It’s pumpkin everything season! I can’t think of a better way to celebrate the harvest than with this oh-so yummy and easy-to-make Pumpkin Dump Cake! If you’re not familiar with the dump cake, this is a one bowl, no fuss easy to make dessert.
This pumpkin cake recipe cooks up in just 55 minutes! Who can resist that? It’s perfect for people who have no time to fuss with baking–it cooks up in just 55 minutes! This is the perfect fall dessert.
Pumpkin Dump Cake
When it comes to easy desserts, it truly does not get easier than pumpkin dump cake. Made using a cake mix as the base, then adding pumpkin and just the right amount of flavor, this is a family favorite all year long. Dump cakes are made in one bowl and couldn’t be easier. Once you make this cake, you will be making it over and over again.
This Pineapple Cherry Dump Cake is another easy dump cake recipe that I love. And, if you are looking for other ways to use cake mixes check out this recipe for Chocolate-Peanut Butter Cake Mix Cookie Bars. It’s one of my most popular cake mix recipes!
What is a Dump Cake?
A dump cake is an easy dessert that can be made by adding the ingredients to your baking pan and then mixing everything together. Once you mix all of the dry cake mix with the other ingredients, dump it into a greased dish and bake. Dump cakes are so named because you literally just dump all of your ingredients into a pan before baking. It is an easy way to get a delicious dessert on the table fast, but it doesn’t lack in flavor!
How to Serve Pumpkin Dump Cake
This is really a personal choice. I have enjoyed it straight from the refrigerator many times, but it is also amazing served warmed up. You can warm the cake in the microwave. I start at about 20 seconds and then test it to see if it needs more time. Pair the warm pumpkin dump cake with whipped cream or with vanilla ice cream on top. It makes for a perfect dessert.
How Do You Know When a Dump Cake is Done Baking?
With traditional cakes, you test it using a tooth pick. That doesn’t work with a pumpkin dump cake. The top of the cake will have a golden brown top and the inside will still be wet. To judge if the cake is done, look for the golden brown crust.
Can You Freeze Pumpkin Dump Cake?
You can easily freeze pumpkin dump cake. I recommend freezing it in an airtight container with layers of wax paper or parchment paper between the layers. Before serving, thaw it out in the refrigerator overnight so that your dump cake is at room temperature when you are ready to serve it.
Can I Use a Different Boxed Cake Mix?
Sure! You can use a different boxed cake mix if you’d like. I love the way the spice cake works with the pumpkin. Yellow cake and white cake will also work if your prefer.
Ingredients
- 1 (15 oz.) can pumpkin puree (not pumpkin pie mix)
- 1 (12 oz.) can evaporated milk
- 3 large eggs
- 1 cup sugar
- 1 tsp ground cinnamon
- 1 box spice cake mix
- 1 cup unsalted butter, melted
- olive oil spray
How to Make a Pumpkin Dump Cake
Preheat oven to 350° F.
Spray a 9×13 pan with nonstick cooking spray.
In a medium bowl, stir together pumpkin puree, evaporated milk, eggs sugar and cinnamon until well combined. The consistency will be very loose.
Pour pumpkin mixture into the prepared baking dish.
Then, sprinkle dry cake mix evenly over pumpkin mixture.
Next, drizzle melted butter over the top. as evenly as possible.
Bake for 45 minutes. Remove from the oven and spray the top with olive oil spray. This will ensure that any parts that did not get the drizzled butter will get nice and crispy. Return to the oven and bak for an additional 10-15 minutes until golden and mostly set. It will continue to set up as it cools.
Allow to cool for at least 30 minutes before slicing and serving.
I recommend serving each slice with a dollop of whipped cream and a dash of cinnamon!
Pumpkin Dump Cake
Ingredients
- 15 oz. pumpkin puree not pumpkin pie mix
- 12 oz. evaporated milk
- 3 large eggs
- 1 cup sugar
- 1 tsp ground cinnamon
- 1 box spice cake mix
- 1 cup unsalted butter melted
- olive oil spray
Instructions
- Preheat oven to 350° F.
- Spray a 9x13 pan with nonstick cooking spray.
- In a medium bowl, stir together pumpkin puree, evaporated milk, eggs sugar and cinnamon until well combined. The consistency will be very loose.
- Pour pumpkin mixture into the prepared baking dish.
- Sprinkle dry cake mix evenly over pumpkin mixture.
- Drizzle melted butter over the top. as evenly as possible.
- Bake for 45 minutes. Remove from the oven and spray the top with olive oil spray. This will ensure that any parts that did not get the drizzled butter will get nice and crispy. Return to the oven and bak for an additional 10-15 minutes until golden and mostly set. It will continue to set up as it cools.
- Allow to cool for at least 30 minutes before slicing and serving.
- I recommend serving each slice with a dollop of whipped cream and a dash of cinnamon!
Nutrition
This is now my family’s favorite way to enjoy pumpkin season. No one even asks for pie anymore!
Thanks so much Janet!