Pumpkin Dump Cake

Pumpkin Dump Cake

118 Reviews 3 Pics
  • Prep

    10 m
  • Cook

    50 m
  • Ready In

    1 h
Carolyn Busch
Recipe by  Carolyn Busch

“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.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.


Adjust Servings

Original recipe yields 1 - 9x13 inch pan



  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.

Share It

Reviews (118)

Rate This Recipe


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.



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.



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

More Reviews

Similar Recipes

Two Ingredient Pumpkin Cake

Two Ingredient Pumpkin Cake

Pumpkin Crunch Cake

Pumpkin Crunch Cake

Upside Down Pumpkin Cake

Upside Down Pumpkin Cake

Pumpkin Pie Cake I

Pumpkin Pie Cake I

Pumpkin Spice Cake II

Pumpkin Spice Cake II

Aunt Janet's Pumpkin Dump Cake

Aunt Janet's Pumpkin Dump Cake


Amount Per Serving (12 total)

  • Calories
  • 434 cal
  • 22%
  • Fat
  • 20.1 g
  • 31%
  • Carbs
  • 58.4 g
  • 19%
  • Protein
  • 7.6 g
  • 15%
  • Cholesterol
  • 82 mg
  • 27%
  • Sodium
  • 658 mg
  • 26%

Based on a 2,000 calorie diet



previous recipe:

Pumpkin Crunch Cake


next recipe:

Pumpkin Upside Down Cake