15oz CAN OF PURE PUMPKIN- MIX THOSE 2 INGREDIENTS AND BAKE FOR ABOUT 25-28 MIN @ 350. So moist its unreal. It has an Apple Cider Glaze that goes with it but my boys begged me to not use it and we didn’t and TOTALLY LOVE IT.
Made this last year for a Christmas party, and it was a huge hit! Highlighted it today in my blog and linked to you- your pictures are amazing!
My aunt served it with Vanilla Flavored Cool Whip (seasonal) and it was great!!! I usually have lots of requests for the recipe when I take this anywhere.
This is one of the best pumpkin desserts ever! So easy & delicious.
I just made this cake today. It was easy & tastes good. Would be better with a scoop of vanilla ice cream, but unfortunately, I didn’t have any. 🙂
i made this for a carry-in a work and it was a hit-
Love this, have never seen 2 sticks of butter on a dump cake, but more is better, right? Also, I am dating myself here, I was making dump cake with my Mom in the 60’s … so they’ve been around for awhile. The fruit ones I find are really good if you mix one pie filling with some fresh fruit. Peach pie filling with blueberries is easy and delicious….
LOVE, LOVE, LOVE this cake!!! Made it for my family and it was a HUGE hit!!! The pecans really set it off…esp. when I put Blue Bell Homemade Vanill ice cream on top while it’s still warm.
we were on the same page until you started discussing your children’s snot in a recipe post. ugh. Moving on..call me crazy. LOL
My daughter made this last night and it was Delicious! Everyone wants the recipe.
I used this recipe with one change. I had left over Heath bar candy from Halloween. I substituted it for the graham cracker and toffee. It was great! Thanks for the recipe.
I took two cakes to work the other day. One was “Better than Sex” cake and one was this
“Pumpkin Dump Cake”. I used the Heath bar pieces and no nuts. Before I cut it I topped it with a carton of whipped topping and sprinkled a few more heath pieces on it. Everyone love this cake and thought it was better than the “Better than Sex” cake. It is awesome.
Yay!! Thanks so much!
i made this last night and it was DELICIOUS! just a couple of helpful hints. i used graham crackers instead of pecans (was making it for kiddos) and used 1 cup of toffee chips instead of the 1/2 cup suggested. also, cut back the butter to 1.5 sticks (3/4 c) is PLENTY. it may have been my oven or pan, but 1 hr seemed to do the trick. at 45 minutes, it was a little big too jiggly! it’s super rich, but super delish!
This “dump” is in the oven right now and the smell is out of this world. I am quite sure this will never make it in one piece until tomorrow for dinner. I might have to try a piece to see if I want to put Cinnamon Cream Cheese frosting on top. (do not judge, this is how I defend my actions).
omg, cinnamon cream cheese frosting! dying!
I have this ready to come out of the oven but Im not sure how to tell if the center is set! Im afraid its going to cook too long and it smells too good to mess up!
I bet it’s ready! The center always stay a bit jiggly until it cools!
Amazingly…YUM! I just made this a few hours ago and my husband announced that it’s the best dessert I’ve made yet. And…I make a lot of desserts. I hope you don’t mind if I share your recipe on my blog, with credit given to you, of course. I added a few chocolate chips to the surface of mine before baking…just to add a touch of chocolate. I love chocolate. Thanks for this fantastic recipe!
I don’t have a yellow cake mix… But I wonder if Pineapple supreme cake mix will work?? Going to give it a try.. Thank you for posting.. I really love pumpkin anything too… Happy Baking
Let me know how it turns out!
You are right! This is the most amazing recipe ever. A friend made some for a friend that was sick and shared some with me, and I thought it was the best thing ever. I went right home and made it for my family, Amazing. The only thing she does different, she turns the whole thing out onto a flat pan or even parchment. Then she mixes an 8 oz room temp cream cheese, a small cool whip, 2 TB powdered sugar, and 1 tsp vanilla….for a topping…She mixes with mixer, then spreads onto the pumpkin. By turning it over, the topping becomes like a crust, and girls it is the most amazing thing I have ever tasted with pumpkin init. I will never make a plain old pumpkin pie again. no way!! Thanks for sharing the recipe and the fabulous pictures.
Great idea!!
I made this for Thanksgiving. It was AMAZING! Even my husband who doesn’t like sweets LOVED it! We will definitely be having this again.
I made this for Thanksgiving. It was AMAZING! Even my husband who doesn’t like sweets LOVED it!
I have made this several times and given out the recipe lots. This is a big favourite whenever I make it and doesn’t last long. Not good if you’re on a diet, it will call your name and you will not be able to resist.
Made this tonight! Can’t wait to try it, it’s cooling off a bit now!
This looks lovely! Has anyone tried this in a crockpot? If so, what how much time? I can’t wait to try it!
for those of you that have an issue with pumpkin texture but not the taste, you MUST try a pumpkin cheesecake with a gingerbread and pecan crust. I have had many that HATE pumpkin pie but have been completely sold on pumpkin after having the cheesecake
I made this recipe yesterday and it’s terrific! Thanks for sharing.
made this for thanksgiving- it was the best dessert!! everyone loved it!!! it was so simple to make. will def. make again!!!
So sad to find this after the Holidays ;-/ BUT they’ll be back soooner than we think! Think I will try Gingersnap Cookies instead of Graham Crackers – keep the toffee – add some chopped pecans…positively decadent! I can’t wait to make this — Thanks for sharing!
I literally JUST finished my first bowl of this after seeing this recipe. My husband and I both LOVED IT!
Is there a substitute for the yellow cake mix? Thanks!
Sorry, not really for this recipe.
This sounds yummy I must say. I also thought I’d share a recipie my friend shared with me, which is similar with less ingredients.
It is made with an angel food cake mix, I honestly think any cake mix would do. You take one box of the angel food mix and a can of pie filling, in her case she used cherry pie filling. You mix the two well and then bake as you would a regular cake. It was delicious!
I have to admit I made this and didn’t care for it. Way, way, way too sweet and I just put nuts on too. I think half a cake mix or Jiffy cake mix would work. Also didn’t care for the texture differences. Just me and the people in my offices opinions.
My son and I baked this tonight. Lots of fun to make together and it was AMAZING! If you want to cut back on the sugar you can but it was perfect as written.
I am a bit confused. Is the actually recipe anywhere on this post? Should I assume the oven temp and time is that of the box mix. Call me crazy, I would love to try this. Can’t afford to waste all these ingredients.
So sorry, I seriously did not see the recipe up there the first time. Now I do. Can’t wait to try!
should be all fixed!!
Suppose there’s a way to use sweetened condensed milk instead of evaporated milk? I know there would be adjustments…any suggestions? Thanks!
I feel like it would be way too sweet if you were to do that.. but if you try let me know how it turns out!!
Shelly,I just made this on Friday to share with some friends at dinner. It was a rousing success! I like the idea to exchange the nuts for graham crumbs when taking to a school or church affair when we need to be nut free! My question is that I purchased a yellow cake mix from Trader Joe’s that was 16 oz. Is this the correct amount of cake mix for the recipe? (I think that the grocery store boxes hold more mix) Mine worked and was delicious but wanted to make sure I got it right. Thanks for all your great recipes!
Yes, I used a 15.25 oz cake mix, so 16 would be completely fine!
Shelly, Do you think a “spice” cake mix would work?
oh sure!!
Why pay for cans of pumpkin ???
I cook up the Halloween pumpkin each year. Boil it, peel it, then mash it and put into premeasured freezer bags. I use if for Christmas, Easter, and thanksgiving or whenever I need a can of pumpkin for pies or cakes. It Tastes better than the canned stuff too.
Howdy! I found a similar recipe several years ago and decided to try Spice cake mix instead of yellow cake mix…and Uhhh….wow. Wow. Crazy good. Worth the try. 🙂
Does it say pumpkin puree on the can? I only see pumpkin pie filling libbys brand..I didn’t buy yet till I know for sure.. I was in Giant Eagle..
don’t use pumpkin pie filling…that’s already seasoned! It will say 100% pure pumpkin
With your top 20 recipe post out I realized I never thanked you!
I’m not a pumpkin pie lover (at all) but this looked like the perfect friends giving dessert. It was a HUGE hit!!! We ate it right out of the oven with ice cream. So yummy.
Love your blog!!!
I used to make a variation of this but didn’t love my recipe. Mine didn’t have grahams or toffee and used only ONE stick of butter. Your additions make all the difference…my old one would have some spots of dry cake mix because the butter just didn’t go far enough but not yours. It was delicious and I can’t wait to make it for my family this fall. Thanks!!
★★★★★
Hi–I always laugh when I see a recipe for this online. Although the recipe has been around forever, the name is somewhat of a mystery before it was called “dump cake.” I want to say it was called “Pumpkin Surprise.”
I suppose it was a surprise because it was one of those classic 1960’s/1070’s “Better living through Chemicals” kind of foods we all knew and loved because they were on the table every night.
My grandmother used to make this all the time– she gave out the recipe on little cards she would write out by hand, by the gross. My mother owned a Tupperware Distributorship and used to have the women who worked for her make the cakes to take to parties, then give the recipe away when someone bought the rectangular cake taker. (No internet to look it up on back in the day….) They sold a lot of rectangular cake takers with that recipe.
Our family always called it “Dump Cake” because though a good home cook, my grandmother never weighed more than 96 pounds her whole life. She made this cake in a large glass pan, rather than a metal one, because she was convinced the metal burned the cream cheese at the bottom. The glass pan was considerably heavier and harder for her to flip out of the pan, and more than once she dumped the entire cake on the floor of the kitchen trying to get it onto the rectangular plate– Hence, “Dump Cake.” We used to tease her and ask how many she made each time, just to get one to the table.
.This is the perfect pumpkin dump cake recipe!
Help, I made this to bring to my sisters for Thanksgiving and it was nasty! I had th throw it out! what did I do wrong? The cake mix was still powdery when I cut into it????
That’s very strange… I have never had an issue with that.. The cake mix with the butter and graham crackers makes a crumb like topping.
Very delicious cake… Thanks for sharing .
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Just to let you know, dump cakes were popular way before the 80’s, my mom made them in the late 50’s and my grandmother had a recipe for one long before that. This one sounds delish and am going to make it soon!
I, too, have been making this for years, but I change it up and use spice cake mix instead of a yellow one. Thanks for sharing, for those who love the fall flavors as my bunch does!
I love pumpkin, and I would try this with spice cake mix for a little more spice.
Thanks looks good !!
Want to save this to my Pinterest boards but can’t seem to?
Made this tonight. HOW WONDERFUL! I love pumpkin anything. Perfect fall treat, could almost smell the autumn leaves falling
Can’t wait to try this and the others..Thank you. I always love new cooking or baking ideas.
This honestly looks like – I need this right now!
I made this for my church group & it was delicious! Adults & kids loved it! I’m not usually a big pumpkin fan but with the yummy crispy topping, it was great!
Do you need to refrigerate it after it’s cooled?
I always leave it at room temp, but you could refrigerate it for sure.
I love this, and have made this with a cheesecake base layer.
Love that idea!!
I used a butter pecan cake mix and increased the pumpkin spice to 4 tsps. Amazing!
Can you use Libbys pumpkin pie or does it have to be only pumpkin?
I use Libby’s 100% Pure Pumpkin.
The recipe calls for a 10-ounce can of evaporated milk. Is that a mistake, or should I have found a smaller can? Mine has 12 ounces.
It isn’t a mistake… I’ve used 12 ounce cans before and it’s been fine… but usually I buy the 10 ounce can or measure out 10 ounces from the 12 ounce can, if that makes sense!
Just made my first pumpkin dump cake! My family doesn’t like nuts so I made it without but ate mine with caramel praline ice cream. Yum!
Could you use a spice cake mix?
sure!
Has anyone ever tried to freeze this? I’m sending one home with my family and they are leaving a week before thanksgiving would it freeze and thaw out for turkey day well? This cake is so good
Might I suggest calling this the Pumpkin Dumpkin!?!
hahahaha!
I made this according to your recipe but the pumpkin layer came out kind of like a custard/pudding consistency. Any idea what went wrong?
I don’t love pumpkin, but my husband does. This recipe was something we both enjoyed though, thanks!
I love your cake recipe.
★★★★
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