Pumpkin Dump Cake

This Pumpkin Dump Cake recipe is made with homemade pumpkin pie filling and topped with a crumbly spice cake mix.  This easy layered cake tastes like pumpkin pie, but without the fuss.

If you love baking with cake mixes, also try my Cake Mix Crock Pot Peach Cobbler, Strawberry Dump Cake, and Apple Dump Cake.

Pumpkin Dump Cake recipe

This Pumpkin Dump Cake recipe might not be the prettiest dessert, but it makes up for that with how EASY it is to make, using a box of spice cake mix, and the absolutely incredible pumpkin flavor, that tastes like a pumpkin pie, but better.  This recipe has a homemade pumpkin pie filling on the bottom, and the top is like a pie crust or crumble topping.  It's just 7 simple ingredients!

If you haven't jumped on the Dump Cake bandwagon yet, it's time.  A dump cake is basically a life hack that uses a fruit filling on the bottom of a baking dish.  You can use regular fruit, like in my Strawberry Dump Cake or Apple Dump Cake, or in this recipe, a mixture of pumpkin pie filling.  The trick is to sprinkle an entire box of cake mix on top, then coat it with butter.  The layers bake into a crumble-like consistency with pretty layers.  The trick is, of course, not to stir it together.

Our family loves this one MORE than Pumpkin Pie!  I make this around Thanksgiving every year, and it disappears in no time.

Why You'll Love this Pumpkin Dump Cake recipe...

1. This Pumpkin Dump Cake is so tasty and uses a box of cake mix!
2. It's delicious and indulgent, without the fuss of making a pie.
3. You can make your own pumpkin pie filling with it.
4. Even if you aren't a baker, you can do this!
5. It smells like fall and tastes amazing!

Ingredients:

Here's an overview of what you'll need to make this Pumpkin Dump Cake recipe, but keep scrolling for the full recipe amounts.

• Pumpkin: You need to use 2 cans of pumpkin, not pumpkin pie filling.
• Eggs: 3 eggs allow the pumpkin pie filling to bake evenly.
• Brown Sugar: Brown sugar gives this the perfect sweetness.
• Evaporated Milk: A perfect addition to the pumpkin pie filling.
• Pumpkin Pie Spice: Use my homemade Pumpkin Pie Spice, which is a blend of cinnamon, nutmeg, and allspice. Or use them one.
• Cake Mix: Use a 15.25 box of spice cake mix to really get that fall flavor.
• Butter: Dump cake recipes often call for twice as much butter as mine does.  I cut it in half, but you will need to carefully distribute the butter over the top of the cake, slightly moistening the cake mix.  The unsalted butter will also need to be melted in the microwave.  If there are dry parts, I add just a few drops of water to moisten them.  Use as little water as possible to just barely wet it.  Don't overdue this!

Instructions:

This is an overview of the instructions to make this Pumpkin Dump Cake, but the full, detailed, printable recipe is below in the recipe card.

1. Preheat the oven to 350 degrees and prep a 9x13 baking dish with cooking spray or butter.
2. In a large bowl, mix together the 2 cans of pumpkin puree, eggs, brown sugar, evaporated milk, and pumpkin pie spice.
3. Spread the pumpkin mixture evenly in the bottom of the pan.
4. Sprinkle the dry cake mix over the pumpkin mixture, spreading evenly with a spatula.  Do NOT stir it together; leave it in an even layer.
5. Carefully pour the melted butter over the cake mix, trying to cover as much as possible. You can also have a few drops of water to moisten the batter.
6. Bake for 45-50 minutes, or until the top is a light golden brown.
7. Slice and serve warm or room temperature with ice cream and enjoy!

Pumpkin Dump Cake Variations

I love this Pumpkin Dump Cake recipe as written, but here are some fun variations.

• Mix up the Fruit: You can make this with different berries, such as blackberries and blueberries.  Try my Strawberry Dump Cake or Apple Dump Cake.
• Mix up the Cake Mix: You can swap the yellow cake mix for white cake mix.
• Make it with 3 Ingredients: Substitute 2 30-ounce cans of pumpkin pie filling for the pumpkin puree, eggs, evaporated milk, sugar, and spices.  This is the easy pumpkin dump cake recipe.
• Add Nuts:  You can sprinkle in chopped pecans or walnuts.

FAQ

If you make this Pumpkin Dump Cake, I’d love to hear what you think! Leave a comment and a star rating ★ below. Make sure to follow me on Instagram, Pinterest, and Facebook too!

Pumpkin Dump Cake

Julie Wunder

This Pumpkin Dump Cake recipe is made with homemade pumpkin pie filling and topped with a crumbly spice cake mix.  This easy layered cake tastes like pumpkin pie, but without the fuss.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 45 minutes mins

Total Time 50 minutes mins

Servings 10

Ingredients

  

1x2x3x

• 2 cans pumpkin puree, 15 ounces each
• 3 eggs
• 1 cup brown sugar
• 12 ounces evaporated milk
• 2 teaspoons pumpkin pie spice
• 1 box spice cake mix, 15.25 ounces
• ½ cup butter, melted

Instructions

 

• Preheat the oven to 350 degrees and prep a 9x13 baking dish with cooking spray or butter.
• In a large bowl, mix together the 2 cans of pumpkin puree, eggs brown sugar, evaporated milk and pumpkin pie spice.
• Spread the pumpkin mixture evenly in the bottom of the pan.
• Sprinkle the dry cake mix over the pumpkin mixture, spreading evenly with a spatula.  Do NOT stir it together; leave it in an even layer.
• Carefully pour the butter on top of the cake mix, doing your best to cover as much as possible. You can also had a few drops of water to moisten the batter.
• Bake for 45-50 minutes, or until the top is a light golden brown.
• Serve with ice cream and enjoy!

Notes

Storage & Leftovers

Store any leftover of the Strawberry Dump Cake in the fridge for up 3-4 days.  I would not try to freeze a dump cake.

Tried this recipe?Mention @Julie_Wunder or tag #RunninginaSkirt!

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