Pumpkin 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!
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!
I am not a good baker 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!
– Bobbie
FREQUENTLY ASKED QUESTIONS:
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.
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.
Yes you can. However, many people find it too sweet (since it has added sugars) when combined with the sweet cake mix. So just remove the sugar that is in this recipe. It is definitely an option though if you want to try it.
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.
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.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- canned pumpkin puree (not pumpkin pie mix) – sometimes the cans will just say 100% Pumpkin.
- evaporated milk – it needs to be evaporated NOT sweetened condensed milk. Those are two very different things. Sweetened condensed milk is just like the label says – it is sweetened. It is also very thick. Evaporated milk is not that thick and it has not been sweetened. Evaporated milk is simply milk that has been reduced and the excess water boiled out of it. See my ingredient picture below. It comes in a can.
- eggs – if you have time, allow the eggs to come to room temperature. This will help them mix into the batter easier.
- sugar – You can certainly reduce the amount of sugar or don’t add any extra sugar. I will leave that up to you.
- ground cinnamon – I know we are using a spice cake mix but I think it’s important to season the pumpkin mixture as well.
- spice cake mix – you could technically use a yellow cake mix but the spice cake mix is going to give you so much more flavor.
- butter – if you didn’t want to melt the butter, you can cut it into slices and then put the slices evenly on top.
HOW TO MAKE PUMPKIN DUMP CAKE:
Preheat oven to 350F degrees. Spray a 9×13-inch baking dish with nonstick cooking spray. I like to use the kind that has flour in it. 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. 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 RECIPES?
- Pumpkin Poke Cake
- Strawberry Dump Cake
- Cherry Dump Cake
- Pumpkin Cobbler
- Crock Pot Apple Dump Cake
- Blueberry Dump Cake
- Oreo Dump Cake
- Peach Dump Cake
- Pumpkin Honey Bun Cake
- 40 Best Pumpkin Recipes
Originally published: October 2012
Updated photos & republished: August 2025
Pumpkin Dump Cake (+Video)
Ingredients
Instructions
- Preheat oven to 350F degrees. Spray a 9×13-inch baking dish with nonstick cooking spray.
- In a medium bowl, combine 15 ounce can pumpkin puree, 12 ounce can evaporated milk, 3 large eggs, 1 cup sugar and 1 teaspoon ground cinnamon until well-combined. It will be very liquid-y.
- Pour this pumpkin mixture into the baking dish.
- Sprinkle 1 box spice cake mix evenly on top of pumpkin mixture.
- Drizzle 1 cup (2 sticks) unsalted butter, melted 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
- Please see my Frequently Asked Questions and post above for commonly asked questions and substitutions.
Nutrition
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.
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.
Thank you for the pictures! Looks yummy :)))
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
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!
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! 🙂
In pven now with a Pillsbury gf yellow cake Topping it.
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.
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.
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?
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
Made this last night, smelled incredible while cooking! Tasted even better- my whole family loved it! Will be making this again for sure.
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!
Oh oh…I just "dumped" everything together and mixed it up! Distracted recipe following! I'll let you know how it turns out!
:-0
Made This Yesterday…… My Family Loved It….. There Was No Leftovers…. Way Better Then Pumpkin Pie
Thank you for coming back to let me know! Yay!!
I am going to try this in the crock pot since I am currently without an oven. Does anyone know if I would need to change anything up to do it this way?
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.
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).
Love that you still made it work Deb!
I just made this and my whole house smells devin!! Can't wait to taste it!!!
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!
Yay!! Thanks so much!! So happy to hear that. Thank you for taking the time to let me know 🙂
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".
Made this for Sunday dessert, so delicious and so easy to make. It's a keeper in my cookbook, Thank you! Karen G.
Wondering how crushed pecans would be on top also? Even better the spiced pecans!
They taste delicious!! My hubby doesn't care for any nuts on top so I just make it plain for him but I've made it with the crushed pecans and it is delicious!!
I put a cinnamon streusal on top of mine.gave it some extra crunch and flavor..yummmy
Would it be just as good if I used a yellow cake mix? Would I need to add additional spice(s)?
I'd like to know this also, as I don't know if I like spice cake….
Yes you could use yellow cake mix. The spice cake really isn't all that spicy. I think it makes this taste more like a pumpkin pie.
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.
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!!!!
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!!!
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.
I have. I ate one half and my hubby ate the other half. Yum!
I love your answer to Yvonne. Weelll…..that is one way to cut a recipe in half!
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.
The hubby loved it 🙂
i just put it in the oven can't wait to eat it!!!!
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
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!
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!!
Made this yesterday! It was super easy, and we all LOVED it! Much better than pumpkin pie. Love your recipes, and THANKS for sharing!!
Do you use all of the dry cake mix, or just enough to cover the top?
Use it all. This cake is great!
Now I know what I'm taking to contribute on Thursday!!
Looks easy and yummy … my favorite two things. Gotta try it.
Dump cakes are wonderful but never thought of pumkin can't wait to try love pumkin
Did you see Live with Kelly/Michael today? I think they "borrowed" this recipe for their cooking segment! 🙂
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. 🙂
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.
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.
Love this I make fruit dump cakes a lot very handy to make last minite.
I've got this in the oven right now! Can't wait to have a piece!
Looks yumm
This sounds SO yummy! Thanks!!! Re-pinning. 🙂
I Love Dump cake & this looks to be just as delicious as all the other ones. Can't wait to try it!!!!
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!
I have to admit, that does look pretty delicious…despite its name. 🙂
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!
No doubt it tastes as luscious as it looks….MMMM good!
Looks delish – I'll have to try it 🙂
Love the topping on this!
Add pecans, even better!
Dump cakes are the best!
I mentioned you and one of your recipes in my blog today. Stop by if you get the chance! 🙂
Joy from Yesterfood
http://yesterfood.blogspot.com/2012/10/mini-pumpkin-cakes-with-caramel-glaze.html
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!!
Very yummy!
I enjoy dump cakes but 2 sticks of butter seems like a lot. I will make it with one stock. I use only one for my cherry dump cake and it's great.
Yes
I have in the oven right now!!!
Watching FOOTBALL and pumpkin dump cake….Oh yes I love the fall…<3
Mine is about to go in the oven too. Hope it's as good as it looks!
What would happen if I used pumpkin pie mix instead of purée?
I could not find puree in the store. I asked someone who was in the aisle and who looked like a cook…she said she used PUMPKIN (but not the pie mix). There is a definate difference and this recipe says to NOT use the pie mix.
Use a can of Libby Pumpkin
Same dilemma last night. So ANY can of pumpkin that says 100% pure pumpkin is pumpkin puree….if too chunky, stick in blender. Hope. This helped
Pumpkin pie mix has the spices and I believe a little sugar, pumpkin purée is put pumpkin.
The pie mix has the spices in it already.
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!!