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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!

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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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303 comments on “Pumpkin Dump Cake”

  1. 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!

  2. mkafan1191@aol.com

    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!

  3. 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!

    1. Evaporated milk usually isn’t sweet at all. Did you by chance used sweetened condensed milk? Sometimes people get the two confused!

  4. I didn’t have any graham crackers or toffee so I used walnuts. It was really delicious. Easy quick and yummy.

  5. 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.

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