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
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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 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!
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 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!
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 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.
My daughter made this last night and it was Delicious! Everyone wants the recipe.
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
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.
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….