This post may contain affiliate links. Please see my full Disclosure Policy for details.
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!
I wrote this post WAY back when on Day 88 of 365. Since then, I’ve made it a few times, and this year I took some new pictures so I could update the recipe a little bit. Since I’m not the biggest fan of pumpkin pie, I love this easy fall dessert. Even if it is called Pumpkin Dump Cake. 🙂
Because today is a holiday and a birthday celebration day with the family, I’m pulling out an oldie from my “tried and true” collection. As I’m so desperate for Fall to truly begin, I thought I would share an amazingly easy recipe for 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.
This recipe is a simple twist on that. 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.
I made this for a Christmas party last year, and I brought home an empty pan, so I guess it was good 🙂 It was probably the easiest dish I made all season!—
Pumpkin Dump Cake
Putting the name aside, 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!
Servings: 16
Calories: 228kcal
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 spiceMix the pumpkin, milk, eggs, sugar and pumpkin pie spice in a bowl with a whisk.
- Pour the pumpkin pie filling in a greased 9x13 baking pan.
- 1 15.25 oz box yellow cake mixSprinkle yellow cake mix evenly over the top.
- 1 cup butterPour 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 extractMix 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.
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!
Check out these other delicious and easy fall desserts!
Pumpkin Bread with Chocolate Ganache
Pumpkin Spice Cheesecake Delight
Originally posted in 2012, updated September 2017
Hi, I'm Nicole!I love chocolate chip cookies, good grammar, and trying new things. Pinterest is my happy place. Come follow me down the rabbit hole!
Latest posts by Nicole Burkholder (see all)
- Candy Cane Brownies - November 27, 2023
- Turtle Pumpkin Pie - November 16, 2023
- Grinch Cookies - November 13, 2023
Nikole says
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 ♥️
Nicole Burkholder says
I think it even tastes better than pumpkin pie 🙂 I’m glad you loved it! (and yes, even without the glaze on top, it’s sweet)
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!
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!
Debbie says
I made this today and my husband gave it a rating of 10 – excellent!
Nicole Burkholder says
I’m so glad to hear that! 🙂 I’m working on a similar recipe but cooked in the slow cooker! 🙂
Sandra says
Hello…I am in love with this cake. I love anything pumpkin. This is must have!!!
Nicole Burkholder says
Hello….me too! 🙂 It’s so buttery and sweet and skips my least favorite part of a pie: the crust. 🙂
Cindy @ Hun What's for Dinner? says
Oh man this looks good! Glad I’m pinning it, so I can try it soon 🙂
Nicole Burkholder says
Thank you! In my opinion, it’s the best way to eat pumpkin 🙂