Pumpkin Dump Cake

This Pumpkin Dump Cake is the perfect easy pumpkin dessert for Fall! It's a sure crowd pleaser that can be made in under an hour. Serve it up warm with a scoop of ice cream, or right out of the refrigerator.

This Pumpkin Dump Cake Recipe is ah-mazing! It's light and moist, sweet without being overly so, and who can complain about sneaking veggies into a dessert, right?

How to Make a Dump Cake

One of the main ingredients that most "dump cakes" share is the use of a boxed cake mix. That's what makes them so incredibly quick and easy to prepare! You simply dump the ingredients together - and bam - you have a cake. (Hence the name!)

Dump cakes typically involve spreading a wet ingredient into a 9" x 13" baking pan and then sprinkling boxed cake mix over the top of it. This Pumpkin Dump Cake recipe uses a combination of pumpkin, warming spices, and eggs as a base before the cake mix is added.

The cake mix is then sprinkled over the top. Most dump cake recipes don't require you to stir the dry cake mix into the wet ingredients at all, but I like to use a spatula and gently rake it through the pumpkin and dry cake mix to slightly incorporate them.

When that is done, pour the butter over the top and spread it out evenly with the same spatula. That extra step makes sure the ingredients are evenly dispersed.

Sprinkle pecans over the top if you're a nut lover. If you're not, it is okay to leave the pecans out of this Pumpkin Dump Cake recipe. It tastes just as good!

How Long to Cook a Dump Cake

The time to bake a dump cake will vary by recipe, but our pumpkin dump cake recipe requires just 50 minutes to bake. Since it's a quick cake to prepare, that means hands-on prep time will be kept to a minimum and the cake will be ready in about an hour.

Key Ingredients & Substitutions

• Canned pumpkin puree. Use plain pumpkin puree, not pumpkin pie filling, which is already sweetened and spiced and will make the cake too sweet. Two 15-ounce cans works fine if you can't find a 29-ounce can, and homemade roasted pumpkin puree works too if you drain off any excess liquid first.
• Yellow cake mix. A standard 15.25-ounce box like Duncan Hines Classic Yellow is what we use. Butter-recipe yellow, white, or spice cake mix are all easy swaps. Use the dry mix straight from the box and skip the ingredients listed on the package.
• Milk and eggs. Whole or 2% milk gives the creamiest, custard-like pumpkin layer. Evaporated milk makes it even richer, like the filling of a pumpkin pie.
• Warm spices. Cinnamon, nutmeg, and ground cloves give this cake its cozy flavor. If you don't have all three on hand, swap in about 3 ½ teaspoons of pumpkin pie spice instead.
• Butter. Melted butter drizzled over the dry mix is what bakes into that golden, crumbly topping. Salted or unsalted both work.
• Pecans. Chopped pecans add crunch, but they're optional. Walnuts are a good substitute, or leave the nuts out entirely for a nut-free dessert.

Helpful Tips

Don't skip the gentle stir. Raking the dry cake mix lightly into the top of the pumpkin layer helps prevent powdery, unbaked pockets of mix. You're not trying to fully combine them, just to make sure not all of the mix is sitting dry on top.

Cover every bit of the mix with butter. Drizzle the melted butter slowly over the whole surface, then use the back of your spatula to spread it into any dry spots. Any patches that don't get butter will bake up dusty instead of golden.

Bake until the center is set. The top should be deep golden and the middle shouldn't jiggle when you gently shake the pan. If the pecans start to darken before the center is done, lay a sheet of foil loosely over the top for the last 10 minutes.

Let it rest before slicing. The pumpkin layer firms up as it cools. Give it at least 15 to 20 minutes out of the oven for neat squares, or chill it completely if you want clean slices for a party platter.

Make it ahead. This is a great make-ahead dessert for holidays. Bake it the day before, let it cool, then cover and refrigerate. It's delicious cold, or you can warm individual slices in the microwave just before serving.

Variations

• Spice cake version. Swap the yellow cake mix for spice cake mix for an even warmer, more autumn-y flavor.
• Chocolate chip. Scatter 1 cup of semi-sweet or white chocolate chips over the pumpkin layer before adding the cake mix.
• Caramel pecan. Drizzle warm caramel sauce over each slice just before serving. If you love pumpkin and caramel together, try our Pumpkin Poke Cake too.
• Cream cheese swirl. Beat 8 ounces of softened cream cheese with ¼ cup sugar and dollop it over the pumpkin layer before sprinkling on the cake mix.
• Streusel topping. Mix ½ cup brown sugar and ½ teaspoon cinnamon into the pecans for a sweeter, crunchier top.
• Gluten-free. Use a gluten-free yellow cake mix. The texture is nearly identical.

Serving Ideas

When served warm, our Pumpkin Cake is made even better when paired up with vanilla ice cream. It's SO delicious.

You can also top the cake with whipped cream when the cake is either straight out of the refrigerator or warmed up. I like to make whipped cream from scratch, and a good trick is to put the whipped cream in an icing bag to make the whipped cream more decorative on the dessert. Sometimes, I'll also put the icing bag full of whipped cream in the freezer so the thick consistency will last longer. When it gets warm, whipped cream tends to soften or melt.

For a holiday dessert table, cut the cake into small squares and serve it alongside a pumpkin pie or our Layered Pumpkin Cake with Pumpkin Ganache Filling. A cup of hot coffee, chai, or a cold glass of milk is the perfect partner.

Storing & Freezing

Does pumpkin dump cake need to be refrigerated? Yes. Because the pumpkin layer is made with eggs and milk, pumpkin dump cake needs to be refrigerated once it has cooled, and it shouldn't sit at room temperature for more than about 2 hours. Dump cakes are normally refrigerated, and then served either cold or warmed up in the microwave. When you store your Pumpkin Dump Cake in the refrigerator, it needs to be covered. You could cover it with plastic wrap, but I prefer to use a Pyrex glass baking dish with a lid, which is also perfect when taking the dish to potlucks. It will keep well in the fridge for up to 4 days.

To freeze, let the cake cool completely, then wrap individual squares tightly in plastic wrap and place them in a freezer bag or airtight container. Freeze for up to 3 months. Thaw overnight in the refrigerator, then enjoy cold or warm each slice in the microwave for 20 to 30 seconds. The topping will be a little softer after freezing, but the flavor holds up beautifully.

Essential Kitchen Tools for Making a Pumpkin Dump Cake

Pyrex glass baking dish | This deep 9x13 baking dish comes with a lid, which makes it perfect for storing leftovers or carrying a dessert to a holiday dinner or a potluck.

Cake knife and server | An essential! A cake knife and server make cutting and serving cakes and other desserts easy. Without a server, it's not easy to scoop a slice of cake out of a pan.

Mixing bowls with lids | These bowls have a spout and a lid, which make the mixing bowls very versatile. They can even be used for making pumpkin waffle batter the night before you're planning to make it so you can save time in the morning.

Pumpkin puree | Believe it or not, pumpkin puree is not readily available in grocery stores year round. Thankfully, you can order it on Amazon and have it on hand whenever a pumpkin craving strikes.

More Pumpkin Desserts

There is just something about pumpkin and entering the fall season that is so, so endearing and delicious. Here are a few more of my favorite pumpkin recipes, or you can check out all my fave pumpkin recipes here.

• Copycat Cheesecake Factory Pumpkin Cheesecake | This cheesecake is insanely delicious, with a creamy pumpkin filling that tastes just like the restaurant version.
• Layered Pumpkin Cake with Pumpkin Ganache Filling | A showstopper layer cake for when you want to go all out for a holiday dinner.
• Pumpkin Poke Cake | Another easy 9x13 pumpkin cake, soaked with caramel and topped with a creamy layer.
• Pumpkin Muffins | If you haven't tried pumpkin muffins, you really should. These are so good, and you can add mix-ins to make them even better. Add chocolate chips or nuts and they are so yum!
• Pumpkin Cheesecake Milkshake | Pumpkin shakes are a fun way to get a dose of pumpkin spice flavor without baking. You can't go wrong with a little bit of pumpkin spice flavor mixed with ice cream.

Recipe

Pumpkin Dump Cake Recipe

This easy pumpkin dump cake layers a spiced pumpkin custard with yellow cake mix, melted butter, and pecans for a moist, crowd-pleasing fall dessert. It takes just 15 minutes of prep and is delicious warm with ice cream or cold from the fridge.

4.8 from 25 votes

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Cook ModePrevent your screen from going dark

Prep Time 15 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 5 minutes mins

Course Desserts

Cuisine American

Servings 16 squares

Calories 300 kcal

Equipment

• 9"x13" Baking Dish

Ingredients

  

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• 29 ounce canned pumpkin puree not pumpkin pie filling
• 1 cup sugar
• 1 ½ cups milk whole or 2%
• 3 eggs
• 1 box yellow cake mix 15.25 ounces, dry (do not prepare)
• 2 teaspoons cinnamon
• 1 teaspoon nutmeg
• ½ teaspoon ground cloves
• ½ cup melted butter 1 stick
• 1 cup chopped pecans optional

Instructions

• Preheat the oven to 350°F. Grease and flour a 9x13-inch baking pan.
• In a large bowl, whisk together the pumpkin puree, sugar, eggs, milk, cinnamon, nutmeg, and cloves until smooth. Pour the mixture into the prepared pan and spread it into an even layer.
• Sprinkle the dry cake mix evenly over the pumpkin layer. Use a spatula or fork to gently rake the mix into the top of the pumpkin just enough that it isn't all sitting dry on top. It does not need to be fully combined.
• Drizzle the melted butter evenly over the top, using the back of the spatula to spread it over any dry spots. Sprinkle with the chopped pecans.
• Bake for 50 to 55 minutes, until the top is golden brown and the center is set and no longer jiggles. If the pecans start to get too dark, cover the pan loosely with foil for the last 10 minutes.
• Let the cake cool for at least 15 to 20 minutes before cutting into squares. Serve warm with ice cream or whipped cream, or chilled. Refrigerate leftovers, covered.

Video

Nutrition

Serving: 1squareCalories: 300kcalCarbohydrates: 41gProtein: 4gFat: 14gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 52mgSodium: 230mgFiber: 2gSugar: 28g

Nutrition details are an estimate, per serving.

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