Pumpkin Dump Cake (Using Cake Mix)

Pumpkin Dump Cake Recipe

Fall is finally here!! After a summer of 100°F weather, I’m celebrating the arrival of cooler weather with a classic: Pumpkin Pie Dump Cake. It’s reminiscent of pumpkin pie but with a more straightforward process. 

Serve warm topped with cool whipped cream or a scoop of vanilla ice cream, perfect for holiday dinners or cool fall nights! This is my favorite pumpkin recipe along with Pumpkin Bread With Cream Cheese.

What Is a Dump Cake? 

A dump cake is just as simple as it sounds—you “dump” all the ingredients into a baking dish and bake. With just a few simple ingredients, including a box of cake mix, you can have a delicious dessert in no time. No complicated steps are required. 

Ingredients

Here are the main non-staple ingredients and substitution ideas needed to make this recipe for pumpkin dump cake. For the complete list, see the recipe card below:

• Pumpkin Puree – Make sure you grab a can labeled “pumpkin puree”. It is not the same thing as pumpkin pie mix
• Pumpkin Pie Spice – you can make your own spice mix if you don’t keep a jar on hand
• Yellow Cake Mix – you can sub in whatever flavor you prefer, really
• Brown Sugar – I use light brown sugar but dark brown sugar is a great substitute
• Evaporated Milk
• Optional Toppings: nuts, ice cream, or whipped cream

How To Make Pumpkin Dump Cake 

Here’s a quick overview showing how to make my pumpkin dessert recipe. For the complete list of instructions, see the recipe card below. 

Prepare The Pan and Oven: Preheat the oven to 350°F and grease the baking pan.

Make The Pumpkin Base: In a large mixing bowl, combine the pumpkin puree, evaporated milk, brown sugar, eggs, and pumpkin pie spice. Whisk until fully blended, then pour the mixture into the prepared pan.

Add The Dry Cake Mix: Evenly sprinkle the dry cake mix over the pumpkin layer

Add The Toppings: Evenly sprinkle the nuts over the pumpkin layer, followed by the pats of butter.

Bake: Bake for 45-50 minutes until the top is golden brown and the pumpkin filling is set. The cake should be slightly firm to the touch and bubbly around the edges.

Cool, Garnish, and Serve: Let the cake cool for 15-20 minutes before serving garnishing and serving. 

Tips From Darcey’s Kitchen

Here are a few of my top tips to keep in mind while making this easy pumpkin dump cake recipe:

• Pumpkin Puree: Make sure you use plain pumpkin puree, not pumpkin pie filling. They aren’t the same ingredient.
• Butter: some recipes call for drizzling melted butter over the top; however, in testing, I found using un-melted butter works best for avoiding dry pockets of cake mix.
• Check Doneness: The pumpkin filling should be firm and still moist. If it’s jiggly in the center, bake for another 5-10 minutes.

Dump Cake Variations

Here are a few variations to try when making my pumpkin dump cake recipe:

Cake Mix: Try using spice cake mix or butter pecan cake mix for an extra kick of warm spices and richer flavor. 

Nuts: If you’re a fan of nuts, sprinkle chopped pecans or walnuts over the top before baking. About 1 cup works best.

Add-ins: For extra texture, toss some white chocolate chips, toffee bits, caramel sauce, or butterscotch chips into the batter, or add them to the top of the cake mix before baking.

Frequently Asked Questions

Can I use homemade pumpkin pie spice?

Absolutely. Omit the pumpkin pie spice called for in the recipe card and use this spice mix instead: 1/2 tsp. ground cinnamon, 1/4 tsp ground ginger, and 1/8 tsp of nutmeg, and cloves.

How do I reheat dump cake?

To reheat small portions, microwave for 20-30 seconds. For more significant portions, reheat in an oven at 350°F for 10-15 minutes. For best results, cover the cake with foil while reheating in the oven to prevent the topping from getting too crispy.

How do I store leftover pumpkin dump cake?

Store leftover pumpkin dump cake in an airtight container in the refrigerator for 3-4 days. The cake will stay moist and flavorful during this time.

Can I make Pumpkin Dump Cake ahead?

Yes! You can prepare the pumpkin batter in advance and store it in the refrigerator for up to 24 hours. When ready to bake, add the cake mix and butter and bake as directed.

More Pumpkin Recipes

Here are a few more Pumpkin recipes to check out:

Pumpkin Dump Cake

This delicious pumpkin dump cake is the perfect fall dessert! Pumpkin Dump Cake combines the creamy richness of pumpkin pie with the buttery crunch of cake, making it an ideal dessert for Thanksgiving or any fall day. 

Instructions

• Preheat the oven to 350°F.

• Grease a 9×13 inch cake pan, coating both the bottom and sides. Set aside.

• In a large mixing bowl, combine the pumpkin puree, evaporated milk, brown sugar, eggs, and pumpkin pie spice. Whisk until fully blended, then pour the mixture into the prepared pan.

• Evenly sprinkle the cake mix powder over the top of the pumpkin batter.

• Evenly distribute the pecans across the top.

• Cut the butter into 16 pats (1 oz each) and space them evenly on top of the cake.

• Bake for 45-50 minutes, until the edges are golden brown and the center is set.

• Let the cake cook for 15-20 minutes. Divide into individual serving bowls and top with whipped cream or ice cream and serve.

Notes

Note 1 – Make sure to use pumpkin puree, not pumpkin pie mix.
Note 2 – To make your own pumpkin pie spice, replace with: 1/2 tsp. ground cinnamon, 1/4 tsp ground ginger, and 1/8 tsp of nutmeg, and cloves.
Note 3 – Use spice cake mix, butter pecan or vanilla, for an extra kick of fall spice flavor.
Nutritional information is just an estimate. It does not take into consideration various brands of ingredients or the optional ingredients.

Nutrition

Calories: 382kcal | Carbohydrates: 54g | Protein: 3g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 87mg | Sodium: 339mg | Potassium: 68mg | Fiber: 1g | Sugar: 37g | Vitamin A: 552IU | Vitamin C: 0.04mg | Calcium: 119mg | Iron: 1mg

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Darcey Olson

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