This pumpkin dump cake recipe is a decadent, easy Fall dessert. It's made with a boxed cake mix and only takes a few minutes to prepare. And bonus: it will make your house smell amazing!
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How to make pumpkin dump cake:
The first step in making a pumpkin dump cake is getting your oven pre-heated and spraying a pan with non-stick spray. Then you're going to need a large bowl.
In the bowl, you're going to add all of the ingredients except for the cake mix, butter, and toffee bits. You'll then whisk everything together until the eggs are broken up and everything is combined and smooth. You'll sometimes see people adding everything straight to the baking dish, but I like to mix everything in a bowl first to keep it from sticking to the pan.
Once your batter is mixed, you can pour it into the prepared baking dish.
The next step is what makes this pumpkin dump cake unique. You'll just sprinkle on the cake mix right over the top of the batter. There's no mixing it in. The cake mix stays right on top and will soak in as the pumpkin dump cake bakes in the oven.
After sprinkling on the cake mix, you'll drizzle the melted butter all over the top of the dry cake mix. It won't cover every area of cake mix but just try to cover as much as the cake as you can.
After pouring on the melted butter, you can sprinkle on the toffee bits or nuts if you prefer (pecans work great too). Now it's ready to bake!
Once it's ready to bake, you'll place it uncovered, in the oven for about an hour. You'll soon be basking in the best smelling Fall dessert so grab a blanket and a cup of coffee while you wait!
I like to serve this with with a big scoop of vanilla ice cream and caramel sauce!
Does pumpkin dump cake need to be refrigerated?
Yes, once the cake is cooled, you can cover the baking dish with plastic wrap and store it in the fridge for up to a week. When you're ready to eat the leftovers, you can just serve a slice and warm it in the microwave for about 15-20 seconds.
Other recipes you'll love:
- Cream Cheese Pumpkin Pie
- Pumpkin Pull Apart Bread with Maple Glaze
- Pumpkin Spice Honey Butter
- Brown Butter Rice Krispie Treats
Pumpkin Dump Cake
Equipment
- Non-stick spray
- 9x13 pan
Ingredients
- 1 (15 ounce) can Pumpkin (not pumpkin pie filling)
- 1 (10 ounce) can Evaporated Milk
- ¾ cup brown sugar
- 3 eggs
- 1 tablespoon pumpkin pie spice
- 1 tablespoon cinnamon
- ¼ teaspoon salt
- 1 box yellow cake mix
- 1 cup melted, unsalted butter
- ½ cup toffee bits (optional...you could also use pecans)
Instructions
- Pre-heat your oven to 350° and spray a 9x13 inch baking dish with non-stick spray.
- In a large bowl, add the pumpkin puree, evaporated milk, eggs, brown sugar, pumpkin spice, and cinnamon. Whisk together until combined then pour into the baking dish.
- Sprinkle the cake mix over the batter in the pan. Then drizzle the melted butter over the cake mix trying to cover as much surface area as possible. It's ok if it does not cover all of the mix.
- Sprinkle the toffee bits on top.
- Bake for about 50-60 minutes until the center is no longer jiggly and you see browning around the edges of the pan.
- Serve warm with vanilla ice cream and some caramel sauce if you're feeling extra! 🙂
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