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Simple and delicious pumpkin dump cake preps in minutes. With so many spices and sweet flavors, it’s perfect all fall long!
We love dump cakes—because of the simplicity, but also the TASTE! Our favorite flavors include peach and cherry, but in the fall, this pumpkin dump cake is the only cake we need!
A Perfect Fall Dessert!
It’s PUMPKIN time!! It’s that time of year when pumpkin and soup recipes start popping up everywhere and fall is on its way!
Today’s pumpkin recipe was shared by a family member. We stopped by on Thanksgiving to say hi and after they fed us this fall dessert, we fell in love and had to give it a try!
It’s called pumpkin dump cake, because you literally dump it, bake it, and enjoy it! It is so simple, and literally is the BEST fall cake.
making a Dump Cake
“Dump” cakes are as easy as they sound! Just mix and dump layers in a pan. Hence the name. Dump cakes are similar to cobblers, but a cobbler uses a biscuit or pie crust as the topping.
PREP. Preheat oven to 350°F.
BATTER. Mix pumpkin, milk, ginger, cloves, sugar, eggs, and cinnamon in a large bowl. Pour into a greased and floured 9×13 pan.
TOPPING. Sprinkle cake mix and chopped pecans on top. Cut butter very thin and cover all over the cake mix.
BAKE + ENJOY! Bake for 1 hour. Serve warm topped with Whipped Cream or Vanilla Ice Cream, and even a caramel drizzle if you’re feeling extra fancy.
Additional Topping Ideas
The pecans are totally optional on this easy pumpkin dump cake, but if you aren’t a fan of pecans try:
- crushed graham crackers
- toffee bits
- substitute for another type of chopped nut
recipe tips
Although we love this dessert as is, you can change up this pumpkin pie dump cake with a few of these suggestions.
Cake mix alternative. You are only using the dry cake mix, and not making it into a cake batter. If you don’t have yellow cake mix, use a pumpkin spice cake mix, or make a homemade mix.
Here’s how:
- Whisk together 2¼ cups all-purpose flour, 1½ cups granulated sugar, 3½ teaspoons baking powder, 1 teaspoon salt plus 4 tbsp butter (½ stick).
- Use a pastry cutter to blend in the butter, and you’ve got a homemade yellow cake mix.
Variations.
- Replace the ginger, cloves, and cinnamon with an equal amount of Pumpkin Pie Spice.
- Forgo the Whipped Cream and add a scoop of Vanilla Ice Cream.
- Drizzle with Caramel Sauce.
- Sprinkle on mini chocolate chips.
Pumpkin puree. Note that this pumpkin cake with yellow cake mix calls for a can of pumpkin puree and NOT canned pumpkin pie filling. The pie filling already has spices and other ingredients mixed into it. Whereas pumpkin puree is only pumpkin.
Storing Info
STORE. We like to serve this pumpkin dump cake recipe warm, but you can store leftovers, covered, in the fridge. It should last for at least 2 days.
Reheat a slice by microwaving in 30-second intervals until it is the desired temperature.
FREEZE. To freeze a whole baked cake, wrap the entire pan with plastic wrap and again with foil.
For the leftover cake, divide it into individual freezer containers. Thaw overnight in the fridge and serve chilled or reheat the slices in the microwave.
Recipe FAQ
The bottom layer of this cake will be a bit gooey, but it should still be set enough to hold its shape when cut. The top section will have a more cake-like texture.
Canned pumpkin is pumpkin puree combined with sugar and extra spices. Pumpkin puree is pure pumpkin. Be sure to use pumpkin puree in the pumpkin dump cake recipe.
For More Pumpkin Recipes, Check Out:
- Pumpkin Cake with Cream Cheese Frosting
- Magic Pumpkin Cake
- Easy Pumpkin Cupcakes
- Pumpkin Bars
- No Bake Pumpkin Cheesecakes
- Libby’s Pumpkin Roll
Pumpkin Dump Cake Recipe
Ingredients
Instructions
- Preheat oven to 350°F.
- Mix pumpkin, milk, ginger, cloves, sugar, eggs, and cinnamon in a large bowl. Pour into a greased and floured 9×13 pan.
- Sprinkle cake mix and chopped pecans on top.
- Cut butter very thin and cover all over the cake mix.
- Bake for 1 hour and serve warm with whipped cream. ENJOY!
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
DELICIOUS! Family loved it, it’s like a crumb topped pumpkin pie. I used a spice cake mix. Only thing I did differently was to cut the butter into the cake mix with a pastry blender and sprinkled it on top. Bake to perfection in 58 minutes. Thanks for a wonderful recipe. Oh, and the spices were spot on!
You’re welcome! I’m so glad you enjoyed the cake!!
Yummy!!! Followed your recipe to the tee😁. Wouldn’t change a thing. Thank you for sharing. My new favorite Christmas and Thanksgiving desert.
All I have is pumpkin pie filling, can I use that and cut back on the sugar?
Quite a bit of powdery cake mix coming through . . . Hope it’s ok!
I need to make this dye-free for our family’s thanksgiving, so I plan to make my own cake mix as directed.. my question is: when you make your own cake mix, do you mix the butter into the dry ingredients before putting on the pumpkin, instead of putting thin slices of butter on top?
Yes, you’ll “cut” it into the flour (like you would with pie or biscuit dough). You can use a pastry cutter or even just a fork and your fingers.
Darlene – see my last comment. I didn’t think the pumpkin filling set up well with 16oz, would suggest using 12.
Our store only carries evaporated milk in 12oz can, so is this a typo or do I need to get 4 more ox from another can?
It isn’t a typo, the recipe does call for 16 oz. So I just use two cans and measure them out to 16 oz. But you can try just using 12 oz and see how it turns out! I do make it with the full 16 oz when I make the cake though.
I finally came to the comment!! I wish you had just list in the recipe 16 ounces evaporated milk rather than listing *** 1 (16-ounce) can evaporated milk *** it states can, if your recipe needs 16 ounces, then the way to make it clear is to list it as *** 16-ounces canned evaporated milk ***
I lost a similar recipe after making it for my in-laws at their Thanksgiving, and it was much less confusing.
Thanks for the feedback! We’ll take that into consideration!
“1 (16-ounce) can evaporated milk” is very clear.
Hi Darlene,
You can substitue half and half with a 1:1 ratio. I only had a 12 oz can of evaporated milk and was too lazy to go to the store lol! It was fabulous ; )
Made this last night and it was pretty good. I subbed out brown sugar instead of white, and cooked for about 65-70 minutes. Other than that, followed the recipe as written.
My only complaint is that the pumpkin filling under the cake mix doesn’t set up well and seems too watery. I’m wondering if one 12oz can of evaporated milk would have been better than the 16oz called for in the recipe. Also, make sure that you get good coverage with the butter placed on top, otherwise you may get areas of cake mix that are still powdery.
Last suggestion, as others have said, that the dish needs some salt to help balance the sweetness. I noticed the recipe doesn’t specify salted or unsalted butter – maybe use the salted butter (or half salted / unsalted) if you normally use a little salt.
Thanks for the feedback and for sharing what you did. I’m glad you enjoyed the cake overall and thanks for giving the recipe a try!
I didn’t have evaporated milk, but I had condensed milk headed added cream and it worked out great thank you for this recipe. It’s a hit at the church for our church gatherings at Thanksgiving time. Thank you again and Happy Thanksgiving 🎉