This pumpkin dump cake is a simple dessert with layers of creamy pumpkin spiced filling and sweet crumble topping that preps in 5 minutes. The perfect dessert for fall gatherings.
Love an easy dump cake recipe? From peach dump cake or blueberry dump cake in the summer to apple dump cake in the fall, these will be your new go-to dessert.
Why This Recipe is a Fall Favorite
- Easy to make: Just dump, bake and go! It couldn’t be any simpler to make this pumpkin recipe, it’s a lot fewer steps than my pumpkin cake recipe.
- Flavorful: Full of pumpkin pie spice and seasonal flavor, pumpkin pie dump cake has the texture of pumpkin pie but with a crumble topping and no bottom crust.
- Versatile: Make this cake in the crockpot for a hands off dessert or in a Dutch oven while camping. Serve with a scoop of vanilla ice cream and whipped cream.
How to Make Pumpkin Dump Cake
In a large bowl whisk together pumpkin puree, evaporated milk, eggs, brown sugar and pumpkin spice.
Pour pumpkin mixture into prepared 9 x 13-inch baking dish then dump the dry cake mix over top of the pumpkin. Slice cold butter into thin pieces and evenly place over the top. Add pecans, walnuts or graham crackers to top of the cake mix.
Bake for 45 minutes at 350°F or until the center is set and the edges are golden brown. Remove from oven and allow to cool at least 10 minutes before serving.
Recipe Variations
- Serving: Instead of vanilla ice cream and whipped cream, garnish easy pumpkin dump cake recipe with caramel sauce and sprinkle of cinnamon or toffee bits.
- Add mini chocolate chips: For a pumpkin chocolate chip variation, sprinkle cake with chocolate chips instead of pecans or grahams.
- Cake mix: Save your yellow cake mix for this ooey gooey butter cake and try pumpkin pie spice cake mix or a homemade vanilla cake mix instead!
- Warm spices: Instead of pumpkin pie spice, use ground cinnamon, ground nutmeg, ginger and ground cloves in this easy fall dessert.
More favorite pumpkin desserts include pumpkin crunch cake, mini pumpkin pies and pumpkin cheesecake bars!
More Pumpkin Recipes
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Pumpkin Dump Cake Recipe
Video
Ingredients
- 28 ounces pumpkin puree , 1 large can
- 16 ounce can evaporated milk
- 3 large eggs
- ¾ cup brown sugar
- 1 Tablespoon pumpkin pie spice
- 18 ounce box yellow cake mix
- 12 Tablespoons butter , cold
- ½ cup chopped pecans , or graham crackers (optional)
For serving: vanilla ice cream or whipped cream
Instructions
- Prep. Preheat the oven to 350°F. Grease a 9×13" pan.
- Whisk wet ingredients. In a large bowl whisk together 28 ounces pumpkin, 16 ounces evaporated milk, 3 eggs, 3/4 cup brown sugar and 1 Tablespoon pumpkin spice. Pour mixture into prepared pan.
- Assemble dump cake in pan. Dump the 18 ounce box of cake mix over the pumpkin mixture. Then slice 12 Tablespoons butter into thin pieces (about 24 pieces) over the top. I place 6 rows of butter across the top and 4 down, so it melts evenly. Top with 1/2 cup nuts or graham crackers if desired.
- Bake. Bake for 45 minutes or until the center is set and the edges are golden brown. Remove from oven and allow to cool atleast 10 minutes before serving.
- Serve. Serve with vanilla ice cream or whipped cream if desired.
Notes
- Peach: Use 2 cans undrained sliced peaches in heavy syrup. Or use 1 can sliced peaches and 1 can crushed pineapple.
- Apple: Use 2 cans apple pie filling and top with chopped nuts. You can also use homemade apple pie filling if preferred.
- Blueberry: Use 2 cans blueberry pie filling or 4 cups fresh blueberries + 1/2 cup sugar.
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
FAQs
While you probably could, it would be very sweet! I recommended using 100% pumpkin puree for the best taste as pumpkin pie filling has additional sugar and spices.
While this pumpkin dump cake is best served warm, leftovers can be stored covered in the fridge for up to 2-3 days. Reheat in the microwave for 15-30 seconds until warmed through.
To freeze, divide leftovers into individual portions in freezer safe containers. Thaw overnight and enjoy cold or reheat in the microwave for a warm slice.
Categorized as: American, Cake + Cupcakes, Desserts, Halloween, Thanksgiving, Vegetarian
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is the author of the I Heart Naptime Cookbook and shares easy family-friendly recipes and desserts for every occasion.
This pumpkin cake was so easy!! My family gobbled it up and now they’re already asking me to make it again. :)
Such an easy and delicious pumpkin cake! Thanks for the recipe!
This pumpkin dump cake is so good! I love how easy it is too and perfect for the Fall and Holiday season when all the pumpkin desserts come out.