Pumpkin Dump Cake Jump to Recipe Leave a Review Pin Share Tweet Pumpkin Dump Cake is an old recipe that’s perfect for fall. It’s made with a yellow cake mix, pumpkin, spices, and some extra yummy toppings! *Originally published November 2015. Text, photos, and recipe updated.* So I am going to let all of you in on a little secret……I don’t like pumpkin pie…..gasp! Just a couple of bites and that’s enough for the year, lol! I prefer any pie made with fruit or chocolate! However, I will eat a small piece of this dessert and I think it’s because the crunchy topping is SO GOOD! My kids and husband love all things pumpkin including this easy dessert. Reasons why you will love this really easy pumpkin dessert: It’s so easy to make, even my kids can make this!This can be made in advance Can be served warm, cold, or room temperatureLooks pretty with it’s layers Ingredients for Pumpkin Dump Cake: PUMPKIN PUREE: Make sure it’s not pumpkin pie filling and if you can’t find a 29 ounce can of pumpkin puree use two 15 ounce cans instead. EGGSSUGAR YELLOW CAKE MIXCINNAMON, GINGER, CLOVES: You can also replace all these spices with 3 teaspoons of pumpkin pie spice. GRAHAM CRACKER CRUMBS TOFFEE BITSPECANSBUTTER The How-To: Honestly, it doesn’t get much easier than this cake. Start by mixing the pumpkin puree with the eggs, milk, sugar, and spices. Pour into a lightly greased 9×13 pan. Sprinkle with the dry cake mix, then graham cracker crumbs, toffee bits, pecans, and finally drizzle everything with melted butter. Bake at 350 degrees F for 50-55 minutes or until golden brown and center is set. What is a dump cake? Dump cakes were made popular in the 80’s and perhaps you remember your mom or grandma making one and taking it to a church potluck or picnic. They were made with a canned fruit pie filling topped with a dry cake mix and topped with butter and were similar to a cobbler. It’s a simple cake that can be made in one bowl or even the baking pan itself. This one is replacing the fruit with pumpkin, some spices, and a few extras to the topping. FAQs What if I don’t have a yellow cake mix? You can substitute the yellow cake mix with a spice cake mix or golden butter mix. What if I don’t like pecans? Just leave them out or replace them with another nut such as walnuts, almonds, or hazelnuts. Can this dump cake be frozen? No, this dump cake does not freeze well because it is so wet. How to store pumpkin dump cake? This stores best in the refrigerator. Cool completely and cover well and store in the refrigerator for up to 3 days. To get neater pieces it must be cold. What to serve with this dump cake? Top with freshly whipped cream, vanilla ice cream, or drizzle with salted caramel sauce. So, if you are looking for something a little different than the traditional pumpkin pie give this pumpkin dump cake a try. Be sure to stock up on all the pumpkin puree so you can make this delicious dessert all through the fall and not just for Thanksgiving. Or go rouge and make it at Christmas time because who says pumpkin is only for Thanksgiving??? Looking for more great recipes? Fudge Banana CakeClassic Pumpkin PieEasy Peanut PralinesHomemade Chewy BrowniesNo Churn Pumpkin Ice Cream HUNGRY FOR MORE? Subscribe to my newsletter and follow along on Pinterest, Facebook, and Instagram for all my latest updates! 5 from 7 votes Print Pumpkin Dump Cake Prep Time 10 mins Cook Time 55 mins Total Time 1 hr 5 mins Pumpkin Dump Cake is an old recipe that's perfect for fall. It's made with a yellow cake mix, pumpkin, spices, and some extra yummy toppings! Course: Dessert Cuisine: American Keyword: easy pumpkin dessert, pumpkin dump cake, Thanksgiving Servings: 12 Calories: 660 kcal Author: Malinda Linnebur Ingredients 1 (29oz) (822g) can pumpkin puree 5 large eggs lightly beaten 1 (12 oz) (355ml) can evaporated milk 1ÂĽ cup (260g) sugar 2 teaspoons cinnamon 1 teaspoon ginger ½ teaspoon ground cloves ½ teaspoon salt 1 (15.25oz) (432g) yellow cake mix 1 cup (100g) graham cracker crumbs 1 cup (160g) toffee bits 1 cup (226g) butter, melted ½ cup (50g) chopped pecans Instructions Preheat oven to 350 degrees F. Lightly grease a 9×13 baking pan; set aside. Dump pumpkin puree, eggs, evaporated milk, sugar, cinnamon, ginger, cloves, and salt into a large bowl. Mix well to combine then pour into prepared pan. Sprinkle with dry cake mix, then graham crackers, toffee bits, pecans, and finally drizzle with melted butter. Bake for 50-55 minutes or until it is golden brown and set. Serve warm or cold. Recipe Notes This stores best in the refrigerator. Cool completely and cover well. Store in the refrigerator for up to 3 days. To get neater pieces it must be cold. Serve warm, room temperature, or cold. Top with freshly whipped cream, vanilla ice cream, or drizzle with salted caramel sauce, if desired. Nutrition Facts Pumpkin Dump Cake Amount Per Serving Calories 660 Calories from Fat 315 % Daily Value* Fat 35g54%Saturated Fat 17g106%Cholesterol 131mg44%Sodium 679mg30%Potassium 115mg3%Carbohydrates 83g28%Fiber 2g8%Sugar 58g64%Protein 5g10% Vitamin A 837IU17%Vitamin C 1mg1%Calcium 48mg5%Iron 1mg6% * Percent Daily Values are based on a 2000 calorie diet. Since different brands of ingredients have different nutritional information, the information shown is just an estimate. Subscribe Never Miss A Recipe! Weekly Recaps Daily Emails