This pumpkin dump cake uses spice cake mix for an extra effortless yet extraordinarily delicious fall dessert! It features both pumpkin puree and homemade pumpkin pie spice for a truly warming flavor! As an added bonus, it is completely beginner-friendly so anyone can make it!

Cake Mix Pumpkin Cobbler Dessert

This pumpkin dump cake is so ridiculously easy to make that it will quickly become your go-to fall dessert for any get-together! It makes a generous amount, is perfect for serving, and is amazingly delicious!

You don’t need any special equipment of advanced skills, either! Simply stir up your ingredients and dump them in the pan! It is really that easy!

🥘 Pumpkin Dump Cake Ingredients

Make sure you pick up pureed pumpkin and not pumpkin pie filling. Libby’s is my favorite brand and for great reason - it’s simply one of the best to bake with!

  • Pureed Pumpkin - 29 ounces of pureed pumpkin. This is not the same thing as a canned pumpkin pie filling (*see note).Evaporated Milk - One 12-ounce can of evaporated milk.Eggs - 3 large eggs.Brown Sugar - 1 cup of light brown sugar, packed.Pumpkin Pie Spice - 3 teaspoons of pumpkin pie spice. Try my tasty homemade blend, or you can use your favorite brand.Salt - ½ teaspoon of salt. Spice Cake Mix - One 15.25-ounce box of spice cake mix.Butter - 1 cup of melted butter.Graham Cracker Crumbs (optional) - ½ cup of crushed graham cracker crumbs for topping.Pecans (optional) - ½ cup of crushed pecans for topping.

Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!

🔪 How To Make Pumpkin Dump Cake

Dump cakes are known for being extra easy to make! Simply grab a mixing bowl, measuring cups, and a baking dish!

This recipe will yield one 9x13 cake, which is approximately 12 servings!

  • Preheat. To begin, preheat your oven to 350°F (175°C) and lightly grease a 9x13 baking dish.Combine ingredients. In a large mixing bowl, combine your 29 ounces of pumpkin puree, 12 ounces of evaporated milk, 3 eggs, 1 cup of light brown sugar, 3 teaspoons of pumpkin pie spice mix, and ½ teaspoon of salt.Transfer. Pour the mixture into your prepared baking dish.Stir cake mix and butter. In a bowl, add your 15.25-ounce package of cake mix and 1 cup of melted butter. Stir until the mixture has a crumbly consistency and then sprinkle it over the pumpkin mixture.Add toppings. Sprinkle the optional ½ cup of crushed graham crackers and/or ½  cup of crushed or chopped pecans over the top of the cake.Bake. Transfer the baking dish to your preheated oven and bake at 350°F (175°C) for about 50-60 minutes, or until the edges have been lightly browned (*see note).Cool. Remove from the oven and allow to cool fully before slicing and serving (*see note). *Personally, I like to allow the cake to cool to room temperature and then put it in the fridge overnight! It tastes the best on day two, and it has beautifully clean slices when chilled!

This sweet dessert is perfect straight from the fridge! However, if you want something extra, top it with some fresh whipped cream or a scoop of vanilla ice cream! Enjoy!

💭 Angela’s Tips & Recipe Notes

  • For best results, use Libby’s brand pumpkin as it contains the least amount of liquid.This recipe uses pumpkin puree and not pumpkin pie filling. However, if you only have pumpkin pie filling on hand, you can still use it. However, you will need to adjust (reduce) the sugar and spices so that it is not too sweet!Feel free to reduce your canned pumpkin by half, if desired - it will still be tasty!For some extra texture, you can add either of the optional ingredients - graham crackers or pecans. Or, use a combination of both crushed graham crackers and chopped pecans for the topping!If you notice that your dump cake is browning too quickly (but not done baking), simply top it with some foil and finish baking as directed!If you stick a toothpick into your dump cake, some of the pumpkin filling will stick to it. You’ll know it is done when it is no longer jiggly in the center and the cake topping is set!Personally, I think this cake is the best on day 2 after spending some time in the refrigerator!

🥡 Storing Pumpkin Dump Cakes

Place any leftovers into an airtight container and store them in the fridge for up to 4 days.

To freeze your cake for later, wrap it in plastic wrap and then aluminum foil before storing it in the freezer for up to 3 months. Thaw in the fridge before enjoying!

What Is A Dump Cake? A dump cake is any kind of cake that is made by simply dumping ingredients together into a baking dish and then making it! There are no hard or difficult techniques or baking methods here!It is actually quite similar to cobbler, but with a cake topping instead of a pie crust or biscuit topping! Do I Have To Use Spice Cake Mix? Nope! I love how the spice cake mix adds some extra flavor in this recipe. However, it would also be just as tasty with yellow or white cake mix! What Is The Difference Between Canned Pumpkin Puree And Pumpkin Pie Filling? Pumpkin puree is 100% pumpkin that has been cooked and pureed. On the other hand, pumpkin pie filling has added spices and sugar.

🍰 Delicious Dump Cakes To Bake

  • Cherry Blueberry Dump Cake - This sweet dump cake uses both cherry pie filling and blueberry pie filling!Peach Dump Cake - Canned peaches and cake mix come together for this extra tasty dessert!Cherry Chocolate Dump Cake - Chocolate and cherries go great together! This recipe features both chocolate cake mix and canned cherry pie filling!Apple Dump Cake - You can choose to use canned apple pie filling or make your own for this simple recipe!Pineapple Dump Cake - Pineapple tidbits and either yellow or white cake mix make up this tropical dump cake!

Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page. Stay in touch with me through social media @ Pinterest, Facebook, Instagram, or Twitter! Don’t forget to tag me when you try one of my recipes!

📋 Recipe

Print Recipe Leave A Comment Love This Recipe?Click On A Star To Rate It! 5 from 3 reviews

Pumpkin Dump Cake

This pumpkin dump cake uses spice cake mix for an extra effortless yet extraordinarily delicious fall dessert! It features both pumpkin puree and homemade pumpkin pie spice for a truly warming flavor! As an added bonus, it is completely beginner-friendly so anyone can make it!

Author | Angela

Servings: 12 servings Calories: 444kcal Prep 10 minutes Cooking 50 minutes Total Time 1 hour

Pin Recipe Share on Facebook Ingredients US CustomaryMetric1x2x3x▢ 29 oz pureed pumpkin (1 29-ounce can or 2 14 to 15-ounce cans, *see note)▢ 12 oz evaporated milk (1 12-ounce can)▢ 3 large eggs▢ 1 cup light brown sugar (packed)▢ 3 teaspoon pumpkin pie spice (try my recipe or use your favorite brand)▢ ½ teaspoon salt▢ 15.25 oz spice cake mix (1 15.25-ounce package)▢ 1 cup butter (melted)▢ ½ cup graham cracker crumbs (optional)▢ ½ cup pecans (optional, crushed)

InstructionsTo begin, preheat your oven to 350°F (175°C) and lightly grease a 9x13 baking dish.In a large mixing bowl, combine your pumpkin puree, evaporated milk, eggs, light brown sugar, pumpkin pie spice mix, and salt. 29 oz pureed pumpkin, 12 oz evaporated milk, 3 large eggs, 1 cup light brown sugar, 3 teaspoon pumpkin pie spice, ½ teaspoon saltPour the mixture into your prepared baking dish.In a bowl, add your package of cake mix and melted butter. Stir until the mixture has a crumbly consistency and then sprinkle it over the pumpkin mixture. 15.25 oz spice cake mix, 1 cup butterSprinkle the optional crushed graham crackers and/or crushed or chopped pecans over the top of the cake. ½ cup graham cracker crumbs, ½ cup pecansTransfer the baking dish to your preheated oven and bake at 350°F (175°C) for about 50-60 minutes, or until the edges have been lightly browned (*see note).Remove from the oven and allow to cool fully before slicing and serving (*see note). Equipment You May NeedMeasuring CupsMixing Bowl9x13 baking pan Notes For best results, use Libby’s brand pumpkin as it contains the least amount of liquid. This recipe uses pumpkin puree and not pumpkin pie filling. However, if you only have pumpkin pie filling on hand, you can still use it. However, you will need to adjust (reduce) the sugar and spices so that it is not too sweet! Feel free to reduce your canned pumpkin by half, if desired - it will still be tasty! For some extra texture, you can add either of the optional ingredients - graham crackers or pecans. Or, use a combination of both crushed graham crackers and chopped pecans for the topping! If you notice that your dump cake is browning too quickly (but not done baking), simply top it with some foil and finish baking as directed! If you stick a toothpick into your dump cake, some of the pumpkin filling will stick to it. You’ll know it is done when it is no longer jiggly in the center and the cake topping is set! Personally, I think this cake is the best on day 2 after spending some time in the refrigerator!  To store: Place any leftovers into an airtight container and store them in the fridge for up to 4 days. To freeze: Wrap your dump cake in plastic wrap and then aluminum foil before storing it in the freezer for up to 3 months. Thaw in the fridge before enjoying!

NutritionCalories: 444kcal (22%) | Carbohydrates: 54g (18%) | Protein: 6g (12%) | Fat: 24g (37%) | Saturated Fat: 13g (81%) | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 95mg (32%) | Sodium: 512mg (22%) | Potassium: 399mg (11%) | Fiber: 3g (13%) | Sugar: 40g (44%) | Vitamin A: 11273IU (225%) | Vitamin C: 4mg (5%) | Calcium: 156mg (16%) | Iron: 3mg (17%) Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love! best pumpkin dump cake recipe, better than pumpkin pie, cake mix recipes, dump cake recipes, fall desserts, graham crackers, how to make a pumpkin dump cake, pecans, Pumpkin, pumpkin dump cake, pumpkin dump cake ingredients, pumpkin dump cake with spice cake mix, pumpkin pie alternative, pumpkin recipes, spice cake mix Course Cake Recipes, DessertCuisine American

Angela @ BakeItWithLove.comAngela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma’s kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love! bakeitwithlove.com/about/

A dump cake is any kind of cake that is made by simply dumping ingredients together into a baking dish and then making it! There are no hard or difficult techniques or baking methods here!It is actually quite similar to cobbler, but with a cake topping instead of a pie crust or biscuit topping!

Do I Have To Use Spice Cake Mix? Nope! I love how the spice cake mix adds some extra flavor in this recipe. However, it would also be just as tasty with yellow or white cake mix!

What Is The Difference Between Canned Pumpkin Puree And Pumpkin Pie Filling? Pumpkin puree is 100% pumpkin that has been cooked and pureed. On the other hand, pumpkin pie filling has added spices and sugar.

Nope! I love how the spice cake mix adds some extra flavor in this recipe. However, it would also be just as tasty with yellow or white cake mix!

Pumpkin puree is 100% pumpkin that has been cooked and pureed. On the other hand, pumpkin pie filling has added spices and sugar.

Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page. Stay in touch with me through social media @ Pinterest, Facebook, Instagram, or Twitter! Don’t forget to tag me when you try one of my recipes!

Love This Recipe?Click On A Star To Rate It!

5 from 3 reviews

Pumpkin Dump Cake

Author | Angela

Servings: 12 servings

Calories: 444kcal

Prep 10 minutes

Cooking 50 minutes

Total Time 1 hour

Ingredients US CustomaryMetric1x2x3x▢ 29 oz pureed pumpkin (1 29-ounce can or 2 14 to 15-ounce cans, *see note)▢ 12 oz evaporated milk (1 12-ounce can)▢ 3 large eggs▢ 1 cup light brown sugar (packed)▢ 3 teaspoon pumpkin pie spice (try my recipe or use your favorite brand)▢ ½ teaspoon salt▢ 15.25 oz spice cake mix (1 15.25-ounce package)▢ 1 cup butter (melted)▢ ½ cup graham cracker crumbs (optional)▢ ½ cup pecans (optional, crushed)

InstructionsTo begin, preheat your oven to 350°F (175°C) and lightly grease a 9x13 baking dish.In a large mixing bowl, combine your pumpkin puree, evaporated milk, eggs, light brown sugar, pumpkin pie spice mix, and salt. 29 oz pureed pumpkin, 12 oz evaporated milk, 3 large eggs, 1 cup light brown sugar, 3 teaspoon pumpkin pie spice, ½ teaspoon saltPour the mixture into your prepared baking dish.In a bowl, add your package of cake mix and melted butter. Stir until the mixture has a crumbly consistency and then sprinkle it over the pumpkin mixture. 15.25 oz spice cake mix, 1 cup butterSprinkle the optional crushed graham crackers and/or crushed or chopped pecans over the top of the cake. ½ cup graham cracker crumbs, ½ cup pecansTransfer the baking dish to your preheated oven and bake at 350°F (175°C) for about 50-60 minutes, or until the edges have been lightly browned (*see note).Remove from the oven and allow to cool fully before slicing and serving (*see note).

Equipment You May NeedMeasuring CupsMixing Bowl9x13 baking pan

Notes For best results, use Libby’s brand pumpkin as it contains the least amount of liquid. This recipe uses pumpkin puree and not pumpkin pie filling. However, if you only have pumpkin pie filling on hand, you can still use it. However, you will need to adjust (reduce) the sugar and spices so that it is not too sweet! Feel free to reduce your canned pumpkin by half, if desired - it will still be tasty! For some extra texture, you can add either of the optional ingredients - graham crackers or pecans. Or, use a combination of both crushed graham crackers and chopped pecans for the topping! If you notice that your dump cake is browning too quickly (but not done baking), simply top it with some foil and finish baking as directed! If you stick a toothpick into your dump cake, some of the pumpkin filling will stick to it. You’ll know it is done when it is no longer jiggly in the center and the cake topping is set! Personally, I think this cake is the best on day 2 after spending some time in the refrigerator!  To store: Place any leftovers into an airtight container and store them in the fridge for up to 4 days. To freeze: Wrap your dump cake in plastic wrap and then aluminum foil before storing it in the freezer for up to 3 months. Thaw in the fridge before enjoying!

Nutrition

Calories: 444kcal (22%) | Carbohydrates: 54g (18%) | Protein: 6g (12%) | Fat: 24g (37%) | Saturated Fat: 13g (81%) | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 95mg (32%) | Sodium: 512mg (22%) | Potassium: 399mg (11%) | Fiber: 3g (13%) | Sugar: 40g (44%) | Vitamin A: 11273IU (225%) | Vitamin C: 4mg (5%) | Calcium: 156mg (16%) | Iron: 3mg (17%)

Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love!

Course Cake Recipes, DessertCuisine American

US CustomaryMetric