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Home Recipe Index Desserts

Pumpkin Dump Cake

5 /5
Jump to Recipe Rate Recipe
Polly Conner
By: Polly ConnerPosted: 9/26/23Updated: 12/5/24

This post may contain affiliate or sponsored links. Please read our disclosure policy.

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!

Slice of pumpkin dump cake on a plate with whip cream and a sprinkle of cinnamon on top. this …


 

“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

Table of Contents
  • Reasons You’ll Love This Recipe
  • Ingredients
  • How to Make Pumpkin Dump Cake
  • FAQs
  • More Delicious Pumpkin Recipes
  • Pumpkin Dump Cake

Reasons You’ll Love This Recipe

  • 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.
  • It’s a great recipe for large groups – It makes a lot and all ages love it. Be sure to check out all our best Fall Potluck Dishes.
  • It’s a tasty twist on pumpkin pie – Pumpkin pie haters like this recipe. They also would love our Pumpkin Spice Muffins.
  • 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.
  • You can serve it warm or cold – It’s delicious both ways.
  • It’s well tested – I have been making this Pumpkin Dump Cake recipe for YEARS. Every fall, I probably whip up at least 2-3 batches of this.

Ingredients

Pumpkin dump cake ingredients measured out and labeled.

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.
Pumpkin dump cake served on a plate with whip cream and cinnamon on top.

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.

The base of pumpkin dump cake in a glass baking dish.
Pumpkin dump cake prepped and ready to go into the oven.

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.

Pumpkin dump cake out of the oven and sitting on a tea towel while cooling.

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.

Done! Serve it at a holiday meal with our Homemade Stuffing, Roasted Turkey Breast, and Crock Pot Pumpkin Spice Latte and you’ll be in heaven!

FAQs

Can I make this in advance?

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.

How long can pumpkin dump cake be left out at room temperature?

Pumpkin Dump Cake can be left at room temperature for up to 2 hours. After that it needs to be refrigerated.

Is Pumpkin Dump cake better warm or cold?

Pumpkin dump cake can be enjoyed both warm and cold, and the choice often comes down to personal preference.

Can I freeze Pumpkin Dump Cake?

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.

A bite of pumpkin dump cake on a fork above a plate with the pumpkin dump cake and whip cream.

More Delicious Pumpkin Recipes

Pumpkin chocolate muffins on a cooling rack.

Pumpkin Chocolate Chip Muffins

Pumpkin chili in a dutch oven ready to be served.

Pumpkin Chili

Pumpkin waffles on a white plate with a dollop of whipped cream and chopped pecans on top.

Whole Wheat Pumpkin Waffles

Pumpkin spice muffins stacked on a colling rack.

Pumpkin Spice Muffins

Did you make this? Snap a photo and tag us on Instagram at @thrivinghome so we can see your creations and cheer you on!

Pumpkin dump cake served on a plate with whip cream on top.
5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 5 reviews

Pumpkin Dump Cake

This easy to make, crowd-pleaser recipe goes a long away (serves 9-12 people). It is a delicious twist on classic pumpkin pie that almost any age will like.

Yield: 9–12 servings 1x
Prep: 15 minutesCook: 55 minutesTotal: 1 hour 10 minutes
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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 or 1 (15.25 ounce) box yellow cake mix
  • 1 cup chopped pecans
  • 1/2 cup (1 stick) butter, melted

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

Instructions

  1. Prep: Preheat oven to 350°F. Grease and sprinkle a little flour all over a 9×13 inch baking dish.
  2. 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.
  3. 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.) 
  4. 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.
  5. Serve: Let cool for a few hours. Serve with whipped cream. It can safely sit out for 2 hours after it’s cooled, but then store in the refrigerator.

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. 
  • Freezer Instructions: Let it fully cool and store in an airtight container. It can typically be stored in the freezer for 1-2 months and still maintain good quality.
  • Be sure to check out all our best Fall Potluck Dishes.
© Author: Polly Conner
Cuisine: American Method: Baking

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A serving of pumpkin dump cake with a dollop of maple whipped cream on top.
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Polly Conner

Polly Conner

As co-founder of Thriving Home, Polly’s passionate about helping busy parents get dinner on the table. With a house full of kids, dogs, and (usually) a DIY project in the works, she knows firsthand how every minute (and every dollar) counts. As a business owner, she enjoys wearing multiple hats and serves best as a project manager for Thriving Home.

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  1. Tammy Kahn says

    Posted on 11/10/24 at 8:32 pm

    Everyone loved it and suggested I serve it for Thanksgiving instead Of pumpkin pie

    Reply
    • Carla from Thriving HomeCarla from Thriving Home says

      Posted on 11/11/24 at 9:40 am

      Love to hear this Tammy. Thanks for leaving a review!

      Reply
  2. Kim says

    Posted on 11/15/23 at 6:08 pm

    I am making this the night before our work Friendsgiving. I will let it cool completely then store in the refrigerator overnight. Do I need to reheat it in the morning or is ok to go from refrigerator to the serving table?

    Reply
    • Carla from Thriving HomeCarla from Thriving Home says

      Posted on 11/16/23 at 8:58 am

      Hi Kim. Pumpkin Dump Cake can be served warm or cold, so it’s totally up to you!

      Reply
  3. Marie says

    Posted on 10/9/23 at 3:20 pm

    Do you use ground cloves or whole cloves?

    Reply
    • Carla from Thriving HomeCarla from Thriving Home says

      Posted on 10/9/23 at 3:38 pm

      Hi Marie. We use ground cloves in this recipe. Sorry for the confusion.

      Reply
  4. Stephanie says

    Posted on 9/27/23 at 12:46 pm

    Is it possible to make this in advance freeze this cake? Thanks!

    Reply
    • Carla from Thriving HomeCarla from Thriving Home says

      Posted on 9/27/23 at 1:38 pm

      Yes, this recipe will freeze and thaw well. Let it fully cool and 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.

      Reply
  5. Patricia says

    Posted on 9/12/23 at 10:16 pm

    Yes, we loved it my husband wanted vanilla ice cream it was delicious.
    I then I made it for our bible study everybody love it, too

    Reply
    • Carla from Thriving HomeCarla from Thriving Home says

      Posted on 9/13/23 at 9:16 am

      You know it’s a winner when you make it back-to-back for different groups! Thanks for taking the time to leave a review Patricia.

      Reply
  6. Cindy says

    Posted on 12/1/22 at 4:30 pm

    I made this sugar free by substituting granulated Splenda for the sugar and using a sugar free cake mix. Yummy!

    Reply
    • Carla from Thriving HomeCarla from Thriving Home says

      Posted on 12/2/22 at 10:14 am

      HI Cindy. Thanks for letting others know what substitutions worked for you! We appreciate your review.

      Reply
  7. Deb says

    Posted on 10/24/22 at 10:59 am

    I noticed that this recipe calls for 1 12oz can of evaporated milk to 1 15oz can pumpkin.
    I also have seen the recipe for a 30oz can pumpkin and 12oz evp. Milk. Have you tried both? Also reg sugar and brown sugar. Would live to know your opinion if you have tried this both ways? Thanks so much! BTW I’ve only tried your recipe and it was fab!

    Reply
    • Rachel Tiemeyer says

      Posted on 10/25/22 at 9:46 am

      Hi Deb. I recently made this again but haven’t tested it with twice the amount of pumpkin it calls for or tried a different kind of sugar, so I can’t advise on that.

      Reply
  8. Mona says

    Posted on 12/29/21 at 6:26 am

    Can you use pumpkin pie spice, instead of all the individual spices? If so, How much of the Pumpkin Pie Spice would I Add ? Thank you 😊

    Reply
    • Rachel Tiemeyer says

      Posted on 12/29/21 at 10:14 am

      I bet that would work, but I’m not sure about the proportions without testing it.

      Reply
  9. Linda says

    Posted on 11/24/21 at 7:30 am

    Please update the recipe to include the size of purée can used.

    Reply
    • Rachel Tiemeyer says

      Posted on 11/27/21 at 8:58 am

      Thanks, will do that right now. Sorry about that.

      Reply
  10. Lindsey says

    Posted on 11/17/21 at 3:57 pm

    Is it ok to eat this if it wasn’t stored in the refrigerator?

    Reply
    • Rachel Tiemeyer says

      Posted on 11/17/21 at 4:18 pm

      I did a quick Google search and it sounds like pumpkin pie shouldn’t sit out longer than 2 hours after it’s been cooled. Since this is similar to that, I would guess the same rule applies.

      Reply
  11. Karen says

    Posted on 2/22/21 at 5:13 pm

    Oh wow, everyone loved this!!

    Reply
    • Polly ConnerPolly Conner says

      Posted on 2/22/21 at 5:46 pm

      My husband asks for it year round! Glad you like it.

      Reply
  12. Ami Calhoun says

    Posted on 10/9/19 at 8:26 am

    Hi. What is Good crumble for the top if you don’t dig nuts?

    Reply
    • Rachel says

      Posted on 10/10/19 at 9:57 am

      Try the crumble from our Pumpkin Muffins with Crumble Topping (nut-free)!

      Reply
  13. K. Ann Guinn says

    Posted on 11/15/16 at 9:38 pm

    Oh, my! Thanks for sharing this recipe again. I just tried it and served it at our church community group here at my house on this cool, November night, and it was a hit! I’m sure it will be a favorite for us, not only because it’s really tasty and pumpkiny, but it’s so easy, too!

    Reply
    • Rachel says

      Posted on 11/16/16 at 10:07 pm

      That’s awesome! I serve it to our small group Bible study every year around this time. Glad it worked for you too!

      Reply
  14. Laura says

    Posted on 10/8/15 at 1:44 pm

    I am going to try this with my homemade cake mix recipe and am excited! Question: Is your can of pumpkin a 29 oz or a 15 oz can? Thanks.

    Reply
    • Sherry Ruddell says

      Posted on 10/13/15 at 4:59 pm

      I made this dessert for my ladies Poker Group last night. It was a great success! Thanks for the recipe. To Laura, above…I used the 15 oz. can.

      Reply

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