My pumpkin dump cake is the perfect blend of warm, spiced pumpkin and a buttery cake topping. A dollop of homemade whipped cream brings it all together.
Pumpkin Dump Cake
This pumpkin dump cake blends the best of pumpkin pie and cake into one easy dessert. It’s one of those recipes that’s perfect for a night in or when you’re hosting and need something simple. I like to serve it warm with a generous dollop of whipped cream—it’s a great way to finish it off.
Every bite is full of warm spices and buttery cake, making it hard to resist. Whether it’s Thanksgiving or just a crisp fall day, this dessert is always a favorite.
Why I Love This Recipe
- It’s quick to put together, making it perfect for last-minute gatherings.
- The mix of pumpkin and warm spices makes it super comforting and flavorful.
- It’s a crowd-pleaser, great for both holidays and everyday desserts.
Ingredients
Here’s a breakdown of the ingredients I use and why they work in this pumpkin dump cake recipe. Each one plays its part in making the dessert rich, flavorful, and satisfying.
- Pumpkin purée: The pumpkin purée gives this dump cake its rich, natural pumpkin flavor and keeps it tender.
- Light brown sugar
- Milk & heavy cream: I prefer full-fat milk because it gives the cake a richer texture. You could also sub with half and half for the cream and milk, but I like the extra creaminess that heavy cream brings.
- Eggs
- Cinnamon and pumpkin pie spice
- Butter: Sliced butter on top of the cake mix helps create that golden, buttery finish.
- Spice cake mix: Using a spice cake mix is a time-saver, and it adds even more warmth and flavor without extra fuss.
- Pecans
- Whipping cream, confectioners’ sugar, and vanilla extract: These are for making your own whipped cream, which I highly recommend. The homemade version is lighter and fresher, and it adds a perfect sweet, creamy touch to finish the cake.
How To Make Pumpkin Dump Cake
Find the complete recipe with measurements in the recipe card at the bottom of the post.
- Step 1: Preheat the oven to 350°F.
- Step 2: I like to coat a 9 x 13 baking dish with butter, then sprinkle 1 1/2 tablespoons of spice cake mix evenly over the butter. This adds a nice layer of flavor right from the start.
- Step 3: In a bowl, I mix together the pumpkin purée, brown sugar, milk, heavy cream, eggs, cinnamon, and pumpkin pie spice until it’s well combined. Set that aside for now.
- Step 4: Next, I transfer the pumpkin mixture to the baking dish and spread it evenly. Then, I top it off with the remaining cake mix, followed by the pecans and sliced butter.
- Step 5: Bake it all for one hour or until the cake is set. Once it’s done, I love letting it cool on a rack for a bit.
- Step 6: To make the whipped cream, I pop a metal or glass bowl in the fridge for about 20 minutes. Once it’s chilled, I add the whipped topping ingredients and mix for 60 to 90 seconds on medium speed. After scraping down the sides, I mix for another 30 to 90 seconds until those stiff peaks form!
Recipe Tips
Here are a few tips for making this pumpkin dump cake:
- Swap the pecans for walnuts if you prefer a different nutty flavor or leave them out if you’re not a fan of nuts.
- Slice the butter evenly over the cake mix to make sure it melts uniformly for the best topping.
- When making whipped cream, stop mixing as soon as you see stiff peaks to avoid overbeating.
- I prefer this cake served warm, but you can easily reheat slices in the microwave if needed.
- If you like a bit more spice, sprinkle in a touch of ground ginger or nutmeg for extra warmth. Or increase the cinnamon or pumpkin pie spice by a 1/2 a teaspoon each.
Storage and Freezer
Here are some storage and freezer tips for your dump cake:
- Keep the cake covered and store it in the fridge for up to 4 days. Reheat slices in the microwave for a few seconds to enjoy it warm again.
- Freeze for up to 3 months by wrapping it tightly in plastic wrap or storing it in an airtight container. Thaw in the fridge overnight and reheat individual portions as needed.
More Dump Cake Recipes
If you’re a fan of easy, delicious desserts, you’ll love these other dump cake recipes that require minimal effort and maximum flavor.
- peach dump cake
- cherry pineapple cinnamon crunch dump cake
- strawberry dump cake
- blueberry dump cake with pie filling and fresh berries
- apple spice dump cake
More Pumpkin Cake Recipes
If you can’t get enough of that seasonal pumpkin flavor, you’re in for a treat with these pumpkin cake recipes.
- two-ingredient pumpkin cake
- pumpkin crumb coffee cake
- pumpkin-chocolate chip coffee cake
- no-bake pumpkin icebox cake
- pumpkin cake donuts
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Pumpkin Dump Cake
This pumpkin dump cake is the perfect blend of warm, spiced pumpkin and a buttery cake topping. A dollop of homemade whipped cream brings it all together.
Servings: 12
Calories: 438kcal
Equipment
- hand mixer or stand mixer
Ingredients
Cake:
- 1 tbsp. butter, softened
- 1 (15 oz.) box spice cake mix divided
- 1 (15 oz.) can pumpkin puree
- 3/4 cup light brown sugar
- 1/2 cup milk
- 1/2 cup heavy cream
- 3 large eggs, room temperature
- 1 tsp. ground cinnamon
- 1 tsp. pumpkin pie spice
- 1 cup chopped pecans
- 12 tbsps. cold butter, sliced
Whipped Cream (optional):
- 2 cups cold heavy cream
- 1/2 cup confectioners' sugar
- 1 tsp. vanilla extract
Instructions
- Preheat the oven to 350°F.
- Coat a 9 x 13 baking dish with butter, then sprinkle 1 1/2 tablespoons of spice cake mix evenly over the butter.1 tbsp. butter, softened, 1 (15 oz.) box spice cake mix
- In a bowl, mix together the pumpkin purée, brown sugar, milk, heavy cream, eggs, cinnamon, and pumpkin pie spice until combined. Set aside.1 (15 oz.) can pumpkin puree, 3/4 cup light brown sugar, 1/2 cup milk, 1/2 cup heavy cream, 3 large eggs, room temperature, 1 tsp. ground cinnamon, 1 tsp. pumpkin pie spice
- Transfer the pumpkin mixture to the baking dish and spread it evenly. Top with the remaining cake mix, followed by the pecans and sliced butter.1 cup chopped pecans, 12 tbsps. cold butter, sliced
- Bake for one hour or until the cake is set. Remove from the oven and place on a cooling rack.
- To make the whipped cream, place a metal or glass bowl in the fridge for 20 minutes. Once chilled, add the whipped topping ingredients and mix for 60 to 90 seconds on medium speed. Scrape down the sides and mix for an additional 30 to 90 seconds until stiff peaks form.2 cups cold heavy cream, 1/2 cup confectioners' sugar, 1 tsp. vanilla extract
Notes
For optimal outcomes when making this pumpkin dump cake, I recommend referring to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.
The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.
Nutrition
Nutrition Facts
Pumpkin Dump Cake
Amount Per Serving (142 g)
Calories 438
Calories from Fat 233
% Daily Value*
Fat 25.9g40%
Saturated Fat 12.2g76%
Polyunsaturated Fat 2.8g
Monounsaturated Fat 8.4g
Cholesterol 92mg31%
Sodium 456mg20%
Potassium 229mg7%
Carbohydrates 47.7g16%
Fiber 2g8%
Sugar 31g34%
Protein 5.1g10%
Vitamin A 446IU9%
Vitamin C 1mg1%
Calcium 88mg9%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
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Melissa says
Hi! So you just dump the cake mix in the baking dish over the pumpkin mixture? You don’t mix it all together? Sorry, just seems odd to have a cake mix on it’s own and that it seems it would just stay powdery!
Cathy Pollak says
Yes. You might want to go back back and look at the step-by-step pictures for a visual.
Katie says
So I absolutely loved this quick and easy dump cake recipe. It makes serving dessert NOT a chore. Everyone loved it.