Easy Pumpkin Dump Cake Recipe

This Pumpkin Cake has been part of our family holidays for as long as I can remember. My mom called it a ‘dump cake’ because you literally dump the ingredients into a pan — no mixer, no fuss, just simple, cozy comfort. It’s the kind of dessert that fills the kitchen with cinnamon and nostalgia, and it never fails to bring everyone back for seconds.

Our family loves pumpkin; pies, ice cream, lattes, pancakes, muffins and more! As soon as September arrives, this easy pumpkin dump cake recipe is at the top of our list. When you combine classic pumpkin pie filling with the ease of a dump cake, you’ve got a go-to dessert that everyone loves and you can throw together in no time.

This Pumpkin Dump Cake Recipe was shared years ago by a friend, she called it Pumpkin Squares, and has been a part of fall since the first taste. The tradition continues with my kids making it on their own.

Tips about Pumpkin Pie filling:

A great dessert for those who don't love pumpkin pie. How can that be? Pumpkin is everything. After some experimenting, I realized it was the ginger and cloves they didn’t care for the most. Now I make all of my pumpkin pies with only cinnamon as the spice. It’s really a personal preference. So adjust the spice in the filling to your family's taste.

If you don't like nuts. You can either leave them out, or finely grind them. 

Dump Cakes

Dump cakes are the absolute best and can be made with any pie filling as the base. We used pumpkin here, but it works with cherry, peach or any canned or homemade pie filling. Simply start with the pie filling, sprinkle with a cake mix and cover evenly with butter. Bake according to the fruit filling directions. So easy and always delicious!

You can also mix things up with different flavor cake mixes. Our go-to is a traditional yellow cake mix, but try other flavors like spice cake.

You also see dump cakes that use thinly sliced butter pieces to cover the top of cake mix. This works too! I just prefer how melted butter evenly combines with the cake mix.

Serving Pumpkin Dump Cake

You can serve this warm in a bowl topped with homemade whipped cream, canned whipped cream, whipped topping, or ice cream. All delicious! You can also completely cool the pumpkin dessert and cut into squares, which is how Erin makes it. My family prefers it cold with whipped cream on top – homemade, if they can convince me to make it; or out of the can so they can sneak a mouth full of whipped cream out of the fridge.

Any way you make it, Easy Pumpkin Dump Cake will be a hit with your family and friends.

EASY PUMPKIN DUMP CAKE RECIPE

INGREDIENTS:

• 1 can (29 ounce) 100% pure pumpkin (not pre-made pie filling)
• 1 ½ cups sugar
• 2 teaspoons ground cinnamon
• 1 teaspoon ground ginger (optional)
• ½ teaspoon ground cloves (optional)
• 4 large eggs
• 2 cans (12 ounces each) evaporated milk
• 1 cup pecans, chopped (optional)
• 1 yellow cake mix
• 1 cup butter, melted

DIRECTIONS:

1. Preheat oven to 425 degrees F.
2. Mix pumpkin and eggs. Stir in sugar and spices (we prefer only cinnamon and leave the ginger/cloves out). Slowly stir in evaporated milk.
3. Pour pumpkin pie mixture into a greased & floured 9x13 baking dish or 12” cast iron skilled.
4. Sprinkle dry yellow cake mix evenly over the top.
5. Optional: sprinkle chopped pecans over the top.
6. Carefully pour melted butter evenly over entire cake mix.
7. Bake for 15 minutes at 425. Reduce temperature to 350 and continue baking for 40-50 minutes.
8. Cool on a wire rack.
9. Serve warm or cold with whip cream or a scoop of ice cream.
10. Enjoy!

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