PUMPKIN DUMP CAKE is an EASY pumpkin 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!
This easy dump cake recipe has been my most requested with friends and family and most popular recipe with readers. It’s a classic with an unfortunate name, “dump cake”. I published this recipe way back in 2011 and it has continued to be my most beloved fall recipe. It’s a lot like a pumpkin cobbler, but it’s made with super easy ingredients and a lot of butter. The dry cake mix you add on top creates a buttery, sweet crumble topping on top of the silky pumpkin. This is a MUST MAKE!
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!
Pumpkin Dump Cake Ingredients:
- Pure Pumpkin. Don’t get the pumpkin pie filling that is also sold in cans. This is 100% pumpkin. The brand Libby’s is readily available year round!
- Evaporated Milk. Make sure you don’t use sweetened condensed milk!
- Light brown sugar
- Eggs
- Pumpkin pie spice
- Yellow cake mix
- Melted butter
- Coarsely crushed graham crackers. Or you can use chopped pecans if you like nuts!
- Toffee Bits. This is TOTALLY optional. I used to use toffee bits every time I made this pumpkin cake, but I sometimes have a hard time finding them so I make it without them too. Adding them adding a sweet toffee flavor in the topping, but it’s not necessary!
How To Make Pumpkin Dump Cake/Instructions:
- Preheat oven to 350°F. Coat a 9×13 baking dish with nonstick spray and set aside.
- In a large bowl combine the can of pumpkin puree , evaporated milk, sugar, eggs, and pumpkin pie spice. Stir to combine and pour into your prepared pan.
- Sprinkle the entire box of dry 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.
Variations:
This recipe is pretty perfect on its own, but there are little switches you can make it you fond yourself without an ingredient or just want to try something different!
- Use a different flavor cake! I have had so many readers say they use spice cake mix instead of the yellow, vanilla or white cake mix and have enjoyed it. If you do this you can probably omit the pumpkin pie spice, since the cake mix is already spiced!
- As I wrote in the recipe I use chopped graham crackers in the crumble topping for this cake to give a sweet crunch. But if you like nuts you can absolutely swap out the cracker for pecans!
- If you don’t have pumpkin pie spice you can use a mix of cinnamon, ginger, and ground cloves.
- Add in some chopped granny smith apples to make this an apple pumpkin dessert.
How To Reheat Dump Cake:
If you’re not serving this to a crowd, you might find yourself with a little leftover. I cover it airtight and pop it in the fridge. To reheat, I usually just scoop out a slice, pop it in the microwave for 20 seconds or so until it’s warmed through. Note that when this is reheated it loses a little of the crunch on top from the crumble topping, but it’s still equally delicious!
You could also reheat this in the oven at 350°F for 10 – 15 minutes.
I have never made this and frozen it, but it’s absolutely possible. Cover airtight and freeze for up to 30 days for best freshness. Allow it to thaw completely in the refrigerator and then reheat in the oven as stated above.
Don’t forget to tag me and use the hashtag #cookiesandcups if you post you pictures on social media!
Print
Pumpkin Dump Cake
- 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
- 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.
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
Want To Save This Recipe?
Find more recipes like this:
i made this for a carry-in a work and it was a hit-
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. 🙂
This is one of the best pumpkin desserts ever! So easy & delicious.
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.
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!
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.
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 love anything pumpkin and I am going to try this.
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!!!
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?