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 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.
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…
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 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!
PrintPumpkin Dump Cake
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Prep Time: 10 mins -
Cook Time: 45 mins
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Total Time: 55 mins
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Yield: serves 12 1x -
Category: Cake
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Method: Oven
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Cuisine: Dessert
Prep Time:
Yield:
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Print Recipe
PinDescription:
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
- 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
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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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.
Can I use condensed milk instead of evap? If not can I omit the sugar and still use condensed milk?
Nope sorry!!
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!
★★★★★
So glad you enjoyed!!
Have you ever made this in a bundt?
★★★★★
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!
★★★★★
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!
★★★★★
Evaporated milk usually isn’t sweet at all. Did you by chance used sweetened condensed milk? Sometimes people get the two confused!
No, evap milk is correct.
I’m making next week. I love pumpkin things, well as long as Coffee is not involved. Lol
Hope you enjoy!!
I didn’t have any graham crackers or toffee so I used walnuts. It was really delicious. Easy quick and yummy.
★★★★★
Glad you liked it!! It’s pumpkin season all year round!
Great recipe
★★★★
Really Helpful post..Recommended !!
★★★★★
Can one use real pumpkin puree with this recipe? I have a billion bags of it in my freezer.
Yes you can, but try and strain it as much as possible so it’s not too wet!
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.
Yes absolutely. This recipe is very forgiving.
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 . . . )!
★★★★★
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!
★★★★★
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.