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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Delicious! I’ve made this many times!
Fabulously delicious and easy!
I didn’t see the refrigerate instructions at the bottom of the post. I read everything else but didn’t see that. I made it last night and stuck it covered in the cool oven . A friend said pumpkin pie has to be refrigerated. I then went back and re read your post. It was left out from 9pm-8am. It was still hot when I put it away. Would you say toss it? Or do you think it’s ok? Thanks
Hi Nicole! You should be fine! Just pop it into your fridge now. 🙂
Can you use any other boxed cake mix ?
I made this with a yellow cake mix and added a little pumpkin pie spice. Delicious!
Woo hoo! Thanks so much Tricia!!
I made this dump cake while company was visiting. Everyone commented on how the entire house smelled wonderful and they couldn’t wait to try it. All the men had 2 helpings and the women all asked for the recipe. I followed the recipe except I added an additional 1/2 stick of butter and topped the cake with chopped sugared pecans. I served the cake slightly warm with butter pecan ice cream and whipped cream. This recipe is a keeper!!!
I made this and loved it as did my family. I was doing a little thinking and wondering if I could ditch the Thanksgiving pumpkin pie. I thought about dividing the ingredients between two 8 inch pie pans and baking them about thirty to thirty-five minutes.What do you think, feedback would be greatly appreciated.
My husband and I loved this dump cake. It’s so delicious i see myself bake this many times.
Great recipe and very easy to make!! Always a huge crowd pleaser!!
great Thanksgiving dessert so easy
Thank you Rose!
I made this a few weeks back. It is absolutely AMAZING!! Couple of things……
1) I used pumpkin pie spice in place of the cinnamon.
2) When I got it out of the oven, the top was crunchy in spots, especially around the edges. Should it be that way or did I do something wrong?
I most definitely will be making this again!!!! I was thinking about making it tonight but I think 11:30 p.m. is a bit too late for more baking!
This is always a winner!!! I like to add chopped pecans to the top before pouring the melted butter over..
Also, my family likes it spicey so I add powered cloves and alspice to the wet mixture along with the cinnamon;;
So good the next morning with coffee!!
I am with you – love chopped pecans too! Great addition! Thank you so much Darcy Jane!
Could you do this n a crockpot?
Hi Shelly! You should be able to! I haven’t tested the timing on it though so you may have to play with that a little.
Now that companies are putting only 15 ounces in boxes of cake mix now (rather than the usual l8 or so) how does this affect the cake. Should additional flour or cake mix be added to accomodate the other indredients.
Hi Kaye, they changed those sizes years ago. This recipe was tested with the 15 oz cake mix size.
Can you make this ahead of time and freeze??? If so, how do you suggest I’d wrap it and how would I reheat?
My Mother always used sweetened condensed milk instead of evaporated milk in her pumpkin pies. Can the same be done here with this recipe? Thank you!
I’m not a cook or a baker, but this was very easy to make, can’t wait to taste it
Love hearing that Gerald! Hope everyone loved it!
Can we skip the eggs to make this eggless ? Thanks
I don’t believe so. You could try but I would hate for you to go through all that and it doesn’t turn out right…
So, being type2 diabetic, I used 1 cup of Truvia in place of the sugar and I used a sugarfree white cake mix. I added pumpkin pie spice to the cake mix. The cake mix still has carbs but I greatly reduced the intake by using a sugar substitute. Came out AMAZING!
Gunna have to try the lower cal version!! Then I can make it more and not feel like I’m off the charts with my eating.. Thanks Kris
My sister gave a bunch of pumpkin pie mix. Can I used that instead of pumpkin puree?
Yes
Simple and amazing!
Thanks so much Brandi
Delicious! Serve warm with cool whip! Amazing
I have made this cake for years. It is just like eating pumpkin pie without the heavy crust. Everyone loves it.