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:
It was far too sweet for our liking.
Best dump cake ever. Very easy.. I did use the crushed graham crackers on top. I will make this again and again..perfection.
Added 1 package of butterscotch chips. And a teapoon and half pumpkin spicr
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!
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.
Congrats!! So glad you enjoyed!
Did you use salted butter or unsalted
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!
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.
Could you use spice cake mix instead of yellow cake mix and skip the spices iron pumpkin dump part of the recipe?
That would work if you like the taste of spice cake!
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.
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!
Can I use condensed milk instead of evap? If not can I omit the sugar and still use condensed milk?
Nope sorry!!
I’ve done this the other day. Omitted the sugar and used sweetened condensed. So delicious