Pumpkin Dump Cake

This Pumpkin Dump Cake is a cozy fall dessert made with a pumpkin filling, spice cake mix, and topped with caramel or whipped cream. Easy to make and full of warm, seasonal flavor!

Pumpkin Dump Cake is such an easy fall dessert. It is rich, cozy, and bursting with warm pumpkin spice flavor. With just a few simple ingredients and no mixing required, it’s perfect for when you want something homemade without the hassle. The creamy pumpkin filling pairs perfectly with the buttery, crumbly topping, and you can even add a sprinkle of pecans for perfect crunch.

This recipe has the pumpkin mixture on the bottom of the pan, and then you sprinkle the dry cake mix and pudding mix over, followed by the melted butter. The cake mix and pudding settle into the pumpkin as it bakes and it comes out with these great layers.

The bottom is almost like pumpkin pie. I topped mine with plenty of warm caramel sauce and whipped cream to make it an over-the-top amazing treat for fall!

What You’ll Need

Be sure to scroll to the bottom of the post for the FULL PRINTABLE recipe card.

• Spice Cake Mix– This cake mix makes my favorite flavor combination. If you have trouble finding it, a traditional yellow cake mix will suffice. Spice mix is seasoned with ginger, cinnamon, nutmeg and cloves. So you could add those to a yellow cake mix as well.
• Instant Vanilla Pudding
• Pumpkin Puree– Not pumpkin pie mix.
• Milk
• Eggs
• Butter

How To Make Pumpkin Dump Cake

1. Mix Pumpkin. Grab a large bowl and mix together the pumpkin puree, milk, and eggs. Once it is thoroughly combined, pour into a baking dish sprayed with nonstick spray.

3. Cake & Pudding Mix. Sprinkle the cake mix over the top of the pumpkin mixture in the baking dish. Then sprinkle the pudding mix evenly over the top.
4. Butter. Melt the butter and drizzle it over the top of the pumpkin, cake, and pudding in the baking dish. Spread it as evenly as possible and press down any areas that are not covered in butter with your fingers.

5. Bake the assembled Pumpkin Dump Cake.
6. Remove the cake from the oven and allow it to cool completely.

Serve the cake topped with whipped cream and melted caramel for an over the top treat!

Recipe Tips And Tricks

• Switch it up. This method works with a variety of pudding and cake mix flavors.
• Bake ahead. Bake this dump cake in an aluminum pan. This makes it easy to gift to family and friends or pop in the freezer to enjoy later. Clean up is even more of a breeze.
• Add Nuts. Adding a sprinkle of chopped pecans over the top before baking give it a crunchy and delicious texture.
• Keep it consistent. While you’re sprinkling on the cake mix, pudding mix, and butter, be diligent to spread them out consistently. For the best flavor combination and a moist cake, this is imperative.

Storage

You do not have to refrigerate dump cake. However, many people prefer for their cakes to be chilled if they are not being served directly out of the oven.

This dump cake recipe has a high moisture content from the pudding and the pumpkin, so it doesn’t have a very long of a shelf life. Over time the texture of the cake will begin to get softer. At room temperature it will last for about 3 days. Storing it in the fridge will help it last another day or two.

If you love this Pumpkin Dump Cake as much as our family does, make sure you share the recipe with your friends so they can try it too. Make sure you Pin it so you can make it again soon.