Pumpkin Dump Cake

This 5-ingredient Pumpkin Dump Cake is as easy as dump, stir, top and bake! Serve warm with a scoop of ice cream and you’ve got a pumpkin dessert your family will beg for again and again!

Every time the cool fall season rolls around, my recipe for Pumpkin Crisp is wildly popular on the blog. In fact, it’s viewed more times than any other recipe on my site year-round!! And I totally see why. It’s like the filling of a pumpkin pie with a crunchy, buttery, gingersnap crumble on top – seriously delish! 

But as much as I love that recipe, sometimes you just need a super easy fall dessert you can throw together and pop in the oven within minutes. Well, this recipe most certainly fits the bill! It’s a “dump cake,” meaning the ingredients are literally dumped into a dish and baked (just like my Cherry Dump Cake!).

5 Ingredients Needed

• Pumpkin Pie Mix – Be sure you have Pumpkin Pie Mix rather than pumpkin puree. If you only have pumpkin puree, see notes at the bottom of the recipe (below) for how to proceed.
• Evaporated Milk
• Eggs
• Cake Mix – Butter Pecan cake mix, Yellow cake mix and Spice cake mix are my favorites to use. You can also use a white cake mix.
• Butter – I use salted butter.
• Optional – If you like pecans or walnuts, try adding 1/2 cup of them into the cake mix topping! They add a nice crunch and added flavor.

How to Make Pumpkin Dump Cake

Dump the pumpkin pie mix, evaporated milk and eggs into a large greased casserole dish (or 9×13″ pan); whisk until well-combined. (I like to do this right in the baking dish so I don’t have more dishes to do, but you can combine in a bowl if you prefer.)

Combine the cake mix and melted butter. I highly recommend doing this versus just sprinkling the dry cake mix over the pumpkin and adding sliced butter on top of the cake mix….you’re less likely to end up with any dry cake mix spots after baking!

Bake until the edges are golden brown, which will take about 45-50 minutes. The center will be a bit jiggly, which is fine as it’ll set up as it cools. You can also test with an instant read thermometer to make sure the filling has reached 175F.

I like to serve it when it’s still a bit warm from the oven with a big ‘ol scoop of vanilla ice cream! If you serve it this way, it’ll look more like a pumpkin cobbler (won’t set up completely while still warm). If you do let it cool completely and refrigerate, you’ll be able to slice it more like a pie/cake. 

I like to serve it with a dollop of whipped topping or a scoop of ice cream! My homemade No Churn Vanilla Ice Cream would be the perfect addition!

How to Store A Dump Cake

No matter how you choose to serve it, it’s best to store leftover pumpkin dump cake in the refrigerator. Simply let the dump cake cool to room temperature, cover with plastic wrap and refrigerate for up to five days. When you’re ready to enjoy, you can eat it cold or warm it up for a few seconds in the microwave.

Other Fall Desserts to Try

• Pumpkin Crisp – As I mentioned above, this one is crazy popular in the fall on the website; everyone that tries it seems to love it!
• Pumpkin Streusel Pie – Similar to my Pumpkin Crisp and this Pumpkin Dump Cake, this pie has a pumpkin layer with a buttery crumble on top.
• Crustless Pumpkin Pie – Want something a little lighter? This Crustless Pumpkin Pie saves on the fat and calories that come from the crust and is still full of pumpkin flavor!
• Pumpkin Poke Cake – A moist pumpkin cake with a cream cheese whipped topping…yes please!!

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