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!
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. 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: (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 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.
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?
Originally published: October 2012
Updated & republished: August 2019
Pumpkin Dump Cake (+Video)
Ingredients
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.
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 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.