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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

YouTube 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. 5 stars
    The pumpkin Pie dump cake is a family favorite . I have even used sweetener instead of sugar since my dad is diabetic . this one year I went to a family reunion and I made it up for the reunion got home I didn’t have that much to take home. and I was the only one that had a pumpkin pie .
    instead of using cinnamon I use pumpkin pie spice

  2. 5 stars
    So, being type2 diabetic, I used 1 cup of Truvia in place of the sugar and I used a sugarfree white cake mix. I added pumpkin pie spice to the cake mix. The cake mix still has carbs but I greatly reduced the intake by using a sugar substitute. Came out AMAZING!

    1. Gunna have to try the lower cal version!! Then I can make it more and not feel like I’m off the charts with my eating.. Thanks Kris

  3. My Mother always used sweetened condensed milk instead of evaporated milk in her pumpkin pies. Can the same be done here with this recipe? Thank you!

    1. It would change the consistency dramatically and you would also have to omit the sugar. You could add a little milk or cream to the batter to thin it out. Start with a quarter cup and then add a tablespoon at a time to get the pumpkin pie, loose consistency. I know that you asked this almost 2 years ago, but I thought that I would give you a suggestion anyway.

  4. Now that companies are putting only 15 ounces in boxes of cake mix now (rather than the usual l8 or so) how does this affect the cake. Should additional flour or cake mix be added to accomodate the other indredients.

  5. 5 stars
    This is always a winner!!! I like to add chopped pecans to the top before pouring the melted butter over..
    Also, my family likes it spicey so I add powered cloves and alspice to the wet mixture along with the cinnamon;;
    So good the next morning with coffee!!

  6. 5 stars
    I made this a few weeks back. It is absolutely AMAZING!! Couple of things……

    1) I used pumpkin pie spice in place of the cinnamon.

    2) When I got it out of the oven, the top was crunchy in spots, especially around the edges. Should it be that way or did I do something wrong?

    I most definitely will be making this again!!!! I was thinking about making it tonight but I think 11:30 p.m. is a bit too late for more baking!

  7. 5 stars
    I made this and loved it as did my family. I was doing a little thinking and wondering if I could ditch the Thanksgiving pumpkin pie. I thought about dividing the ingredients between two 8 inch pie pans and baking them about thirty to thirty-five minutes.What do you think, feedback would be greatly appreciated.

  8. 5 stars
    I made this dump cake while company was visiting. Everyone commented on how the entire house smelled wonderful and they couldn’t wait to try it. All the men had 2 helpings and the women all asked for the recipe. I followed the recipe except I added an additional 1/2 stick of butter and topped the cake with chopped sugared pecans. I served the cake slightly warm with butter pecan ice cream and whipped cream. This recipe is a keeper!!!

  9. I didn’t see the refrigerate instructions at the bottom of the post. I read everything else but didn’t see that. I made it last night and stuck it covered in the cool oven . A friend said pumpkin pie has to be refrigerated. I then went back and re read your post. It was left out from 9pm-8am. It was still hot when I put it away. Would you say toss it? Or do you think it’s ok? Thanks