This delicious, easy, crust-less Pumpkin Dump Cake is like eating the best part of the pumpkin pie topped with a crunchy cinnamon topping. The bottom layer is super quick to come together as it is all mixed in one bowl. It has the taste and texture of pumpkin pie.
I love to take Pumpkin Dump Cake to potlucks, family reunions, and fall and holiday parties. This pumpkin dessert is always a big hit at Thanksgiving, and I always come home with an empty dish.
I love pumpkins. I love everything about fall, from the brightly colored mums to the changing colors of the beautiful maples and sweet gum trees to the cool, crisp nights. It is my absolute favorite time of the year.
With it comes pumpkin, pumpkin, and more pumpkin. I cannot get enough of it. If you love pumpkin as much as I do, try pumpkin cake with cream cheese filling, pumpkin bread with cinnamon glaze, and pumpkin pancakes.
Ingredient Notes and Substitutions
See the complete list of ingredients below on the recipe card.
- Pumpkin puree: You should use canned pumpkin puree for this instead of pumpkin pie filling, as the pie filling already has spices added to it. See more below on using fresh pumpkins.
- Eggs: large ones brought to room temperature.
- Spices: use warm spices like ground cinnamon, nutmeg, cloves, and maybe a little ginger.
- Cake mix: Use a spice cake mix. If you can not find one, use a butter or yellow cake. Remember that you only use the dry cake mix, not any additional mix ingredients listed on the box.
- Nuts: chopped pecan or walnuts. For a nut-free dessert, use crushed graham crackers.
How to make Pumpkin Dump Cake
This is the summary version; see the recipe card below for the complete list of ingredients and the instructions.
Mix the pumpkin puree, evaporated milk, sugar, brown sugar, eggs, cinnamon, ground ginger, and ground cloves in a large bowl. Pour the pumpkin mixture into a greased 9 x 13-inch baking pan.
Mix the dry cake mix and graham cracker crumbs. Drizzle in the melted butter and stir until crumbs form. Using your fingers, sprinkle the crumbs evenly over the cake. Bake for 60-70 minutes or until golden brown. Check after 45 minutes and cover loosely with aluminum foil if over-browning. Cool for 20 minutes, then serve with a big scoop of vanilla ice cream or whipped cream.
Preparation Tips
- For best results, use good quality fresh spices. I have a fresh spice store about 20 minutes from here, and the aromas of the fall spices will almost make you drool.
- Shake the evaporated milk well before using.
- You can store this dump cake and any leftovers in the fridge in an airtight container for up to 4 days. See more below on freezing the cake.
Frequently Asked Questions
Use a 4-5 lb pie pumpkin. Cut the pumpkin in half from the stem down. Scrape out the seeds and stringy fibers, reserving the seeds if you roast them. Place the pumpkin cut-side down on a baking sheet and roast at 375 degrees for 1 – 1 1/2 hours or until tender.
Then, remove it from the oven and allow it to cool. When cool enough to handle, scoop the pulp from the rind. Puree it in a food processor or mash it with a potato masher. Finally, place the puree in a sieve and set it over a bowl to catch the moisture. Let the puree drain for 1 hour.
Yes, it does. The USDA recommends refrigerating pies containing evaporated or condensed milk products.
To freeze, cool the cake thoroughly. Then, cover the dish with two layers of plastic wrap, followed by a layer of aluminum. Freeze for up to 2 months. Thaw in the fridge overnight.
More Dump Cakes
Easy Pumpkin Dump Cake Recipe
Ingredients
- 1 29-ounce can pumpkin puree
- 1 12-ounce can evaporated milk
- ½ cup granulated sugar
- ½ cup packed light brown sugar
- 3 large eggs room temperature
- 2 teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- 1 15-ounce box spice cake mix
- ½ cup coarsely chopped graham crackers or chopped pecans
- ¾ cup unsalted butter melted
Instructions
- Preheat oven to 350 degrees. Grease a 9 x 13-inch baking dish.
- Stir the pumpkin puree, evaporated milk, sugar, brown sugar, eggs, ground cinnamon, ground ginger, and ground cloves together in a large bowl. Pour the pumpkin mixture into the prepared dish.
- Mix together the dry cake mix and graham cracker crumbs. Drizzle in the melted butter and stir until crumbs form. Using your fingers, drop the crumbs evenly over the cake. Bake for 60-70 minutes or until golden brown. Check after 45 minutes and cover loosely with aluminum foil if over-browning.
- Cool for 20 minutes, then serve with a big scoop of vanilla ice cream or whipped cream.
Notes
- For best results, use good quality fresh spices. I have a fresh spice store about 20 minutes from here, and the aromas of the fall spices will almost make you drool.
- Shake the evaporated milk well before using.
- You can store this dump cake and any leftovers in the fridge in an airtight container for up to 4 days. See more below on freezing the cake.
Nutrition
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Rosey
I like the ice cream on top. That’s the perfect accompaniment.
Beth Pierce
So true!
Khushboo
This was so yummy to eat. I love pumpkin and this recipe really hit the spot. Thanks for sharing.
Glass Mosaic Tiles
i looooove pumpkin anything lol…This pumpkin cake was so delicious. Next time I am going to try it with chocolate chips. I bet it turns out fabulous.
Tammy
Thanks for the great recipe! The whole family really enjoyed it! I used pumpkin pie spice because that is what I had on hand.
Melanie E
This pumpkin cake dump cake was scrumptious. I substituted pumpkin pie spice just because that is what I had on hand. I served it with homemade vanilla ice cream.
Stephanie
This looks similar to one that was brought into school by a parent that the staff all devoured. I can’t wait to make this for the fall season!
Beth Pierce
Thanks Stephanie! Enjoy!
Janet
What happened?! I would call it Pumpkin Mush. After an hour I added another 15 minutes. The cake part was mush and the pumpkin runny. It tasted good but I kept apologizing for what it looked like. It certainly did not look like your picture.
Beth Pierce
I have not had any trouble with this recipe. I might put this on the retest list. I know sometimes if pumpkin is overcooked it can become watery.
Anita agius
Souñds good, will try but I’m going to try using pumpkin pie pumpkin mix since I don’t have all those spices I won’t, add the spices to the pumpkin, tho. Hope It’ll be good,
Beth Pierce
That should work. Be sure to check back and tell us how it turned out!!
Kisha
Hi! This looks so good! I have a question though: Can pureed sweet potatoes be used as well?
Beth Pierce
I have not tried that. Theoretically it would make sense. Please let us know if you try and what the outcome is.
Suzy
Perfect for fall baking! So easy to put together!
Toni
This is really good!! Everyone at my house loved it! I will definitely make it again!
Catalina
I love everything pumpkin! I will make this cake soon!
Erin | Dinners,Dishes and Dessert
This Pumpkin Dump Cake looks incredibly delicious!
Dorothy Reinhold
This makes me want all things fall! Love how easy and good a dump cake is!
Amanda
I made this for my family and they could not get enough of it!
Jacque Hooper
You have me dreaming of fall; this looks delicious! I can’t get enough pumpkin recipes and this is at the top of my list!