This blog post is all about an easy pumpkin dump cake recipe.

This post may contain affiliate links. Please read our disclaimer HERE.

It’s time to indulge in the cozy flavors of the season. And what better way to celebrate fall than with a dessert that is smooth, easy to make, and delicious?

Pumpkin Dump Cake is a scrumptious dessert that combines the rich, earthy flavors of pumpkin with the sweet magic of cake.

Dump cakes are popular for their flavorful bottom layer, rich cakey middle layer, and flaky buttery top layer. They are easy to make because they require a handful of ingredients.

And you simply “dump” everything in a large bowl. Making it a very simple and convenient recipe for the busy bakers who don’t want a ton of prep time.

Some popular dump cakes include cherry, pineapple, peach, and in this case pumpkin. Pumpkin is the only dump cake flavor we need for fall because it’s like a warm, comforting hug for your taste buds.

The Ultimate Fall Dessert

When it’s pumpkin dessert season, we find ourselves looking for warm and comforting recipes. The recipes that we could share with our loved ones and something that could be made a Thanksgiving staple.

We actually learned about this recipe on TikTok. We instantly knew we had to try it out. Me and my husband made it together and we both love how it came out. Our kids love it too.

More Dump Cake Recipes to Try

Caramel Apple Dump Cake

How to Make a Pumpkin Dump Cake

Here is a simple easy dump cake recipe with 4-5 ingredients. We will provide several alternatives to some of the items in this recipe as well. Just dump it, mix it, and bake it!

Preheat oven to 350.

Mix pumpkin puree, evaporated milk, brown sugar, eggs, and pumpkin pie spice.

Lightly grease and flour a 9×13-inch pan.

Pour the mix into the bottom of the pan.

Sprinkle cake mix on the top of the pan Then add some chopped pecans.

Cut your stick of butter into thin slices to the top of the cake mix.

Bake for 45ish minutes to an hour. Serve warm or at room temperature. Top it off with vanilla ice cream, whipped cream, powdered sugar, or caramel drizzle.

More Toppings

Additional ideas for pumpkin dump cake toppings include walnuts and pecans.

We’ve also seen recipes where people crush up graham crackers and sprinkle them on top.

Crumbled toffee bits are also a delicious topping idea. Which is an awesome alternative if you don’t want any nuts in this recipe.

Recipe Variations

If you’re really into pumpkin flavor then skip out on the puree can and use actual pumpkin if you like. it will require more preparation time. But hey, it’s pumpkin carving time anyway so you may have them at your disposal.

Another alternative is the pumpkin pie spice. You could place that with a mix of ginger, cloves, and cinnamon.

Remember all you need is a dry cake mix for this recipe but the flavor could vary. You could use vanilla, yellow, or pumpkin cake mix.

Storage Options

Here are the best ideas for storing this cake overnight and long-term. By following these storage and reheating tips, you can enjoy the delightful taste of your Pumpkin Dump Cake well beyond its initial baking. Making it a treat you can savor throughout the fall season.

Fridge (Short-term):

• Store in an airtight container or cover the baking dish tightly with plastic wrap or aluminum foil.
• Pumpkin dump cake can be kept in the fridge for up to 3-4 days.
• Before serving, you can warm individual servings in the microwave for a few seconds to regain that fresh-out-of-the-oven taste.

Freezer (Long-term):

• Cut the cake into individual portions or freeze the entire cake if it’s in a suitable container.
• Wrap each portion or the entire cake in plastic wrap, followed by aluminum foil to prevent freezer burn.
• Label with the date to keep track of freshness.
• Pumpkin dump cake can be stored in the freezer for up to 2-3 months.
• To thaw, place it in the fridge overnight or use the defrost function on your microwave.

Leftovers

Microwave (Reheating):

• When reheating, it’s best to use the microwave in short intervals to avoid overcooking.
• If you’ve frozen the cake, allow it to thaw in the fridge overnight before reheating.
• Place a microwave-safe plate or bowl beneath the cake to catch any potential spills.
• Heat the cake on a medium-low setting and check it at 20-30-second intervals, turning the cake as needed for even heating.
• Microwaving times may vary depending on the size of the cake and the wattage of your microwave, but generally, it should take 1-2 minutes for individual servings and 3-5 minutes for a whole cake.
• Ensure it’s heated all the way through but be cautious not to overheat, as this can dry out the cake.

EASIEST Pumpkin Dump Cake Recipe

Recipe by ShawnaCourse: Recipes

Servings

15

servings

Prep time

5

minutes

Cooking time

45

minutes

Calories

220

kcal

Ingredients

• 1 (30-ounce) can of pumpkin puree canned

• 1 (16-ounce) can evaporated milk

• 1 cup sugar

• 3 eggs

• 1 teaspoon pumpkin pie spice

• 1 (15.25-ounce) package of yellow cake mix

• 1/2 cup chopped pecans

• 1 stick butter

Directions

• Preheat oven to 350.
• Mix pumpkin puree, evaporated milk, brown sugar, eggs, and pumpkin pie spice.
• Lightly grease and flour a 9×13-inch pan. Pour the mix into the bottom of the pan
• Sprinkle cake mix on the top of the pan Then add some chopped pecans.
• Cut your stick of butter into thin slices to the top of the cake mix.
• Bake for 45 minutes to an hour. Serve warm. Add vanilla ice cream, whipped cream, powdered sugar, or caramel drizzle.

Recipe Video

Notes

• Nutrition
• Serving: 1slice, Calories: 220 kcal, Carbohydrates: 15g, Protein: 2g, Fat: 16g, Saturated Fat: 7g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 6g, Trans Fat: 0.4g, Cholesterol: 68mg, Sodium: 91mg, Potassium: 52mg, Fiber: 1g, Sugar: 14g, Vitamin A: 362IU, Vitamin C: 0.1mg, Calcium: 18mg, Iron: 0.4mg
• Nutrition information is automatically calculated, so should only be used as an approximation.

Pumpkin Dump Cake FAQ

Can I use fresh pumpkin instead of canned pumpkin?

Yes, you can use fresh pumpkin puree if you prefer. Just make sure it’s cooked, mashed, and well-drained to achieve a similar consistency to canned pumpkin.

What kind of cake mix should I use?

A yellow cake mix is commonly used for Pumpkin Dump Cake, but you can experiment with other flavors like spice cake or even white cake mix for a slightly different taste.

Can I reheat Pumpkin Dump Cake in the microwave?

Yes, you can reheat individual servings of Pumpkin Dump Cake by popping it in the microwave, using short intervals to avoid overcooking.

Can I make Pumpkin Dump Cake ahead of time?

Yes, you can prepare the cake ahead of time and store it in the fridge or freezer until you’re ready to serve. This makes it a convenient dessert for busy occasions.