Pumpkin Dump Cake boasts a pumpkin pie filling full of autumn spices, covered with a golden buttery cobbler-style topping. This no fuss “dump” dessert is a holiday favorite and made again and again at many family gatherings.
Box cake mixes were introduced in the 1950’s, followed by the invention of “dump” cakes in the ’60s and ’70s. The gist of these recipes is to create a cobbler-type dessert in the time it takes to DUMP a can of fruit into a pan, DUMP cake mix on top, and drizzle melted butter over all. Dessert was baking in the oven before Leave it to Beaver began!
This recipe can be served either warm or cold, plain or with toppings. Try whipped cream, vanilla ice cream, caramel, or any combination. Get creative and let us know your favorite cake and toppings!
Pumpkin Dump Cake begins with the classic ingredients of pumpkin pie topped with a rich buttery crumble for added flavor and texture.
you probably have these ingredients in your kitchen right now!
Eggs
Pure pumpkin (not pumpkin pie filling)
Sugar
Cinnamon, ginger, cloves
Evaporated milk
Yellow cake mix
Butter
Nuts (if you like)
If you aren’t a pumpkin pie fan, this dessert just may change your mind. It’s the perfect treat for pumpkin pie lovers – and some who aren’t. All the beauty of a pumpkin pie without having to make a crust. That’s a win-win in my book!
Looking for variations to this recipe? We’ve got 6!
We love the option of pairing pumpkin with different flavored cake mixes, creating a crumbly topping that doesn’t disappoint. Try one of these options to suit your family’s taste:
1. Spice cake mix – who doesn’t love pumpkin topped with all the fall spices?
2. Butter Golden cake mix – more rich and buttery than a yellow cake.
3. Butter Pecan cake mix – combines butter, nutty pecans, and vanilla.
4. Chocolate cake mix – a decadent twist. Consider topping with chocolate chips after baking.
5. Carrot cake mix – all the warm spices of fall, and carrots, too!
6. Gingerbread cake mix – combined with pumpkin, this says “bring on the holidays.”
ABK offers a “bounty” of pumpkin recipes you’ll love
Here are a few, but don’t hesitate to try them all! Coconut Pumpkin Bread, Pumpkin Sheet Cake with Cream Cheese Frosting, Chewy Pumpkin Snickerdoodles.
This recipe for Pumpkin Dump Cake comes from my dear friend Kim Johnston and was shared in a neighborhood cookbook.
Pumpkin Dump Cake
Ingredients
- 4 eggs, slightly beaten
- 1 (29-ounce) can pure pumpkin
- 1 cup sugar
- 1 teaspoon salt
- 2 teaspoons cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground cloves
- 1 (12-ounce) can evaporated milk
- 1 yellow cake mix
- 1 cup chopped pecans or walnuts
- 1 cup unsalted butter, melted
- Whipped cream, vanilla ice cream, caramel topping, (optional)
Instructions
- Preheat oven to 350 degrees. Place rack in the center of the oven. Grease a 9×13-inch pan.
- Mix together eggs, pumpkin, sugar, salt, cinnamon, ginger, cloves, and milk. Spread in the bottom of the prepared pan.
- Sprinkle yellow cake mix evenly over the top. If desired, sprinkle nuts evenly over the cake mix.
- Drizzle melted butter on top, pouring the butter in a zigzag motion lengthwise and then widthwise, evenly covering the cake mix.
- Bake for 45-50 minutes or until a knife inserted in the center comes out clean and the top crust is a golden brown.
- You may need to cover the pan during the last 15 minutes of baking to prevent cake from becoming too dark.
- Serve warm or cold, either plain or with any combination of ice cream, whipped cream, and caramel.
Notes
Equipment
- 1 9×13-inch pan
Did you make this recipe?
Be sure to leave a comment and rate this recipe! I’d love to see a photo, tag @abountifulkitchen on Instagram!
Angel
I doubled the recipe for a 9×13 pan. I used a apple strudel cake mix on top. It turned out perfectly! Very easy and I’m going to make the these into bars with chocolate ganache on top with nuts and a peanut butter cookie crust,like used for a cheesecake,for Christmas.
Thank you & have a Merry Christmas!
Jillian
Hi Angel!
The apple strudel cake mix on top sounds absolutely delicious! So happy to hear that you’ve had success with these recipes. Thank you for sharing with us, have a wonderful Christmas!
Best,
Jillian
ABK Team
Rachel
This recipe never set up for me. I think there may be a typo somwhere?? It was like a liquidy mess with dried cake mix on top. Smelled delicious but I cooked it FOREVER and it never even came close to setting up. None of the ingredients in the base would suggest it would ever set up. I should have known before I wasted all of those ingredients!!
Jillian
Hello Rachel!
We are so sorry to hear that the recipe never set up for you. We are in the process of checking the recipe ingredients and making an adjustment. We apologize for the error on our part!
Jillian
ABK Team
Si Foster
Hi Rachel,
We’ve re-tested the recipe and made a few adjustments to ensure a more consistent final product. Thank you so much for your feedback as it helped us improve the recipe. Thank you for reading ABK!
Shar
If I were to use a spice cake mix in place of the yellow, would I need to decrease the measurements of the spices in the recipe?
Jillian
Hello Shar!
Spice cake mix will be a great variation – who doesn’t love pumpkin topped with all the fall spices? No need to take out any of the spices.
Happy Baking!
Jillian
ABK Team
Linda Jo Whitman
Hi Si!! What adjustments did you make?
Jillian
Hi Linda!
The recipe has been updated and has the correct measurements.
Happy Baking!
Jillian
ABK Team