Pumpkin Dump Cake

5 from 6 votes
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No matter how great a simple pumpkin pie is, we can all get bored of having the same old thing time and time again. Pumpkin puree can be used in a thousand different ways for holiday desserts, so why not try something a bit different with a pumpkin dump cake?

Make sure that you make your very own Homemade Pumpkin Pie Spice for this recipe! Or maybe learn a Traditional Pumpkin Pie Recipe instead?

Table of Contents
  1. Pumpkin Dump Cake
  2. Pumpkin Dump Cake Ingredients
  3. How To Make Pumpkin Dump Cake
  4. Why Is It Called A “Dump” Cake?
  5. What Other Kinds Of Nuts Could You Use For This Recipe?
  6. What Can I Serve With the Dump Cake?
  7. Pumpkin Dump Cake Recipe
pumpkin dump cake on a white plate with a fork

Pumpkin Dump Cake

Desserts for the holidays are rarely an especially intricate affair – after spending hours and hours preparing a giant meal with huge numbers of side dishes, no one really has the time or inclination to spend a further hour making an intricate dessert.

This is why things like pumpkin pie are so great; they are simple and easily delicious. However, after the 20th year of continuous pumpkin pies at Thanksgiving and Christmas time, it might be time to try something else.

This recipe for a simple pumpkin dump cake might seem like it has a lot of ingredients, but with the helpful cheat of a can of evaporated milk and a box of spice cake mix, the whole recipe comes together super quickly and can be thrown together almost as an afterthought as everyone starts arriving for dinner.              

pumpkin dump cake ingredients in small bowls

Pumpkin Dump Cake Ingredients

Make sure you look at the recipe card at the very bottom for the exact amounts so that you know exactly what to buy for this recipe.

• One 29 Ounce canned pumpkin puree

• One 12 Ounce can evaporated milk

• 3 eggs

• 1/2 cup granulated sugar

• 1/2 cup brown sugar

• 2 teaspoons pumpkin pie spice

• 1/2 teaspoon cinnamon

• 1 spice cake mix

• 1 cup chopped pecans

• 3/4 cup butter (cold and thinly sliced)

pumpkin dump cake batter in mixing bowl

How To Make Pumpkin Dump Cake

• Grease a 9X13 baking dish with cooking spray and lightly flour

• Mix the pumpkin, evaporated milk, pumpkin pie spice, cinnamon, sugars, and eggs in a large bowl

• Pour the batter into the prepared pan

• Mix the pecans with the cake mix and sprinkle evenly over top of the batter

• Cut the cold butter into very thin slices and place it on top evenly, covering as much as you can

• Bake for 1 hour

• Serve it warm or cold with whipped cream

pumpkin dump cake on a fork

Why Is It Called A “Dump” Cake?

There are all kinds of weird names for different cake types in North American cooking, and most of them are pretty confusing.

From crumbles to crisps, it seems like every different part of North America has its own special way of making dessert.

Thankfully, the dump cake is probably the easiest to understand – instead of some long, cultural history of the name, the dump cake is so named because you dump all of the ingredients into the pan.

This makes it pretty similar to the “drop” cake, where you portion out a topping layer with a big spoon and “drop” it in little clumps all over the cake.

The big benefit of this style of cake is that you don’t need to organize the cake in specific layers or anything like that – you just need to stick everything into the pan, one after the other, and you are done!

pumpkin dump cake on a white plate with a fork

What Other Kinds Of Nuts Could You Use For This Recipe?

This recipe calls for the addition of some always dependable chopped pecans, both to add extra crunchiness to the top layer and to provide that quintessential nuttiness.

However, not everyone particularly likes pecans, or you might have an allergy specific to pecans and no other nuts.

Instead of pecans, you could instead use almost any crunchy nut, like a hazelnut or a walnut instead. Keep in mind, though, that walnuts lack that distinctive flavor profile and are more about the brittle crunch, whereas hazelnuts can be almost too distinctive in their flavor, with not that much crunch to them.

You might even consider toasting and chopping your hazelnuts even finer than you would your pecans to help make up for the lack of crunch.

What Can I Serve With the Dump Cake?

Dump cakes are famous for having both an intensely crunchy top layer as well as a soft and supple interior, so they are great on their own.

However, every dessert is better when served with something else, even if it is only small, so what should you serve this cake with?

Whipped cream is a great mainstay, whether from a can or made yourself with some whipping cream and powdered sugar. Make sure you don’t use too much, though, or it will overpower the pumpkin flavor.

Ice cream is another tasty choice, and when it comes to flavors, nothing works better with a cake of any type than simple vanilla.

Maybe try and spring for a bit of more expensive ice cream, as you will probably only use a very small amount of it – might as well get the best one you can!

Looking for more delicious Cake recipes? Try these out:

Daffodil Cake

Sweet Potato Cheesecake

Sour Cream Coffee Cake

Happy Cooking

Love,

Karlynn

Dump cakes are famous for an intensely crunchy top layer as well as a soft and supple interior, so they are a great all around dessert!

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Pumpkin Dump Cake

Dump cakes are famous for having both an intensely crunchy top layer as well as a soft and supple interior, so they are great dessert anytime!
5 from 6 votes
pumpkin dump cake on a white plate with a fork
Prep Time
15 minutes
Cook Time
1 hour
Course
Dessert
Cuisine
American
Servings
12
Calories
437
Author
Karlynn Johnston

Ingredients
 

  • One 29 Ounce canned pumpkin puree
  • One 12 Ounce can evaporated milk
  • 3 eggs
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 2 teaspoon pumpkin pie spice
  • 1/2 teaspoon cinnamon
  • 1 spice cake mix
  • 1 cup chopped pecans
  • 3/4 cup butter (cold and thinly sliced)

Instructions
 

  • Preheat oven to 350°
  • Grease a 9X13 baking dish with cooking spray and lightly flour.
  • Mix the pumpkin, evaporated milk, pumpkin pie spice, cinnamon, sugars, and eggs in a large bowl.
  • Pour the batter into the prepared pan.
  • Mix the pecans with the cake mix and sprinkle evenly over top of the batter.
  • Cut the cold butter in very thin slices and place it on top evenly, covering as much as you can.
  • Bake for 1 hour
  • Serve it warm or cold with whipped cream.

Nutrition Information

Calories: 437kcal, Carbohydrates: 51g, Protein: 4g, Fat: 25g, Saturated Fat: 10g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 10g, Trans Fat: 0.5g, Cholesterol: 71mg, Sodium: 393mg, Potassium: 218mg, Fiber: 2g, Sugar: 38g, Vitamin A: 421IU, Vitamin C: 0.3mg, Calcium: 67mg, Iron: 3mg

All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.

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Karlynn Johnston

I’m a busy mom of two, wife & cookbook author who loves creating fast, fresh meals for my little family on the Canadian prairies. Karlynn Facts: I'm allergic to broccoli. I've never met a cocktail that I didn't like. I would rather burn down my house than clean it. Most of all, I love helping YOU get dinner ready because there's nothing more important than connecting with our loved ones around the dinner table!

Learn more about me

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Reader Interactions

Comments & Recipe Tips Share a tip or comment!

  1. Janet says

    This was very good, followed recipe exactly. The only thing I would do when making this again would be to put the pumpkin purée on paper towels to take out some of the liquid. The filling I thought was a little too thin, would have much preferred it to be firmer.
    Karlynn, thanks for sharing.5 stars

  2. D. Neff says

    Are you sure about the 5241 calories.
    At that amount no one would want to make this.

    • Terry says

      The 5241 calories are for the entire recipe (12 servings), not per serving. It’s quite confusing that she didn’t do the conversion.
      It works out to 436.75 kcal/serving – still pretty hefty – but I don’t think most people would be eating it every day.
      The 1c chopped pecans are 700+ kcal alone, never mind the 1c sugars & 3/4c butter!

      • Karlynn Johnston says

        All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.

        The calculator is only as good as the third party that does it, it can be out of my hands which is why I warn people not to depend on it!5 stars

    • Karlynn Johnston says

      All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.

      The calculator is only as good as the third party that does it, it can be out of my hands which is why I warn people not to depend on it!

  3. Terry says

    Everything ok with your website? I posted my comment less than 5 minutes ago & it says 6 HOURS ago. Hmm…

  4. Terry says

    Hi Karlyn! I just want to confirm that this recipe requires 1-29oz can pumpkin PUREE.
    I, too, am from the Canadian prairies, and I’ve never seen pumpkin puree in 29 0z cans, in my regular stores, I.e. Walmart, Superstore, Safeway, Co-op. Pumpkin PIE FILLING comes in cans that size, but…
    Thanks, from Alberta!

    • Karlynn Johnston says

      The 796 ml pumpkin by ED Smith brand is what you use for Canada, then 29 ounce Libby etc in the States!5 stars

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