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Pumpkin Pie Dump Cake

by 153 Comments

The name ain’t pretty…

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? But if you follow my blog regularly then I hope you trust me and that I’ll only share recipes that me and my family love. And this one is no exception!

…but the taste is awesome

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.

But I also really enjoy the process of cooking and baking. And I like when I can still manage to make dinner and dessert. Now that fall is here, I thought it was time to break out an old favorite. Pumpkin Pie Dump Cake. All the flavors and texture of pumpkin pie topped with a sweet and slightly crunchy topping.
Ingredients:
1 can (15 0z.) pumpkin puree (not pumpkin pie mix)
1 can (12 oz.) evaporated milk
3 large eggs
1 cup sugar
1 tsp. ground cinnamon
1 box spice cake mix
1 cup butter, melted
Directions:
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.

 

Now 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!
 
5 from 3 votes
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Pumpkin Pie Dump Cake
Prep Time
40 mins
Cook Time
55 mins
Total Time
1 hrs 35 mins
 
Course: Dessert
Cuisine: American
Servings: 12
Calories: 350 kcal
Author: The Country Cook
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 butter, melted 2 sticks
Instructions
  1. Preheat oven to 350F degrees.
  2. Spray a 9x13 baking dish with nonstick cooking spray.
  3. In a medium bowl, combine pumpkin puree, evaporated milk, eggs, sugar and cinnamon until well-combined.
  4. It will be very liquid-y.
  5. Pour this pumpkin mixture into the baking dish.
  6. Sprinkle dry cake mix on top of pumpkin mixture.
  7. Drizzle melted butter over the top.
  8. Bake for about 55-60 minutes.
  9. It might still be just a bit jiggly in the middle when done.
  10. It will continue to set up as it cools.
  11. Let it cool for at least 30 minutes before slicing and serving.
Recipe Notes

Dollop each serving with a bit of whipped cream. Refrigerate any leftovers.

Nutrition Facts
Pumpkin Pie Dump Cake
Amount Per Serving
Calories 350
* Percent Daily Values are based on a 2000 calorie diet.

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Comments

  1. This looks soo good and I can't wait to try it. I'm so going to check out the rest of your blog too!! I love quick and easy! 🙂

    I never heard dump cake explained like that. I was always taught that "dump" cam from cakes (like pineappe dump) in which when they were done cooking you had to "dump" them out of the pan as the last step. Yours makes sense too!! 🙂 Happy cooking!!

    Reply

  2. This looks so yummy!! I love pumpkin pie and love dump cakes cause they are quick and easy so this sounds great!! I pinned it and plan ro try it soon!!

    Reply

  7. I have heard of Dump Cakes, but never actually seen one. It lives up to its name, you really do just dump everything in. I LOVE it! Doesn't hurt that there is butter drizzled all over the top either!

    Reply

  9. On the contrary Brandie, it is one lovely-looking dessert! I like that it's easy and quick to prepare as well. Thanks for sharing!

    Reply

  15. This recipe is super easy! Made it for the first time after "Superstorm Sandy" to take to work after being home for nine days. It was a hit! Everyone loved it!!! It was better than pumkin pie.

    Reply

  16. A friend is retiring and I'm going to make this for her luncheon. Have made a cherry pie one for years, so easy. Thanks for the new one for the fall.

    Reply

  17. Can this be frozen? I made it last night and it was a hit, but I have too much leftover and don't want to be tempted. 🙂

    Reply

  23. Made this yesterday! It was super easy, and we all LOVED it! Much better than pumpkin pie. Love your recipes, and THANKS for sharing!!

    Reply

  24. Oh good grief! This has to be a sin to eat! It is ssooooooo good. May be my new favorite dessert! Thank you so much for the recipe!!

    Reply

  25. I LOVE this recipe- I usually cut the sugar to 2/3 c and double the cinnamon. I have also chopped pecans and put on half of the cake, just in case some don't care for nuts. Easy to make and always a hit! I never have leftovers!

    Reply

  26. I am new to your site and I LOVE IT! I love a good sweet potatoe pie and was wondering if princella brand yams can be used instead of pumpkin? Also, do you have a sweet potatoe pie recipe 🙂 your recipes are simply delicious! Thanks

    Reply

  29. I make this recipe all the time and I add nuts to it! Just sprinke nuts (however much you want) on top of the dry cake mixture.

    Reply

  30. Has anyone ever tried cutting this recipe in half? I think as it is it would be too much for my hubby, 5-yr son and I.

    Reply

  31. Okay you said it wasn't pretty but let me tell you, when I saw it, I almost lost my mind!!! Pumpkin and dump in the same sentence,I can't take it!!! Must have!!! Now!!!

    Reply

  32. You said it wasn't pretty but when I saw the picture and then the name Pumpkin and dump in the same title, I also lost my mind!!! Must have!!! Now!!!!

    Reply

    • We made this back in the 70's, and the original recipe called for a yellow cake mix. Do not use a "pudding in the mix" one. In fact, if you can find an off-brand cake mix, it works better, as the topping turns out crunchier. I use one that I buy at the dollar store. The original recipe also called for chopped pecans to be put on the cake mix layer before the butter drizzle step.

      Reply

  36. We love dump cakes! When we do lunch at work it might be Chinese or Italian or for a baby shower. It then becomes – Baby Dump Cake (lol), or Chinese Dump, or Italian Dump. We have a great time and everyone loves the "Dump Cakes".

    Reply

  37. My husband just walked by the computer, saw the picture of this cake and ask for one. He even went to the store to get evaporated milk for me. I made it and it is simply GREAT! Can't wait for my adult daughter to try it!

    Reply

  39. I didn't have spice cake or evaporated milk but added pumpkin pie spice to a golden butter cake mix and substituted 2/3C dry milk and 3/4 C water for the evaporated milk and my dinner guests (my parents) LOVED and raved how good this dessert was :o). Mom wants me to make it for Thanksgiving ;o).

    Reply

  40. My husband made this for our end of weekend dessert treat. It was amazing. I will definitely make this many times this fall and into Thanksgiving. Not only did it taste great, the entire house smelt wonderful.

    Reply

  43. Me again! The one who messed up and "dumped" ALL the ingredients into a bowl then mixed them together and poured them in a pan to bake. It turned out awesome! I added a spill of applesauce on top to serve but ice cream or whipping cream would totally rock too.
    If you really need easy…just dump!

    Reply

  45. Don't know if I did something wrong (followed directions), but the cake mix is still powdery on the top. Anyone else have this issue? Smells amazing, but not sure how the dry cake mix is going to taste. Can I just add some more butter to the top?

    Reply

    • When I make dump cakes I don't melt the butter, I just slice it thinly and lay it on top and don't end up with some dry areas of cake mix…just have to experiment with what works for you

      Reply

  46. I followed the recipe and while it is good, I feel the pumpkin mixture needs some more spice to it. Next time I would probably double the cinnamon or maybe substitute for pumpkin pie spice. Really good though, the crust on the top is wonderful.

    Reply

  47. I love dump cakes too…but since April I have had to go Gluten and Dairy Free…so what I'd like to know if you have any suggestions on how I can substitute GF and DF ingredients to get the same effect or outcome as this recipe??? You'd make my fall if you could help with at! I sure do miss my sweets!

    Reply

    • Hi Jennifer! I sure do wish I knew more about GF and DF dietary restrictions. Perhaps you could use a Gluten Free yellow cake mix for this and add a bit of extra pumpkin pie spice to it. As for the dairy…I'm not really sure. Evaporated milk is milk that has been reduced so it is a bit thicker and concentrated. So perhaps you could gently simmer some of the milk alternative you use to get it to reduce. You might be able to google instructions on how to do that! 🙂

      Reply

    • I would think you could try coconut milk instead of evaporated milk. I am also gf and df as I have Hashimoto disease. If you substitute a gf cake mix watch out for soy if you can’t have that.

      Reply

  48. When I leave work in oh the next 30min. I'm going straight to the grocery store for all my ingredients & guess what's for desert tonight?? Mmmmmm

    Reply

  50. I've used a lot of this lady's recipes and they are always delicious and easy to make. I love her tuitorials! The Coconut cream poke cake is out of this world. Served it at a friend's birthday celebration and everybody asked for seconds! It was so light and oh, so good! I'm hosting another birthday dessert party this coming Friday night and I've selected the pumpkin dump cake.

    Reply

  51. My neighbor makes a similar dessert – a pumpkin poke cake and she pours sweetened condensed milk in the holes. Sooo delicious.

    Reply

  54. Taking this to work for Thanksgiving Day to share with my co-workers. No one wants to be at work at the hospital on a holiday, hoping this makes our. Data little sweeter!

    Reply

  57. what do you think about adding chocolate chips to the recepie ? Would you put them on top or in the pumpkin portion of the recepie?!

    Reply

  58. This was so good and easy!….I did add chopped pecans on top of the cake mix. This is definitely staying in my recipe file! Everyone loved it!!! Thanks!

    Reply

  59. This cake is so good I actually keep the ingredients in the pantry for it. Husband does not like pumpkin but will eat this like he will never see a cake again. I do add pecans also,

    Reply

  61. I just wanted to thank you for sharing this recipe! I found it on Pinterest and have made it for the third time. Made it today for Christmas dinner. It has been a hit with everyone!

    Reply

  63. I have made this cake for years only I use a butter recipe cake mix and put chopped pecans on top. It is delish! It's always a hit. I might have to try it with the spice cake instead next time!

    Reply

  66. I topped with a cup crushed pecans before I poured butter on. I also froze the leftover cake, too! I personally like it half thawed.

    Reply

  69. that guy ( posted September 11 2014 ) – I would think it would be alright to use low fat evaporated milk.You could probably omit the butter if you are on a low fat diet, as some cakes like swiss rolls are made without added fat.
    Hope this helps. Happy cake making!
    P.S. I think it looks delicious, but don't eat too much!

    Reply

  71. Just wondering why it would need to be refrigerated. Does it make a difference in the texture? Unless a cake has a layer of whipped cream or pudding, I'd never do it…mostly because I never have that kind of room. It looks like something my grandsons would like.

    Reply

  72. This recipe was awesome! I couldn't wait for Thanksgiving (when I usually make pumpkin stuff) to have it. I live on a tight budget and since I'm the only one in the house that likes pumpkin, I thought it would be perfect and affordable and it was. Few ingredients and such a good desert. I love the salty/sweet combination of the sweet ingredients (Pumpkin, milk, cinnamon) then the saltiness of the butter on top. I would suggest though that when you pour the butter on top, to use fork and kinda get the butter incorporated with the cake mix a little. Bits I did and bits I didn't, when it came out some of the cake mix stayed in powder form and wasn't as good as when butter is mixed in with it. But great recipe and will for sure make again! Thanks for sharing.

    Reply

  74. This sounds amazing! I have a recipe for cherry/pineapple dump cake that doesn't even use a mixing bowl – all ingredients are literally dumped directly into the baking dish. My husband LOVES pumpkin, so I will have to try it. Of course, I normally double the cinnamon in any recipe and usually add others like cloves, allspice, nutmeg, and mace.

    Reply

  75. I work with children who have Autism and we have a baking group once a week. We are always looking for easy recipes for them to make. This one was perfect!!! They enjoyed making it and it came out great!

    Reply

  76. Oh my WORD! I made this earlier today and its absolutely yummylicious! We sampled a piece after it had been out of the oven about 30 minutes! I did not have a spice cake mix, so I substituted a yellow cake mix. Oh my I highly recommend this recipe for those who love to eat pumpkin!!

    Thank you for sharing with us! 🙂

    Reply

    • You can use a yellow cake mix and make a spice cake from it 🙂

      1 yellow cake mix box
      1 teaspoon ground cinnamon
      1/2 teaspoon ground nutmeg
      1/4 teaspoon ground ginger
      1/4 teaspoon allspice (or substitute 1/4 tsp ground cloves)

      Put all in a med bowl and stir with fork until well blended.

      VIOLA! Spice Cake Mix

      Reply

  79. I just made this for my extended family weekly dinner. Everyone loved it! I've already received requests to make it for Thanksgiving. Thank you for sharing!

    Reply

  81. My DIL made this last weekend and it is delicious. Warm from the oven with whipped cream or vanilla ice cream …. going to make for Thanksgiving instead of a pumpkin pie. Thanks…..

    Reply

  82. Tastes just like pumpkin pie! I sprinkled 1/2 cups of chopped pecans on top before baking – they toasted and added a nice taste and texture to the cake.

    Reply

  84. I make this with Pillsbury's sugar free yellow cake mix and artificial sugar and regular pumpkin from a can with 4 tsp of pumpkin pie spice. I'm going to try adding cinnamon. I also add chopped pecans on top of the butter before baking. It makes a 9×13 and I took it a Christmas party recently and everyone liked it, especially because it was sugar free. It's Yummy!

    Reply

  87. After the last picture, under the signature of Brandie, there is "Printable Recipe Here." It doesn't look like a button as it's not framed in a different color. It will give you the recipe on one sheet of paper size, with just one picture at the top.

    Reply

  88. I use Eagle brand milk in place of evaporated milk and sugar in my pumpkin pies. Can I do that for this cake?

    Reply

    • This dump cake wasnt very sweet at all for us… We tested it today 🙂 So I'd imagine that would be fine… you might want to add a bit more sweet to it.

      Reply

    • Anonymous from Aug. 30, 2016 — Eagle Brand Sweetened Condensed Milk should never be substituted for any other kind of milk. It is an entirely a different taste as well as consistency.

      Reply

  91. Brandy–you can vastly improve the appearance of this delicious cake by adding a whole bunch of whipping cream when you serve it!

    Reply

  93. Verdict on this Pumpkin Pie Dump cake:

    Its Okay

    Doesnt hold up like a cake, hard to cut slices and is more like a cobbler in texture. Scooping works better. Was difficult to get a full piece with cake mix and pumpkin in one scoop.

    Its not very sweet, but has a rich spice and pumpkin flavor.

    There are clumps of no sweetness at all, and then spot of sugar. In my opinion the flavors do not marry very well and swirling the cake mix into the pumpkin liquid base may be better than dumping it on top.

    Cool whip, or Reddywip on top definitely helps. Vanilla Ice Cream might add to it even more.

    I didn't LOVE it, but I didn't dislike it either. Im contemplating another serving with coffee this time!

    Reply

  94. Can I use regular whole milk instead of evaporated milk I hate the taste evaporated milk and anything I've used it in I can taste it. other than that it sounds delicious

    Reply

  95. Made it last night and it's good!
    I don't like spice cake so I used yellow cake instead; and instead of just cinnamon in the batter, I used used 2 teaspoons of pumpkin pie spice blend.

    I made four different containers and tried something different in each one, and I cooked it longer so it was more crispy at the edges (which I like).
    1. normal recipe. Not bad (I'd rather have Libby's pumpkin pie)
    2. Just the batter (no cake mix or butter). Tasted like pumpkin pie sans crust.
    3. With pecans added on top at the beginning of baking. DElicious! My favorite version!
    4. With Mini marshmallows added on top in the last 3 minutes of baking. Good! Chewy near the edges. Second favorite.

    Reply

  96. Sounds wonderful. Will try this instead of pie this year. I've found that cutting the cold butter into the cake mix, versus melted, makes for a crunchy topping

    Reply

  98. I made it on Thursday. It was delicious. My husband is a pumpkin fiend so he was so happy. Thanks again Brandi. Another winner.

    Reply

  99. I wonder if I can substitute Splenda for the sugar and still have the desired effect/sweetness. Do you think this would be ok?

    Reply

  101. Would like an answer to 'can I use pumpkin pie mix' because I could not get regular pumpkin. I was wondering how much sugar to use, etc. Thank you.

    Reply

  102. I was a little baffled by the purée thing too. What you need to buy is a can of pumpkin pie filling without any spices already added to it.

    Reply

  105. 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!

    Reply

  106. This is delicious! I have made it twice. I know I’ll make it again soon. Four other people have requested the recipe! Yummy!

    Reply

  107. 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

    Reply

    • 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. 🙂

      Reply

  110. 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,

    Reply

  111. 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!

    Reply

  114. 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.

    Reply

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