Pumpkin Dump Cake Recipe
Pumpkin Dump Cake is the perfect pumpkin pie alternative! Creamy pumpkin custard meets buttery cake, crunchy pecans, and warm fall spices.
Love dump cakes? Try my Brown Butter Fresh Peach Dump Cake, especially delicious when peaches are in-season.
If you're looking for an easy pumpkin dessert that's a little different from traditional pumpkin pie, this Pumpkin Dump Cake is just the recipe to try. It has all those cozy fall flavors you love, including pumpkin, cinnamon, ginger, pumpkin pie spice, and pecans, but combines them in a completely different way.
My husband absolutely loves pumpkin pie. Me? I could take it or leave it. Give me a buttery, crumbly cake topping and I'm much more interested!
This dessert is a little unexpected, really easy to make, and absolutely delicious served warm with a dollop of whipped cream, or a scoop of vanilla ice cream is pretty wonderful, too.
Also, if you're scanning the internet for an easy Thanksgiving dessert or a cozy fall treat this one deserves a spot on your dessert table. And you won't regret it!
Why Do They Call It Dump Cake?
Traditional dump cakes are known for being easy. Instead of making a cake batter from scratch, the ingredients are typically layered or "dumped" right into the baking dish, one on top of another. There is usually very little mixing involved.
This Pumpkin Dump Cake recipe is a little different because we do mix the pumpkin ingredients together first to create that smooth, creamy pumpkin custard layer on the bottom. After that, though, the rest is about as easy as it gets. The dry yellow cake mix is sprinkled right over the pumpkin, followed by pumpkin pie spice, chopped pecans, then butter pads.
So while you aren't literally dumping every ingredient into the pan, the idea is still the same. It's a simple dessert where the ingredients do most of the work for you. And I think that's one of the best things about a dump cake. You get a delicious homemade dessert without all the fuss of making a traditional cake or pie.
Watch Me Make It
Ingredients You Need
- Canned pumpkin, not pumpkin pie filling.
- Evaporated milk helps create a soft and creamy pumpkin custard.
- Ground ginger and cinnamon
- Granulated sugar
- Eggs will help bind and set the pumpkin layer.
- Yellow cake mix is my favorite but spiced cake mix will also work.
- Pumpkin pie spice
- Pecans
- Butter
How To Make Pumpkin Dump Cake
- In a medium bowl, use a whisk to combine pumpkin, milk, ginger, cinnamon, sugar, and eggs until smooth. Then pour into a greased 9x13 baking dish that's been sprayed with non-stick cooking spray.
- Dump dry cake mix over the pumpkin mixture but don't combine together. Then sprinkle with pumpkin pie spice, chopped pecans, and butter pads.
- Bake in a 350℉ oven for 50-60 minutes until just set, however the center will be slightly jiggly. It will finish setting as it cools.
Ang's Helpful Tips
- Avoid mixing the cake mix and pumpkin mixture together. You want separate layers for the best results.
- Allow the dump cake to cool for at least 30 minutes to finish setting and to ensure clean slices.
- Don't panic if the center is still a little jiggly after the baking time. This is normal and will completely set after it's cooled.
Can I Leave Out The Pecans?
Yes! The pecans add a light crunch and give the cake texture. Walnuts also work great or leave out the nuts all together.
How Do I Know If The Cake Is Fully Baked?
The cake is fully baked when the top is golden brown with a little bit of movement in the center.
Can I Use Regular Milk Instead Of Evaporated Milk?
It's not absolutely essential, but evaporated milk works best in this pumpkin dump cake recipe because it's concentrated and has less water than regular milk. The flavor is richer and the pumpkin layer will have better structure after it bakes. If using milk, make sure it's whole milk and only use 1 cup.
More Pumpkin Treats To Try
- Pumpkin Bars With Cream Cheese Frosting
- Harvest Pumpkin Bread
- Zucchini Pumpkin Bread
- Pumpkin Chocolate Chip Cookies
- Chocolate Pumpkin Brown Butter Brownies
Pumpkin Dump Cake
Equipment
- medium mixing bowl
- 9×13-inch baking dish
Ingredients
Pumpkin layer
- 15 ounce can pure pumpkin purée not pumpkin pie filling
- 12 ounce can evaporated milk not fat-free
- 1 teaspoon ground ginger
- 2 teaspoon ground cinnamon
- ¾ cup granulated sugar
- 3 large eggs
Cake layer
- 1 box yellow cake mix only the dry cake mix
- 2 teaspoon pumpkin pie spice optional
- ⅔ cup chopped pecans
- 2 sticks butter sliced in squares 12 tablespoons of butter
Instructions
Preheat oven to 350℉. Grease a 9x13 baking dish with non-stick cooking spray or butter.
- In a mixing bowl add the pumpkin layer ingredients. Use a whisk to combine until smooth.
- Pour pumpkin mixture into your prepared baking pan and make sure it's in an even layer.
- Sprinkle the dry yellow cake mix evenly over the pumpkin mixture (do not combine together) then the pumpkin pie spice (if using) next the pecans, and finally finish with a single layer of the butter pads.
- Bake in preheated oven for 50-60 minutes. The top should be golden brown and the center slightly jiggly when you shake the pan. If it's really loose, allow it to bake another 5-8 minutes.
- Allow the cake to cool at least 30-minutes, preferably 1 hour before slicing into squares. The cooling time will finish setting the pumpkin layer.
Notes
Nutrition
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