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    Home » Recipes » Desserts

    Published: Nov 6, 2022 by Paula Montenegro · Income from ads and affiliate links 4 Comments

    Pumpkin Dump Cake

    Jump to Recipe
    Pecan pumpkin crunch cake slice on white plate, brown text overlay
    Brown white text overlay over image of baking dish with pumpkin crunch dessert, a metal spatula

    You might also know it as pumpkin pie cake, pumpkin crunch cake, or pumpkin cobbler with cake mix. It's a dessert, a crustless pie more than a cake. Imagine a smooth pumpkin pie filling meets a crumbly topping made with just 2 ingredients. Simple and delicious, it's a great alternative for the holiday table or just because you have leftover pumpkin puree.

    Eaten serving of pumpkin dump cake with cream on white plate, silver fork, orange background.

    As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure policy.

    Even though I'm a strong advocate for holiday traditions, like pumpkin pie for Thanksgiving, sometimes we need a shortcut or a different recipe.

    I already shared the creamy pumpkin trifle as an alternative, especially if there are few people at the table.

    This year I'm introducing you to the pumpkin dump cake, an easy recipe that involves homemade or store-bought pumpkin pie filling and cake mix.

    We're big on dump cake recipes here, and even though I cringe a little the first time I started making them because of the boxed cake mix, I did see the magic behind them.

    Table of Contents Hide
    About this dessert
    Ingredients
    How to make pumpkin dump cake
    Assembling the pumpkin crunch cake
    Baking
    Kitchen notes
    Family-style desserts
    Related recipes you might like:
    Pumpkin Crunch Cake

    About this dessert

    • Fall flavors: it has that mix of warm spices we love, and they're easily adjustable to your and your family's palate.
    • Easy fall dessert: an important part of dump cakes is that they're easy to put together. This pumpkin dessert has a made-from-scratch pie filling that comes together in a few minutes. You can also use a canned pumpkin pie filling.
    • Make ahead: it keeps well for several days in the refrigerator or the freezer, always well wrapped or covered. Make sure you don't overbake it, so it stays creamy even after being refrigerated or frozen.
    • Great for a crowd: you can put together several of these pretty quickly, so it's a good alternative for large holiday celebrations.
    Close of baking dish with pumpkin crumb cake, portions missing, a metal serving spatula.

    Ingredients

    The idea behind this easy pumpkin dump cake is that you don't need fancy or hard-to-find ingredients. You might have everything at home if you regularly bake for the holidays.

    For the homemade filling:

    • Pumpkin puree. Use canned fresh pumpkin or make homemade pumpkin puree.
    • Evaporated milk. It's thickened unsweetened milk sold in the grocery store. NOT condensed milk.
    • Eggs. Fresh, large.
    • Brown sugar. Light or dark, you can use either.
    • Vanilla: I use pure vanilla extract or pure vanilla paste when available, but a good vanilla essence (artificially flavored) also works and is infinitely cheaper.
    • Pumpkin spice. Make your own, use the spices in the recipe card at the end of this post, or use a store-bought mix. As long as you like it, it's fine.

    OR use canned pumpkin pie filling and follow the instructions on the can.

    For the topping:

    • Dry cake mix. Both yellow cake mix and white cake mix can be used. I don't recommend the spice cake mix for this recipe as the filling is already spiced.
    • Unsalted butter.
    • Nuts. I like to sprinkle chopped pecans or walnuts on top of the cake mix, but it's optional.

    See the recipe card at the end of this post for quantities.

    White marble surface with bowls containing ingredients for pumpkin dump cake including pecans, sugar, milk, spices, vanilla, butter, eggs.

    How to make pumpkin dump cake

    Dump cakes are meant to be simple.

    That's the whole idea behind this type of dessert. For both layers, you 'dump' ingredients in a bowl and mix them.

    Ingredients for pumpkin dump cake filling in a glass bowl on a white surface.

    Pumpkin mixture: put all ingredients in a large bowl and beat them until smooth.

    Pumpkin pie filling in a glass bowl on a white marble surface. View from above.

    Make sure it's very well combined and completely smooth. Use an electric mixer or a whisk and some arm muscle.

    Adding melted butter to white cake mix in a glass bowl on a white marble surface.

    Cake mix topping: this layer is similar to a crumble but much easier to put together. Pour the cake mix into a large mixing bowl and add the melted butter.

    Crumbly dump cake topping on a glass bowl with a white spoon. White marble surface.

    Mix it all with a spoon. The final mixture will be crumbly and have dry spots. That's fine.

    Assembling the pumpkin crunch cake

    Assembling this dessert is easy. Make sure the pan is large enough to accommodate it all.

    Unbaked pumpkin dump cake assembled on a rectangular white metal pan. White marble surface.

    Adding the topping: sprinkle it over the filling. It will feel as if it's sinking, but it's fine. Ensure you cover the edges and not dump them all in the center.

    Ready to be baked pumpkin dump cake with pecans on a white rectangular pan on a white marble surface.

    Pecans: add them to the cake mix before baking (they'll darken a lot). Or add them after 20 minutes of baking (take the cake out of the oven, sprinkle the pecans over it, and pop the dish in the oven again).

    Baking

    Follow the instructions in the recipe card below and ensure your oven is preheated before putting the pan.

    Baked pumpkin dump cake in rectangular pan, white marble surface, a hand with towel holding it.

    When is this pumpkin cake done?

    Just as you would with a pumpkin pie, this dessert must be taken out from the oven while the center still jiggles.

    It will firm up as it cools down but remains soft and creamy. If you bake it until very firm (no jiggle at all), the filling will be on the dry side when you eat it.

    Eaten slice of pumpkin crumble cake on white plate, a fork, serving in white background

    Kitchen notes

    • Organization: read the recipe first and ensure you have ingredients at the correct temperature, equipment, and enough workspace. This will make the process so much easier.
    • Baking time: keep in mind that all ovens and pans are different, even if they look the same or very similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. You can use a thermometer(like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend you keep track of how your oven works and what tiny details you might need to adjust.  
    • Mixing the filling: I recommend a hand-held mixer, but you can do it by hand with a large hand whisk, or in the stand mixer with the paddle attachment (not worth the trouble of washing it up in my opinion, since the ingredients need to be well mixed).
    • Serving it: treat it like a pumpkin pie. I recommend eating it plain at room temperature, or with a dollop of whipped cream or a scoop of vanilla ice cream. My brother adds a drizzle of caramel sauce on top of the ice cream.
    • Freezing it: let it cool completely and then wrap it tightly before freezing. It will last for a month. Let come at room temperature and warm it in a medium oven (350°F/180°C) before eating so the topping gets crunchy again.
    • Canned pumpkin pie filling: the homemade filling in the recipe here is always my first choice, but the canned filling works. You do have to add eggs and evaporated milk.
    • Storing leftovers: always cover them (with plastic wrap or in an airtight container) and keep them in the fridge.
    • Toppings: besides the nuts, you can also add some chocolate chips or toffee bits.
    A serving of cream topped pumpkin crumb cake on white plate, silver fork, orange beige surface

    Family-style desserts

    Dump cakes are usually baked in ceramic or glass dishes and then taken to the table. And served directly from the pan.

    What type of dish to use: 

    Choose a nice baking dish you like to showcase on the table.

    For me, ceramic ones are the best (I use my favorite Emile Henry small ceramic rectangular dish whenever possible). There are several rectangular ceramic dishes, porcelain bakeware sets, glass baking dishes, or round ceramic baking dish that work.

    Also, a cast-iron skillet fits this type of dessert if you like the Southern way.


    Related recipes you might like:

    • Pumpkin Pie with Graham Cracker Crust
    • Easy Pumpkin Trifle
    • Maple Pumpkin Cheesecake
    • Dump Cakes (recipes & tips)

    Let me know in the comments below if you made this recipe and loved it and if you had issues so we can troubleshoot together. I love to hear what you think, always. Thanks for being here. It's much appreciated.
    You might also consider subscribing to our FREE email series to Boost your Home Baking Skills! And our regular newsletter.
    And let's connect via Facebook, Instagram, and Pinterest.

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    White plate with bitten serving of pumpkin dump cake with ice cream on top. White and orange background.

    Pumpkin Crunch Cake

    ★★★★★

    5 from 1 reviews

    Print Recipe
    Save Recipe Recipe Saved

    You might also know it as pumpkin pie cake, pumpkin crunch cake, or pumpkin cobbler with cake mix. It's a dessert, a crustless pie more than a cake. Imagine a smooth pumpkin pie filling meets a crumbly topping made with just 2 ingredients. Simple and delicious, it's a great alternative for the holiday table or just because you have leftover pumpkin puree.

    • Total Time: 1 hour 5 minutes
    • Yield: 10 servings

    Ingredients

    For the pumpkin layer:

    • 4 cups homemade pumpkin puree or two 15oz cans canned pumpkin puree
    • 1 cup brown sugar
    • 4 eggs, at room temperature
    • 1 ½ teaspoons ground cinnamon
    • 1 teaspoon ground ginger
    • ¼ teaspoon ground allspice
    • ⅛ teaspoon mace or nutmeg
    • Pinch of ground cloves 
    • OR 2 teaspoons pumpkin pie spice mix
    • 2 teaspoons vanilla extract
    • 1 ½ cups (12oz can) evaporated milk 

    For the topping:

    • 3 ½ cups (15oz box) white cake mix
    • ¾ cup unsalted butter, melted
    • ½ cup chopped pecans

    Instructions

    1. Preheat the oven at 350°F/180°C
    2. Have ready a 9x13-inch baking dish. 
    3. Beat together all pumpkin layer ingredients in a large bowl with an electric mixer until completely integrated and smooth, about 30 seconds. Scrape the sides of the bowl once or twice to make sure it’s all mixed. 
    4. Pour pumpkin batter into the prepared pan. 
    5. In a medium bowl stir together cake mix and melted butter. The mixture will be crumbly and there will be dry spots, that is fine. 
    6. Sprinkle this topping over the pumpkin filling with your hands. It will sink a little here and there. Don’t sink it on purpose, just let it fall where it may. 
    7. Top with the chopped pecans. You can do this before baking it (darker pecans), or wait until 20 minutes into baking to do so so they will not darken as much. 
    8. Bake for about 50-55 minutes, until the top is golden brown and the filling still jiggles slightly. It’s important not to bake it until very firm because it will dry out the filling. 
    9. Cool completely on a wire rack. 
    10. Refrigerate leftovers, well covered. Bring to room temperature before eating. 

    Notes

    • Organization: read the recipe first and ensure you have ingredients at the correct temperature, equipment, and enough workspace. This will make the process so much easier.
    • Baking time: keep in mind that all ovens and pans are different, even if they look the same or very similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. You can use a thermometer(like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend you keep track of how your oven works and what tiny details you might need to adjust.  
    • Mixing the filling: I recommend a hand-held mixer, but you can do it by hand with a large hand whisk, or in the stand mixer with the paddle attachment (not worth the trouble of washing it up in my opinion, since the ingredients need to be well mixed).
    • Serving it: treat it like a pumpkin pie. I recommend eating it plain at room temperature, or with a dollop of whipped cream or a scoop of vanilla ice cream. My brother adds a drizzle of caramel sauce on top of the ice cream.
    • Freezing it: let it cool completely and then wrap it tightly before freezing. It will last for a month. Let come at room temperature and warm it in a medium oven (350°F/180°C) before eating so the topping gets crunchy again.
    • Canned pumpkin pie filling: the homemade filling in the recipe here is always my first choice, but the canned filling works. You do have to add eggs and evaporated milk.
    • Storing leftovers: always cover them (with plastic wrap or in an airtight container) and keep them in the fridge.
    • Cake mixes: besides white, you can try yellow cake mix or even chocolate for a unique dessert.
    • Toppings: besides the nuts, you can add chocolate chips or toffee bits.
    • Author: Paula Montenegro
    • Prep Time: 10 minutes
    • Cook Time: 55 minutes
    • Category: Desserts
    • Method: Baking
    • Cuisine: American

    Keywords: pumpkin dump cake, pumpkin crunch cake

    Did you make this recipe?

    Tag @vintagekitchenblog on Instagram and hashtag it #vintagekitchenblog

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    About Paula Montenegro

    I'm Paula, a baker for more than 30 years and your designated recipe developer, sharing the best ones here with simple ingredients + easy-to-follow instructions.

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    1. Joy says

      November 24, 2022 at 5:50 pm

      My husband loves pumpkin pie, I alway order from the best bakeries. I don’t care for pie, I love cake. Last year I made this pumpkin cake, he loved it so much, he said, “I’ll never eat pumpkin pie again, this is it!” Year 2 for this cake, we love it!

      ★★★★★

      Reply
      • Paula Montenegro says

        November 25, 2022 at 8:21 am

        I'm so happy to know it became a staple Joy! It's such an easy dessert and really is similar to a pie without the hassle of the crust. Have a great holiday season!

        Reply
    2. angiesrecipes says

      October 23, 2021 at 11:17 am

      Can't get enough pumpkin at this time of the year. This dump cake looks so good!

      Reply
      • Paula Montenegro says

        October 23, 2021 at 3:00 pm

        Thanks Angie! And it's so easy to make! Have a great weekend.

        Reply

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