Pumpkin Dump Cake (+Video)
Pumpkin Pie Dump Cake gets it’s name by dumping the ingredients into the baking dish. It is like a pumpkin pie and a spice cake all in one!
A SIMPLE PUMPKIN DESSERT
So the words “dump cake” probably don’t sound very appealing, right? It’s probably not the best word to use but its the one most commonly used words for these types of desserts where you “dump” all the ingredients into a dish and bake. Even though the name may not sounds super appealing, I promise these are some the easiest and yummiest desserts to make!
FREQUENTLY ASKED QUESTIONS:
Because you “dump” everything into a baking dish and bake. The easiest form of a dump cake is fruit pie filling poured into a 9×13-inch baking dish then that is sprinkled evenly with a cake mix. Then melted butter is poured over the top. You can also mix the cake mix and butter together first then sprinkle over the top of the pie filling.
They are similar to cobblers in that you have a fruit filling on the bottom of a baking dish and a cake-like topping. In the case of dump cakes, it is a boxed cake mix with melted butter.
Yes you can. However, many people find it too sweet (since it has added sugars) when combined with the sweet cake mix. It is definitely an option though if you want to try it.
They do not need to be refrigerated. However, if you want them to last longer than a couple of days, you could cover and refrigerate which will help it last for up to 5 days.
Yes. As long as it is wrapped well to protect against freezer burn (wrap in plastic wrap then aluminum foil) and it can be kept frozen for 3 months.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- canned pumpkin puree (not pumpkin pie mix)
- evaporated milk
- eggs
- sugar
- ground cinnamon
- spice cake mix
- butter
HOW TO MAKE PUMPKIN DUMP CAKE:
Preheat oven to 350F degrees. Spray a 9×13 baking dish with nonstick cooking spray. I like to use the kind that has flour in it. It works great. In a medium bowl, combine pumpkin puree, evaporated milk, eggs, sugar and cinnamon until well-combined. It will be very liquid-y.
Pour this mixture into a baking dish.
Sprinkle dry cake mix on top of pumpkin mixture.
Take melted butter and drizzle all over the top. Bake for about 55-60 minutes. It might still be just a bit jiggly in the middle when done. It will continue to set up as it cools.
Let it cool for at least 30 minutes before slicing and serving.Be sure to refrigerate any leftovers. I like to heat each piece up in the microwave for a few seconds before serving since I enjoy eating it warm.
Dollop each serving with a bit of whipped cream and a candy pumpkin (if you’re feeling festive)!
CRAVING MORE?
Originally published: October 2012
Updated & republished: August 2019
Pumpkin Dump Cake (+Video)
Ingredients
Instructions
- Preheat oven to 350F degrees. Spray a 9×13 baking dish with nonstick cooking spray.
- In a medium bowl, combine pumpkin puree, evaporated milk, eggs, sugar and cinnamon until well-combined. It will be very liquid-y.
- Pour this pumpkin mixture into the baking dish.
- Sprinkle dry cake mix on top of pumpkin mixture.
- Drizzle melted butter over the top.
- Bake for about 55-60 minutes.
- It might still be just a bit jiggly in the middle when done. It will continue to set up as it cools.
- Let it cool for at least 30 minutes before slicing and serving.
Video
Notes
- Dollop each serving with a bit of whipped cream.
- Refrigerate any leftovers.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
This looks just amazing. I hate to be a killjoy but how sweet is this? I find lately I don’t like sweet desserts like I used to. Would reducing the sugar from 1 cup to 3/4 cup be okay or would it adversely affect the taste?
Thanks.
I don’t see why not. I’m sure you could even cut it in half. Sweetness is so subjective though. Just writing this blog, I get so many ranges from people thinking something is perfect, others think not enough & sometimes too much so I always hesitate to describe something as not very sweet or very sweet Lol. But in general, I do find as I get older, some things can be too sweet than when I was younger so I get where you’re coming from.
This is a family favorite. I make this up every Thanksgiving. I use sweetener instead of sugar and I also use pumpkin pie spice. But this this year wanted to try it in the crockpot casserole it it turned out just good.
Yay!! Love hearing that Amanda!! Thanks so much for taking the time to come back and comment. Hope y’all had a fantastic Thanksgiving!
Can this be made ahead and frozen,
Thanks
Grace
Hi Grace! Yes, I don’t see why not 🙂
Butter Pecan cake mix is the best!!
Yum! I have a REALLY good cake recipe on here that uses butter pecan cake mix it’s a southern pecan praline cake with butter sauce. You should try it if you like that cake mix! https://www.thecountrycook.net/southern-pecan-praline-cake-with-butter-sauce/
Absolutely delicious…even better than pumpkin pie by a long shot. Will make this for Thanksgiving & Christmas from now on. GREAT RECIPE!
Just one word… OMGAWD! This “Dump Cake” is the best one I have seen thus far and I have seen many and tried some too. Wasn’t a fan! They were way too sweet for me, but I can adjust the sugar in the pumpkin mixture with this one. I actually can’t wait to try it.
For those people who can’t find spice cake mix in their area, just use a yellow cake and add pumpkin pie spices to it. I would put at least one teaspoon of cinnamon and ginger, half teaspoon of nutmeg and a quarter teaspoon of cloves or double the amount if you like a spicier spice cake. Just a suggestion!
I am no cook at all. However, I made this cake this morning for a small family get together, and it turned out perfect and delicious!!! Even a non-cook like me was able to turn out a terrific cake. Everyone loved it, and I will definitely be making it again. Oh and I was able to order the spice cake mix from Walmart, as they did not actually have it in stock at the store.. I got two mixes just in case I messed one up. Amazon carries it, too.
Aww this makes me so happy to hear Bobbie! I love it!! Thank you so very much for taking the time to come back and comment!
Absolutely! There are certainly ways to customize to your own liking for sure!
So easy and delicious !
This was delicious! Easy to make alternative to pumpkin pie. Will definitely make again!
I made yesterday for a book club @ Church and came home with a small piece left! Very well received …
* used a spice cake mix which did have pudding in it — subbed pumpkin pie spice (2t) for the cinnamon and very thinly sliced the butter before placing on top of the cake mix
* used a smaller glass casserole — 9×12 @ top tapering down about 1″ in both directions
Thanks for letting people know that you can use the butter without melting it. Less dishes to wash is better.
Soooooo good!
I’ve made this about eight times just in the last two months. I think I eat more of it than I do giving it away. Slices always hide how much I’ve consumed from the pan. AMAZING!!!! A repeat recipe for sure. I searched five stores in my town for spice cake. Finally used yellow cake mix with spices. Still, AMAZING!!! Thank you.
Just took mine out of the oven! Smells great! The stores didn’t have yellow or spice cake so I just used a white cake and added the spices that go in a spice cake. Hope it works out
So easy and delicious! My husband couldn’t wait for the photo! Will make for Thanksgiving!