Pumpkin Dump Cake
Pumpkin Dump Cake is an easy-to-make, crowd-pleaser recipe that goes a long way (serves 9-12 people). It is a delicious twist on classic pumpkin pie that almost any age will like. It’s also a great make-ahead recipe. Perfect for holiday parties!
“Oh, my! I just tried it and served it at our church community group and it was a hit! It’s a favorite for us too. Not only because it’s really tasty and pumpkiny, but it’s so easy!” – Ann
Reasons You’ll Love This Recipe
- It’s a tasty twist on pumpkin pie – Pumpkin pie haters like this recipe. They also would love our Pumpkin Spice Muffins.
- It’s delicious! While it does have a pumpkin pie as a base, it is also is partnered with a crumbly, buttery crust that is invaded with toasted pecans. Top with Homemade Whipped Cream or Maple Whipped Cream–yum!
- Like with our Peach Cobbler with Cake Mix, you can use our Homemade Yellow Cake Mix in place of the boxed cake mix if you want.
- You can make it in advance – Either prep it and store it in the fridge for 2-3 days or cook it up before a holiday meal or gathering. My husband even requests it at his Birthday Dinner.
Polly’s Testing Tips
I’ve been making this recipe for YEARS. Here are some things I’ve learned:
- It’s a GREAT recipe for large groups – It makes a lot and all ages love it.
- We are a house divided on if this recipe tastes better warm or cold. I’m team cold but you can serve it either way.
- Be sure to let it cool at least an hour or else it doesn’t hold together well.
- Try to break up any big chunks of cake mix, otherwise you end up with some dry spots.
Ingredients
Key Ingredient Notes
- Pumpkin puree – NOT pumpkin pie mix.
- Non-fat evaporated milk – Regular evaporated will work as well.
- Spices – Nutmeg, ginger, ground cloves, cinnamon. You know, all the good stuff!
- Yellow cake mix – This is what makes this recipe so easy! Use store bought or make your own.
- Optional: Maple Whipped Cream or Homemade Whipped Cream for topping.
How to Make Pumpkin Dump Cake
Prep the Dump Cake
Start by combining your pumpkin, evaporated milk, sugar, and seasonings. Add in one egg at a time. Once all these ingredients are mixed, pour them into a prepared 9×13-baking dish.
Sprinkle the entire contents of one box of yellow cake mix over the pumpkin mixture. If you want to make your own cake mix, try our Yellow Cake Mix. Sprinkle chopped pecans all over your mix and then drizzle it with melted butter.
Bake it!
Bake 40 minutes with a piece of foil loosely wrapped over it (to prevent pecans from burning). Remove the foil and bake 15 more minutes.
Give it lots of time for the cake to cool before serving. Be sure to store it in the refrigerator.
Top with Whipped Cream
Now here is the key difference in an OK pumpkin dump cake and an amazing pumpkin dump cake: Homemade Whipped Cream. You can also use our Maple Whipped Cream recipe. Or, if you really want to go for it, top with some vanilla ice cream.
Done! Serve it at your holiday meal with our Homemade Stuffing, Roasted Turkey Breast, and Crock Pot Pumpkin Spice Latte and you’ll be in heaven!
FAQs
Yes! I have tested this by prepping it 2-3 days in advance. I then baked it and while it took an extra 10 minutes to bake, it worked to prep in advance. You can also fully cook it and store it in the refrigerator 2-3 days. Just reheat when you want to eat it.
Pumpkin Dump Cake can be left at room temperature for up to 2 hours. After that it needs to be refrigerated.
Pumpkin dump cake can be enjoyed both warm and cold, and the choice often comes down to personal preference.
Yes, this recipe will freeze and thaw well. Let it fully cool store in an airtight container. Freeze for up to 1-2 Months: Pumpkin dump cake can typically be stored in the freezer for 1-2 months and still maintain good quality.
More Delicious Pumpkin Recipes
How to Video
Pumpkin Dump Cake
Ingredients
- Cooking spray and a little flour (for prepping the pan)
- 1 (15-ounce) can pumpkin puree
- 1 (12-ounce) can non-fat evaporated milk
- 1 cup white sugar
- 1 teaspoon nutmeg
- 1 teaspoon ginger
- 1 teaspoon ground cloves
- 2 teaspoon cinnamon
- 1/2 teaspoon salt
- 4 large eggs
- 1 batch yellow cake mix (sub: 15.25 ounce box yellow cake mix)
- 1 cup chopped pecans
- 1/2 cup butter (melted)
Instructions
- Prep: Preheat oven to 350°F. Grease and sprinkle a little flour all over a 9×13-inch baking dish.
- Wet Mixture: In a mixing bowl, whisk together pumpkin, evaporated milk, sugar, nutmeg, ginger, cloves, cinnamon, and salt. Then, whisk in the eggs until smooth and well combined.
- Assemble: Pour wet mixture into the prepared baking dish. Sprinkle all of the cake mix all over the top of the pumpkin mixture. Sprinkle pecans over the cake mix. Drizzle melted butter all over the top. (Don't worry, there will be dry mix where the butter doesn't cover.)
- Bake: Cover the dish loosely with foil (to prevent pecans from burning). Bake on the center rack for 40 minutes. Remove the foil and bake 15 more minutes, until pecans are toasted.
- Serve: Let cool for a few hours. Serve with whipped cream. It can safely sit out for 2 hours, but then store in the refrigerator.
Freezer Instructions
Notes/Tips
- Serve it with our Maple Whipped Cream.
- Pumpkin dump cake can be enjoyed both warm and cold, and the choice often comes down to personal preference.
- Use our homemade Yellow Cake Mix for extra delicious results.
- Allow at least an hour for the dump cake to cool before serving.
- To prepare in advance:
- Option 1: Prep and Bake later. You can prepare the dump cake 2-3 days in advance and store it in the fridge until you are ready to bake. Just add 5-10 extra minutes to the baking time since it will be doing into the oven cold.
- Option 2: Fully bake and let it cool. Store in the fridge for 2-3 days. Reheat before serving.
- Be sure to check out all our best Fall Potluck Dishes.
Nutrition
Photos and video by Whitney Reist of Sweet Cayenne.
This is a must-make for fall and all pumpkin lovers! It has a complex pumpkin spice flavor and is so great for feeding a crowd – we enjoy it best cold! I took this to my son’s preschool for the teachers and it was received with rave reviews!
Yay!! I’m so glad you enjoyed it. And I have to agree that cold is the way to go. Those are some spoiled preschool teachers. 😉