Lovingly known as pumpkin pie’s unpretentious cousin, this Pumpkin Dump Cake is ALL the cozy of a baked pie… but with none of the crust-related drama! With zero effort and a big reward, it’s also the cozy fall treat you’ll want on repeat. And thanks to a spice cake mix shortcut, it’s so quick and easy to make!
This pumpkin cake dump cake is WAY too confident for something made with a can opener.
Each bite is perfectly dense and moist… and spiced like it has secrets to share!
Barb writes: "We make this for Thanksgiving every year! We've made believers of those who don't care for pumpkin pie but they love this dessert!"
To top it all off, it comes crowned with a gorgeous browned crumble topping that completes the whole experience with a spectacular buttery sweet flair. Just like you’ll get with my wonderfully spiced Apple Pie Filling Dump Cake, scrumptious Apple Cobbler using Cake Mix, and festive Thanksgiving Dump Cake.
This decadent layered pumpkin dump cake is also ridiculously easy to make. Just grab some canned pumpkin and a box of spice cake mix, and you’re practically ready to go!
Then once it’s hot and ready, the only question will be… to devour it warm, or to serve it chilled?
Just like in ‘The Three Bears’… some like it hot, and some like it cold.
So will you decide to serve your pumpkin pie dump cake warm with vanilla ice cream on top? Or will you serve it chilled with whip cream on top?
Talk about choices, choices, and more delicious pumpkin spice choices!
Here’s what you’ll need to deliciously upgrade your fall…
Ingredients
It takes just a few simple ingredients to bake up the BEST pumpkin cake dump cake!
First check your cupboards, pantry, and fridge… then add the following to your next grocery list to make sure you’ve got everything on hand…
- Pure Pumpkin Puree – You’ll want to use 100% Pure Pumpkin, NOT Pumpkin Pie Mix, just like I use in my Pumpkin Angel Food Cake.
- Brown Sugar
- White Sugar
- Pumpkin Pie Spice – store bought or use my homemade Pumpkin Pie Spice Recipe.
- Eggs
- Evaporated Milk
- Butter
- Spice Cake Mix – a quick and easy shortcut! If you can’t find a spice cake mix, I’ll show you how to convert a yellow cake mix to a spice cake mix below.
- Optional: Add some Chopped Pecans to make your pumpkin dump cake with pecans.
Like with all of my baked Dump Cake Recipes, you’ll also need a 9×13 baking dish to prepare your pumpkin dump cake with spice cake mix.
What Can I Substitute for Spice Cake Mix?
Unable to find a spice cake mix? Try this easy substitute!
Simply use a Yellow Cake Mix, and whisk in the following…
- 1 3/4 tsp. Ground Cinnamon
- 1/2 tsp. Ground Ginger
- 1/4 tsp Ground Nutmeg
- 1/4 tsp. Ground Cloves
Now you’ve got a spice cake mix ready to go for your pumpkin pie dump cake! So easy, right?
How to Make Pumpkin Dump Cake
So now that you’ve rounded up your ingredients, it’s time to bake up one of the most popular Easy Canned Pumpkin Desserts here on The Frugal Girls!
And you won’t believe how simple it’s going to be…
1. Start by spraying your 9×13 baking dish with nonstick cooking spray.
2. Then mix the pumpkin, Brown Sugar, White Sugar & Pumpkin Spice together in a mixing bowl.
3. Once everything is combined, add in the Eggs and stir.
4. Then, while stirring, drizzle in the Evaporated Milk.
5. Take your pumpkin mixture and spread it out into the baking dish.
6. To make the crumble topping, simply combine the dry Spice Cake Mix and Melted Butter in bowl, and stir.
7. Then sprinkle cake/butter crumble mixture over pumpkin layer in dish.
8. At this point, you can also choose to top the crumble topping with the optional pecan pieces.
9. Finally, drizzle the remaining melted butter on top and bake in the oven per the instructions in the recipe card below.
10. Allow your pumpkin cake dump cake to cool a bit after baking, then serve it up. Enjoy & DEVOUR!
That’s it. So easy! This really is one of the best Quick and Easy Dessert Recipes you can make!
Scroll down for the printable pumpkin dump cake recipe card with detailed, step-by-step instructions.
How to Serve Pumpkin Dump Cake
This indulgent pumpkin pecan dump cake can be served straight from your 9×13 baking dish. Simply spoon out portions into small bowls, and top with whip cream or a side of vanilla ice cream. YUM!
Storage Tips
Leftovers of your pumpkin pie dump cake can be stored in the refrigerator for 3-4 days. Just leave everything right in your 9×13 baking dish, and cover with plastic wrap or aluminum foil.
Reviews
Here’s what your frugal friends are saying about this easy pumpkin dump cake recipe…
Ellen writes: “Easy and great tasting”
Laura writes: “I have been making this for a few years and not just during the Fall. :)”
Jessica writes: “So so so yummy!! Serve with some hot tea and a game with the family. It’s just perfect.”
Heather writes: “Delicious!!”
Tomi writes: “It’s so simple and quick to make.”
Angie writes: “So yummy!!! We make this every Fall!!”
Barb writes: “We make this for Thanksgiving every year! We’ve made believers of those who don’t care for pumpkin pie but they love this dessert!”
Doris writes: “Yum. Love this recipe!”
LouAnn writes: “I made this for Thanksgiving. It was really good!”
Jessica writes: “Love it. Perfect easy recipe! Thanks!”
Elizabeth writes: “This is my favorite dessert – here are some ways I lighten it up: egg whites, fat free evaporated milk, and just a handful of pecans.”
Erin writes: “I use the butter yellow mix sometimes and it is so good!”
Kelly writes: “I have celiac disease and have made with yellow and white Gluten-Free cake mix.”
More Delicious Dump Cakes
Did You Enjoy This Recipe? ⭐️⭐️⭐️⭐️⭐️ Leave a comment & review below!
Pumpkin Dump Cake
Doubling Recipe Tip
If doubling or tripling recipe with buttons below, ingredient notes found after comma will not adjust. Increase ingredients as needed.
Ingredients
- 30 oz. Pure Pumpkin Puree, (not pumpkin pie filling)
- 3/4 cup Light Brown Sugar
- 1/2 cup White Sugar
- 2 tsp. Pumpkin Pie Spice, store bought or my homemade Pumpkin Pie Spice Recipe
- 3 large Eggs, lightly beaten
- 12 oz. Evaporated Milk
- 1 cup Butter, melted
- 13.25 oz. Betty Crocker Spice Cake Mix*, 1 box
- 3/4 cup Pecans, chopped (optional)
Instructions
- Gather your ingredients.
- Preheat oven to 350 degrees.
- Spray 9×13 baking dish with nonstick cooking spray.
- In large mixing bowl, combine Pumpkin, Brown Sugar, White Sugar, and Pumpkin Pie Spice and stir with a large spoon until well combined.
- Then add in the eggs, and continue stirring until all is combined.
- Now slowly drizzle in Evaporated Milk, while continuing to stir.
- Evenly spread out Pumpkin Pie Mixture in baking dish.
- In medium mixing bowl, combine dry Spice Cake Mix and 3/4 cup melted Butter, and stir until crumbly. (Break up any large chunks into small crumbles with spoon or your fingers.)
- Sprinkle crumble mixture evenly over pumpkin layer in baking dish.
- Optional: Then evenly sprinkle pecan pieces on top of the crumble mixture.
- Drizzle the top evenly with the remaining 1/4 cup of melted Butter.
- Bake for 50 – 60 minutes, or until done.
- Allow cake to cool for at least 1 hour prior to serving.
- Serve warm right out of your 9×13 baking dish, topped with a scoop of vanilla ice cream. OR transfer cooled cake to refrigerator for a few hours, and serve chilled with whip cream on top!
Notes
- *Spice Cake Mix Substitute: If you can’t find a spice cake mix, try this as a substitute: Use a Yellow Cake Mix, and whisk in the following: 1 3/4 tsp. Ground Cinnamon, 1/2 tsp. Ground Ginger, 1/4 tsp Ground Nutmeg, 1/4 tsp. Ground Cloves.
- Storage Tip: Leftovers of your pumpkin dump cake can be stored in the refrigerator for 3-4 days. Just leave everything right in your 9×13 baking dish, and cover with plastic wrap or aluminum foil.
- FAQ’s: For answers to Frequently Asked Questions or tips for common substitutions and variations, please refer to the detailed information above this recipe card.
Like this recipe? Rate & comment below!
This Pumpkin Dump Cake recipe looks absolutely amazing and perfect for fall! I love how incredibly easy it is to throw together using a spice cake mix and pure pumpkin puree–what a great shortcut. It sounds like the ultimate cozy fall dessert, especially served warm with a big scoop of vanilla ice cream on top. Yum!
It really is so heavenly Betty… and that added scoop of vanilla ice cream on top makes it over-the-top amazing!!
I tried making this recently and it came out delicious.
That is fantastic Diana, I am so glad you liked it! 🙂
Great recipe, cannot wait to try it, I might experiment with some other spices in there as well.
ENJOY!!
This looks yum! I haven’t tried any pumpkin slice desserts, can’t wait to try this out!
You will love it, Jade… ENJOY! 🙂
Wow this looks extra delicious my friend! I love pumpkin especially in delicious baked goods like this.
Thanks, Christie… it really is such a tasty treat you’ll want to have on repeat! 🙂
Just pinned this! I’m going to make it soon. I’m always on the hunt for brunch recipes!
Aww… thanks, Danielle! It is such a cozy Fall treat, and would be perfect to serve up as something sweet at a brunch! You will LOVE it! 🙂
I need to make this right now! It looks so good and you know what’s funny I’ve never made a baked pumpkin good before but this seems so simple and delicious!!!
It is amazing, Christie… almost like a pumpkin crumble or upside down pumpkin pie. Enjoy!! 🙂