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!
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.
INGREDIENTS NEEDED FOR PUMPKIN DUMP CAKE: (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 9x13 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? YOU MUST TRY THESE RECIPES!
PUMPKIN PIE DUMP CAKE
Ingredients
- 1 (15 oz) can pumpkin puree (NOT pumpkin pie mix)
- 1 (12 oz) can evaporated milk
- 3 large eggs
- 1 cup sugar
- 1 teaspoon 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
Originally published: October 2012
Updated & republished: August 2019
Lyra Maltese
Absolutely delicious...even better than pumpkin pie by a long shot. Will make this for Thanksgiving & Christmas from now on. GREAT RECIPE!
Donna Sharp
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.
Donna Sharp
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!
Bobbie Beard
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.
Brandie @ The Country Cook
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!
Brandie @ The Country Cook
Absolutely! There are certainly ways to customize to your own liking for sure!
Wanda Burris
So easy and delicious !
SueV.
This was delicious! Easy to make alternative to pumpkin pie. Will definitely make again!
menkens
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 -- 9x12 @ top tapering down about 1" in both directions
Donna Sharp
Thanks for letting people know that you can use the butter without melting it. Less dishes to wash is better.
Sheila
Soooooo good!
Linda
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.
Ferah
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
Eraina
So easy and delicious! My husband couldn’t wait for the photo! Will make for Thanksgiving!