This Pumpkin Dump Cake tastes just like pumpkin pie but upside down. The crust is at the top while the filling is at the bottom. Easy to make and the perfect dessert for the fall and Thanksgiving holidays.
Pumpkin Dump Cake
This is so delicious. I couldn’t stop sampling this easy fall dessert, and the kids kept coming back for more and more. I love how simple this is to make and how much it resembles a homemade pumpkin pie. Honestly, I’d make this instead of pumpkin pie for Thanksgiving. It’s so yummy. I can’t wait for you to give it a try.
More dump cakes and Fall Desserts
Spiced Pineapple Upside Down Cake
Things I love about this recipe:
- To me, it tastes a whole like a pumpkin pie without all of the work
- It’s as easy as 1,2,3 – just dump, spread, and bake
- the perfect dessert for fall and Thanksgiving
Table of contents
Ingredients:
Are you ready to make this delicious Fall Dump Cake? Let’s see what you’ll need…
- canned pumpkin– use pure pumpkin, not pumpkin pie mix. Pumpkin pie mix has spices like cinnamon, nutmeg, ginger, and cloves and other additives. If all you can find is pumpkin pie mix then you can use it but omit the brown sugar. Also, if you use pumpkin pie mix prepare for an intense spice flavor. It will still be delicious but very rich in flavor
- Evaporated milk – This gives the cake its’ creaminess texture
- Large eggs – eggs will help the cake batter set and firm up. It is always important to follow the size of the eggs. I’ve substituted my sister’s chicken eggs for large eggs before and my recipe flopped.
- brown sugar – this is added to sweeten the pie mixture. If you are using a pumpkin pie mix, then omit this ingredient
- spice cake mix -spice cake mix is really a yellow cake mix with fall spices added which makes it rich and flavorful
- unsalted butter – melted. This is used to drizzle over the cake mix. When combined with the cake mix, it gives it moisture and causes the cake to rise
- (optional) halved pecans – this adds a nice crunch and add a nutty flavor
How do you Make Pumpkin Dump Cake?
Instructions:
- preheat the oven to 350 degrees
- in a medium-sized bowl, mix the pumpkin, milk, eggs, and brown sugar
- spread into a greased 9×13 cake pan
- shake the cake mix evenly over the pie filling – spread the cake mix out if necessary
- drizzle melted butter – evenly over the cake mix so it covers the cake mix almost in entirety
- bake for 50 minutes
Serving this Fall Dump Cake
- I like to enjoy my cakes and pies warm with a dollop of ice cream or whipped topping melting over the top
Make Ahead and Storage:
You can make this dump cake a couple of days in advance if needed. The filling is super moist, so I wouldn’t store it for too long. You might run the risk of the crust might starting to soften
You can, but some people say the combination is too sweet. The cake mix has added sugar and the pumpkin mix would too. If you decide to use pumpkin pie mix then omit the brown sugar
You’ll want to layer your baking pan with a fruit-like layer on the bottom usually a canned pie filling or pudding, a cake mix sprinkled and spread over the fruit layer, and finally melted butter drizzled on top. The mixture is not mixed. Bake and enjoy
Storage
Cover and store this in the refrigerator for up to 5 days
Reheating
Reheat individual slices of dump cake in the microwave until heat through
Expert Tips and Tricks:
- This is a simple dump cake, but you’ll still want to spread things out evenly. Try to get butter over the entire surface of the cake mix. The more moisture you give it the more even it will bake up
- Serve warm with whipped topping or a scoop of vanilla ice cream
- use a 9×13 pan. Not only will this give you a nice thick layer it also serves a lot more people
- you can store this cake at room temperature for a couple of days, or extend its life by storing it covered in the fridge for up to 5 days – honestly, you probably won’t have leftovers to worry about that
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Here’s the printable recipe for this easy dump cake recipe
Pumpkin Dump Cake {Tastes Just like Pumpkin Pie}
Ingredients
- 1 15 oz. pure pumpkin canned
- 1 12 oz. evaporated milk
- 3 large eggs
- 1 cup brown sugar light
- 1 15 oz. box of spice cake mix
- ¾ cup butter unsalted (1&1/2 sticks)
- ½ cup pecans halved
Instructions
- preheat the oven to 350 degrees
- in a medium-sized bowl, mix the pumpkin, milk, eggs, and brown sugar
- spread into a greased 9×13 cake pan
- shake the cake mix evenly over the pie filling – spread out if necessary
- drizzle melted butter – evenly over the cake mix
- bake for 50 minutes
Notes
nutrition facts are only an estimateÂ
How far in advance can I make this pumpkin spice dump cake?
You can make this dump cake a couple of days in advance if needed. The filling is super moist, so I wouldn’t store it for too long. You might run the risk of the crust might starting to soften Storage: Cover and store this in the refrigerator for up to 5 daysCan Pumpkin Pie Mix Instead of Real Pumpkin?
You can, but some people say the combination is too sweet. The cake mix has added sugar and the pumpkin mix would too. If you decide to use pumpkin pie mix then omit the brown sugarHow do you Make a Basic Dump Cake?
You’ll want to layer your baking pan with a fruit-like layer on the bottom, a cake mix over that, and finally melted butter on topTips and Tricks:
- This is a simple dump cake, but you’ll still want to spread things out evenly. Try to get butter over the entire surface of the cake mix. The more moisture you give it the more even it will bake up
- serve warm with whipped topping or a scoop of vanilla ice cream
- use a 9×13 pan
- you can store this cake at room temperature for a couple of days, or extend its life by storing it covered in the fridge for up to 5 days – honestly, you probably won’t have leftovers to worry about that
