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Home » Desserts » Pumpkin Dump Cake: easy fall dessert

Pumpkin Dump Cake: easy fall dessert

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Putting the name aside, Pumpkin Dump Cake is a delicious twist on pumpkin pie and is an easy fall dessert! It’s a cake on top of a pumpkin pie without the hassle of a pie crust!

top down view of square slice of cake on white plate with orange and green placemat; text label reads Pumpkin Dump Cake

Since I’m not the biggest fan of pumpkin pie, I love this easy fall dessert. Even if it is called Pumpkin Dump Cake. 🙂

The name “dump cake” sounds pretty awful, but it’s just because there’s very little mixing involved in the traditional recipe. You dump things in a pan and bake them.

side view of slice of cake showing layer of pumpkin pie topped with yellow cake and glaze

This easy fall recipe is a simple twist on the classic dump cake. Basically, instead of the traditional dump cake made of canned fruit, you use canned pumpkin. It’s a great break from pumpkin pie during the holidays.

Ingredients needed for pumpkin dump cake

plate with slice of cake and fork next to fall table decor

Instructions

The steps are pretty easy for this recipe. Basically mix, dump, sprinkle, pour and bake. See the recipe card below for all the details. 🙂

I made this for a Christmas party last year, and I brought home an empty pan. It was probably the easiest dish I made all season!

forkful of pumpkin dump cake

Check out these other delicious and easy fall desserts!

closeup on slice of layered pumpkin dump cake
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5 from 1 vote

Pumpkin Dump Cake

Pumpkin Dump Cake is a delicious twist on pumpkin pie that's perfect for fall! It's a cake on top of a pumpkin pie without the hassle of a pie crust! 
Prep Time5 minutes
Cook Time45 minutes
Total Time50 minutes
Course: Dessert
Cuisine: American
Keyword: cake, fall, pumpkin, dessert
Servings: 16
Calories: 228kcal
Author: Nicole Burkholder

Ingredients

  • 1 15 oz can pumpkin puree (not pie filling)
  • 1 10 oz can evaporated milk
  • 3 eggs
  • 1 cup brown sugar
  • 3 tsp pumpkin pie spice
  • 1 15.25 oz box yellow cake mix (just the dry mix)
  • 1 cup butter melted (2 sticks)

Frosting glaze

  • 2 cups powdered sugar
  • 2 tbsp milk
  • 1 tsp vanilla extract

Instructions

  • 1 15 oz can pumpkin puree, 1 10 oz can evaporated milk, 3 eggs, 1 cup brown sugar, 3 tsp pumpkin pie spice
    Mix the pumpkin, milk, eggs, sugar and pumpkin pie spice in a bowl with a whisk.
  • Pour the pumpkin pie filling in a greased 9×13 baking pan.
  • 1 15.25 oz box yellow cake mix
    Sprinkle yellow cake mix evenly over the top.
  • 1 cup butter
    Pour melted butter over the cake mix.
  • Bake at 350° for 45-50 minutes, until center is set and a toothpick come out clean.

Frosting Glaze

  • 2 cups powdered sugar, 2 tbsp milk, 1 tsp vanilla extract
    Mix the powdered sugar, milk and vanilla in a bowl with a whisk until smooth. Pour over the top of the cake while it’s still warm. Let it cool and harden to a sweet crackled glaze on the top. 
    whole pan of dump cake with crackled glaze on top

Notes

Add chopped nuts or toffee bits to the top of the cake for a nice crunch.
Skip the glaze and serve with vanilla ice cream or whipped cream instead!
 

Nutrition

Calories: 228kcal | Carbohydrates: 29g | Protein: 1g | Fat: 12g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 109mg | Potassium: 39mg | Fiber: 1g | Sugar: 28g | Vitamin A: 413IU | Vitamin C: 1mg | Calcium: 25mg | Iron: 1mg
Tried this recipe?Mention @simplenseasonal or tag #simplenseasonal!
pumpkin dump cake
pumpkin dump cake

 Originally posted in 2012, updated September 2017

Nicole Burkholder
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Comments

  1. Nikole says

    5 stars
    This was super easy to make and delicious. It also freezes and thaws very well, the top stays crunchy/crumbly. I didn’t make the frosting and felt like it was plenty sweet. I also did the butter in thin slices spread evenly across the top instead of melting and it was perfect. It’s like a lazy person’s pumpkin pie ♥️

    Reply

  2. Sara says

    Nicole,
    This looks delish! If I were to do the nuts / toffee instead of the glaze, those would go on before baking correct? They wouldn’t sink into the batter?

    Appreciate your help!

    Reply

    • Nicole Burkholder says

      Before baking, yes! Then you pour the melted butter over the top. It all kind of gels together to make a crumbly topping that’s SO good. The dry cake mix keeps it from sinking all the way through to the bottom of the pumpkin layer. 🙂 Enjoy!

      Reply

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