Pumpkin Dump Cake
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Easy Pumpkin Dump Cake! This is like two delicious dessert flavors in one – creamy pumpkin pie paired with rich yellow cake. It’s a delicious duo, made with shortcut ingredients, and it’s very reminiscent of a rustic cobbler.
Pumpkin Cobbler Style Cake
This homestyle, cozy autumn dessert is something that should be made a least once during the holiday season each year. It comes together in minutes, doesn’t require making pie crust and you get the bonus of sweet cake atop.
It’s the perfect alternative treat for those who don’t prefer pie and would be a welcome addition at a holiday feast.
I’ve made it the traditional way with box cake mix to make it speedy, though you could try whipping up your own blend if you’ve got a little extra time (see note below).
It’s a no-fuss, minimal effort dessert that uses pantry staples and leaves you with a crowd pleasing old fashioned style, utterly delicious cake!
Pumpkin Dump Cake Recipe Ingredients and Substitutions
See below for full recipe with amounts and print option.
- Canned pumpkin: Just use puree not pumpkin pie filling as it has added sweeteners and spices and will throw the recipe off.
- Half and half: 1 cup whole milk and 1/2 cup heavy cream or 1 1/2 cups evaporated milk will work as well.
- Eggs: Plenty of eggs are used to set the pumpkin filling.
- Vanilla extract: This adds a nice background flavor to the filling. If you are out it could made made without it because the pumpkin pie spice brings a lot of flavor.
- Brown sugar: Break up any clumps beforehand. If you need to make your own just mix 1 cup (scant) granulated sugar with 1 Tbsp molasses.
- Pumpkin pie spice: You can make your own spice blend by using 2 tsp cinnamon, 1/2 tsp nutmeg, 1/4 tsp ginger and 1/4 tsp cloves.
- Salt: Don’t forget this or the filling will taste flat.
- Yellow cake mix: I like to use Betty Crocker cake mix. Yellow or white cake will work here, you can even use spice cake, just reduce pumpkin pie spice to 2 tsp.
- Unsalted butter: There’s already salt in the store-bought mix so unsalted butter is best here.
- Pecan chips: These just itty bitty pieces of pre-cut pecans used to save time. You can cut your own whole pecans if that’s what you have.
How to Make Pumpkin Dump Cake
- 1. Heat oven, prepare baking dish: Preheat oven to 350 degrees. Spray a 13 by 9-inch baking dish with non-stick cooking spray.
- 2. Mix pumpkin filling: In a large mixing bowl whisk together pumpkin, half and half, eggs, vanilla extract, brown sugar, pumpkin pie spices and salt. Whisk several minutes until well combined.
- 3. Pour filling into dish: Pour pumpkin mixture into prepared baking dish then wiggle pan to level the mixture out even.
- 4. Top with cake mix: Gently rub the cake mix package to break up any clumps then cut one corner from the package and gently pour mixture evenly over pumpkin mixture layer in pan.
- 5. Level out: Using your hand gently spread the top surface of cake mix out even (being careful not to submerge it into the pumpkin mixture)
- 6. Add butter and pecans: Evenly layer pecans over cake mix layer then evenly dot with butter pieces.
- 7. Bake until just set: Bake in oven until pumpkin filling is nearly set, the cake should just wiggle slightly, about 50 to 60 minutes.
- 8. Cool then cut: Transfer to wire rack to cool. You can serve warm (which is messier but delicious), or cool for 1 hour before cutting into cleaner slices. These can also be served cold from the fridge.
What to Serve Over This Cake
What to Serve Over This CakeYou can serve plain as is but to make a show-stopping dessert top it with one or two of these options:
- Vanilla ice cream
- Sweetened whipped cream
- Caramel sauce
- Chocolate sauce
- Mini chocolate chips or white or dark chocolate shavings
- Pumpkin pie spice
How to Store Pumpkin Dump Cake
- Just like homemade pumpkin pie this pumpkin dump cake should be stored in the refrigerator as well as other fruity or custard dump cakes.
- It should keep in the refridgerator for 2 days.
- It can also be frozen for up to 3 months.
- Just keep in mind, in my opinion, the cake toppings has the best texture the day it is made.
Using Homemade Cake Mix
Using Homemade Cake MixTo make your own cake mix blend rather than using a box cake mix simply blend together 1 1/2 cups all-purpose flour (scoop and level), 3/4 cup granulated sugar, 2 tsp baking powder, 1/2 tsp salt.
Can I Rewarm This Pumpkin Dump Cake?
If you’d like to reheat it you can rewarmed in individual servings on 50% power in the microwave until heated through. Or reheat the whole thing in a 350 degree oven until warmed through.
Follow Cooking Classy
Pumpkin Dump Cake
Ingredients
- 1 (29 oz) can pumpkin (not pumpkin pie filling)
- 1 1/2 cups half and half*
- 4 large eggs
- 1 1/2 tsp vanilla extract (optional)
- 1 cup (200g) packed light brown sugar
- 1 Tbsp pumpkin pie spice**
- 1/2 tsp salt
- 1 (13 to 15 oz) pkg. yellow cake mix, such as Betty Crocker
- 3/4 cup (170g) unsalted butter, cold, diced into thin 1/2 Tbsp pieces
- 3/4 cup pecan chips, or chopped pecans
- Sweetened whipped cream, vanilla ice cream, or salted caramel sauce, for serving (optional)
Instructions
- Preheat oven to 350 degrees. Spray a 13 by 9-inch baking dish with non-stick cooking spray.
- In a large mixing bowl whisk together pumpkin, half and half, eggs, vanilla extract, brown sugar, pumpkin pie spices and salt. Whisk several minutes until well combined.
- Pour pumpkin mixture into prepared baking dish then wiggle pan to level the mixture out even.
- Gently rub the cake mix package to break up any clumps then cut one corner from the package and gently pour mixture evenly over pumpkin mixture layer in pan.
- Using your hand gently spread the top surface of cake mix out even (being careful not to submerge it into the pumpkin mixture).
- Evenly sprinkle pecan pieces over cake mix layer then evenly dot with butter pieces.
- Bake in oven until pumpkin filling is nearly set, the cake should just wiggle slightly, about 50 to 60 minutes.
- Transfer to wire rack to cool. You can serve warm (which is messier but delicious), or cool for 1 hour before cutting into cleaner slices. These can also be served cold from the fridge.
- If desired served with sweetened whipped cream, vanilla ice cream or salted caramel sauce on top.
Notes
- *You can also use 1 cup milk and 1/2 cup heavy cream in place of half and half.
- **You can make your own pumpkin pie spice blend by mixing 2 tsp cinnamon 1/2 tsp nutmeg, 1/4 tsp ginger and 1/4 tsp cloves or allspice.
- Nutrition estimate does not include toppings to serve over cake.