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.
