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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 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!

Print
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Pumpkin Dump Cake with a scoop of ice cream and caramel sauce!

Pumpkin Dump Cake

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

Description

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


Ingredients

Scale
  • 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.

Nutrition

  • Serving Size:
  • Calories: 461
  • Sugar: 35.3 g
  • Sodium: 395 mg
  • Fat: 21.6 g
  • Carbohydrates: 62.1 g
  • Protein: 6.5 g
  • Cholesterol: 88 mg

Keywords: pumpkin, cake, dump cake, fall dessert

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298 comments on “Pumpkin Dump Cake”

  1. Pamela Marcum

    Best dump cake ever. Very easy.. I did use the crushed graham crackers on top. I will make this again and again..perfection.

  2. Measure accordingly including the 10 oz. evaporated milk. It ends up like a lucious pumpkin pie on the bottom with wonderful crunchy toffee graham cracker pecan goodness on top. Serve with a dollop of vanilla ice cream and a drizzle of caramel ice cream topping, perfection!

  3. Made this for Harvest Festival at church potluck. Won 1st prize in the Best Dessert contest! It was a big hit! I used lots of pecans on the top.

  4. Hi! I bought the ingredients to make the cake and I can’t wait to try it.

    I only see 12 ounce cans of evaporated milk in the store. Wanted to check if I should only put in 10 ounces of the evaporated milk. Thanks!

  5. Tasted good but never fully cooked. Cooked over an hour and bottom was still mush. I bake a lot and double checked the recipe. I followed it exactly as written. Not sure what happened.

  6. Could you use spice cake mix instead of yellow cake mix and skip the spices iron pumpkin dump part of the recipe?

  7. 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.

    1. The only way that I could see this recipe coming out mushy is if you mixed the cake mix in the pumpkin batter. The cake mix is a powder on top the only thing that you mix is the pumpkin mixture. Also, for the one who asked about the 10oz evaporated milk vs the 12oz. I used the 12oz and added another egg. It turned out perfect!
      I’ve also added extra spice and yes you can use a spice cake instead. I’ve used a mix of spice cake and carrot cake. It was amazing!
      I’ve even done a gluten free version. I used a gluten free cake mix that I added pumpkin pie spice and an extra tsp or two of cinnamon
      Don’t flour the pan unless you have gluten free. You CAN use a little of the gluten free cake mix as flour to flour the pan.
      Also, you can buy gluten free graham cracker crust. Use that as topping on your gluten free cake!
      Don’t forget to drizzle caramel syrup over the whipped cream or ice cream! Yummy!

  8. Billie Dittberner

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

    1. I’ve done this the other day. Omitted the sugar and used sweetened condensed. So delicious

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