Pumpkin Dump Cake
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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 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
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
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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.
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
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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 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.
Everyone loved it and suggested I serve it for Thanksgiving instead Of pumpkin pie
Love to hear this Tammy. Thanks for leaving a review!
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?
Hi Kim. Pumpkin Dump Cake can be served warm or cold, so it’s totally up to you!
Do you use ground cloves or whole cloves?
Hi Marie. We use ground cloves in this recipe. Sorry for the confusion.
Is it possible to make this in advance freeze this cake? Thanks!
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.
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
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.
I made this sugar free by substituting granulated Splenda for the sugar and using a sugar free cake mix. Yummy!
HI Cindy. Thanks for letting others know what substitutions worked for you! We appreciate your review.
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!
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.
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 😊
I bet that would work, but I’m not sure about the proportions without testing it.
Please update the recipe to include the size of purée can used.
Thanks, will do that right now. Sorry about that.
Is it ok to eat this if it wasn’t stored in the refrigerator?
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.
Oh wow, everyone loved this!!
My husband asks for it year round! Glad you like it.
Hi. What is Good crumble for the top if you don’t dig nuts?
Try the crumble from our Pumpkin Muffins with Crumble Topping (nut-free)!
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!
That’s awesome! I serve it to our small group Bible study every year around this time. Glad it worked for you too!
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.
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.