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    Home » What We're Eating » Pumpkin Dump Cake

    Pumpkin Dump Cake

    Published: Sep 12, 2020 by Blair Lonergan

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    Long collage image of Pumpkin Dump Cake
    Side shot of pumpkin dump cake with a text title at the top
    Piece of pumpkin dump cake with whipped cream on top and a text title box at the top of the image
    Overhead shot of pumpkin pie cake on a wooden table

    Grab some canned pumpkin and a box of yellow cake mix and you'll magically have a Pumpkin Dump Cake with streusel topping ready for the oven in about 10 minutes! The perfect cross between a pumpkin pie, a cake and a crisp, this easy dessert recipe is a fall favorite. Serve it with vanilla ice cream or whipped cream for the ultimate treat!

    Side shot of a slice of pumpkin dump cake on a blue and white plate

    Pumpkin Dump Cake with Streusel Topping

    It doesn't get much easier or more delicious than a Pumpkin Dump Cake! There's no need for a mixer and no fancy pie crust to contend with. Instead, you get the flavor and texture of a pumpkin pie combined with a rich, buttery pecan streusel topping. It's the best of all worlds!

    What's a Dump Cake?

    If you’re not familiar with “dump cakes,” then get on board! These easy dessert recipes only require about 5-10 minutes of hands-on prep time, while the oven does the rest of the work. There are minimal dishes necessary, with maximum flavor in the end!

    Pumpkin Pie Cake with Yellow Cake Mix

    It’s got a funny name, so let’s first explain what I mean by “dump cake.” While it starts with a box of yellow cake mix, this dessert is really more like a pumpkin pie with cake mix on top or a pumpkin crisp, because the cake mix and nuts form a buttery crumb topping over the pumpkin pie filling.

    The name of the dessert probably gives it away, but basically you are just dumping the ingredients into a cake pan and baking them together in the oven. That’s it! 

    Fork digging into a piece of pumpkin dump cake

    How to make Pumpkin Dump Cake

    Just mix up the pumpkin pie filling and add cake mix, nuts and butter on top. Voilà! The cake is ready for the oven in less than 10 minutes...

    Ingredients for Canned Pumpkin Dump Cake

    • Pumpkin purée
    • Brown sugar
    • Eggs
    • Whole milk, half-and-half or heavy cream
    • Cinnamon, ginger, nutmeg, allspice, cloves and salt
    • Box of yellow cake mix
    • Pecans
    • Butter

    Which pumpkin to use?

    Make sure that you're using canned pumpkin purée in this recipe -- not canned pumpkin pie filling. The puree is just 100% pure pumpkin, while the pie filling has added sweeteners and spices that you don't need for this dish. If you like, you can substitute with about 3½ cups of homemade pumpkin puree.

    Can of Libby's pumpkin

    Step 1: Whisk together Pumpkin Pie Filling

    In a large bowl, whisk together the pumpkin, brown sugar, eggs, milk, cinnamon, nutmeg, ginger, allspice, salt and cloves until completely combined. Pour the mixture into a greased 9 x 13-inch pan.

    Whisking together filling for pumpkin dump cake

    Step 2: Add Cake Mix and Nuts

    Sprinkle the dry cake mix and the chopped pecans over top.

    Process shot of assembling pumpkin dump cake

    Step 3: Top with Butter

    Slice the butter into very thin squares and arrange the butter all over the top of the cake mix.

    Pats of butter on top of dump cake

    Step 4: Bake

    Bake the cake in a 350 degree F oven for 50-60 minutes, or until the pumpkin filling is set and the topping is golden brown.

    Baked pumpkin dump cake in a white pan with black trim

    Step 5: Serve

    Slice the cake into squares and serve warm or at room temperature. Top with whipped cream or vanilla ice cream and enjoy!

    Close up shot of a slice of pumpkin dump cake on a spatula

    Storage Tips

    Serve the cake warm, or allow to cool before slicing and serving. Leftover dump cake should be covered and stored in the refrigerator. The cake will keep for up to 3 days. Alternatively, you can freeze the cake for up to 3 months. Thaw in the refrigerator overnight.

    You can reheat individual slices of cake in the microwave for 15-30 seconds, or just until warmed through.

    How to make Pumpkin Dump Cake in the Slow Cooker

    If you prefer to use a Crock Pot to “bake” your cake, follow the same instructions but cook the cake on HIGH for 3 ½ – 4 hours. Since the lid of a Crock Pot causes condensation to drop back down onto the cake, I recommend placing a few layers of paper towels just under the lid in order to absorb that additional liquid.

    Tips for the Best Pumpkin Dump Cake Recipe

    • Substitutions for Yellow Cake Mix: if you don't have a box of yellow cake mix, try using white cake mix or spice cake mix.
    • Use whole milk, half-and-half or heavy cream. I do not recommend substituting with a fat-free or low-fat milk, because the fat in the dairy helps to make the rich pumpkin custard.
    • Pecans are Optional: You can omit the nuts altogether, decrease to just ¼ cup (I often do this to appease my kids!), or use different nuts such as walnuts or almonds.
    • Cool to Slice: You can serve the dump cake warm, straight from the oven; however, I find that it's easiest to slice the cake into neat squares if you allow the cake to cool for at least 1 hour.
    • Add a Creamy Topping: Don't forget the whipped cream or vanilla ice cream on top! It's the perfect finishing touch. Try a drizzle of caramel sauce, too.
    Front shot of a piece of pumpkin dump cake with a bite taken out of it

    More pumpkin recipes that you might enjoy:

    • The Best Pumpkin Bread
    • Easy Pumpkin Cake with Cream Cheese Frosting {another canned pumpkin and yellow cake mix recipe!}
    • Shortcut Pumpkin Streusel Coffee Cake {a combination of spice cake mix and canned pumpkin}
    • 2-Ingredient Pumpkin Gingerbread
    Side shot of a slice of pumpkin dump cake on a blue and white plate
    Print Pin

    Pumpkin Dump Cake

    Grab some canned pumpkin and a box of yellow cake mix and you'll magically have a Pumpkin Dump Cake with streusel topping ready for the oven in about 10 minutes!
    Course Dessert
    Cuisine American
    Keyword pumpkin dump cake
    Prep Time 10 minutes
    Cook Time 55 minutes
    0 minutes
    Total Time 1 hour 5 minutes
    Servings 16 slices
    Calories 305kcal
    Author Blair Lonergan

    Ingredients

    • 2 (15 ounce) cans pumpkin purée (about 3 ½ cups total)
    • 1 cup brown sugar
    • 4 eggs
    • 2 cups whole milk, half-and-half or heavy cream
    • 2 teaspoons cinnamon
    • 1 teaspoon ginger
    • ½ teaspoon nutmeg
    • ½ teaspoon allspice
    • ½ teaspoon salt
    • ¼ teaspoon cloves
    • 1 (15.25 ounce) box yellow cake mix
    • ½ cup chopped pecans
    • ¾ cup butter, sliced into very thin squares
    • Optional, for serving: whipped cream or vanilla ice cream; caramel sauce; dash of cinnamon

    Instructions

    • Preheat oven to 350 degrees F. Spray a 9 x 13-inch baking dish with cooking spray and set aside.
    • In a large bowl, whisk together pumpkin, brown sugar, eggs, milk, cinnamon, nutmeg, ginger, allspice, salt and cloves until completely combined. Pour into the prepared pan.
    • Sprinkle dry cake mix and pecans over top. Add thinly-sliced butter to cover the top.
    • Bake for 50-60 minutes, or until the pumpkin filling is set and the topping is golden brown.

    Notes

    • Substitutions for Yellow Cake Mix: if you don't have a box of yellow cake mix, try using white cake mix or spice cake mix.
    • Use whole milk, half-and-half or heavy cream. I do not recommend substituting with a fat-free or low-fat milk, because the fat in the dairy helps to make the rich pumpkin custard.
    • Pecans are Optional: You can omit the nuts altogether, decrease to just ¼ cup (I often do this to appease my kids!), or use different nuts such as walnuts or almonds.
    • Cool to Slice: You can serve the dump cake warm, straight from the oven; however, I find that it's easiest to slice the cake into neat squares if you allow the cake to cool for at least 1 hour.

    Nutrition

    Serving: 1slice | Calories: 305kcal | Carbohydrates: 42g | Protein: 4g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 67mg | Sodium: 381mg | Potassium: 212mg | Fiber: 2g | Sugar: 29g | Vitamin A: 8647IU | Vitamin C: 2mg | Calcium: 130mg | Iron: 2mg
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    Reader Interactions

    Comments

    1. Roseanne G.

      September 12, 2020 at 10:14 pm

      Your pumpkin dump cake looks delicious...just in time for the cold weather. Can't wait to make it. Roseanne

      Reply
      • Blair

        September 13, 2020 at 5:14 am

        Thanks, Roseanne! I hope you love it. Happy fall! 🙂

        Reply
    2. Dennis Proietti

      September 13, 2020 at 11:59 am

      Could I use chocolate cake?

      Reply
      • Blair

        September 13, 2020 at 12:04 pm

        Absolutely! That would be great!

        Reply
    3. Janis Neill

      September 13, 2020 at 1:58 pm

      Can't wait to make it today! Thanks for the receipe.

      Reply
      • Blair

        September 13, 2020 at 4:19 pm

        Enjoy, Janis! 🙂

        Reply
    4. Linda Avent

      September 19, 2020 at 2:39 pm

      Getting ready to make this but, I have a question. Could I mix cold butter with the cake mix working it to incorporate more evenly into pea size then sprinkle on pumpkin mixture. I would think it would be better rather than placing sqares of butter all over the top. I do it this way with other dump cake/cobbler recipes.

      Reply
      • Blair

        September 19, 2020 at 3:19 pm

        Hi, Linda! I think that would probably work fine! Enjoy the cake! 🙂

        Reply

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