EPIC and EASY Pumpkin Dump Cake (2024)

PUMPKIN DUMP CAKE is an EASY pumpkin recipe that will quickly become your go-to fall dessert! It’s made with yellow cake mix, which is a great shortcut.

Love Pumpkin Recipes? Try my Pumpkin Roll and my Pumpkin Scones!

Table of Contents

• Pumpkin Dump Cake Is Going To Be Your Go-To Fall Dessert!
• What is a Dump Cake?
• Pumpkin Dump Cake Ingredients:
• How To Make Pumpkin Dump Cake/Instructions:
• Variations:
• How To Reheat Dump Cake:
• Get the Recipe

Pumpkin Dump Cake Is Going To Be Your Go-To Fall Dessert!

This easy dump cake recipe has been my most requested with friends and family and most popular recipe with readers. It’s a classic with an unfortunate name, “dump cake”. I published this recipe way back in 2011 and it has continued to be my most beloved fall recipe. It’s a lot like a pumpkin cobbler, but it’s made with super easy ingredients and a lot of butter. The dry cake mix you add on top creates a buttery, sweet crumble topping on top of the silky pumpkin. This is a MUST MAKE!

What is a Dump Cake?

I know you have heard of dump cake before. It was a recipe that became popular in the 80’s by church cookbooks and potlucks…my mom made them and so did my grandma. You basically dump in a few cans of fruit in a pan and cover it with cake mix and butter and bake it. This is the same idea, only adios fruit and hola pumpkin.

It’s a pumpkin dump cake recipe with yellow cake mix, evaporated milk and a few other easy ingredient. AND I made a Pumpkin Dump Cake VIDEO to show you just how easy it is!

Pumpkin Dump Cake Ingredients:

• Pure Pumpkin. Don’t get the pumpkin pie filling that is also sold in cans. This is 100% pumpkin. The brand Libby’s is readily available year round!
• Evaporated Milk. Make sure you don’t use sweetened condensed milk!
• Light brown sugar
• Eggs
• Pumpkin pie spice
• Yellow cake mix
• Melted butter
• Coarsely crushed graham crackers. Or you can use chopped pecans if you like nuts!
• Toffee Bits. This is TOTALLY optional. I used to use toffee bits every time I made this pumpkin cake, but I sometimes have a hard time finding them so I make it without them too. Adding them adding a sweet toffee flavor in the topping, but it’s not necessary!

How To Make Pumpkin Dump Cake/Instructions:

1. Preheat oven to 350°F. Coat a 9×13 baking dish with nonstick spray and set aside.
2. In a large bowl combine the can of pumpkin puree , evaporated milk, sugar, eggs, and pumpkin pie spice. Stir to combine and pour into your prepared pan.
3. Sprinkle the entire box of dry cake mix on top, followed by your nuts or graham crackers and toffee chips.
4. Pour your melted butter evenly on top.
5. Bake for 45-50 minutes until center is set and edges are lightly browned.
6. Serve warm or at room temperature.

Variations:

This recipe is pretty perfect on its own, but there are little switches you can make it you fond yourself without an ingredient or just want to try something different!

1. Use a different flavor cake! I have had so many readers say they use spice cake mix instead of the yellow, vanilla or white cake mix and have enjoyed it. If you do this you can probably omit the pumpkin pie spice, since the cake mix is already spiced!
2. As I wrote in the recipe I use chopped graham crackers in the crumble topping for this cake to give a sweet crunch. But if you like nuts you can absolutely swap out the cracker for pecans!
3. If you don’t have pumpkin pie spice you can use a mix of cinnamon, ginger, and ground cloves.
4. Add in some chopped granny smith apples to make this an apple pumpkin dessert.

How To Reheat Dump Cake:

If you’re not serving this to a crowd, you might find yourself with a little leftover. I cover it airtight and pop it in the fridge. To reheat, I usually just scoop out a slice, pop it in the microwave for 20 seconds or so until it’s warmed through. Note that when this is reheated it loses a little of the crunch on top from the crumble topping, but it’s still equally delicious!

You could also reheat this in the oven at 350°F for 10 – 15 minutes.

I have never made this and frozen it, but it’s absolutely possible. Cover airtight and freeze for up to 30 days for best freshness. Allow it to thaw completely in the refrigerator and then reheat in the oven as stated above.

Don’t forget to tag me and use the hashtag #cookiesandcups if you post you pictures on social media!

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