Pumpkin Dump Cake

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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!

Large piece of pumpkin dump cake on a white plate topped with freshly whipped cream.

*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 temperature
  • Looks pretty with it’s layers
Ingredients needed to make this extra easy and delicious dessert.

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.
EGGS
SUGAR


YELLOW CAKE MIX
CINNAMON, GINGER, CLOVES: You can also replace all these spices with 3 teaspoons of pumpkin pie spice.
GRAHAM CRACKER CRUMBS


TOFFEE BITS
PECANS
BUTTER

Four pictures showing how to make this delicious cake!

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.

Four pictures showing all the different toppings being sprinkled on top before baking.

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.

Overhead view of pumpkin dump cake. Shows off the yummy crunchy 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.

Two pictures showing the cake. One an overhead of a piece on a white plate with freshly whipped cream and a little cinnamon and the other a close up of the layers.

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???

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5 from 7 votes
Large piece of pumpkin dump cake on a white plate topped with freshly whipped cream.
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
  • 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
  1. Preheat oven to 350 degrees F. Lightly grease a 9×13 baking pan; set aside.

  2. 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.

  3. Sprinkle with dry cake mix, then graham crackers, toffee bits, pecans, and finally drizzle with melted butter.

  4. Bake for 50-55 minutes or until it is golden brown and set. Serve warm or cold.

Recipe Notes
  1. 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.
  2. 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.

14 thoughts on “Pumpkin Dump Cake”

  1. 5 stars
    Looks very decadent! We normally stay on the traditional side of Thanksgiving, but my momma loves to have some different dishes.

    Reply

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