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Easy Pumpkin Dump Cake Recipe

Famous and Easy Pumpkin Pie Dump Cake is a must make dessert this holiday season! Pumpkin dump cake with spice cake mix assembles in minutes; plus crockpot dump cake instructions too!

Prep Time
10 mins
Cook Time
10 mins
Total Time
1 hr 5 mins
Servings: 12 -15 servings
Calories: 441 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 15 ounces pumpkin puree I used organic; not pumpkin pie mix
  • 12 ounce evaporated milk I used organic
  • 3 large eggs room temp
  • ¾ cup granulated sugar I use all-natural cane sugar
  • 1 ½ teaspoons pumpkin pie spice
  • 1 box spice cake mix*
  • 1 cup butter melted; salted or unsalted; if using unsalted, add ⅛ - ¼ teaspoon of salt
Garnish (optional)
  • Whipped cream or ice cream
  • fresh grated nutmeg

Instructions

    Cup of Yum
  1. Preheat oven to 350 degrees (see notes for high altitude) and spray a 9x13 inch baking dish with cooking spray or non-stick spray. 
  2. In a medium mixing bowl, combine pumpkin puree, evaporated milk, eggs, sugar, pumpkin pie spice (see substitutions). Don’t worry, it will be very fluid and will bake up perfectly. 
  3. Pour pumpkin mixture into the prepared baking dish, then sprinkle the dry cake mix evenly over the top of the pumpkin mixture. Drizzle the melted butter over the top of the cake mix as evenly as possible. 
  4. There may be some dry portions peaking out, that’s okay. If you prefer, instead of melting butter you may slice the butter into thin pats and evenly lay over the entire surface of the pumpkin and cake mixture, this will allow for a bit more even butter distribution, but then it’s not really dump cake is it! 
  5. Bake for 55-65 minutes until the middle has a very slight jiggle -- it will set up as it cools. Allow to cool 30 minutes before serving, may be served warm with ice cream or whipped cream. Or refrigerate until firm and serve with whipped cream. 

Notes

  • If you cannot find spice cake mix, use a butter or vanilla cake mix, if desired, to make it into a spice cake mix; pour dry cake mix into medium bowl and stir in additional 1-2 teaspoons of pumpkin pie spice.
  • If you cannot find spice cake mix, use a butter or vanilla cake mix, if desired, to make it into a spice cake mix; pour dry cake mix into medium bowl and stir in additional 1-2 teaspoons of pumpkin pie spice.
  • Pour pumpkin mixture into bottom of a well sprayed 6 quart crockpot. Top with cake mixture, then drizzle with melted butter. Place a clean tea towel over the crock (absorbs excess steam), cover and cook on high for 2 hours, serve immediately or keep on warm. 
  • If you are above 6,500 feet, increase your oven temp to 375 degrees and bake 5-15 less. I am at 5280 and it turned out great baking at 350 degrees for 55 minutes. Just watch, if browning too quickly, place a sheet of foil loosely over the top.
  • Bottom line, this isn't a perfect cake, it's supposed to be a loose, gooey, buttery cakey mess! My slices sliced well because I chilled it overnight before slicing.
  • Storage | If you are eating in a few hours, store loosely covered on the counter. If much longer, refrigerate covered until ready to eat. Will keep in fridge up to one week, frozen up to 3 months. Wrap well in foil.
  •  
  • Instead of melting the butter, you can slice the butter into thin pats and place them evenly over the surface. This will allow for better distribution, but it will cost you a few extra minutes.
  • Take your cake mix pumpkin cake out of the oven when there’s still a slight jiggle in the middle. Since it continues to set as it cools, you don’t want to over bake it!
  • When making a crockpot pumpkin dump cake, grease the crock well with cooking spray or vegetable shortening to keep your dessert from sticking. You can even use olive oil!
  • Split batter into two 8x8 square pans or even an 8” round cake pan, baking a few minutes less.

Nutrition Information

Serving 1serving Calories 441kcal (22%) Carbohydrates 51g (17%) Protein 6g (12%) Fat 25g (38%) Saturated Fat 13g (65%) Polyunsaturated Fat 2g Monounsaturated Fat 8g Trans Fat 1g Cholesterol 95mg (32%) Sodium 455mg (19%) Potassium 330mg (9%) Fiber 2g (8%) Sugar 37g (74%) Vitamin A 6125IU (123%) Vitamin C 2mg (2%) Calcium 137mg (14%) Iron 3mg (17%)

Nutrition Facts

Serving: 12-15 servings

Amount Per Serving

Calories 441

% Daily Value*

Serving 1serving
Calories 441kcal 22%
Carbohydrates 51g 17%
Protein 6g 12%
Fat 25g 38%
Saturated Fat 13g 65%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 8g 40%
Trans Fat 1g 50%
Cholesterol 95mg 32%
Sodium 455mg 19%
Potassium 330mg 7%
Fiber 2g 8%
Sugar 37g 74%
Vitamin A 6125IU 123%
Vitamin C 2mg 2%
Calcium 137mg 14%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.