This easy Pumpkin Dump Cake is a family favorite that is great for fall baking. It is quick and easy to make and perfect for sharing with family and friends at the holidays. You just dump the ingredients, mix and bake for a simple yet tasty dessert!
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What is a Dump Cake Recipe?
Dump cakes are popular because they are so easy. They are a cake you can quickly make without needing baking experience, an electric mixer or fancy pans. You just dump some fruit in a pan, cover it with cake mix and pour on some melted butter. Most of the time you don’t even cut a dump cake, but just spoon it out onto plates to serve. Using a pre-made cake mix is a great short cut that keeps the preparation simple. In less than an hour you can have a cake ready to eat without dirtying up half the pans in the kitchen.
A dump cake recipe can have as few as 3 ingredients, although this recipe has a few more. In this recipe pumpkin is used instead of a fruit and few extras like pecans and graham cracker crumbs are added to the cake to fancy it up a little bit, which makes it appropriate for serving at the holidays!
How do you make Pumpkin Dump Cake?
The base of this easy pumpkin dump cake is made by mixing together pumpkin with evaporated milk, brown sugar and eggs. I also added in some pumpkin pie spice so that the cake is kind of like a pumpkin pie dump cake.
The pumpkin mixture is spread into a 9 x 13 inch baking dish and then topped off with a layer of yellow cake mix, followed by a layer of crushed graham crackers, and topped off with a layer of pecans. Just spread all the ingredients out over the pumpkin batter more or less evenly.
The final step in making the cake is to pour melted butter all over the top. Again you want to do this evenly so that the cake mix soaks up the butter and cooks well. Then the only step left is to bake the cake.
This pumpkin dump cake is tasty either warm from the oven or served cold. The pumpkin and cake mix make a moist base for the cake and are topped off with the crunchy graham crackers and pecans for a nice mix of textures. Dump cakes can be tricky to serve because even though they taste delicious sometimes they don’t always look spectacular. I solved this problem by raiding my sideboard and serving the cake in cocktail glasses, which makes it look fancier than if it was on a plate.
My family loves this served with ice cream or whipped cream. This year I found cinnamon ice cream at the grocery store so I used that instead of vanilla and it went perfectly with the pumpkin spice flavor of the cake. Vanilla ice cream tastes good too, but it you can find cinnamon ice cream I’d recommend it! Or you could achieve the same effect by just sprinkling some cinnamon over your vanilla ice cream.
This is a delicious recipe to take to family or friends to celebrate the Fall season. It is much easier to make for a pumpkin loving family than a pumpkin pie and is tasty enough to serve at Thanksgiving or Christmas.
- 15 oz can pumpkin puree
- 10 oz can evaporated milk
- 1 cup light brown sugar
- 3 eggs
- 1 tablespoon pumpkin pie spice
- 1 box yellow cake mix
- 3/4 cup butter, melted
- 1/2 cup Graham crackers, crushed
- 1/2 cup pecans, chopped
- Preheat oven to 350° F.
- In a large bowl, whisk together pumpkin, evaporated milk, brown sugar, eggs, and pumpkin pie spice. Pour the batter into a 9 by 13-inch baking dish coated with cooking spray.
- Sprinkle cake mix evenly over the top of the pumpkin mixture. Then sprinkle on the crushed graham crackers and chopped pecans.
- Drizzle melted butter over the top of the batter, trying to evenly coat the ingredients with butter.
- Bake in the preheated oven for 45 to 50 minutes, until center is set and topping is nicely browned.
- Scoop out by spoonfuls and serve topped with ice cream if desired.
Nutrition facts are estimates and don't include ice cream.
Nutrition Information:Yield: 12
Amount Per Serving: Calories: 437 Saturated Fat: 9g Cholesterol: 78mg Sodium: 487mg Carbohydrates: 63g Fiber: 2g Sugar: 41g Protein: 5g
- If you don’t want to buy a whole jar of pumpkin pie spice you can just use cinnamon, since that is the most noticeable flavor in pumpkin pie spice.
- I’ve seen this made with a spice cake mix instead of a yellow cake mix, which sounds delicious too. I might try that next year just for a change.