I just love a good dump cake and this one definitely takes the cake! This is the best pumpkin spice dump cake recipe with all the fall flavors you could ever wish for. Don’t let the term “dump” fool you….it simply refers to the method of making this simple recipe. This pumpkin spice delight is a perfect dessert for any and every autumn meal.
I have been making this Easy Pumpkin Dump Cake recipe for years! It’s super simple to “dump” together and this easy fall dessert is one of my most favorite pumpkin recipes. Honestly, I feel like a bad friend for not sharing it with you way before now. But I promise that you will forgive me the minute you take your first bite of it served warm with a scoop of ice cream!
I am a huge pumpkin fan. Are you? Here are a couple of must-try pumpkin recipes: Cinderella Cake (Pumpkin Cake with Cream Cheese Frosting and crunchy pecans) and Pumpkin Pie Bars (classic pumpkin pie with a shortbread crust) You are sure to love these delicious dessert recipes, too!
WHY YOU SHOULD MAKE THIS PUMPKIN DUMP CAKE
Using a spice cake mix, this recipe is as easy as they get and it will feed a crowd. This simple cake can be whipped up in no time any day of the week when you just need a little pumpkin spice in your life. Or, it would be equally welcome on the Thanksgiving dinner table, as it emulates all the flavors of pumpkin pie. It’s truly like pumpkin pie meets spice cake and they have a baby named pumpkin crisp. Or something like that.
What is a dump cake?
A dump cake is similar to a cobbler. It differs from the texture of traditional cakes as the cake mix creates more of a crunchy topping when it’s sprinkled on the top, versus the moist spongy cake it makes when it’s prepared according to the box directions.
The name refers to the method of “dumping” all of the ingredients into a baking dish. Basically, you open a can or cake mix and dump it into the baking dish. The most common dump cakes use canned fruit fillings. Pumpkin dump cake is slightly more work, as you do have to combine the pumpkin mixture in a bowl before dumping it into the baking pan.
PUMPKIN DUMP CAKE INGREDIENTS
- Pumpkin puree – make sure you are using 100% pureed pumpkin, NOT pumpkin pie filling
- Evaporated milk – You can substitute whole milk, half and half, or heavy cream
- Sugar – I use extra fine granulated white sugar
- Pumpkin pie spice – You can easily put this spice mix together with 6 ingredients. Here’s my recipe for this magical seasoning: https://anaffairfromtheheart.com/homemade-pumpkin-pie-spice/
- Spice cake mix – You could also use vanilla, white, or yellow cake mix – just add another tablespoon of pumpkin pie spice to the cake mix
- Melted butter – You can substitute margarine in a pinch…it just won’t have that extra buttery decadence.
- Pecans – you can omit the nuts if you are allergic to them. Walnuts are also a great option if you prefer them.
HOW TO MAKE THIS SIMPLE PUMPKIN DUMP CAKE
STEP ONE: Preheat the oven to 350 degrees F. Lightly grease or spray a 9×13 baking dish with non-stick cooking spray.
STEP TWO: In a large mixing bowl beat 3 eggs together.
STEP THREE: Add the pumpkin puree, sugar, milk, and pumpkin pie spice and mix well.
STEP FOUR: Spread the pumpkin mixture into the prepared baking dish.
STEP FIVE: Sprinkle dry cake mix over the top of the pumpkin layer.
STEP SIX: Drizzle melted butter over the top of the cake mix and top with nuts if desired.
STEP SEVEN: Bake for approximately one hour. Your cake is done when a knife inserted into the center of the cake comes out clean.
STEP EIGHT: Enjoy with vanilla ice cream or fresh whipped cream. For an extra special treat, try my homemade cinnamon vanilla ice cream!
Love it? Pin it!
If you love this Pumpkin Dump Cake recipe make sure that you don’t lose it! Pin it to your favorite Pinterest recipe board before you go!
FAQ’S about Dump Cakes
Should dump cake be refrigerated?
Yes, after baking and cooling you should store your cake in the refrigerator. Cover your cake pan and It will last for 5 days.
Can I make pumpkin dump cake ahead of time?
Yes, you can make this a day ahead of time and store in the fridge until ready to serve. I recommend bringing it back to room temperature before serving it to guests.
What are some other versions of dump cake?
The original dump cake recipes are just a bit simpler and use a can of fruit (such as cherries, pineapples or peaches) or fruit pie filling, spices (such as cinnamon or nutmeg), a yellow cake mix, and melted butter. You literally dump each ingredient into a 9×13 pan and bake!
- Pumpkin puree – There is no substitution for the pumpkin puree unless you make your own from a fresh pumpkin. Remember, do NOT use pumpkin pie filling.
- Evaporated milk – You can substitute whole milk, half and half, or heavy cream.
- Sugar – I use extra fine white sugar, but you could substitute light brown sugar or natural cane sugar.
- Pumpkin pie spice – You can easily put this spice mix together with 6 ingredients. Here’s my recipe for this magical seasoning: Apple pie spice could be substituted if that is what you have on hand.
- Spice cake mix – You could also use a white, yellow or vanilla cake mix – just add another tablespoon of pumpkin pie spice or apple pie spice to the cake mix before sprinkling over the pumpkin mixture.
- Melted butter – You can substitute margarine – it just won’t have that extra buttery taste.
- Pecans – You can substitute walnuts for the pecans, or eliminate the nuts if you are allergic to them.
TIPS AND TRICKS
- You can also make this dump cake in a slow cooker! Follow the same original instructions, you will simply be using your crockpot instead of a baking pan. Cook on low for 4 hours or on high for 2 hours.
- Shaking the baking pan after all the ingredients are added will help them combine a bit more and help the powdered cake mix to incorporate better with the pumpkin mixture.
- For a more consistent crumble on top, mix the cake mix with the melted butter first and drop spoonfuls on top of the pumpkin mixture. This will eliminate powdery bites from the cake mix.
- To store any leftover cake, cover the pan with a lid or aluminum foil and place it in the fridge for up to 5 days.
MORE FABULOUS FALL PUMPKIN DESSERTS
It’s pumpkin season and I am here for it! Here are more ways to enjoy pumpkin:
- The BEST Pumpkin Bread (pictured above)
- Pumpkin Spice Banana Muffins
- Pumpkin Pie Bars
- Cinderella Cake
- Pumpkin Pie Turnovers
- Pumpkin Applesauce
So, indulge that pumpkin spice craving today and bake this cake! It’s super simple! It’s perfectly pumpkin! Here is the easy recipe:
- 3 eggs, slightly beaten
- 1 (15 ounce) can pumpkin puree (NOT pumpkin pie filling)
- 1 cup sugar
- 1 1/2 Tablespoons Pumpkin Pie Spice
- 1 (12 ounce) can evaporated milk
- 1 (15.25 ounce) Spice Cake Mix
- 3/4 cup butter, melted (1 1/2 sticks)
- 1 cup pecans, chopped (optional)
- Preheat the oven to 350 degrees F. Spray a 9x13" baking dish with non-stick cooking spray.
- In a mixing bowl, beat your eggs.
- Add in pumpkin, milk, sugar and pumpkin pie spice. Stir to combine.
- Spread pumpkin mixture into the prepared baking dish.
- Sprinkle cake mix evenly over the top of the pumpkin.
- Drizzle melted butter over the top of the cake mix.
- Top with nuts, if desired.
- Bake for one hour, or until a knife inserted in the center comes out clean.
- Serve warm with whipped cream or a scoop of vanilla ice cream.
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Amount Per Serving: Calories: 420Total Fat: 21gSaturated Fat: 9gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 78mgSodium: 431mgCarbohydrates: 56gFiber: 2gSugar: 37gProtein: 5g
Please note that nutrition is not guaranteed accurate.
Friday #FallFlavors Recipes
Appetizers and Beverages
- Delicious Cranberry Pecan Cheese Ball from Family Around The Table
- Pumpkin Spice White Russian from Our Crafty Cocktails
- Vegan Sweet Potato Cutlets from Magical Ingredients
- Cinnamon Chip Apple Muffins from Hezzi-D’s Books and Cooks
- Cranberry Walnut Bread from Hostess At Heart
- Pumpkin Banana Muffins from Cheese Curd In Paradise
- Sun Dried Tomato Vinaigrette from Art of Natural Living
- Autumn Chicken Cobb Salad from A Kitchen Hoor’s Adventures
- Ham, Apple and Cheddar Quesadillas from A Little Fish in the Kitchen
- Slow Cooker German Pork Roast from Palatable Pastime
- Air Fryer Candied Pecans from Devour Dinner
- Apple Cinnamon Chip Cookies from Sweet Beginnings
- Candy Corn Cookies from Best Cookie Recipes
- Ginger Apple Pear Crisp from Jolene’s Recipe Journal
- Maple Brown Sugar Cookies with Candied Sage from The Spiffy Cookie
- Maple Pecan Biscotti from Karen’s Kitchen Stories
- Pumpkin Caramel Trifle Mason Jar Dessert from Our Crafty Mom
- Pumpkin Chocolate Chip Bars from Blogghetti
- Pumpkin Dump Cake from An Affair from the Heart
- Sweet Potato Cinnamon Roll Cake from Jen Around the World