This Pumpkin Dump Cake has all of our favorite Fall flavors wrapped in one delicious dessert! It’s made with spice cake mix and pure pumpkin puree and takes only 10 minutes to prep! Dump, bake, and eat!
Try this recipe for Pumpkin Dump Cake for an easy fall Dessert!
This pumpkin spice dump cake recipe is the simplest pumpkin pie you will ever make and perfect for your Thanksgiving dinner. My absolute favorite part about this recipe is the crumbly top. It’s the perfect complement to the savory, smooth pumpkin filling. It tastes just like a pumpkin pie crust!
There is something about the smell of spices like cinnamon and nutmeg filling my kitchen that is like an instant cozy, comfort. On a crisp fall day, I love to be in the kitchen putting together an autumn-inspired treat. It makes me instantly relax.
So, if you’re ready for a quick and easy and amazing fall recipe that is easy and will fill up your house with delicious spicy aromas, you are in the right place!
What is a Dump Cake?
Some people have referred to dump cakes as an easy cobbler. I can see why! Much like cobblers, dump cakes are made in a large baking dish, have a fruity or savory filling and then are topped with a batter, or crispy, crumble topping.
However, dump cakes really get their name because of how they are prepared. they are crazy super easy!
Unlike traditional cakes, dump cakes aren’t really mixed together. Instead (as the name suggests) the ingredients are more so dumped together in a baking dish and baked! In fact, many dump cake directions even say… do not stir!
Dump cakes are our jam! We have been making them for every season:
We really cannot pick a favorite! But then again, we don’t need to! We will just rotate!
Easy Pumpkin Dump Cake Ingredients
- Pure pumpkin puree
- Eggs
- Evaporated milk
- Granulated sugar
- Vanilla extract
- Pumpkin pie spice blend
- Cinnamon
- Spice Cake mix (I used Duncan Hines brand)
- Chopped pecans
- Unsalted butter
- Whole milk
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How to make a Pumpkin Dump Cake with Spice Cake Mix
- PREP: Preheat oven to 350 degrees. Spray a 9×13 inch pan with cooking spray.
- MIX: In a large bowl mix together the pure pumpkin puree, eggs, evaporated milk, granulated sugar, vanilla extract, pumpkin pie spice blend, and cinnamon until smooth. Pour the pumpkin filling into the prepared baking dish
- COMBINE: In a medium bowl stir together the dry spice mix and chopped pecans. Sprinkle the spice cake mix evenly over the top of the pumpkin filling.
- POUR: In a medium bowl stir together the melted butter and whole milk. Slowly pour the butter and milk mixture over the top of the entire dry cake mix layer.
- BAKE: For 1 hour or until the top is golden and the center has set.
You can also choose to make this dump cake in the slow cooker. If so, you’ll want to put all of the ingredients straight into the crockpot and follow the cooking instructions below!
Serve warm or at room temperature. Top with ice cream or whipped cream.
Easy Pumpkin Dump Cake tips:
- Cake Mix: You can swap out the spiced cake mix for a vanilla, butter or yellow cake mix and add 2 teaspoons of pumpkin spice blend to the dry cake mix and pecans.
- Nuts: I love the addition of chopped pecans to the “crumble” topping of this pumpkin dump cake. However, if you have nut allergies or aversions, you can omit the pecans and this will still be delicious.
- Pumpkin Puree: Make sure that you are using PURE pumpkin puree and not the pumpkin pie mix. They can be found in the same section of your grocery store and can sometimes have very similar labels. The pumpkin pie mix has sugar and spices added to it that the pure pumpkin puree does not. If you do choose to use the pie mix then you will want to scale back on the amounts of added spices used and cut back on the amount of sugar for the recipe as well.
Tip from our Recipe Developer
In the photos, we used a glass baking dish, but we actually found that using a 9×13 metal baking dish left a little more space at the top (some readers were having some issues with the cake bubbling over)
Additional Toppings
- I will take any excuse to have ice cream, so of course, it’s my favorite thing to pair with any kind of dump cake.
- If you want to have something a bit lighter, whipped cream is a great option!
- I also like to drizzle some hot caramel sauce on top, but I am an overachiever like that!
- But if you’re trying to stick with the cozy fall vibes, then a steaming hot cup of coffee or a latte goes great with this crumbly, savory pumpkin dessert!
- You can also garnish your cake with nuts. My favorite is walnuts, but chopped pecans are a great choice as well!
Pumpkin Dump Cake Recipe FAQS
Dump cakes get their name because of how they are prepared. Unlike traditional cakes, dump cakes aren’t mixed together. Instead, as the name suggests, the ingredients are dumped together and baked!
Some people have referred to dump cakes as an easy cobbler. I can see why! Much like cobblers, dump cakes are made in a large baking dish, have a fruity or savory filling and then are topped with a batter, or crispy, crumble topping.
Follow the instructions above, but when it comes to baking, simply turn the crockpot on high, and let it bake your dump cake cook for about 2 hours.
Yes, this cake should be refrigerated. After baking this cake, you can either serve it warm right away or keep it in the fridge for up to 4 days.
The biggest mistake to avoid when making a dump cake is not evenly distributing the dry cake mix. This can result in uneven baking and pockets of uncooked mix.
It’s generally better not to leave a dump cake out overnight, as it contains perishable ingredients like butter and can become unsafe to consume after a certain period at room temperature.
Yes, it’s better to melt the butter for a dump cake as it helps evenly distribute the moisture and flavors throughout the dessert during baking.
If your dump cake is still powdery after baking, it might be due to not using enough evenly distributing the butter on top to properly moisten the dry cake mix. Make sure there’s enough liquid to hydrate the mix during baking.
How to Store Pumpkin Pie Dump Cake
When you’re not serving your cake, it’s best to store it in the fridge to keep it nice and fresh. This recipe is meant to be served cooled anyway, so it’s easy to serve straight out of the fridge, no heating up required! You can store this pumpkin dump cake covered, in the refrigerator, for up to 4 days.
Fall always comes quicker than you think it will. Summer tends to fly by! So, I love to have new autumn-inspired recipes ready to break out the second I see the first leaves changing color.
More like this Easy Pumpkin Dump Cake
- No-Bake Pumpkin Pie
- Pumpkin Spice Chex Mix
- Chocolate Chip Pumpkin Bread
- Pumpkin Spice Muffins
- Pumpkin Spice Cheesecake
- Pumpkin Butter Cake
- Caramel Chocolate Pumpkin Bites
- Pumpkin Cake Mix Cookies
Easy Recipe for Pumpkin Dump Cake
Video
Ingredients
- 2 15-ounce cans pure pumpkin puree (NOT pumpkin pie mix)
- 4 large eggs room temperature
- 12 ounce can evaporated milk
- 1½ cups granulated sugar
- 1 tablespoon vanilla extract
- 1 tablespoon pumpkin pie spice blend
- 2 teaspoons cinnamon
- 15.25 ounce box Spice Cake mix (I used Duncan Hines brand)
- 1½ cups chopped pecans
- 1 cup unsalted butter melted
- ½ cup whole milk
Instructions
- Preheat oven to 350° F. Spray a 9×13 baking dish with baker’s spray. Set aside.
- In a large mixing bowl whisk together, by hand, the pure pumpkin puree, eggs, evaporated milk, granulated sugar, vanilla extract, pumpkin pie spice blend and cinnamon until smooth and all the ingredients are fully incorporated.
- Pour the pumpkin filling into the prepared baking dish and spread it into an even layer.
- In a medium bowl stir together the dry spice mix and chopped pecans. Sprinkle the spice cake mix evenly over the top of the pumpkin filling.
- In a medium bowl stir together the melted butter and whole milk.
- Slowly pour the butter and milk mixture over the top of the entire dry cake mix layer. You want to make sure that no large dry pockets of spiced cake mix are showing. If they are, you can take a spoon and gently push the dry mix under the butter being careful to not really stir the butter and cake mix, but just submerge the cake mix under the butter. A few small little spots of dry mix showing are ok but you really want as much of the dry mix submerged under the butter and milk mixture.
- Bake for 1 hour or until the top is golden and the center has set.
Jenn’s Notes
- You can swap out the spiced cake mix for a vanilla, butter or yellow cake mix and add 2 teaspoons of pumpkin spice blend to the dry cake mix and pecans.
- I love the addition of chopped pecans to the “crumble” topping of this pumpkin dump cake. However, if you have nut allergies, or aversions, you can omit the pecans and this will still be delicious.
- Make sure that you are using PURE pumpkin puree and not the pumpkin pie mix. They can be found in the same section of your grocery store and can sometimes have very similar labels. The pumpkin pie mix has sugar and spices added to it that the pure pumpkin puree does not. If you do choose to use the pie mix then you will want to scale back on the amounts of added spices used and cut back on the amount of sugar for the recipe as well
Nutrition Info
This Pumpkin Dump Cake checks all the boxes. It satisfies my sweet tooth, it’s easy to make, and it screams fall. If you too are a fan of all things dessert and all things autumn, then this is a must-try recipe for you!
Originally posted July 15, 2019
I’m confused. Am I missing something or not seeing it. Where and when am I adding the nuts?
Hi Paulette – they are in step 4! “In a medium bowl stir together the dry spice mix and chopped pecans. Sprinkle the spice cake mix evenly over the top of the pumpkin filling.”
Because the pie filling is on bottom and cake mix is not blended in and sets on top during baking the pie filling is mushy and soupy does not set up in baking. Tastes okay. Wouldn’t make it again.
I was so excited to make this cake but man it was waaaay too sweet and we like sweet.
Can not wait till fall to try this Ibet you it will be good
Tastes like very bland pumpkin pie. Definitely not enough spice
this cake is definitely going to be part of my Thanksgiving meal menu.
Ok so I thought I’d be different. But not I see. In a way In I was, I used Dark Chocolate Fudge mix, walnuts and just nutmeg and cinnamon. I sunk the spoon a lot further than I should of, a metal pan. Didn’t see glass dish. But it’s delish.
I would love to make this, but I would like to use monk fruit sweetener instead of refined sugar. Would it taste mostly the same or just throw it way off?
I would say try doing half or 1/4 of recipe and see if it does. I’m gonna try the same and flour substitute either coconut flour or almond flour
I make the pumpkin pies for the holidays. After I read this recipe I think I’m going to try it this year.
Made this cake a few weeks ago, but used Chocolate cake mix. it was delicious and a big hit. My grandson Kayden requested this for his birthday.