Pumpkin Dump Cake Recipe - Allrecipes.com
Pumpkin Dump Cake Recipe
  • READY IN 1 hr

Pumpkin Dump Cake

Recipe by  

"There are different variations of this popular recipe. I think this is the easiest one to remember and to do. Serve cool with whipped cream. Make sure to sprinkle the butter over the cake mix evenly for the crunchiest topping."

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Ingredients Edit and Save

Original recipe makes 1 - 9x13 inch pan Change Servings
  • PREP

    10 mins
  • COOK

    50 mins

    1 hr


  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.
  2. In a large bowl, combine pumpkin puree, eggs, brown sugar, white sugar and milk. Stir in cinnamon, ginger, cloves and salt. Pour into pan. Sprinkle dry cake mix evenly over the pumpkin filling. Sprinkle pecans over the cake mix. Drizzle melted butter over all.
  3. Bake in the preheated oven for 50 to 60 minutes, or until the edges are lightly browned. Allow to cool.
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Reviews More Reviews

Most Helpful Positive Review
Jul 12, 2006

Hello fellow reviewers. I'm not an experienced dump cake maker or eater, BUT, the 20 or 30 that I've had from pumpkin to berry have all been the same hence the word DUMP in the recipe title. That's what makes this recipe such a wonderful thing. You mix your ingrediants, put them in a dish, and then DUMP the cake part on top. For the 1 star raters, if you MUST have a bottom to this DUMP cake and serve it on a plate, put some of the cake batter on the bottom of your dish.

Most Helpful Critical Review
Dec 11, 2003

my co-workers certainly enjoyed this concoction, but to call it a cake is missleading. it's pumpkin pie filling with a crumb-cake topping. that's it. it doesn't turn into a cake in the oven (why did i think it would?) so if you want a twist on pumpkin pie, this is it.

Oct 11, 2003

I make this often, and always get great results! If I take it to work, it is gone by lunch! For a shortcut, I use Pumpkin Pie Spice and I just slice 1/2 cup butter over the top with the pecans! Comes out great every time! pp

Nov 01, 2009

Notes: Added extra cinnamon along with some nutmeg. After all the wet ingredients are mixed and dumped into pan, use the same bowl without cleaning it out. Add vanilla cake mix and melted butter together. Mix till crumbs form and add chopped nuts. Sprinkle all over cake. The crumb topping insures everything is adequately buttery and there is no pooling of butter. Awesome. New recipe for T-day:) Just made this for a second time and realized I only used a 15 oz. can of pumpkin the first time!!! It still was delicious and am making the same way this time too.

Oct 14, 2003

This was very tasty, and smelled great while it was cooking. Be sure to let it cool completely or you will have Pumpkin Dump Pudding! Still tastes awesome though, nice change from pumpkin pie. Top this with some whipped cream.

Dec 15, 2003

This was one of the best dump cakes I have ever eaten, even my non-pumpkin liking husband loved it! I'm a diabetic so I played with the recipe a bit. I used 1/4 cup white sugar and 1/4 cup SPLENDA, 1/4 cup brown sugar and 1/4 cup SUGAR TWIN brown sugar replacement. I also used PET fat free canned milk and instead of using butter on the top I sprayed it with I CAN'T BELIEVE IT'S NOT BUTTER spray. It turned out fantastic.

Oct 04, 2007

This was a wonderful fall dessert! My co-workers raved about it. Best served with Cool Whip. Next time I will combine the dry cake mix and melted butter in a small bowl and crumble the mixture on top. I had some dry cake portions on my first attempt that I didn't care for.

Nov 11, 2007

I make this recipe a lot. In fact, if there is a pot luck of any sort in the fall or winter at my church, everyone pretty much expects me to bring it. The only thing I do differently is that I use the pumpkin pie mix instead of the puree and cook it according to the recipe on the can. For me, it saves time and money since I don't keep a lot of spices at my house. This is also a great thing to make with kids since it just involves dumping and stirring.


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  • Calories
  • 434 kcal
  • 22%
  • Carbohydrates
  • 58.4 g
  • 19%
  • Cholesterol
  • 76 mg
  • 25%
  • Fat
  • 20.1 g
  • 31%
  • Fiber
  • 3.5 g
  • 14%
  • Protein
  • 7.6 g
  • 15%
  • Sodium
  • 658 mg
  • 26%

* Percent Daily Values are based on a 2,000 calorie diet.

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