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.
This looks to be a great recipe but…I’m a Brit and live in northern Portugal. We have few to none ready cake mixes, and to be truthful I prefer making things from scratch. Please can’t you tell me what amount and type of cake I might use? Is it a type of simple sponge, eg 6oz flour, 6oz sugar and 6 oz butter beaten together with 2 or 3 eggs but with added spices?
Thank you in advance!
This cake is easy peasy even though its not even near the Holiday’s JUNE 2nd 2019 but it looks so good and I had all he ingredients I went ahead. Very good cake will make it again closer to Thanksgiving..
Shirley – I am the same way! I don’t even care if pumpkin is a “fall” thing. Sometimes you just want what you want – ha! Thank you so much for commenting!
It should be refrigerated (anything with milk, eggs, or cream should be refrigerated)
Dies this have to be refrigerated if made ahead of time?
yes, it should be refrigerated – anything containing milk, eggs, or cream should be refrigerated
Have made this several times and absolutely love it!!! Do you think I could make it in muffin tins for individual servings? Would the bake time change?
Ya know, I have never tried it as muffins. You would definitely need to adjust baking time. If you give it a try, I’d love to hear how it turns out for you!
Can this be baked and then frozen?
This is my family favorite dessert. And I got the recipe from my church.and every Thanksgiving and Christmas I make it up. And tried it with pumpkin pie spice and that way is good as well. Had a family reunion the one year I made it up and came home with a few pieces. If you need a sugar free dessert I can make it up both ways. .
It turned out AMAZING! I will certainly be adding to my fall repertoire!
I decided to mix all the ingredients and added some raisins and poured the batter in a baking dish and bqked it for 50 minutes. Came out delicious.
Came out really well! Thanks for an easy & quick recipe!
Can you use spiced cake with pudding in the mix?
This is for sure so quick and easy. I simply added less sugar in the pumpkin mix. It’has been hard to find spice cake mix so I used a yellow mix and added pumpkin pie spices in the cake mix. I also topped with pecans. So quick and easy. Also, for a gluten free option, use gluten free cake mix. Makes a little less so just reduce butter. I kept the same amount of everything else because you can never have enough pumpkin lol!
Look delicious, cant wait to make it. Just curious, do you serve as is or with a scoop of ice cream? I feel like most dump cakes serve with ice cream just wondering what everyon else does? TIA
Is it better to bake this in a glass pan verses a metal one, and is there a difference in baking time and temperature?
can this be frozen, if not about how long will it keep in the before it becomes soggy.
I anxiously await your reply,
Had this cake today. It was wonderful. I got the recipe and will make it soon
This is great! Very easy, better than pumpkin pie. Perfect for Thanksgiving make ahead.????
I totally agree Carolyn! A nice alternative for sure 🙂
Novice, novice cook here, so I have to ask. The picture of the ingredients shows 2 sticks of unsalted butter but the ingredients just say “butter”. Which is it? Or can you use either? — Thanks. Kathleen
Hi Kathleen! That’s a totally valid question! Here is always my answer on what kind of butter to use: use what you usually buy. If you have only salted butter on hand, use that. If you have unsalted butter, use that. I’ve used both and cannot really tell much of a difference at all in this. The salted butter does not have so much salt in it that it will change the flavor of this recipe. I think it actually balances out the flavors, to be honest. I just don’t like folks to have to go out and buy special butter just to make a recipe. But it does need to be real butter, not margarine. 🙂
This is delicious! I have made it twice. I know I’ll make it again soon. Four other people have requested the recipe! Yummy!
Glad it was a hit for you.
Wow! This was so easy to make and soooooo delicious!!! I added pecans to the recipe and my dinner guest's were raving about it. This recipe is gonna be added to my Thanksgiving dessert menu for sure!
Thanks for having an easy to find and print recipe. Most recipes are so difficult to find a printable page for them.
just went in oven cant wait
We made this instead of pumpkin pie. It is our new favorite – thank you!!
WHOA! THIS IS ABSOLUTELY DELICIOUS!!