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.
This looks SO good!!! If I'm trying to make it a little more healthy could I use coconut oil instead of butter?
I wonder if I can substitute Splenda for the sugar and still have the desired effect/sweetness. Do you think this would be ok?
I made it on Thursday. It was delicious. My husband is a pumpkin fiend so he was so happy. Thanks again Brandi. Another winner.
Was not too sure how this would come out bc I'm not the best cook but wow, it super easy and it was soooo good!
Yay Erica! Go you!!!
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
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.
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
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!
My husband will love it !!! Thank You for the recipe.
Brandy–you can vastly improve the appearance of this delicious cake by adding a whole bunch of whipping cream when you serve it!
What would happen if you mix all the ingredients together and then put it in the pan?
Someone did that by mistake and said it turned out delicious.
Pam Moylan
There is a printable recipe link near the end of the recipe. Just click on the words.
I use Eagle brand milk in place of evaporated milk and sugar in my pumpkin pies. Can I do that for this cake?
sounds simple and delious as well looking for things simple little different
mary
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.
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.
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.
Can I use pumpkin pie filling instead of pumpkin puree? Will it taste or cook differently if I do?
How do I get this receipt without all the pics?
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!
Where do you find sugar free cake mix? I can't find it anywhere?!
I have this in the oven right now. Smells wonderful, can't wait to try it.
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.
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…..
Just pulled this out of the oven and can barely stand it. 30 min is too long to wait! It smells heavenly!
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!
I am making this today-I swapped out the cup of sugar for 1 can of apple pie filling…
I make this every Christmas. But I use yellow cake mix and add pecans. Soooo delicious
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! 🙂
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
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!
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.
OMG, this is definitely on my must-try list! Easy and delicious, how can you go wrong. Thanks, Brandie!
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.
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.
I'm fixin' to make this for tonight 🙂 I can't wait to try it!! Thanks for the recipe.
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!
Made this last night and we all love it! tastes great and is super easy! Thanks for the great recipe!
I hate to be "that guy", but can you use low fat evaporated milk instead?
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.
I made this for the first time tonight. I added chopped walnuts and served it with cool whip! DELISH!!
Do I use the whole box of cake mix?
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!
Can I substitute regular milk home snowed in and I have everything else
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!
So do you refrigerate if you make it ahead of time?
Yes
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,
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!
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?!
Made this for Thanksgiving and it turned out great.
I made this awhile ago, and loved it!!! So it's in the oven right now to take to Thanksgiving dinner in place of pie!
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!
Do you need to refrigerate if you are making the cake the day before?
Yes it must be refrigerated
I made this last week.Very easy sooo much better than pumpkin pie.Absolutely wonderful when still warm.
My neighbor makes a similar dessert – a pumpkin poke cake and she pours sweetened condensed milk in the holes. Sooo delicious.