Pumpkin Dump Cake

Name: Pumpkin Dump Cake
Prep time: 5 min
Cook time: 60 min
Total time: 85 min
Ingredients: 30 ounce can pumpkin pie mix; 3 large eggs; ½ cup packed dark brown sugar; ½ cup granulated sugar; 12 ounce can evaporated milk; 2 teaspoons pumpkin pie spice; ½ teaspoon salt; 18.25 ounce package yellow cake mix; ¾ cup chopped pecans; ⅓ cup old fashioned oats; ¾ cup melted butter; whipped cream; salted caramel sauce; candied pecans

The recipe prices will vary based on fluctuating grocery costs. Please use what is posted as a guide.

Recipe Cost $12.76

Recipe Serving Cost $1.06

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This Pumpkin Dump Cake recipe is seriously crave-worthy. It’s simple to make and so different from any other pumpkin dessert that you’ll make this season!

It costs approximately $12.76 to make this Pumpkin Dump Cake. The recipe makes twelve servings and costs around $1.06 to make.

I like to save some money by making my spice blends. So check out my Homemade Pumpkin Pie Spice recipe for this Pumpkin Dump Cake.

Have you ever mistakingly purchased a can of pumpkin pie mix instead of pumpkin puree? Yep, I’ve totally done that. But, once I figure out my mistake, I usually stash the can of filling away in my pantry, thinking: I’ll do something with it later.

Well, folks, today is the day you finally do something with that can of pumpkin pie filling! Make this Pumpkin Dump Cake recipe with that can because it’s such an easy and delicious Fall dessert recipe that everyone loves!

This Pumpkin Dump Cake recipe isn’t as easy as my 4-Ingredient Apple Dump Cake, but it’s easy enough to be whipped together in just minutes! I love the texture of this dessert.

It’s not exactly cake-like in the sense that it’s completely sturdy. It’s more of a cross between a cake and a custard.

The buttery crunchy topping is the perfect companion to the sweet cake layer beneath it. This dessert is for pumpkin lovers everywhere! It is like combining pumpkin pie and a spice cake into one amazing dessert.

The finished Dump Pumpkin Cake Recipe in a white cake pan showing the interior of the cake pan.

Ingredients and Estimated Cost

Per Serving Cost: $1.06

Recipe Cost: $12.76

30-ounce can pumpkin pie mix – $5.49
3 large eggs – $0.69
½ cup packed dark brown sugar – $0.22
½ cup granulated sugar – $0.08
12-ounce can evaporated milk – $0.92
2 teaspoons pumpkin pie spice – $0.26
12 teaspoon salt – $0.01
18.25 ounce package yellow cake mix – $1.49
¾ cup chopped pecans – $2.13
⅓ cup old fashioned oats – $0.15
¾ cup butter – $1.32

NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have.

How To Make Pumpkin Dump Cake

First, preheat the oven to 350 degrees F and lightly spray a 9×13-inch baking dish with nonstick cooking spray.
Then, whisk together the pumpkin pie filling, eggs, sugars, evaporated milk, pumpkin pie spice, and salt until combined.
Evenly spread the pumpkin mixture into the prepared pan.
Next, cover the pumpkin mixture with the cake mix and then top with the pecans, oats, and melted butter.
Bake for fifty to sixty minutes, turning the pan halfway through the baking.
Finally, allow the cake to cool on a wire rack for twenty minutes before serving.

***For complete recipe instructions, see the recipe card below.

Recipe Variations

You can dress this cake simply with whipped cream or dress it up with some salted caramel and candied pecans. YUM!
If you choose to use a spice cake mix for this recipe instead of the yellow cake mix, then reduce the amount of pumpkin pie spice in the pumpkin layer to just 1/2 teaspoon.

Storage Tips

SERVE: Serve the dump cake warm or at room temperature with whipped cream or ice cream, caramel sauce, and/or candied pecans.

STORE: Cover and stored leftovers in the refrigerator for 4-5 days.

FREEZE: Once the pumpkin dump cake is cooled, wrap the pan in two layers of plastic wrap and two layers of foil. Freeze the pan for up to two months.

THAW: Thaw at room temperature for 4-5 hours or overnight in the refrigerator.

REHEAT: Reheat individual slices in the microwave until heated through or reheat the entire cake in a 350 degree F oven for 15-20 minutes, or until heated through.

Recipe FAQs

Should a dump cake be refrigerated?

Yes, the cake should be covered and stored in the fridge. See the above section on storage tips for help with how to serve, store, and freeze this dump cake.

Why is dump cake called dump cake?

It is kind of a weird name for a cake if you stop and think about it. It actually does not sound appetizing at all! But, even with the unappetizing name, it is a wicked good dessert. The name comes from the action of making the cake. You literally “dump” the layers into the pan and spread them evenly across the pan without mixing them, before baking it.

How can you tell when a dump cake is done?

This Pumpkin Dump Cake recipe should be baked for about fifty to sixty minutes. However, each oven does cook differently, so you should check on the cake before the timer goes off. Once the top is golden brown, the cake is done baking.

A close up picture of a slice of Pumpkin Dump Cake on a white plate.

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