• Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Bake It With Love

  • Grilling
  • Recipe Index
  • About
  • Cookbooks
  • Subscribe
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Grilling
  • Recipe Index
  • About
  • Cookbooks
  • Subscribe
×
Home » Recipes » Cake Recipes

Last Updated: Oct 1, 2024 by Angela Latimer · 1 Comment

Pumpkin Dump Cake

Jump to Recipe
Pin image with text of pumpkin dump cake.

This pumpkin dump cake uses spice cake mix for an extra effortless yet extraordinarily delicious fall dessert! It features both pumpkin puree and homemade pumpkin pie spice for a truly warming flavor! As an added bonus, it is completely beginner-friendly, so anyone can make it!

Cake Mix Pumpkin Cobbler Dessert

This pumpkin dump cake is so ridiculously easy to make that it will quickly become your go-to fall dessert for any get-together! It makes a generous amount, is perfect for serving, and is amazingly delicious!

You don't need any special equipment or advanced skills, either! Simply stir up your ingredients and dump them in the pan! It is really that easy!

Square image of a slice of pumpkin dump cake on a white plate.
This pumpkin dump cake is an effortlessly easy fall dessert that is great for any occasion!
Jump to:
  • Cake Mix Pumpkin Cobbler Dessert
  • 🥘 Pumpkin Dump Cake Ingredients, Notes & Substitutions
  • 🔪 How To Make Pumpkin Dump Cake
  • 🍴 What To Serve With Pumpkin Dump Cake
  • 💭 Angela's Pro Tips & Recipe Notes
  • 🥡 Storing
  • ❓ Recipe FAQs
  • 🍰 Delicious Dump Cakes To Bake
  • 📖 Recipe Card
  • 💬 Comments & Reviews

🥘 Pumpkin Dump Cake Ingredients, Notes & Substitutions

Make sure you pick up pureed pumpkin and not pumpkin pie filling. Libby's is my favorite brand and for great reason - it's simply one of the best to bake with!

Tall image of ingredients needed for pumpkin dump cake.
  • Pureed Pumpkin - 29 ounces of pureed pumpkin. This is not the same thing as a canned pumpkin pie filling (*see note).
  • Evaporated Milk - One 12-ounce can of evaporated milk.
  • Eggs - 3 large eggs or use an egg substitution.
  • Brown Sugar - 1 cup of packed light brown sugar or a brown sugar substitute.
  • Pumpkin Pie Spice - 3 teaspoons of pumpkin pie spice. Try my tasty homemade blend, or you can use your favorite brand.
  • Salt - ½ teaspoon of salt.
  • Spice Cake Mix - One 15.25-ounce box of spice cake mix.
  • Butter - 1 cup of melted butter or use a butter substitute.
  • Graham Cracker Crumbs (optional) - ½ cup of crushed graham cracker crumbs for topping.
  • Pecans (optional) - ½ cup of crushed pecans for topping.

*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*

🔪 How To Make Pumpkin Dump Cake

Dump cakes are known for being extra easy to make! Simply grab a mixing bowl, measuring cups, and a baking dish to get started!

This recipe will yield one 9x13 cake, which is approximately 12 servings!

Process image 1 showing ingredients in a mixing bowl.
1
Process image 2 showing combined ingredients in a mixing bowl.
2
Process image 3 showing combined ingredients in a glass baking dish.
3
Process image 4 showing cake ingredients in a bowl.
4
Process image 5 showing combined cake ingredients in a bowl.
5
Process image 6 showing combined cake ingredients on pumpkin mix in baking dish.
6
  1. Preheat. To begin, preheat your oven to 350°F (175°C/Gas Mark 4) and lightly grease a 9x13 baking dish.
  2. Combine ingredients. In a large mixing bowl, combine your 29 ounces (822 grams) of pumpkin puree, 12 ounces (340 milliliters) of evaporated milk, 3 eggs (150 grams), 1 cup (220 grams) of light brown sugar, 3 teaspoons (6 grams) of pumpkin pie spice mix, and ½ teaspoon (3 grams) of salt.
  3. Transfer. Pour the mixture into your prepared baking dish.
  4. Stir cake mix and butter. In a bowl, add your 15.25-ounce (432 grams) package of cake mix and 1 cup (227 grams) of melted butter. Stir until the mixture has a crumbly consistency, and then sprinkle it over the pumpkin mixture.
  5. Add toppings. Sprinkle the optional ½ cup (42 grams) of crushed graham crackers and/or ½ cup (50 grams) of crushed or chopped pecans over the top of the cake.
  6. Bake. Transfer the baking dish to your preheated oven and bake at 350°F (175°C/Gas Mark 4) for about 50-60 minutes, or until the edges have been lightly browned (*see note).
  7. Cool. Remove from the oven and allow to cool fully before slicing and serving (*see note). *Personally, I like to allow the cake to cool to room temperature and then put it in the fridge overnight! It tastes the best on day two, and it has beautifully clean slices when chilled!

🍴 What To Serve With Pumpkin Dump Cake

Best pumpkin pie spice dessert recipes to bake featuring four tasty sweets in a collage image.
Pumpkin Pie Spice Dessert Recipes

This sweet dessert is perfect straight from the fridge! However, if you want something extra, top it with some fresh whipped cream, chantilly cream, or a scoop of vanilla ice cream!

If you are looking for more tasty pumpkin desserts, my pumpkin pecan tart, pumpkin flan, and pumpkin streusel bars are always a hit! I also have a whole list of pumpkin pie spice desserts. Enjoy!

💭 Angela's Pro Tips & Recipe Notes

  • For best results, use Libby's brand pumpkin, as it contains the least amount of liquid.
  • This recipe uses pumpkin puree and not pumpkin pie filling. However, if you only have pumpkin pie filling on hand, you can still use it. However, you will need to adjust (reduce) the sugar and spices so that it is not too sweet!
  • Feel free to reduce your canned pumpkin by half if desired - it will still be tasty!
  • For some extra texture, you can add either of the optional ingredients - graham crackers or pecans. Or, use a combination of both crushed graham crackers and chopped pecans for the topping!
  • If you notice that your dump cake is browning too quickly (but not done baking), simply top it with some foil and finish baking as directed!
  • If you stick a toothpick into your dump cake, some of the pumpkin filling will stick to it. You'll know it is done when it is no longer jiggly in the center and the cake topping is set!
  • Personally, I think this cake is the best on day 2 after spending some time in the refrigerator! 
Wide image of a slice of pumpkin dump cake on a white plate.

🥡 Storing

Place any leftovers into an airtight container and store them in the fridge for up to 4 days.

Freezing Pumpkin Dump Cake

To freeze your cake for later, wrap it in plastic wrap and then aluminum foil before storing it in the freezer for up to 3 months. Thaw in the fridge before enjoying!

>>>>See all of my recipes here<<<<

❓ Recipe FAQs

What Is A Dump Cake?

A dump cake is any kind of cake that is made by simply dumping ingredients together into a baking dish and then making it! There are no hard or difficult techniques or baking methods here! It is actually quite similar to a cobbler but with a cake topping instead of a pie crust or biscuit topping!

Do I Have To Use Spice Cake Mix?

Nope! I love how the spice cake mix adds some extra flavor to this recipe. However, it would also be just as tasty with a yellow or white cake mix! It's really up to your personal preferences.

What Is The Difference Between Canned Pumpkin Puree And Pumpkin Pie Filling?

Pumpkin puree is 100% pumpkin that has been cooked and pureed. On the other hand, pumpkin pie filling has added spices and sugar.

Tall image of pumpkin dump cake.

🍰 Delicious Dump Cakes To Bake

  • Cherry Blueberry Dump Cake - This sweet dump cake uses both cherry pie filling and blueberry pie filling!
  • Peach Dump Cake - Canned peaches and cake mix come together for this extra tasty dessert!
  • Cherry Chocolate Dump Cake - Chocolate and cherries go great together! This recipe features both chocolate cake mix and canned cherry pie filling!
  • Apple Dump Cake - You can choose to use canned apple pie filling or make your own for this simple recipe!
  • Pineapple Dump Cake - Pineapple tidbits and either yellow or white cake mix make up this tropical dump cake!
  • Oreo Dump Cake - This delicious dessert features layers of Oreo cookies, chocolate cake mix, and creamy Cool Whip!

Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page.
Stay in touch with me through social media @ Pinterest, Facebook, Instagram, or Twitter! Subscribe to the newsletter today (no spam, I promise)! Don't forget to tag me when you try one of my recipes!

📖 Recipe Card

Wide image of a slice of pumpkin dump cake on a white plate.
Print Recipe Leave A Comment
Love This Recipe?Click On A Star To Rate It!
5 from 21 reviews

Pumpkin Dump Cake

This pumpkin dump cake uses spice cake mix for an extra effortless yet extraordinarily delicious fall dessert! It features both pumpkin puree and homemade pumpkin pie spice for a truly warming flavor! As an added bonus, it is completely beginner-friendly, so anyone can make it!
Author | Angela Latimer
Servings: 12 servings
Calories: 444kcal
Prep 10 minutes minutes
Cooking 50 minutes minutes
Total Time 1 hour hour
Pin Recipe Share on Facebook

Ingredients
 

  • 29 oz pureed pumpkin (1 29-ounce can or 2 14 to 15-ounce cans, *see note)
  • 12 oz evaporated milk (1 12-ounce can)
  • 3 large eggs
  • 1 cup light brown sugar (packed)
  • 3 teaspoon pumpkin pie spice (try my recipe or use your favorite brand)
  • ½ teaspoon salt
  • 15.25 oz spice cake mix (1 15.25-ounce package)
  • 1 cup butter (melted)
  • ½ cup graham cracker crumbs (optional)
  • ½ cup pecans (optional, crushed)

(Note: 2x or 3x only changes the ingredient list)

Help Us Out!If you love a recipe, be sure to come back and share your ratings. This helps future users, and allows me to continue sharing free recipes! Angela

Instructions
 

  • To begin, preheat your oven to 350°F (175°C) and lightly grease a 9x13 baking dish.
  • In a large mixing bowl, combine your pumpkin puree, evaporated milk, eggs, light brown sugar, pumpkin pie spice mix, and salt.
  • Pour the mixture into your prepared baking dish.
  • In a bowl, add your package of cake mix and melted butter. Stir until the mixture has a crumbly consistency and then sprinkle it over the pumpkin mixture.
  • Sprinkle the optional crushed graham crackers and/or crushed or chopped pecans over the top of the cake.
  • Transfer the baking dish to your preheated oven and bake at 350°F (175°C) for about 50-60 minutes, or until the edges have been lightly browned (*see note).
  • Remove from the oven and allow to cool fully before slicing and serving (*see note).

Notes

  • For best results, use Libby's brand pumpkin as it contains the least amount of liquid.
  • This recipe uses pumpkin puree and not pumpkin pie filling. However, if you only have pumpkin pie filling on hand, you can still use it. However, you will need to adjust (reduce) the sugar and spices so that it is not too sweet!
  • Feel free to reduce your canned pumpkin by half, if desired - it will still be tasty!
  • For some extra texture, you can add either of the optional ingredients - graham crackers or pecans. Or, use a combination of both crushed graham crackers and chopped pecans for the topping!
  • If you notice that your dump cake is browning too quickly (but not done baking), simply top it with some foil and finish baking as directed!
  • If you stick a toothpick into your dump cake, some of the pumpkin filling will stick to it. You'll know it is done when it is no longer jiggly in the center and the cake topping is set!
  • Personally, I think this cake is the best on day 2 after spending some time in the refrigerator! 
  • To store: Place any leftovers into an airtight container and store them in the fridge for up to 4 days.
  • To freeze: Wrap your dump cake in plastic wrap and then aluminum foil before storing it in the freezer for up to 3 months. Thaw in the fridge before enjoying!

Nutrition

Calories: 444kcal (22%) | Carbohydrates: 54g (18%) | Protein: 6g (12%) | Fat: 24g (37%) | Saturated Fat: 13g (81%) | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 95mg (32%) | Sodium: 512mg (22%) | Potassium: 399mg (11%) | Fiber: 3g (13%) | Sugar: 40g (44%) | Vitamin A: 11273IU (225%) | Vitamin C: 4mg (5%) | Calcium: 156mg (16%) | Iron: 3mg (17%)
Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love!
Course Cake Recipes, Dessert
Cuisine American
« Microwave Omelet
How To Make Jiffy Cornbread Without Sour Cream »

Share This Recipe!

  • Share
  • X
  • Flipboard
  • Threads
  • WhatsApp
  • Email

Reader Interactions

Comments

    5 from 21 votes (21 ratings without comment)

    Thanks for coming! Ask anything - or let me know what you think: Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. Cassandra Ulrich says

    November 20, 2024 at 9:30 pm

    I've made it before and people loved it.

    Reply

Primary Sidebar

Author bio photo with cake.

Hi there, I'm Angela

I am an avid vintage cookbook collector, cook, baker, and total foodie. I love sharing new, fun, creative recipes and great classic recipes, just like my Grandma used to make! Every recipe on BIWL is tested to ensure that cooks of any experience level can succeed.

Welcome to Bake It With Love. Enjoy!

More About Me ->

Grilling Recipes

  • Tasty, easy cookout food ideas to make and feed a crowd this summer.
    Easy Cookout Food Ideas: Best Dishes To Bring To A Cookout
  • Square image of sliced Arrachera steak on a cutting board.
    Arrachera (Mexican Steak for Tacos)
  • Square image of sliced Denver steak on a cutting board.
    Denver Steak
  • Square image of grilled ostrich steaks.
    Grilled Ostrich Steaks
  • Square image of grilled pineapple.
    Grilled Pineapple
  • Square image of sliced grilled skirt steak.
    Grilled Skirt Steak
See more Grilled →

Tasty Dinner Ideas

  • A square image showing tender wok-fried strips of chicken breast with peppers (firecracker chicken) in a black bowl over white rice with a set of chopsticks.
    Panda Express Firecracker Chicken Breast
  • A square collage of four images showing easy summer crockpot meals including tender London broil pot roast, green beans and potatoes, grape jelly meatballs, and pork carnitas tacos.
    Summer Crockpot Meal Ideas
  • Panda Express honey sesame chicken copycat recipe plated with rice and garnished with more white sesame seeds.
    Panda Express Honey Sesame Chicken
  • A square image showing a bowl of tender wok fried marinated chicken with celery, onions, and black pepper sauce.
    Panda Express Black Pepper Chicken
  • Best leftover lobster recipes page image featuring four favorite dishes in a square collage.
    Leftover Lobster Recipes
  • Square collage image featuring 4 tasty recipes using leftover hard boiled eggs.
    Leftover Hard Boiled Eggs Recipes
See more Main Dish →

Footer

As Seen On

As seen on these popular sites: Mashed, Tasting Table, Parade, MSN, Yahoo, Delish, The Pioneer Woman, Today, Taste of Home, and more.

↑ back to top

About

  • Meet The Team
  • Photo Sharing
  • Privacy Policy
  • Work With Me
  • Accessibility Statement

Recipes

  • Dinners
  • Desserts
  • Breakfasts
  • Cookies & Bars
  • Videos
  • Articles

AI-Free

Everything on Bake It With Love is created by me, where I share my experiences, with help from my team members and family.

I promise that BIWL is 100% free of AI content.

Get Social

Visit us on your favorite social media platforms!

Copyright © 2016-2025 Bake It With Love

Rate This Recipe

Your vote:




Let us know what you thought of this recipe:

This worked exactly as written, thanks!
My family loved this!
Thank you for sharing this recipe

Or write in your own words:

A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.