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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!
Jump to Recipe
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 recipe 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!).
I highly recommend serving it with a scoop of ice cream! My homemade No Churn Vanilla Ice Cream would be the perfect addition!
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.
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.
- Sprinkle the cake mix over the pumpkin layer.
- Place super thin butter slices over the cake mix.
- Bake and serve!
How to Store A Dump Cake
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 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.
No matter how you choose to serve it, it’s best to store the leftovers in the fridge. 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.
Desserts you also might like…
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!
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Follow us on Pinterest, Instagram and Facebook so you never miss a recipe!! And as always, thank you for following along with my blog, making my recipes, liking and sharing on social media and any other way you support Dance Around the Kitchen! -Kelsey
Pumpkin Dump Cake
Ingredients
- One 30 ounce can pumpkin pie mix*
- One 12 ounce can evaporated milk
- 2 eggs
- One 15.25 ounce package cake mix yellow, butter pecan or spice cake mix
- 1/2 cup salted butter (1 stick)
Instructions
- Preheat oven to 350°F and grease a large casserole dish.
- Dump the pumpkin pie mix, evaporated milk and eggs into the casserole dish; whisk until well-combined.
- Sprinkle the cake mix over the pumpkin mixture.
- Thinly slice the stick of butter and spread them out evenly over the cake mix.
- Bake for 45 minutes.
Notes
- 2 – 15 oz cans pumpkin puree
- 1 – 12 oz can evaporated milk
- 4 eggs
- 1 1/2 c sugar
- 1 tbsp pumpkin pie spice
Simply delicious! I used the pumpkin puree substitution recipe and used a carrot 🥕 cake mix. I also replaced the sugar with dark brown and increased the butter to 1 cup.
Used what was available at the time.