Pumpkin Dump Cake Recipe

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Published: November 10, 2020Author: Momma Cyd
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This Pumpkin Dump Cake is just about as easy as it gets. Just dump the ingredients, add the delicious topping, and you’ll have the perfect fall dessert.
Pumpkin Dump Cake Recipe

I love all pumpkin desserts, but this Pumpkin Dump Cake is definitely one of my favorites.

Not only is it so simple to make, but it tastes incredible!

We will serve this at our big Thanksgiving family dinner and it’s always the first dessert that disappears. Everyone loves it!

What is a dump cake?

A dump cake is a quick, go-to dessert and an easy way to please a crowd.

You literally dump the ingredients in the pan and stick it in the oven.

No need to prepare the cake mix—just dump the powder right on top!

Dump cake are often made with canned fruit, a cake mix and butter.

This version uses pumpkin and other fall flavors.

Related Article: Love dump cakes as much as we do? Give this Apple Cider Dump Cake a try! 

Substitutions in Pumpkin Dump Cake:

  • Spice cake mix instead of yellow cake mix
  • Crushed Butterfingers candy bar 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
  • You can also try making your own pumpkin puree – get the instructions here.

Related article: Love easy dump cake recipes? Try our 4-Ingredient Peach Cobbler Dump Cake.

How to store Pumpkin Dump Cake:

While we love to eat this dump cake hot, you can also eat it cold.

Save it covered, in the fridge for up to two days.

Reheat single servings in the microwave using 30 second increments.

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Serves: 20

Pumpkin Dump Cake Recipe

This Pumpkin Dump Cake is just about as easy as it gets. Just dump the ingredients, add the delicious topping, and you’ll have the perfect fall dessert.
Prep Time 10 mins
Cook Time 45 mins
Total Time 55 mins
Print Pin

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 degrees.
  • 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.

Notes

There are lots of ways to add variety to this cake. Try any of these to change it up:
  • 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 However you choose to transform it, we know you’ll love this Pumpkin Dump Cake. Who would want to pass up on pumpkin pie flavor with a delicious crunch on top?

Nutrition

Calories: 215 kcal · Carbohydrates: 22 g · Protein: 2 g · Fat: 14 g · Saturated Fat: 8 g · Cholesterol: 35 mg · Sodium: 138 mg · Potassium: 125 mg · Fiber: 1 g · Sugar: 18 g · Vitamin A: 3695 IU · Vitamin C: 1 mg · Calcium: 63 mg · Iron: 1 mg

Equipment

  • 9×13-inch Baking Pan

Recipe Details

Course: Dessert
Cuisine: American
Author: Momma Cyd

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  1. 2justByou says:
    September 24, 2012
    Looks really good! =0)
    ~Kim
    2justByou.blogspot.com
    Reply
  2. frkldorange says:
    September 24, 2012
    yum! this sounds delicious! I love the story with it - I just made some pumpkin cream cheese muffins and cookies and gave some to the mail deliverer, she was VERY happy and asked for the recipe! Thanks for sharing!

    ~Jenny
    Reply
  3. Leafy Tree Crafts says:
    September 24, 2012
    Do you prepare the cake mix, or just sprinkle on the un-prepared powder?
    Reply
  4. Leafy Tree Crafts says:
    September 24, 2012
    Do you prepare the cake mix, or just sprinkle on the un-prepared powder?
    Reply
  5. Leafy Tree Crafts says:
    September 24, 2012
    Do you prepare the cake mix, or just sprinkle on the un-prepared powder?
    Reply
  6. Leafy Tree Crafts says:
    September 24, 2012
    Do you prepare the cake mix, or just sprinkle on the un-prepared powder?
    Reply
  7. Leafy Tree Crafts says:
    September 24, 2012
    Do you prepare the cake mix, or just sprinkle on the un-prepared powder?
    Reply
  8. Darlene S says:
    September 25, 2012
    Funny how food sometimes is faddy like fashion. Way back in the 80's is when "dump" cakes first appeared. I used to make different variations for almost everything. Then nobody made them anymore. I've been a hold out and make a dump cake a couple of times a year. They are quick, easy, inexpensive and delicious! Never made a pumpkin one though. SO goin to try this. Oh and to answer another commenters question....no, you do NOT prepare the cake mix, just sprinkle it on. THat's why it's called Dump cake, because you just dump the ingredients in the pan.
    Reply
  9. Savannah McQueen says:
    September 25, 2012
    This looks like a great recipe, and I love how simple it is.
    Reply
  10. Unknown says:
    September 25, 2012
    Is this more of a cake or more of a bar?
    Reply
    • Six Sisters says:
      September 28, 2012
      More of a cake. You could eat it as a bar but I would suggest using a fork. :) thanks for your question! - Kristen
      Reply
  11. Tracey Allison says:
    September 27, 2012
    Sounds amazing! Is there a substitute you can recommend for the toffee/heath bar? My hubby is allergic to almonds :(
    Reply
    • Marianne says:
      January 13, 2019
      Just eliminate! That's what I will do.
      Reply
  12. Nancy says:
    September 30, 2012
    I made this and it was fantastic! I took it to a function and everyone loved it. Thanks and keep 'em comin'!
    Reply
  13. Kristin says:
    October 9, 2012
    I just tried a similar recipe but used spice cake instead of yellow. It was so delicious! My mom had it with yellow cake before and liked it better with the spice cake. But I'm sure it's still delicious either way.
    Reply
  14. Hannahnichole85 says:
    November 1, 2012
    This is fantastic! How do you store it / how many days does it keep?
    Reply
  15. wifeofonemomofseven? says:
    December 10, 2012
    OMGOSH!! I made these years ago, and lost the recipe, couldn't remember what the recipe called for....thank God for Pinterest cuz I can't believe I found this....been looking for so long and thought I wouldn't find this recipe ever again. I don't remember using heath or toffee bits....did the original recipe call for this? ? Can't wait to make this again!!
    Reply
  16. Six Sisters says:
    December 11, 2012
    The recipe we found calls for it. It just adds to the yumminess!! So glad you found your recipe after all these years! Have a great day! :)
    Reply
  17. Christine says:
    October 13, 2013
    I LOVED this recipe! So yummy, especially the topping! I did add chocolate chips on top...Gotta have chocolate! LOL But next time I will add them in the middle and cook at a lower temperature for a little longer, the bottom was very gooey and the top was a little crispy.
    Reply
  18. lisa g. says:
    October 27, 2013
    This sounds great with a Spice Cake mix. How about using "sugar/cinnamon graham crackers" instead of plain? And how about using a chocolate toffee candy bar broken in small pieces in place of plain toffee bits? Who don't love a little chocolate! Yummy & gotta do it.
    Reply
  19. Carlyne Brittain says:
    December 23, 2013
    This is delicious, no need to alter in any wayI served it with homade vanilla ice cream oh my very addictive
    Reply
  20. Cammie Gorman says:
    December 27, 2013
    I tried it with pecans instead of toffee ... Yum !
    Reply
  21. Stephanie Brandt says:
    November 25, 2016
    This dish was amazing! I did do a few things a bit differently. I added pecans in with the pumpkin purée and added them on top along with the graham crackers(used cinnamon & sugar ones) and Heath bits! Had to cook for about an hour! I absolutely loved the pumpkin pie taste at the bottom with a hard crunch at the top! Will make for years to come!!
    Reply
  22. MAL says:
    October 23, 2020
    This looks really good, can't wait to try this. But wanted to know if this would work with Sweet potatoes puree also?
    Reply
    • Momma Cyd says:
      November 11, 2020
      It should work just fine with sweet potato puree too. They are close to the same texture.
      Reply
  23. Emofagg says:
    November 13, 2020
    This looks amazing!! But it doesn’t say how many eggs?
    Reply
    • Momma Cyd says:
      November 17, 2020
      Scroll all the way down to the ingredients and instructions. It's all there.
      Reply
  24. Joanne says:
    November 13, 2020
    You mention eggs in the instructions, however in the list of ingredients it does not say how many eggs.
    Reply
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