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!
PUMPKIN PIE DUMP CAKE
Dump Cake. Such an attractive name for a dessert, don’t you think? Nothing makes you want to dig in more than hearing the word “Dump.” Mmm. Mmm. Mmm. Ok, ok, so I’m being sarcastic. But it really isn’t the prettiest name for a really good (and of course, easy!) dessert. And truthfully, it’s not the prettiest dessert either. I’m not exactly selling this recipe to you, am I? Ha!
VIDEO INCLUDED BELOW:
WHY IS IT CALLED “DUMP CAKE?”
The name Dump Cake actually comes from the fact that you are “dumping” almost all the ingredients in a bowl to mix and then you “dump” dry cake mix on top before baking. Dump cakes are easy to make but full of flavor. I feel like I use that word “easy” a lot. But that is a big part of how I cook. I like easy. I like quick. I like things that aren’t a lot of fuss.
WHAT YOU’LL NEED:
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)!
Enjoy!
Originally published: October 2012
Updated & republished: August 2019
PUMPKIN PIE DUMP CAKE
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!
Print Pin RatePrep Time: 40 minutes
Cook Time: 55 minutes
Total Time: 1 hour 35 minutes
Servings: 12
Calories: 483kcal
Ingredients
- 1 (15 oz) can pumpkin puree (NOT pumpkin pie mix)
- 1 (12 oz) can evaporated milk
- 3 large eggs
- 1 cup sugar
- 1 tsp ground cinnamon
- 1 box spice cake mix
- 1 cup (2 sticks) unsalted butter, melted
Instructions
- Preheat oven to 350F degrees.
- Spray a 9x13 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
Calories: 483kcal | Carbohydrates: 56g | Protein: 7g | Fat: 26g | Saturated Fat: 13g | Cholesterol: 95mg | Sodium: 488mg | Potassium: 389mg | Fiber: 1g | Sugar: 42g | Vitamin A: 6165IU | Vitamin C: 2.6mg | Calcium: 192mg | Iron: 2.8mg
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SASHA says
WHOA! THIS IS ABSOLUTELY DELICIOUS!!
Lela says
We made this instead of pumpkin pie. It is our new favorite – thank you!!
Anonymous says
just went in oven cant wait
Anonymous says
Thanks for having an easy to find and print recipe. Most recipes are so difficult to find a printable page for them.
Shanna says
Wow! This was so easy to make and soooooo delicious!!! I added pecans to the recipe and my dinner guest's were raving about it. This recipe is gonna be added to my Thanksgiving dessert menu for sure!
Shirley says
This is delicious! I have made it twice. I know I’ll make it again soon. Four other people have requested the recipe! Yummy!
Brandie says
Glad it was a hit for you.
Kathleen says
Novice, novice cook here, so I have to ask. The picture of the ingredients shows 2 sticks of unsalted butter but the ingredients just say “butter”. Which is it? Or can you use either? — Thanks. Kathleen
Brandie says
Hi Kathleen! That’s a totally valid question! Here is always my answer on what kind of butter to use: use what you usually buy. If you have only salted butter on hand, use that. If you have unsalted butter, use that. I’ve used both and cannot really tell much of a difference at all in this. The salted butter does not have so much salt in it that it will change the flavor of this recipe. I think it actually balances out the flavors, to be honest. I just don’t like folks to have to go out and buy special butter just to make a recipe. But it does need to be real butter, not margarine. 🙂
Carolyn Pearce says
This is great! Very easy, better than pumpkin pie. Perfect for Thanksgiving make ahead.????
Brandie says
I totally agree Carolyn! A nice alternative for sure 🙂
Bee Frahm says
Had this cake today. It was wonderful. I got the recipe and will make it soon
grace says
Is it better to bake this in a glass pan verses a metal one, and is there a difference in baking time and temperature?
can this be frozen, if not about how long will it keep in the before it becomes soggy.
I anxiously await your reply,
LC says
This is for sure so quick and easy. I simply added less sugar in the pumpkin mix. It’has been hard to find spice cake mix so I used a yellow mix and added pumpkin pie spices in the cake mix. I also topped with pecans. So quick and easy. Also, for a gluten free option, use gluten free cake mix. Makes a little less so just reduce butter. I kept the same amount of everything else because you can never have enough pumpkin lol!
Kara says
Can you use spiced cake with pudding in the mix?
judy says
Came out really well! Thanks for an easy & quick recipe!
Linda LeCompte says
I decided to mix all the ingredients and added some raisins and poured the batter in a baking dish and bqked it for 50 minutes. Came out delicious.
Kim says
It turned out AMAZING! I will certainly be adding to my fall repertoire!
Amanda Wehling says
This is my family favorite dessert. And I got the recipe from my church.and every Thanksgiving and Christmas I make it up. And tried it with pumpkin pie spice and that way is good as well. Had a family reunion the one year I made it up and came home with a few pieces. If you need a sugar free dessert I can make it up both ways. .
Adele Aiken says
Can this be baked and then frozen?
Jennifer says
Have made this several times and absolutely love it!!! Do you think I could make it in muffin tins for individual servings? Would the bake time change?
Brandie @ The Country Cook says
Ya know, I have never tried it as muffins. You would definitely need to adjust baking time. If you give it a try, I’d love to hear how it turns out for you!
Jo says
Dies this have to be refrigerated if made ahead of time?
Lisa says
yes, it should be refrigerated – anything containing milk, eggs, or cream should be refrigerated
Lisa says
It should be refrigerated (anything with milk, eggs, or cream should be refrigerated)
Shirley says
This cake is easy peasy even though its not even near the Holiday’s JUNE 2nd 2019 but it looks so good and I had all he ingredients I went ahead. Very good cake will make it again closer to Thanksgiving..
Brandie @ The Country Cook says
Shirley – I am the same way! I don’t even care if pumpkin is a “fall” thing. Sometimes you just want what you want – ha! Thank you so much for commenting!
Susan says
This looks to be a great recipe but…I’m a Brit and live in northern Portugal. We have few to none ready cake mixes, and to be truthful I prefer making things from scratch. Please can’t you tell me what amount and type of cake I might use? Is it a type of simple sponge, eg 6oz flour, 6oz sugar and 6 oz butter beaten together with 2 or 3 eggs but with added spices?
Thank you in advance!