Pumpkin Dump Cake Recipe
Pumpkin Dump Cake is a moist and delicious warm spiced fall dump cake that is insanely easy. A yellow cake mix base that gets transformed into one decadent pumpkin dessert.
This Pumpkin Dump Recipe is one that I absolutely love! I have followed in my mothers footsteps when it comes to making different dishes and desserts for the holidays. It has always been a tradition to get the women together and make a bunch of goodies. We each have our own favorite foods to make. This dessert is one of my favorites to make each year for Thanksgiving and Christmas both.
Pumpkin Dump Cake
My children and husband always request my Pumpkin Dump Cake each year and this year will be no different. I do recommend this dessert for when you are deciding what you can add to the list of goodies to make.
Not only is this delicious, but it also looks amazing! Of course, the kiddos always help sprinkle the toppings on. It’s not only a way for them to learn to cook in the kitchen, but also a way to make memories with them. They can continue on with their children and make traditions as well. I will share the recipe with you below.
It is pretty simple and I honestly think that you will enjoy this dessert. Take it with you to your next family gathering. The recipe is on a recipe card for your convenience. Easy to Save or Print.
Can I Use White Cake Mix Instead of Yellow Cake Mix in Pumpkin Dump Cake Recipe
You are welcome to replace the yellow cake mix with a white cake mix. I find the yellow cake mix is a fantastic pairing with the pumpkin and spices. But if you don’t have yellow or prefer a white cake mix, go for it. I don’t think it will change it too much.
What Is A Dump Cake
Dump cake was a really popular dessert back in the day! You take canned fruit filling and a boxed cake mix and dump in a dish, bake and it transforms into a moist and flavorful cake.
The pumpkin dump cake is slightly different but overall the same concept! It is incredible, and such a fantastic fall dessert recipe you will want to make over and over again.
Ways to Serve Up Pumpkin Dump Cake
- Whipped Cream
- Sprinkle of Pumpkin Spice or Cinnamon
- Scoop of vanilla bean ice cream
- Drizzle of caramel
There are so many great add-ons to pair with your pumpkin dump cake. I really recommend trying this if you want an easy pumpkin recipe to serve your family or treat your friends.
Tips For Making Pumpkin Dump Cake
- Reach for pumpkin puree not pumpkin pie filling
- Change up nuts if you want or even add in shredded coconut
- You can use pumpkin spice seasoning if you don’t have ginger, cinnamon, and cloves
- Make sure to cut your butter thin and even
- Top with a cream cheese-based frosting
Can You Freeze Pumpkin Dump Cake
Yes, you absolutely can free pumpkin dump cake! Just allow your cake to cool and then store in an airtight container and then freeze up to three months. I like to slice the cake up and then when I want a treat I pull a slice out of the freezer.
Just allow it to thaw at room temperature or in the fridge.
How to Store Pumpkin Dump Cake
I store my leftover pumpkin cake in the refrigerator. It will store for up to 5-7 days in the fridge. You can eat chilled or you can warm it up in the microwave if you prefer when you go to eat it.
Check out my other variations and flavors of dump cakes on the blog.
Pumpkin Dump Cake
Pumpkin Dump Cake
Ingredients
- 30 oz. can pumpkin
- 16 oz. can evaporated milk
- 1 tsp. ginger
- ½ tsp. ground cloves
- 1 cup granulated sugar
- 4 eggs room temp.
- 2 tsp cinnamon
- 1 package yellow cake mix
- 1 cup chopped pecans
- ¾ cup un-salted butter
Instructions
Instructions
- Preheat oven to 350.
- In a large bowl add pumpkin, milk, spices, sugar and eggs.
- Mix to combine.
- In a 9x13 pan flour the base and edges to protect of cake sticking.
- Pour the batter into the pan
- Sprinkle cake mix on top of the batter.
- Now sprinkle pecans on top of the cake mix
- Cut your butter very thin and cover all over cake mix.
- Bake for 1 hour.
- Serve warm with whipped cream.
Notes
I hope that you will enjoy this as much as my family does.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 732Total Fat: 37gSaturated Fat: 17gTrans Fat: 1gUnsaturated Fat: 17gCholesterol: 157mgSodium: 718mgCarbohydrates: 93gFiber: 4gSugar: 62gProtein: 12g
I’m Melissa, the imaginative force behind Sparkles to Sprinkles, where creativity comes to life, and sprinkles of joy are scattered generously. Melissa is a proud Jersey girl who found love with a New York boy. As a mom to four wonderful boys and a few fur babies, her journey into the world of blogging began after making the life-changing decision to stay home and raise her children. Previously a dedicated workaholic, Melissa’s blog became her creative outlet and passion project. Inspired by her mother-in-law, a masterful cook renowned for her delicious home-cooked meals and legendary holiday feasts (think mouthwatering sausage stuffing), Melissa honed her culinary skills through a combination of family recipes and countless cooking classes. She often attended these classes with her son Michael, who shared her enthusiasm for cooking from a young age. Melissa’s love for learning extends beyond familiar cuisines, as she enjoys exploring international recipes in hands-on cooking classes. Her blog features a diverse array of recipes, showcasing her expertise with various kitchen appliances such as the Instant Pot, air fryer, Slow Cooker, Ninja Foodi, Instant Vortex Plus, and more. Join Melissa on her culinary adventures as she shares tried-and-true family favorites alongside exciting new discoveries!
