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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Jupiter Hadley
It is nearly pumpkin season and this cake was fantastic! Thank you for sharing your recipe.
Beth Pierce
My pleasure, Jupiter.
Melissa
I am so ready for fall baking…. my favorite itme of the year and for so many reasons! I am pinning this recipe to make for me and my husband this week…. this dump cake looks incredible! I cannot wiat for pumpkin picking!
Lynndee
This is literally making my mouth water. I need to try your recipe this Fall. Looks delish!
Beth Pierce
Thanks, Lynndee! Enjoy!
Laurie Beth
This pumpkin dump cake was delicious and so easy to make! Perfect for fall gatherings. Thanks for the recipe!
Beth Pierce
My pleasure, Laurie Beth!
Tricia L
This pumpkin dump cake is a great way to start off fall baking! It was so tasty and will easily become a frequent dessert!
Karen
This cake is sooooo delicious…Although I am cutting down on sweets, I make it often in the late summer and fall. Thanks for the great recipe.
Beth Pierce
The pleasure is all mine!
Sandra
This is making me excited for the Holidays coming! This is my family’s favorite pumpkin cake! So yummy!
Christina
This Pumpkin Dump Cake was so easy to make and tasted like fall in every bite! The combination of the spiced pumpkin filling and the buttery cake topping was just perfect. My family loved it!
Beth Pierce
Thanks, Christina! I am glad that you like it.
Krissy
The pumpkin layer had that perfect, creamy texture reminiscent of traditional pumpkin pie filling. What really elevated the dessert was the crunchy cinnamon topping – it added a wonderful contrast in both texture and flavor.
TAYLER
This was the first fall dessert I’ve made this year and OMG was it delicious! Thanks so much for sharing the recipe!
Beth Pierce
Thanks, Tayler. The pleasure is all mine.
Emily
I’m so happy it is pumpkin season again and this pumpkin dump cake is such a fun Fall dessert! My kids loved it and keep asking me when we are going to make it again!
Beth Pierce
Thanks, Emily! I am so glad that they liked it!
Elisa
This EASY PUMPKIN DUMP CAKE RECIPE looks delicious and easy to make, will try it soon specially now the weather is changing and is pumpkin season!!! Thanks for sharing 🙂
Yeah Lifestyle
I love pumpkin and this was a fabulous alternative to pumpkin pies and so much easier. I will make it again.
Marysa
Sounds like a fun recipe, and the chopped pecans on top look so tasty – the perfect crunch for a pumpkin recipe. I’ll have to make this in the fall when we love everything pumpkin!
Rhian Westbury
You know what I’ve never had pumpkin pie before, it’s not a massive thing in the UK. But the crunchy cinnamon pecan topping sounds amazing x
Jupiter Hadley
Dump cakes are so easy and such a good way to bake! I love the pumpkin and walnut combination – thank you for sharing.
Beth Pierce
The pleasure is all mine Jupiter.