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This Easy Pumpkin Dump Cake Recipe with canned pumpkin and yellow cake mix is an easy fall dessert and a delicious Thanksgiving dessert. This easy recipe is sure to be a family favorite for the holiday season!
Easy Pumpkin Cake
My recipe for pumpkin dump cake starts out with a can of pumpkin and boxed cake mix! This easy dump cake recipe is easier than traditional pumpkin pie and just as delicious!
You basically have a creamy pumpkin pie filling on the bottom and a sweet, buttery crunchy crust on top. Kind of like pumpkin cobbler or reverse pumpkin gooey butter cake.
Looking for more easy pumpkin recipes? Try my pumpkin pie dip or no bake pumpkin pie or simple pumpkin pie or cake mix pumpkin cookies and even more easy dessert recipes.
Table of Contents
Ingredients for Pumpkin Pie Dump Cake
You only need a few simple ingredients for this easy dessert. Full amounts are in the printable recipe card below.
- Boxed cake mix — I used 1 box Betty Crocker yellow cake mix, but any brand is fine.
- Can of pumpkin puree — not pumpkin pie filling — Get 1 large 29-ounce can or 2 15-ounce cans.
- Can of evaporated milk — not sweetened condensed milk
- Eggs — large eggs
- Pumpkin pie spice and cinnamon — for extra flavor
- Vanilla extract
- Butter — either salted butter or unsalted
- Brown sugar — for sweetness
How to Make Pumpkin Dump Cake
While most dump cake recipes just use canned fruit and cake mix, this one is different. You need to add a few ingredients to the pumpkin layer to make it fluffier and more flavorful.
First, add the canned pumpkin, milk, vanilla, spices and brown sugar to a large bowl. Use a hand mixer to mix the ingredients together on low speed. Or, use a stand mixer if you want!
Tip — You can taste the pumpkin mixture at this point to see if you like the taste. Add a little more cinnamon or pumpkin spice if you want a stronger spice flavor. Then, add the eggs, one at a time, beating well on medium speed after each one.
When the pumpkin filling is nice and smooth, pour the filling into a prepared baking dish. You can grease the pan with butter or use nonstick cooking spray.
Use a spatula to smooth the filling out so that it’s nice and even.
Then, sprinkle the box of yellow cake mix over the filling. Gently smooth the dry cake mix with a spatula so that the cake mix is in an even layer.
Then, place the sliced pats of butter in rows on top of the cake mix. I used a stick and a half of butter here.
As the cake bakes, the butter melts and forms a delicious golden brown crust. Check the cake as it bakes. If there seems to be cake mix that isn’t getting covered in melted butter, you can add a little more.
You can also increase the butter to 1 cup butter, or 2 sticks if you want.
Baking Time
Bake for 45 to 50 minutes. The actual time may vary depending on your oven.
The cake is done when the top of the cake is golden brown and the filling is thick and no longer runny. The filling won’t be firm until the cake cools down.
You can bake the cake for up to 60 minutes if needed — just make sure the top doesn’t get too brown.
I usually scoop dump cakes out with a spoon, and you’ll have to when the cake is warm. If you serve the cake when it’s completely cooled down, you can slice it into squares.
Serving Suggestion
Serve this delicious pumpkin crunch cake topped with whipped cream and cinnamon. Or, add a scoop of vanilla ice cream and, maybe, caramel or chocolate syrup. Yum!
Variations
This pumpkin cake is super versatile and easy to customize. For more fall flavors, use spice cake mix instead of yellow cake mix to make pumpkin spice cake. Add maple syrup or rum extract instead of vanilla.
For more crunch, top the cake mix with chopped pecans or walnuts before baking.
Use heavy cream instead of evaporated milk for a richer filling.
How to Store a Dump Cake
You can leave this easy pumpkin dessert to cool down to room temperature on your counter if you’re eating the same day. For longer storage, keep this cake in the refrigerator.
Store leftover dump cake in an airtight container in the refrigerator or covered with plastic wrap. It keeps well for 3 to 4 days before the top starts to get soggy.You can freeze dump cakes for up to 3 months for best results.
Recipe Tip
Don’t follow the package directions on the box of cake mix. You only need the dry cake mix for this simple recipe.
Layer the ingredients in the order given. Don’t stir ingredients together.
Look for pure pumpkin puree. If you only have pumpkin pie filling, you won’t need the extra spices.
More Dump Cake Recipes
I have a lot of easy dump cake recipes to enjoy all year round. My apple pie filling dump cake and caramel apple dump cake are perfect for fall. If you love cakes with fruit pie filling, try my strawberry dump cake or my blueberry dump cake. This easy peach dump cake with canned peaches is perfect anytime. Lemon lovers love my lemon dump cake, pineapple lovers love this pineapple dump cake and chocolate lovers love this easy chocolate cherry dump cake.
Easy Pumpkin Dump Cake
Ingredients
- 29 ounces pure pumpkin puree 1 large can or 2 15 ounce cans pumpkin puree
- 12 ounces evaporated milk 1 can
- 1 cup brown sugar
- 2 teaspoons pumpkin pie spice
- 1 teaspoon ground cinnamon optional
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 box yellow cake mix
- 1½ sticks butter cut into thin slices
Instructions
- Preheat oven to 350℉
- Grease a 9×13 baking dish with butter or non-stick spray
- Add pumpkin puree, milk, brown sugar, pie spice, cinnamon and vanilla extract to a large bowl
- Use a hand mixer to mix the ingredients together on low speed until combined
- Add the eggs, 1 at a time, beating well after each one. When, mixture is fully combined and smooth, pour into prepared baking dish
- Sprinkle dry cake mix over pumpkin filling, and spread with a spatula or knife so that it covers the pumpkin pie filling
- Place pats of butter in neat rows over cake mix, and bake uncovered for 45 to 50 minutes or until top is golden brown and filling is hot and bubbly
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Getting ready for pumpkin season! Tried this and loved it. Easier than making pie! a truly smoother flavor!
I made this for Thanksgiving because I was so tired of pumpkin pie. It’s such a delicious recipe! I love the flavor and the topping is just so yummy. It will definitely be my new go to for the next years!
Thank you so much for the wonderful review, Addison! Glad you liked it!
I have always wanted to try dump cake and tried your recipe this weekend. It was so good and easy to make. Thank you so much for sharing!
Took this Pumpkin Dump Cake to a family potluck and it all went. Perfect for fall and easy!
What a delicious and easy fall dessert! Perfect for Thanksgiving too! Excited to make this delicious treat again!
We thought this Pumpkin Dump Cake was easy and delicious! The perfect dessert for fall!
SO much easier than pie! Added more cinnamon because I love it and it was incredibly delicious!
Such a perfect fall treat! My family loved it and will be enjoying this all fall long! Thanks for the recipe!
This was so easy to make! Indeed perfect for this season!
So yummy! This is such an easy Fall dessert that my whole family loved!