This scrumptious, easy crust-less Pumpkin Dump Cake is like eating the best part of the pumpkin pie topped with a crunchy cinnamon topping. The bottom layer is super quick to come together as it is all mixed in one bowl. It has the taste and texture of pumpkin pie. The top layer has three simple ingredients blended together that take less than five minutes to prepare, and it bakes up crispy and golden with plenty of flavor.
I love to take Pumpkin Dump Cake to potlucks, family reunions, and fall and holiday parties. This pumpkin dessert is always a big hit at Thanksgiving, and I always come home with an empty dish.
I just love pumpkin. Actually, I love everything about fall, from the bright color colored mums to the changing colors of the beautiful maples and sweet gum trees, to the cool crisp nights. It is my absolute favorite time of the year. With it comes pumpkin, pumpkin, and more pumpkin. I just can not get enough of it. Pumpkin Cake with Cream Cheese Filling, Whipped Pumpkin Butter, Pumpkin Bread with Cinnamon Glaze, and this Pumpkin Dump Cake recipe are just a few of our favorites.
How to make Pumpkin Dump Cake
Start by mixing the pumpkin puree, evaporated milk, sugar, brown sugar, eggs, cinnamon, ground ginger, and ground cloves together in a large bowl. Pour the pumpkin mixture into a greased 9 x 13-inch baking pan.
Mix together the dry cake mix and graham cracker crumbs. Drizzle in the melted butter and stir until crumbs form. Using your fingers, sprinkle the crumbs evenly over the cake. Bake for 60-70 minutes or until golden brown. Check after 45 minutes and cover loosely with aluminum foil if over-browning. Cool for 20 minutes, then serve with a big scoop of vanilla ice cream or whipped cream.
Tips and recipe notes for Pumpkin Dump Cake
- Use canned pumpkin puree for this and not pumpkin pie filling, as the pie filling has spices already added to it.
- For best results, use good quality fresh spices. I have a fresh spice store about 20 minutes from here, and the aromas of the fall spices will almost make you drool.
- Shake the evaporated milk well before using.
- Walnuts or coarse graham cracker crumbs are an excellent substitute for chopped pecans.
- If you can not find a spice cake mix, simply use a butter cake mix or yellow cake mix. Remember you are only using the dry cake mix. You are not using any of the additional mix ingredients listed on the box.
- Top this Pumpkin Dump Cake with a scoop of vanilla ice cream, caramel sauce, toffee bits, or fresh whipped cream.
- Store this dump cake and any leftovers from it in the fridge.
Can you use fresh pumpkin to make this recipe?
Yes, you most certainly can. I prefer to use the pie pumpkins. They are sweeter, have more flavor, and have less moisture. They are the little pumpkins, generally between 3-8 lbs. A 30-ounce can of pumpkin is just shy of 4 cups, so you will need about a 4-5 lb. pie pumpkin for this recipe.
Simply cut the pumpkin in half from the stem down. Now scrape out the seeds and stringy fibers, reserving the seeds if you are going to roast them. Next, place it cut-side down on a baking sheet and roast at 375 degrees for 1 – 1 1/2 hours or until tender. Then remove from the oven and allow to cool. When cool enough to handle, scoop the pulp from the rind. Next, puree it in a food processor or simply mash it with a potato masher. Finally, place the puree in a sieve and set it over a bowl to catch the moisture. Let the puree drain for 1 hour.
Other dump cakes to try!
Easy Pumpkin Dump Cake Recipe
Ingredients
- 1 29-ounce can pumpkin puree
- 1 12-ounce can evaporated milk
- ½ cup granulated sugar
- ½ cup packed light brown sugar
- 3 large eggs room temperature
- 2 teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- 1 15-ounce box spice cake mix
- ½ cup coarsely chopped graham crackers or chopped pecans
- ¾ cup unsalted butter melted
Instructions
- Preheat oven to 350 degrees. Grease a 9 x 13-inch baking dish.
- Stir the pumpkin puree, evaporated milk, sugar, brown sugar, eggs, ground cinnamon, ground ginger, and ground cloves together in a large bowl. Pour the pumpkin mixture into the prepared dish.
- Mix together the dry cake mix and graham cracker crumbs. Drizzle in the melted butter and stir until crumbs form. Using your fingers, drop the crumbs evenly over the cake. Bake for 60-70 minutes or until golden brown. Check after 45 minutes and cover loosely with aluminum foil if over-browning.
- Cool for 20 minutes, then serve with a big scoop of vanilla ice cream or whipped cream.
Notes
- Use pumpkin puree for this and not pumpkin pie filling, as the pie filling has spices already added to it.
- For best results, use good quality fresh spices. I have a fresh spice store about 20 minutes from here, and the aromas of the fall spices will almost make you drool.
- Shake the evaporated milk well before using.
- Walnuts or coarse graham cracker crumbs are an excellent substitute for pecans.
- If you can not find a spice cake mix, simply use a butter cake mix. Remember you are only using the dry cake mix. You are not using any of the additional mix ingredients listed on the box.
- Top this Pumpkin Dump Cake with a scoop of vanilla ice cream, caramel sauce, toffee bits, or fresh whipped cream.
- Store this dump cake and any leftovers from it in the fridge.
Nutrition
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TAYLER
This was the first fall dessert I’ve made this year and OMG was it delicious! Thanks so much for sharing the recipe!
Beth Pierce
Thanks, Tayler. The pleasure is all mine.
Emily
I’m so happy it is pumpkin season again and this pumpkin dump cake is such a fun Fall dessert! My kids loved it and keep asking me when we are going to make it again!
Beth Pierce
Thanks, Emily! I am so glad that they liked it!
Elisa
This EASY PUMPKIN DUMP CAKE RECIPE looks delicious and easy to make, will try it soon specially now the weather is changing and is pumpkin season!!! Thanks for sharing 🙂
Yeah Lifestyle
I love pumpkin and this was a fabulous alternative to pumpkin pies and so much easier. I will make it again.
Marysa
Sounds like a fun recipe, and the chopped pecans on top look so tasty – the perfect crunch for a pumpkin recipe. I’ll have to make this in the fall when we love everything pumpkin!
Rhian Westbury
You know what I’ve never had pumpkin pie before, it’s not a massive thing in the UK. But the crunchy cinnamon pecan topping sounds amazing x
Jupiter Hadley
Dump cakes are so easy and such a good way to bake! I love the pumpkin and walnut combination – thank you for sharing.
Beth Pierce
The pleasure is all mine Jupiter.
Rosey
I like the ice cream on top. That’s the perfect accompaniment.
Beth Pierce
So true!
Khushboo
This was so yummy to eat. I love pumpkin and this recipe really hit the spot. Thanks for sharing.
Glass Mosaic Tiles
i looooove pumpkin anything lol…This pumpkin cake was so delicious. Next time I am going to try it with chocolate chips. I bet it turns out fabulous.
Tammy
Thanks for the great recipe! The whole family really enjoyed it! I used pumpkin pie spice because that is what I had on hand.
Melanie E
This pumpkin cake dump cake was scrumptious. I substituted pumpkin pie spice just because that is what I had on hand. I served it with homemade vanilla ice cream.
Stephanie
This looks similar to one that was brought into school by a parent that the staff all devoured. I can’t wait to make this for the fall season!
Beth Pierce
Thanks Stephanie! Enjoy!
Janet
What happened?! I would call it Pumpkin Mush. After an hour I added another 15 minutes. The cake part was mush and the pumpkin runny. It tasted good but I kept apologizing for what it looked like. It certainly did not look like your picture.
Beth Pierce
I have not had any trouble with this recipe. I might put this on the retest list. I know sometimes if pumpkin is overcooked it can become watery.
Anita agius
Souñds good, will try but I’m going to try using pumpkin pie pumpkin mix since I don’t have all those spices I won’t, add the spices to the pumpkin, tho. Hope It’ll be good,
Beth Pierce
That should work. Be sure to check back and tell us how it turned out!!
Kisha
Hi! This looks so good! I have a question though: Can pureed sweet potatoes be used as well?
Beth Pierce
I have not tried that. Theoretically it would make sense. Please let us know if you try and what the outcome is.
Suzy
Perfect for fall baking! So easy to put together!
Toni
This is really good!! Everyone at my house loved it! I will definitely make it again!
Catalina
I love everything pumpkin! I will make this cake soon!
Erin | Dinners,Dishes and Dessert
This Pumpkin Dump Cake looks incredibly delicious!
Dorothy Reinhold
This makes me want all things fall! Love how easy and good a dump cake is!
Amanda
I made this for my family and they could not get enough of it!
Jacque Hooper
You have me dreaming of fall; this looks delicious! I can’t get enough pumpkin recipes and this is at the top of my list!