Pumpkin recipes are some of our favorites in our house and this pumpkin dump cake is no exception! I love that I can make this recipe super quick and know it’s going to taste amazing. There are no hoops to jump through to make this pumpkin dessert.
Fall is the time of year when things pumpkin start appearing everywhere. And when it comes to pumpkin desserts, pumpkin dump cake is a classic favorite among pumpkin fans. This easy pumpkin dump cake recipe is the perfect combination of pumpkin pie filling, extra cinnamon, and a buttery cake mix topping. It’s a great alternative to traditional pumpkin pie, and it’s so easy to make.
Recipe Ingredient Notes
- Pumpkin puree
- Evaporated milk
- Brown sugar
- Eggs
- Pumpkin pie spice
- Yellow cake mix
- Crushed graham crackers
- Toffee pieces
- Chopped pecans
- Butter
- Whipped topping (optional, but always encouraged!)
Equipment Needed
For this cupcake recipe, you only need a few simple kitchen tools. We recommend using the following equipment:
How to Make Our Pumpkin Dump Cake
- Preheat oven to 350℉.
- Then prepare your 9×13 inch pan by spraying it with nonstick cooking spray and then set it aside.
- Now in a large mixing bowl dump in the pumpkin puree, evaporated milk, brown sugar, eggs, and pumpkin pie spice.
- Give all of that a good stir to make sure it is completely combined and then pour the batter into the prepared 9×13 inch pan and spread it out evenly.
- Then sprinkle the dry cake mix over top of the pumpkin layer, and top it off with the graham cracker crumbs, toffee pieces, and chopped pecans.
- After you have those layers set, pour the melted butter evenly over top and then place the pan in the oven and let it bake for 45-50 minutes, or until the center is set and the edges have begun to brown.
- Once the cake is done baking, pull it from the oven, let it cool down and then serve it with some delicious whipped topping!
Recipe Modifications
You can make this recipe suit you and your family’s taste buds, or if you love the cake recipe so much that you want to make it again (I definitely don’t blame you!), but want to change it up a little bit you can. To add variety to this delightful pumpkin cake, you could try the following:
- Use a spice cake mix instead of yellow cake mix;
- Try crushed Butterfingers candy bars on top instead of toffee;
- Cinnamon sugar graham crackers instead of plain graham crackers;
- Walnuts or any favorite nut instead of pecans (also consider adding nuts to the pumpkin mixture);
- Add chocolate chips on top or in between the layers;
- Top with vanilla ice cream.
Make Your Own Cake Mix
This recipe is one you do not want to miss out on. If you happen to have everything you need except the cake mix, don’t worry you might still be in luck! Simply Scratch has a wonderful homemade yellow cake mix recipe you can make from scratch! And not to mention with everything you probably have at home already.
Storage Suggestions
When the cake is done, cover the pan with its top or slice the cake and store it in an airtight container on the counter at room temperature for up to 4-5 days for the best flavor.
Enjoy More Delicious Pumpkin Cakes and Cupcakes
We absolutely love pumpkin recipes, especially in the fall and winter. Check out our comprehensive collection of pumpkin recipes here.
- Caramel Pumpkin Poke Cake
- Caramel Toffee Pumpkin Cake
- Mini Pumpkin Poppers
- Oreo Pumpkin Delight
- Pumpkin Coffee Cake with Brown Sugar Glaze
- Pumpkin Cupcakes with Cream Cheese Frosting
- Pumpkin Honey Bun Cake
- Pumpkin Layered Magic Cake
- Pumpkin Pie Cake
- Pumpkin Pie Cupcakes
- Pumpkin Roll
- Pumpkin Sheet Cake
Pumpkin Dump Cake Recipe
Video
Ingredients
- 15 ounces pumpkin puree, (1 can)
- 10 ounces evaporated milk
- 1 cup brown sugar
- 3 eggs
- 3 teaspoons pumpkin pie spice
- 15 ¼ ounces yellow cake mix, (1 box)
- 1 cup crushed graham crackers
- ½ cup toffee pieces, (Heath bar pieces)
- ⅓ cup chopped pecans
- 1 cup butter, (melted)
- 1 cup whipped topping, (optional topping)
Instructions
- Preheat oven to 350℉.
- Spray a 9 x 13 inch baking pan (I used a glass pan) with non stick cooking spray.
- Combine pumpkin, evaporated milk, brown sugar, eggs, and pumpkin spice. Stir to combine.
- Pour this mixture into the prepared pan and then sprinkle the dry cake mix over all. Then top with graham cracker crumbs, toffee pieces, and pecans.
- Then pour the melted butter evenly over the top.
- Bake for 45-50 minutes until center is set and edges are browned.
- Let cool and then serve with a dollop of whipped topping on each piece.
Questions & Reviews