Pumpkin Dump Cake is a classic recipe that’s perfect for fall. It’s made with a yellow cake mix, pumpkin, spices, and some extra yummy toppings. Make this pumpkin pie dump cake for an upcoming party, or serve it at home for a weekend brunch!
Pumpkin Dump Cake Recipe
So, I am going to let all of you in on a little secret…I don’t like pumpkin pie. Cue the gasps! Just a couple of bites, and that’s enough for the year in my opinion. I prefer my pie made with fruit or chocolate.
My kids and husband love all things pumpkin — pumpkin bread pudding, pumpkin bread, pumpkin coffee cake, and pumpkin cinnamon rolls are often on rotation at my house. Now, although I’m no pumpkin lover, I have to admit that I do indulge in this recipe for pumpkin dump cake. I think it’s because the crunchy topping is SO GOOD!
Whether you whip up a batch for Thanksgiving or simply want to have something warm, earthy, and sweet on hand, this is one of those easy pumpkin desserts that you don’t want to skip. Trust me on this one!
Why You’ll Love Pumpkin Dump Cake
- It’s so easy to make — even kids can pull it off!
- Can be made in advance
- Can be served warm, cold, or at room temperature
- Looks so gorgeous with its distinct layers
- Ready in just over an hour
Key Ingredients to Make Pumpkin Pie Dump Cake
- PUMPKIN PURÉE – Make sure it’s not pumpkin pie filling! If you can’t find a 29-ounce can of pumpkin puree, use two 15-ounce cans instead.
- YELLOW CAKE MIX – I use cake mix as a shortcut! Most dump cake recipes call for it.
- EGGS – Almost all cake mixes will call for eggs. You’ll need 5 for this recipe.
- EVAPORATED MILK – I opt for evaporated milk instead of regular as it adds a creaminess I just adore.
- SUGAR – For added sweetness and to balance out the flavor in the pumpkin purée.
- SPICES – You’ll need cinnamon, ginger, and cloves. You can also replace all of them with 3 teaspoons of pumpkin pie spice.
- GRAHAM CRACKERS – Crumble them up to create the crunchy topping.
- TOFFEE BITS – Also for the delicious topping.
- PECANS – Nuts complement the other flavors in this pumpkin dessert with cake mix perfectly.
- BUTTER – You’ll drizzle everything with melted butter before you pop it in the oven!
Instructions to Make This Pumpkin Dump Cake Recipe
MAKE THE CAKE BATTER: This is a dump cake, so all you really need to do is “dump” all of the ingredients together! Add the purée, eggs, evaporated milk, sugar, cinnamon, ginger, cloves, and salt to a large bowl and mix well to combine.
ADD THE TOPPING: Pour the batter into a prepared baking pan, then sprinkle it with the dry cake mix, graham cracker crumbles, toffee bits, and pecans. Drizzle melted butter over the top.
BAKE: Place your pumpkin dump cake recipe in the oven and bake at 350 degrees F for 50-55 minutes. Serve it warm, cold, or at room temperature!
What is a Dump Cake?
Dump cakes were made popular in the ’80s. 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 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.
I recommend using yellow cake mix, but you could also use a spice cake mix or golden butter mix.
Just leave them out or replace them with another nut such as walnuts, almonds, or hazelnuts.
No, pumpkin dump cake does not freeze well because it is so wet. It’s best enjoyed fresh!
This stores best in the refrigerator. Let it cool completely, cover it well, and store it in the refrigerator for up to 3 days. Remember that you’ll also be able to cut neater pieces if it’s cold!
This pumpkin dessert with cake mix tastes great on its own, thanks to the crunchy crumbly topping. You could also take it to the next level and top it with freshly whipped cream or vanilla ice cream, or drizzle it with salted caramel sauce.
So, if you’re looking for something a little different than the traditional pumpkin pie give this recipe for one of the best easy pumpkin desserts a try.
Be sure to stock up on all the pumpkin purée so you can make this delicious dessert all through the fall and not just for Thanksgiving. Or go rogue and make it at Christmas time, because who says pumpkin is only for Thanksgiving?!
More Easy Pumpkin Desserts to Try
- Classic Pumpkin Pie
- No Churn Pumpkin Ice Cream
- Pumpkin Dip
- Easy Pumpkin Cake With Cream Cheese Frosting
- Turtle Pumpkin Cake
Thanks so much for reading! Let me know what you think about this pumpkin dump cake recipe!
Pumpkin Dump Cake
- 1 (29oz) (822g) can pumpkin puree
- 5 large eggs lightly beaten
- 1 (12 oz) (355ml) can evaporated milk
- 1¼ 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
- 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.
- 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.