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!!!