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Pumpkin Dump Cake (+Video)

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!

A SIMPLE PUMPKIN DESSERT

So the words “dump cake” probably don’t sound very appealing, right? It’s probably not the best word to use but its the one most commonly used words for these types of desserts where you “dump” all the ingredients into a dish and bake. Even though the name may not sounds super appealing, I promise these are some the easiest and yummiest desserts to make!

Pumpkin Pie Dump Cake, slice with whipped cream.

FREQUENTLY ASKED QUESTIONS:

Why do they call it dump cake?

Because you “dump” everything into a baking dish and bake. The easiest form of a dump cake is fruit pie filling poured into a 9×13-inch baking dish then that is sprinkled evenly with a cake mix. Then melted butter is poured over the top. You can also mix the cake mix and butter together first then sprinkle over the top of the pie filling.

How do dump cakes work?

They are similar to cobblers in that you have a fruit filling on the bottom of a baking dish and a cake-like topping. In the case of dump cakes, it is a boxed cake mix with melted butter.

Can I use pumpkin pie filling instead of canned pumpkin?

Yes you can. However, many people find it too sweet (since it has added sugars) when combined with the sweet cake mix. It is definitely an option though if you want to try it.

Should a dump cake be refrigerated?

They do not need to be refrigerated. However, if you want them to last longer than a couple of days, you could cover and refrigerate which will help it last for up to 5 days.

Can dump cakes be frozen?

Yes. As long as it is wrapped well to protect against freezer burn (wrap in plastic wrap then aluminum foil) and it can be kept frozen for 3 months.

Pumpkin Pie Dump Cake recipe from The Country Cook shown on a white plate with a bite removed from the dump cake slice.

INGREDIENTS NEEDED: (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
canned pumpkin puree, 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.

pumpkin puree, evaporated milk, eggs, sugar and cinnamon whisked together in a bowl.

Pour this mixture into a baking dish.

pumpkin pie mix poured into a 13X9 baking dish.

Sprinkle dry cake mix on top of pumpkin mixture.

dry spice cake mix sprinkled over top pumpkin pie mix in a baking dish.

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.

MELTED BUTTER DRIZZLED OVER DRY SPICE CAKE MIX.

 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. 

PUMPKIN DUMP CAKE in baking pan, slice served on a spatula.

Dollop each serving with a bit of whipped cream and a candy pumpkin (if you’re feeling festive)!

slice, Pumpkin Dump Cake on a white plate topped with whipped cream.

CRAVING MORE?

Originally published: October 2012
Updated & republished: August 2019

Pumpkin Dump Cake recipe

Pumpkin Dump Cake (+Video)

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!
4.89 from 114 votes
Print Pin Rate
Prep Time: 40 minutes
Cook Time: 55 minutes
Total Time: 1 hour 35 minutes
Servings: 12

Ingredients

  • 15 ounce can pumpkin puree (NOT pumpkin pie mix)
  • 12 ounce 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 9×13 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.
Course: Dessert
Cuisine: American

Nutrition

Calories: 483kcal | Carbohydrates: 56g | Protein: 7g | Fat: 26g | Sodium: 488mg | Fiber: 1g | Sugar: 42g

Nutritional Disclaimer

“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

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Recipe Rating




236 Comments

  1. I’ve noticed that cake mixes are now 13.25 ounces instead of 15.25 ounces. Will this affect the texture of the cake?

  2. 5 stars
    Oh! My! Goodness! This cake is amazing! The housed smelled so good while it was baking and the cake tasted even better. I will definitely be putting this on my baking list for the holidays.

  3. 5 stars
    I loved this recipe! It was super easy and straightforward, will definitely be making this again! I recommend letting it cool at least an hour or just serving the next day. Thank you for the great recipe!

  4. This looks just amazing. I hate to be a killjoy but how sweet is this? I find lately I don’t like sweet desserts like I used to. Would reducing the sugar from 1 cup to 3/4 cup be okay or would it adversely affect the taste?
    Thanks.

    1. I don’t see why not. I’m sure you could even cut it in half. Sweetness is so subjective though. Just writing this blog, I get so many ranges from people thinking something is perfect, others think not enough & sometimes too much so I always hesitate to describe something as not very sweet or very sweet Lol. But in general, I do find as I get older, some things can be too sweet than when I was younger so I get where you’re coming from.

  5. 5 stars
    This is a family favorite. I make this up every Thanksgiving. I use sweetener instead of sugar and I also use pumpkin pie spice. But this this year wanted to try it in the crockpot casserole it it turned out just good.

  6. 5 stars
    Absolutely delicious…even better than pumpkin pie by a long shot. Will make this for Thanksgiving & Christmas from now on. GREAT RECIPE!

  7. 5 stars
    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.

    1. 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!

      1. 5 stars
        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.

  8. 5 stars
    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 — 9×12 @ top tapering down about 1″ in both directions

  9. 5 stars
    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.

  10. 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