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With just seven ingredients and about 15 minutes of effort you’ll be baking, sharing and devouring this delicious, seasonal cobbler-style Pumpkin Dump Cake! 🧡
Easy Pumpkin Dump Cake Recipe
We all love shortcuts, especially during holidays and busy times. It’s easy to see why this baking hack has been a favorite for decades.
The formula is simple
Pour a fruit pie filling in the bottom of a greased baking dish, top with a dry cake mix, chopped nuts, warm spices and butter. Bake and enjoy!
My mother-in-law Edith introduced me to these simple desserts we now call “dump cakes.” Edith used blueberry pie filling, a yellow cake mix and butter. Her three ingredient easy dump cake recipe required only 30 minutes in the oven. She served it warm and called it a blueberry crisp.
“Dump cake” is definitely a more descriptive name for this easy creation. You can use any kind of pie filling such as blueberry, apple or cherry, either store-bought or homemade. Once that layer is prepared, simply top with a dry cake mix of your choosing, cold butter cut into 1/2 tablespoon slices and any other add-ins you want. Done and done!
Tricia’s Recipe Tips
- For this recipe we use canned pumpkin pie filling for the pumpkin layer instead of pure pumpkin puree. This helps keep the ingredient list to a minimum as the mix already includes sugar, vanilla, salt and spices. You can use puree if preferred and gather the same ingredients needed to make pumpkin pie.
- We add slightly more evaporated milk and an extra egg than is called for in a traditional pumpkin pie recipe. This makes for a softer, more cobbler-like filling that’s still easy to serve.
- I love adding chopped nuts to this dump cake. Pecans are great with pumpkin but walnuts will work well too. Be sure to chop the nuts pretty small so they’re less likely to sink into the cake mix as it bakes.
- Add plenty of pumpkin spice or ground cinnamon on top of the cake mix before adding the nuts and butter. You can sift the spice over the top to avoid clumps.
- We always use unsalted butter when baking. Since the pie mix and cake mix both already include salt, there’s no need to add more in the butter.
- Variations: Feel free to use your favorite cake mix in this recipe. Spice cake, yellow, golden butter, white or chocolate would all work well. My favorite is Duncan Hines Butter Golden Cake Mix.
- Chocolate and pumpkin together you ask? If you’ve never tried this combo you’re missing out! Our Chocolate Marbled Pumpkin Bread is a perfect way to give it a try.
- For a thicker dessert, bake this dump cake in a 9x9inch baking pan instead of a 13×9. It will take about 5 minutes more in the oven so adjust the recipe accordingly.
What’s the biggest mistake to avoid when making a dump cake?
- The number one mistake people make is mixing the ingredients after they’re layered in the pan. It’s designed in layers so the butter seeps down past the nuts into the dry cake mix creating the buttery, crisp layer you’re looking for. If you mix the layers, that process will be disrupted and no longer effective.
- Don’t make it too complicated! Keep this easy dessert simple and quick.
- The filling should not be super sweet as the cake mix takes care of that.
- Do not skimp on the butter. It’s needed to provide moisture to the cake mix.
Serving Pumpkin Dump Cake
- Pumpkin Dump Cake can be scooped into bowls like our pumpkin crisp or cut into squares.
- It can be served warm, room temperature or cold. I’m a big fan of warm dump cake topped with lightly sweetened whipped cream or a scoop of vanilla ice cream.
- For an over the top delicious treat, drizzle the ice cream with warm caramel sauce.
Storing, Freezing and Rewarming Dump Cake
Once cooled, cover the pan with plastic wrap or foil and store at room temperature for up to 3 days. You can also refrigerate the cake for up to 5 days well sealed in an airtight container.
Rewarm individual servings in a glass bowl on medium power in the microwave. Start with 1 minute then add another 30 seconds as needed to reach the desired temperature.
You can freeze this easy pumpkin recipe once cooled completely. Store in an airtight container and freeze for up to 3 months. Thaw overnight in the refrigerator and rewarm if desired.
Easy Fall Dessert
Mix up this dessert for your next Thanksgiving dinner. Simply pop it in the oven as the turkey comes out. This family favorite will be a star in your holiday season. Enjoy!
Pumpkin Dump Cake
Ingredients
- 30 oz can pumpkin pie mix not puree (850g)
- 3 large eggs room temperature
- ¾ cup evaporated milk (6oz)
- 15.25 oz dry cake mix (432g) See Notes
- 1 cup chopped pecans (4oz) or walnuts
- 1 cup cold unsalted butter (16T or 8oz)
- 1 tablespoon pumpkin spice or cinnamon
Instructions
- Preheat oven to 350℉. Lightly grease a 13×9-inch baking pan with vegetable cooking spray. Set aside.
- In a large bowl combine the pumpkin pie mix, eggs and milk. Whisk until blended. Pour the pumpkin mixture in the prepared pan.
- Scatter the dry cake mix over the top of the pumpkin filling then top with the pumpkin spice. For an even coating try sifting the spice over the cake mix.
- Sprinkle chopped pecans over the top then spread slices of cold butter to cover the entire cake.
- Bake for 50 – 60 minutes or until set.
- Serve warm, room temperature or cool for cleaner slices.
- This can also be baked in a 9×9-inch pan for thicker layers. Bake an extra 5 to 10 minutes.
Recipe Notes
- Cake Mix Suggestions: Spice, yellow, white or chocolate. My favorite is Duncan Hines Butter Golden Cake Mix.
- For a thick cake, this recipe can be baked in a 9×9-inch pan. Bake an extra 5 to 10 minutes
Nutrition
More great Pumpkin Recipes to Try
Pumpkin Crisp
This easy, fool-proof recipe is a crowd pleaser and great for beginner bakers. If you love a great crisp and pumpkin pie, this hybrid-combo may just be your new favorite fall dessert!
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Pumpkin Bread Pudding
Rustic, comforting and cozy bread pudding with a silky "grownups only" bourbon sauce
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Pumpkin Tart with Pecan Crumble
A surprisingly unique and delicious tart with a cream cheese pumpkin base and a sweet, crunchy crumble top loaded with toasted pecans.
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