Pumpkin Dump Cake recipe, learn how to make a dump cake that is a cross between pumpkin pie and a pumpkin crunch cake. The perfect autumn dessert for parties and potlucks, or even Thanksgiving!
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Can’t decide between pie and cake? Check out this recipe for Pumpkin Dump Cake which is like a combo of pumpkin pie and a pumpkin crunch cake. If pumpkin isn’t quite your thing check out my other easy dump cake recipes like my Chocolate Dump Cake, Blueberry Dump Cake, Caramel Apple Dump Cake, Cherry Dump Cake, and Pina Colada Dump Cake
What is a Dump Cake
Dump cakes are a great way to feed a crowd! You can change them up with your favorite fruit, cake flavors, and mix-ins.
I know the name “dump” cake sounds a little crazy, but don’t worry, they are easy and delicious. In general, you dump the ingredients into the baking pan then bake. Generally speaking, you don’t need any mixing bowls. However, some like this pumpkin dump cake may use some mixing bowls.
There is usually some type of fruit on the bottom such as canned fruit, fruit pie filling, or fresh fruit. Then you sprinkle a cake mix on top of the fruit and place melted butter or slices of butter on top.
Dump cakes can vary a lot! For this Pumpkin Dump Cake you will need a mixing bowl. Unfortunately, there’s not really any way around it since you can’t generally buy pumpkin pie type filling that has ALL the ingredients in it such as eggs.
How to Make a Pumpkin Dump Cake
(scroll down to bottom of post for full printable recipe card with measurements)
To start, preheat your oven to 350 degrees F. Lightly butter a 13×9-inch baking dish or a large casserole dish about that size.
In a large mixing bowl, whisk together the canned pumpkin, sweetened condensed milk, eggs, pumpkin pie spice, vanilla, and salt until well combined.
Be sure you get the plain canned pumpkin NOT the pumpkin filling. You can try to use the pumpkin pie filling but then you’ll need to adjust the sweetened condensed milk, pumpkin pie spice, vanilla, and salt.
No, there is no added sugar because the sweetened condensed milk gives plenty of sweetness. Be sure you use sweetened condensed milk and NOT evaporated milk.
I used pumpkin pie spice, but you can use your favorite pumpkin spice, cinnamon, nutmeg, or your favorite spice combination.
Once you have the filling together, spread it over the bottom of your buttered pan.
Sprinkle the nuts on top of the filling. If you have a nut allergy concern, you can omit the nuts. I used chopped pecans but walnuts would also be great or toffee chips. You could even try baking chips such as chocolate chips, cinnamon chips, or your favorite mix-in.
Sprinkle the cake mix on top of the nuts. Use your favorite vanilla or white cake mix. I’ve read cake mixes with pudding mix in them do NOT work as well, so you may want to avoid those.
Then combine the melted butter and milk and pour over the cake mix in an even layer as best you can. Try to cover as much of the cake mix as you can. You can add a little more milk and/or melted butter to the top if you need more to cover the top of the cake mix.
Don’t worry, the milk and butter will soak into the cake mix as it cooks. You could also use buttermilk instead of milk if you’d like. I haven’t tried milk alternatives such as coconut milk or almond milk but would guess they would work ok.
Place your Pumpkin Dump Cake in the oven. It does take a while to bake, about 45-60 minutes. The top cake part will be golden brown.
Let it cook for a bit then you can serve it either warm, room temperature, or cold. I prefer it cold like pumpkin pie, but that’s just a personal preference.
The Pumpkin Dump Cake will cut better into slices when cold, but it still tastes good warm!
I like to serve with a little sweetened whipped cream (or whipped topping), a little caramel sauce (butterscotch or maple would also be great), and a few extra toasted pecans.
Vanilla ice cream would also probably be good! But then again, I like ice cream on almost everything. haha!
The bottom layer is similar to a pumpkin pie while the top layer is more cake like and a bit of crunch with the nuts.
I have only made this in the oven, but you might be able to make this in a slow cooker. Again, I haven’t tried it, but it might work ok.
I like to store this dump cake in the refrigerator, but it would probably be ok on the countertop as well. Would love to hear if you enjoyed it in the comments below!
Here’s a quick video to show you how to put this dump cake together…
Pumpkin Dump Cake
- 1 (29 ounces) can pumpkin (not pumpkin pie filling)
- 2 (14 ounces) cans sweetened condensed milk
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
- 1 1/2 cups pecans chopped
- 1 (15.25 ounces) box yellow cake mix (do not prepare cake according to box)
- 1/2 cup milk
- 1/2 cup butter melted
- Toppings (optional): sweetened whipped cream (or whipped topping), caramel sauce (or butterscotch or maple), and chopped nuts
- Preheat oven to 350 degrees F. Lighty butter a 13x9-inch baking dish or spray with nonstick spray.
- In a large mixing bowl whisk together the pumpkin, sweetened condensed milk, eggs, vanilla, pumpkin pie spice, and salt until well combined. Pour into prepared pan and spread to form an even layer.
- Sprinkle nuts on top of pumpkin mixture.
- Sprinkle dry cake mix over pecans.
- Mix together the milk and melted butter and spread evenly over dry cake mix covering as much of the cake mix as possible. (see note below)
- Bake dump cake for about 45-60 minutes or until golden brown around the edges and on top. Cool slightly then serve warm, at room temperature, or cold. Top with your favorite toppings such as whipped cream (or whipped topping), caramel sauce, and nuts.