Pumpkin Dump Cake
It really doesn’t get any easy (or tastier!) than this Pumpkin Dump Cake! The two main ingredients are pumpkin and cake mix. Mix up a can of pumpkin pie mix with a few simple ingredients, then “dump” a dry yellow cake mix on top. Drizzle with butter and bake! Voila! If you are not into pumpkin pie, this will be your new favorite fall tradition! Originally posted November 1, 2019.
I was sitting in the living room working on something and kept hearing the Kitchenaid mixer turn on. Anytime the mixer turns on, that means something delicious is about to happen, right??
I went to investigate, only to find that Eric was taking a video of the mixer turned on, with nothing in it. The video was because we’re trying to sell it on Craigslist and someone wanted to see it operating. He had to take multiple videos because he deleted all the ones with me yelling from the other room, What are you making me!!!!
Eric bought me a new Kitchenaid for my birthday, and it is awesome. It works exactly the same as the one we already had, but it is copper and looks amazing in our kitchen. I know, stupid reason to get a whole new machine (I can FEEL my frugal parents cringing) but it really changes the look of our kitchen, and wouldn’t you rather see gorgeous copper in the background of my blog photos than plum purple? See, I knew you were on my side.
What is Pumpkin Pie Dump Cake?
Last week my friend Amelia threw a Witches Night Out Halloween party, girls only. It was SO fun and she fed us amazing food. Dessert was something she called “Pumpkin Dessert” and it was served in individual mini mason jars. I asked her what it was and she said a can of pumpkin mixed up how it says on the can, then you “dump” a dry cake mix on top and drizzle with melted butter. I LOVE cake mix recipes like this, the topping is unbelievable!
Amelia grew up eating this pumpkin dump cake. It’s in her family’s recipe file.
(That file is also where I got her apple crisp, which I have deemed “Apple Crisp, with a Ridiculous Amount of Streusel.” Her family knows where it’s at when it comes to dessert! One time Amelia was going camping with a friend, and Amelia said, ‘Look up a crisp recipe, I’ll bring the apples, you bring the topping.’ So her friend finds a recipe that looks good and reads on the post that it’s from the food blogger’s friend “Amelia.” She had found Amelia’s own family recipe on my blog. So funny, right?)
Well, I went home and made it the very next day. It was good but it could have been better, so I tried a couple more times to get it just right. (I found out later that I totally misunderstood Amelia’s instructions. Oops!)
Pumpkin Dump Cake Ingredients
Here’s what to get at the store. Quantities given in the recipe below!
For the pumpkin layer
- 30 oz pumpkin pie MIX (NOT puree).* See below for substitution ideas!
- Large eggs
- Heavy cream. This is found in the refrigerated section of the grocery store near the milk. Or, instead, you can use evaporated milk, which is found in a can on the baking aisle.
- Granulated sugar
- Kosher salt. Better than regular salt, I swear! If you use regular salt, use less. For this recipe, use ½ teaspoon table salt instead of ¾ teaspoon kosher salt.
- Pumpkin pie spice
For the top
- 1 box yellow cake mix. Add it to the recipe dry, not prepared.
- All purpose flour
- Sugar
- Pecans, chopped (Optional)
- Butter. Salted butter is what I use. Add ¼ teaspoon of salt to the recipe if you are using unsalted butter.
- Vanilla ice cream or whipped cream for serving
- Salted caramel sauce, for serving
*What is the difference between Pumpkin Pie Mix and Pumpkin Puree? Which one is used for this recipe?
Pumpkin Pie Mix is a can of pumpkin puree with spices and sugar inside, and that’s what we’re using today, folks. If you can’t find pumpkin mix and all you have is 29 ounce can of 100% pumpkin puree, you can still make this no prob. Increase pumpkin pie spice to 2 tablespoons for the pumpkin layer & increase the sugar in the filling to 1 and 3/4 cup sugar (instead of 2/3 cup). This info is in the recipe notes!
Can I use a different flavor cake mix for this recipe?
Go for it! Tell me how you like it. White cake would be fine, or maybe even spice cake?? I recommend avoiding chocolate flavors, but what do I know? You do you!
How to make Pumpkin Pie Cake with yellow cake mix
Before we drill into details, here’s a quick overview of the steps, which are also listed in the recipe.
- Mix pumpkin pie mix, 3 eggs, 1 cup cream, 2/3 cup sugar, 3/4 teaspoon salt, and 1 and 1/2 tablespoon pumpkin pie spice until the eggs are well incorporated.
- Pour the mixture into a greased 9×13 inch pan.
- Dump your box of yellow cake mix into a bowl.
- Add 1/2 cup flour, 1/4 cup sugar, and 1 cup chopped pecans. Whisk.
- Sprinkle this dry mixture over the top of the pumpkin in the pan.
- Top with an additional 1/2 cup chopped pecans if you want.
- Slowly pour 1 cup melted butter over the top of the dry cake mix. See photos. It’s okay if some of the cake mix is still dry.
- Bake at 350 for about 60 minutes, or even up to 70 minutes.
Most versions of this cake (the recipe is everywhere) call for 100% pumpkin in the filling. I like to start with a can of pumpkin pie MIX. The kind that already has some sugar and spice in it. We’re adding even more pumpkin pie spice and a bit more sugar. I didn’t call it cake for nothing guys.
You can totally just dump the cake mix straight from the box if you want, but I prefer to mix in a bit of extra flour and sugar. Remember when cake mixes used to be over 18 ounces? Now you can only find 15.25 ounces usually. The extra flour and sugar makes up the difference, and makes this dump cake a little more substantial, the way the recipe was back in the day when dump cakes first became a thing.
The pecans are totally optional. I tried it with and without, it’s great both ways! You do you.
Dump all that butter on top, yes the full 2 sticks. If you’ve never made a dump cake before, this is the part where you’re like, THIS IS GOING TO END BADLY, but trust me, it all works out!
The butter melts into all that dry cake mix and turns into a cobbler-like topping. It does not taste like a baked up yellow cake. It is buttery and a little bit crunchy in some spots. So on the bottom of this cake you have delicious pumpkiny-ness, and on the top you have a distinct layer of buttery streusely type cobbler topping. I’m sure my descriptions are just really helping you out here, haha. Here’s a picture of the layers:
Should this Easy Pumpkin Dump Cake Recipe be refrigerated?
You can store this dump cake covered on the counter for about 2 days, and after that (if there is any left!) stick it in the fridge.
If your family is not into pumpkin pie, this easy pumpkin dump cake might be the answer! It still gives you that pumpkin-y, Thanksgiving nostalgia, and it’s WAY easier than rolling out pie dough. And how can you go wrong with a cake topped with ice cream and salted caramel?? You can’t!
More recipes like this one that you are going to love!
- Easy Berry Cobbler << The same as today’s recipe, but uses frozen berries and blueberry pie filling. It’s so good!
- Cake Mix Coffee Cake << This is my Aunt Shirley’s recipe! She’s such an amazing baker!
- Apple Crisp, with a Ridiculous Amount of Streusel << Another recipe from Amelia’s family! It’s my favorite!
- Sour Cream Coffee Cake, with a Ridiculous Amount of Streusel << What can I say? I love streusel.
- Sweet Potato Cheesecake Bars from My Heavenly Recipes
Other pumpkin desserts you will love!
- Easy Pumpkin Pie Cake << Very similar to today’s recipe but a little more cakey. I love it!
- Pumpkin Cupcakes with Maple Pecan Frosting << These are some of my favorite cupcakes, the pumpkin makes it so moist.
- Butterscotch Pumpkin Cake << One of my favorite pumpkin desserts!
- Soft Pumpkin Cookies with Browned Butter Icing << These take 30 minutes flat. So addictive!
- Crème Brulée Pumpkin Pie << You will never go back to regular pumpkin pie again. Brulée all the things!!
- Paul’s Pumpkin Bars with Cream Cheese Frosting << We put red hots on these. Don’t knock it til you try it. I’m telling you!
- Maple-glazed Pumpkin Poptarts from High Heels and Grills
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Pumpkin Dump Cake Recipe
Ingredients
For the filling
- 1 (30-oz) can pumpkin pie mix, use pie mix, not puree!*
- 3 large eggs
- 1 cup heavy cream , OR evaporated milk
- 2/3 cup granulated sugar
- 3/4 teaspoon kosher salt
- 1 & 1/2 tablespoons pumpkin pie spice
For the top
- 1 (15-oz) box yellow cake mix , add it to the recipe dry, not prepared
- 1/2 cup all purpose flour
- 1/4 cup sugar
- 1 cup pecans, chopped, to mix into flour mixture (optional)
- 1/2 cup pecans, chopped, for the top (optional)
- 1 cup butter, melted (2 sticks)
- vanilla ice cream , or whipped cream for serving
- salted caramel sauce, for serving
Instructions
- Preheat your oven to 350 degrees F. Grease a 9×13 inch cake pan with nonstick spray, or rub with a bit of butter, focusing on the upper edges of the pan.
- In a large bowl or stand mixer, add the can of pumpkin pie mix, 3 eggs, 1 cup cream, 2/3 cup sugar, 3/4 teaspoon salt, and 1 and 1/2 tablespoon pumpkin pie spice (or add spice to taste). Beat it together until the eggs are well incorporated, scraping down the sides and bottom of the bowl.
- Scrape the mixture into your prepared 9×13 inch pan and spread it out evenly.
- Open up your box of yellow cake mix and dump it into a bowl.
- Add 1/2 cup flour, 1/4 cup sugar, and 1 cup chopped pecans. Whisk it all together.
- Sprinkle this dry mixture over the top of the pumpkin in the pan.
- Top with an additional 1/2 cup chopped pecans if you want.
- In a small bowl, melt 1 cup butter in the microwave. Slowly pour the butter over the top of the dry cake mix. See photos. It’s okay if some of the cake mix is still dry.
- Bake at 350 for about 60 minutes, or even up to 70 minutes. You will know it is done if you shake the pan and it doesn’t wobble too much in the center. You want the top to be golden brown.
- Let cool for a few minutes before digging in! I am usually a warm-dessert kind of girl, but I actually really love this cobbler chilled in the fridge. It’s also great room temperature. Decide between cold and room temperature judging by what temperature you like to eat your pumpkin pie!
- You can store this dump cake covered on the counter for about 2 days, and after that stick it in the fridge.
- Serve with a scoop of vanilla ice cream and a drizzle of warm Salted Caramel Sauce!
Notes
- increase sugar in the filling to 1 and 3/4 cup sugar (instead of 2/3 cup)
- increase pumpkin pie spice to 2 tablespoons, or to taste
Nutrition
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Love your pumpkin dump cake, l plan to make it this weekend thank you so much for sharing a lovely receipe.
It was easy and delicious. I have made it several times with a few additions. I add about a teaspoon of vanilla to the melted butter before I pour it over the cake mix. Really makes the topping pop. I like it with vanilla ice cream or whipped cream. Not a big fan of caramel sauce.
Made this exactly as written. My whole family raved about this recipe! I served it with vanilla ice cream and caramel sauce…DELICIOUS! Thank you for sharing!
its not a 2 ingriendent dump its way moreh\ than 2 ingedients, this recipe is for rich people 3 eggs, heavy cream, butter, nuts, sugar, carmal, ice cream which way more than 2 im not rich and my money is tight being on perm disabilty and can only afford a cake with only a few
Hi Erin! This recipe definitely has more than 2 ingredients! Not sure why you were thinking that? I hope you get to try it soon!
I made these and I found the top way too hard to eat. Followed the directions.
The pumpkin layer had a bitter taste.
Thanks for sharing anyway.
This looks awesome!
Quick question…why heavy cream OR evaporated milk? Sounds like an odd either/or.
Can’t wait to make this!
Hi Nini! Evaporated milk is very high fat and is a great sub for cream in so many recipes. They are not QUITE interchangeable, but especially for baked recipes, you can use one for the other. Hope this helps!
I made this also per directions and cannot even cut into the topping its so very hard!
This cake looks really good it is the day before Thanksgiving wanting to make this just wondering if I can use a spiced cake for the topping instead of a yellow
Hi Nancy! Yes I think you could, that sounds delicious!
I decreased and substituted brown sugar and the sweetness overpowered the pumpkin.
This cake is amazing, Karen! It will be perfect for our family Christmas gathering, since it is so rich that you can cut it small squares :) I didn’t include the caramel sauce, though I probably will make some this morning to use on today’s helpings!!
Have you tried freezing the cake?
Hi Kris! I’m so glad you are loving the cake! I haven’t tried freezing this cake, but if it is well sealed I imagine it would be fine for 2-3 weeks. Thaw on the counter sealed. Enjoy!
Thanks, Karen. I’ll try it and let you know how it goes…
This is so delicious! And so easy to make! It tastes like upside down pumpkin pie, only better. I used Finlandia butter and I could totally taste the richness and wonderful buttery flavor in the topping. Thanks for the great recipe, Karen.
Ooh I have never tried Finlandia butter but I have heard of it, I bet it was amazing and so rich! Upside down pumpkin pie would be a great title for this, you are so right. I’m so glad you like it Pam, thanks for your review!
Pumpkin Dump Cake is soooo good! I like it way better than pumpkin pie. I will have to try out this version, it looks yummy!
Thanks Natalie! It depends on my mood but yeah it’s definitely a front runner with the pumpkin pie :) Let me know how it goes!
Karen, I am so happy that I am not the only one that replaces perfectly good things with the same exact thing because it just looks better!! LOL!! I really thought I was the only one. Although you are much better than I am because at least you sell yours. I, on the other hand, save it for back-up! Oh yes…I really do! Just because you never know! Oh yes moving is going to be difficult! I actually even have back-ups to my backup. Please try not to judge, LOL!
In all seriousness, I was just telling hubby that when I was young my Grandma didn’t make a traditional pumpkin pie that it was more cake-like and the crust was on the top. I swear I didn’t actually have pumpkin pie until I was in my late teens/early 20’s and this sounds and looks very similar to what I had.
I am super excited to make it and just wanted to jump on here and say Thank you because I have tried to figure out how she made it for years and I really do believe that this is the one!
Thank you so much!
Haha!! I’m not judging you but that is really funny Paula! Don’t call me when you need help packing for your big move ;) Just teasing. And yeah, I bet this cake is similar to what your grandma made! Versions of this recipe have been around for decades, you can find recipes in all kinds of church cookbook type compilations. Let me know if this one tastes like the one your grandma made!