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    Home » Recipes » Cobblers » Pumpkin Dump Cake

    Pumpkin Dump Cake

    Published: Aug 24, 2022 Modified: Oct 18, 2022 by Isabel Laessig

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    Jump to Recipe

    My Pumpkin Dump Cake Recipe has all the festive fall flavors you’re looking for, and is easy to make in just one pan! Made with pumpkin spice, cake mix, pumpkin puree, and crunchy pecans, this is the most effortlessly flavorful pumpkin crunch cake. Easy to make in a few simple steps!

    Pumpkin crunch cake squares on a white platter
    Jump to:
    • Best Pumpkin Dump Cake
    • Pumpkin Crunch Cake Ingredients
    • How to Make Pumpkin Dump Cake
    • Pumpkin Dump Cake Recipe Tips
    • Pumpkin Whipped Cream Instructions
    • Dump Cake Recipe FAQs
    • Homemade Pumpkin Spice
    • Dump Cake Recipes
    • Best Pumpkin Desserts
    • 📋 Recipe
    • 💬 Reviews

    Best Pumpkin Dump Cake

    I always look forward to that time of year when pumpkin recipes make their return! Fall is one of the best times of the year for entertaining, and with Thanksgiving around the corner, it’s never too soon to start thinking about holiday menu ideas.

    There is something so special and warming about fall baking recipes, and near the top of the list is my pumpkin dump cake. It is the perfect pumpkin crunch dessert for your holiday table, family dinner, or a fall outing complete with a hot latte.

    It is absolutely delicious, especially served warm with a dollop of whipped cream. My family loves this pumpkin crunch cake, and the best part about it is that it’s a dump cake recipe, which makes it even easier.

    pumpkin crunch cake on white plate with fork

    Pumpkin Crunch Cake Ingredients

    • pumpkin puree
    • evaporated milk
    • sugar (granulated)
    • eggs
    • cinnamon
    • pumpkin pie spice
    • Yellow Cake Mix
    • unsalted butter
    • pecans or walnuts (optional)

    How to Make Pumpkin Dump Cake

    1. Preheat the oven to 375°F. Grease a 9×13″ oven-proof deep baking pan with a little butter. Combine pumpkin puree, evaporated milk, sugar, eggs, and spices in a large bowl and whisk to combine.
      pumpkin crunch cake batter before mixing in a bowl
    2. Add the pumpkin mixture to the prepared tray, then sprinkle the yellow cake mix over top. Spread it as evenly as possible.
      Yellow cake mix spread over pumpkin crunch cake mixture in a white baking dish
    3. Pour the melted butter over the yellow cake, covering the cake mix as much as you can. Top with chopped pecans.
      pecans being poured over pumpkin crunch recipe ingredients in enamel pan
    4. Bake 50 to 55 minutes, or until the cake is firm and cooked through. The cake should be a nice brown color but still gooey in the middle. It is a dense gooey cake – this is what makes it so delicious!
      cooked pumpkin crunch recipe ingredients in baking pan
    5. Serve hot or cold with ice cream or whipped cream, and enjoy.

    If you want to go all out, this cake is amazing when topped with Homemade Butterscotch Sauce!

    butter being poured from a saucepan into pumpkin crunch recipe ingredients in white and blue enamel dish

    Pumpkin Dump Cake Recipe Tips

    • When you sprinkle boxed cake mix over the pumpkin mixture, make sure to evenly spread it so it will probably expand over the top.
    • Finish the cake with unsalted butter and make sure to cover the entire top of the mixture to ensure even baking. For best results, use a pastry brush to ensure it’s evenly spread, and if you don’t have enough, melt a bit more butter.
    • Cooking time varies based on your oven; I baked mine at 375°F in the middle rack, and it took around 50 minutes. The cake should be firm, but gooey in the center.
    • If the cake is browning too quickly but isn’t cooked through yet, place tin foil over top for the final 10 minutes of baking. To gauge whether it’s ready, use a sharp knife or skewer to poke various parts of the cake. If the skewer comes out clean and crumby, it is cooked.
    Pumpkin Crunch Cake on a white platter with whipped topping

    Pumpkin Whipped Cream Instructions

    1. Add 1 cup of either homemade whipped cream or Cool Whip
    2. Add 1 tablespoon of Pumpkin Spice
    3. Mix well and refrigerate for approximately 1 hour
    4. Top the Pumpkin Crunch Cake with the Pumpkin Whipped Cream with a spoon, or get fancy with a piping bag!
    5. Top with festive sprinkles for fun (optional).

    You can follow my step-by-step instructions on how to make whipped cream.

    Dump Cake Recipe FAQs

    What is a dump cake?

    A dump cake recipe is a cake made by “dumping” all the ingredients into a single pan with very little mixing involved if any. The filling heats below while the butter melts above, creating a buttery crust topping to cover the cake.

    Can I use fresh pumpkin in a pumpkin dump cake?

    Fresh pumpkin can be used, but you will have to convert the amount of canned pumpkin used to account for using fresh pumpkin. One 15-ounce can of pumpkin equals approximately 1¾ cup of fresh pumpkin.

    Can you freeze a dump cake?

    Allow pumpkin dump cake to cool completely, then wrap tightly in plastic wrap, then foil, and label with the freezing date. Add to the freezer and store for up to 4 months.

    slice of pumpkin crunch on white plate with fork

    Homemade Pumpkin Spice

    As far as spices go, I love to mix up my own pumpkin spice mix – and it’s so easy to do! Just follow my Pumpkin Pie Spice Recipe. Don’t worry, though – you can easily buy ready-made pumpkin pie spice from the supermarket to use if you prefer.

    Homemade pumpkin pie spice in a small spice jar

    Dump Cake Recipes

    • Strawberry Dump Cake
    • Peach Dump Cake
    • Rhubarb Dump Cake
    • Apple Dump Cake

    Best Pumpkin Desserts

    • Pumpkin Empanadas
    • Starbucks Pumpkin Bread
    • No Bake Pumpkin Pie
    • Pumpkin Pie Cookies
    • No Bake Pumpkin Cookies
    • Pumpkin Cobbler
    • Chocolate Pumpkin Cupcakes

    Did you try this recipe? Leave a comment and a rating below to let us know what you think! We love to hear from you!

    📋 Recipe

    Pumpkin crunch cake squares on a white platter

    Easy Pumpkin Dump Cake

    Isabel Laessig
    My pumpkin crunch recipe is the perfect dessert for a fall gathering. Easy to make in just one pan, it is the perfect ooey gooey pumpkin dump cake!
    4.83 from 34 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 50 minutes mins
    Total Time 1 hour hr
    Course Dessert
    Cuisine American
    Servings 15 slices
    Calories 392 kcal

    Equipment

    • 9 x 13 inch baking dish
    • Mixing Bowl
    • Whisk

    Ingredients
      

    Pumpkin Dump Cake

    • 15 ounce can pumpkin puree
    • 12 ounce can evaporated milk
    • 1½ cups sugar (granulated)
    • 3 eggs
    • 2 teaspoons cinnamon
    • 2 teaspoons pumpkin pie spice
    • 15.25 ounce box Yellow Cake Mix
    • 1 cup unsalted butter melted
    • 1 cup pecans chopped

    Pumpkin Whipped Cream (optional)

    • 1 cup whipped cream homemade or Cool Whip
    • 1 Tablespoon pumpkin pie spice
    Cooking Conversions

    See our Cooking Conversions Chart for help converting measurements!

    Instructions
     

    • Preheat oven to 375°F. Grease a 9"x13" baking dish with a little butter. Combine pumpkin puree, evaporated milk, sugar, eggs and spices in a large bowl and whisk to combine.
      15 ounce can pumpkin puree, 12 ounce can evaporated milk, 1½ cups sugar (granulated), 3 eggs, 2 teaspoons cinnamon, 2 teaspoons pumpkin pie spice
      pumpkin crunch cake batter before mixing in a bowl
    • Pour pumpkin mixture into buttered baking dish. Sprinkle the yellow cake mix over the pumpkin mixture, spreading it as evenly as possible.
      15.25 ounce box Yellow Cake Mix
      Yellow cake mix spread over pumpkin crunch cake mixture in a white baking dish
    • Pour melted butter over the cake mix, covering as much of the cake as you can. If some spots need more coverage, melt more butter.
      1 cup unsalted butter
      butter being poured from a saucepan into pumpkin crunch recipe ingredients in white and blue enamel dish
    • Evenly spread the top with chopped pecans.
      1 cup pecans
      uncooked pumpkin crunch recipe ingredients in baking dish
    • Bake 50 minutes to 55 minutes, or until the cake is cooked through. The cake should be a nice browned color and mostly firm, but the middle should remain soft. Remove from oven, and serve hot or cold with ice cream or whipped cream.
      cooked pumpkin crunch recipe ingredients in baking pan
    • Mix 1 cup of ready made or homemade whipped cream with 1 tablespoon of pumpkin spice and mix well. Refrigerate and serve on top of the pumpkin cake.
      1 Tablespoon pumpkin pie spice, 1 cup whipped cream
      Pumpkin Crunch Cake on a white platter with whipped topping

    Notes

    • When you sprinkle boxed cake mix over the pumpkin mixture, make sure to evenly spread it so it will probably expand over the top.
    • Finish the cake with unsalted butter and make sure to cover the entire top of the mixture to ensure even baking. For best results, use a pastry brush to ensure it’s evenly spread, and if you don’t have enough, melt a bit more butter.
    • Cooking time varies based on your oven; I baked mine at 375°F in the middle rack, and it took around 50 minutes. The cake should be firm, but gooey in the center.
    • If the cake is browning too quickly but isn’t cooked through yet, place tin foil over top for the final 10 minutes of baking. To gauge whether it’s ready, use a sharp knife or skewer to poke various parts of the cake. If the skewer comes out clean and crumby, it is cooked.
    • Store for up to 5 days in the refrigerator in an airtight container or the baking dish wrapped with plastic wrap.

    Nutrition

    Calories: 392kcalCarbohydrates: 49gProtein: 4gFat: 20gSaturated Fat: 10gCholesterol: 71mgSodium: 249mgPotassium: 183mgFiber: 2gSugar: 36gVitamin A: 4895IUVitamin C: 1.7mgCalcium: 144mgIron: 1.4mg
    Keyword pumpkin crunch, pumpkin crunch cake, Pumpkin Crunch Recipe
    Did you try this recipe?Tag #SundaySupper on social and leave a comment below!
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    More Cobblers

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      Apple Dump Cake
    • Peach cobbler with ice cream and fresh peach slices in a white bowl
      Peach Cobbler Dump Cake
    • A white pie dish filled with a fruit crumble with a spoon in the side
      Rhubarb and Apple Crumble
    • strawberry dump cake with a serving spoon in a baking dish
      Strawberry Dump Cake
    Isabel, AKA Family Foodie

    About Isabel Laessig

    Hi! I’m Isabel Laessig, also known as Family Foodie, creator of Sunday Supper Movement and author of the Boujee Steak Cookbook. Sunday Supper is my mission to bring family back around the dinner table. Join me in making family meal-time a tradition to celebrate!

    » About Me

    Reader Interactions

    Comments

    1. Carole says

      November 03, 2022 at 10:24 pm

      5 stars
      This cake is amazingly good and very easy to make! You’ll love it!

      Reply
      • Em Beitel says

        November 07, 2022 at 11:21 am

        Thanks so much, Carole! We’re so glad you enjoyed it!

        Reply
    2. Maryanne says

      November 19, 2022 at 10:12 am

      5 stars
      We love this recipe, a tag rich, but smaller portions leave more for later.

      Reply
      • Em Beitel says

        November 21, 2022 at 12:43 pm

        That’s awesome, Maryanne! Thank you for your comment – we’re glad you enjoyed it!

        Reply

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