Pumpkin Dump Cake

Pumpkin Dump Cake is a super easy, 6 ingredient cake that you can put together in minutes. Top with whipped cream and caramel for an amazing fall treat!

People are either in the camp of it is perfectly fine to enjoy pumpkin anytime of year, or you can only enjoy pumpkin in the fall. And the definition of fall is really October for this purpose. For me, if you like something, I say go for it! If you want Pumpkin Muffins in June, there should be no reason not to enjoy them.

And if you want pumpkin dump cake, with just 6 ingredients, that is ready in no time, then why can’t you have that in February?!

 

What Is A Dump Cake?

I made a Peanut Butter Cup Dump Cake a couple of years ago that has proven to be very popular and it is pretty obvious why. You just mix all of the ingredients together, dump it into a pan, and bake. Just one bowl and spatula to wash. You really can’t get much easier when it comes to a cake.

I have been thinking about making a Pumpkin Dump Cake for a long time, but I finally got around to it this year. I tried a couple of different techniques before I finally found one that actually worked. Apparently, I should have just looked online ahead of time, because this is not a new concept.

What Is The Best Kind Of Cake To Use For This Recipe?

Pumpkin Dump Cake is perfect for fall. I like to use a spice cake mix for this recipe because it adds more flavor. Sometimes they can be hard to find, so using a yellow cake mix and adding in a small amount of cinnamon works really well too.

What’s In Pumpkin Dump Cake

• 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, I double up on the cinnamon because I love it!
• Instant Vanilla Pudding– Make sure you grab the instant pudding mix, not the cook and serve pudding. This makes a world of difference in the final cake results.
• Pumpkin Puree– Not pumpkin pie mix. The canned pumpkin pie mix is preseasoned and the flavors don’t blend well with the spice cake mix. You just want the plain stuff here.
• Milk– To wet the cake mix and add richness. Whole milk will always give the most decadent results.
• Eggs– Work as a leavener and add structure.
• Butter– Adds flavor and moisture to this dump cake recipe.

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!

How To Make Pumpkin Dump Cake

1. Preheat your oven to 350°F before you start assembling the cake. It goes quickly, so don’t skip this step.
2. 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. Next, sprinkle the cake mix over the top of the pumpkin mixture in the baking dish. Then top the cake mix with the pudding mix.
4. 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!

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.
• Don’t skip the good stuff. While I love a bargain, you’ll want to use quality ingredients for this recipe. Spent the few extra pennies for the best flavors, especially a good quality butter.
• 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.

What To Serve With It

My suggested serving method for this dump cake recipe is a drizzle of caramel over the top with a generous helping of whipped topping. If you want to mix things up a little bit, here are a few other things that would pair well with this tasty sweet treat:

• Vanilla ice cream
• A sprinkle of chopped pecans
• A drizzle of caramel
• Candied nuts

Should You Refrigerate Dump Cake?

The short answer is no, 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. Refrigeration also slows down the growth of bacteria and mold, so storing it in the refrigerator will extend the cake’s life by at least a day.

This dump cake recipe has a high moisture content from the pudding and the pumpkin, so it doesn’t have quite as long of a shelf life as some other cakes. Over time the texture of the cake will begin to get softer.

If you store the Pumpkin Dump Cake at room temperature it will stay good for up to 3 days. If you want to stretch it for another day or two, you can store it in an air-tight container in the refrigerator.

Can You Freeze It?

Many times you don’t know that you want something sweet to eat until you’re already craving it, and more often than not, you don’t have the time or the motivation to actually make something sweet. In instances like this, a frozen cake can save the day! This recipe is no different.

All you need to do to make this cake freezer ready is bake it according to the directions below, place it in a freezer-safe container, and place it in the freezer. The only difference is that you will want to wait until you’re ready to serve it to add the caramel and whipped topping.

To prepare a frozen dump cake for serving, place it in the refrigerator overnight and allow it to defrost. Then place it in a 350°F oven for 5-10 minutes or until it is warmed through. Drizzle caramel over the top and add a dollop of whipped topping for a cake you’ll never be able to tell was frozen.

Want More Pumpkin Dessert Recipes

• Pumpkin Bars
• Pumpkin Pie
• Pumpkin Crisp
• Chewy Pumpkin Chocolate Chip Cookies
• Pumpkin Sugar Cookies
• Pumpkin Cupcakes
• Pumpkin Dream Cake

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.

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Yield: 20

Pumpkin Dump Cake

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Pumpkin Dump Cake - a super easy, 6 ingredient cake that you can put together in minutes. Top with whipped cream and caramel for an amazing fall treat!

Prep Time 5 minutes

Cook Time 50 minutes

Total Time 55 minutes

Ingredients

• 1 box spice cake mix
• 1 (3.4 oz) package instant vanilla pudding mix
• 1 (15oz) can pumpkin puree
• 1 1/2 cups milk
• 3 eggs
• 3/4 cup butter, melted

Instructions

1. Preheat oven to 350 degrees.
2. In a large bowl mix together pumpkin, milk, and eggs until smooth. Pour into a 13x9 inch pan, sprayed with non-stick spray.
3. Sprinkle cake mix evenly over the top. Repeat with the pudding mix.
4. Drizzle melted butter over the cake mix. Gently press down any areas not covered in butter.
5. Bake for 45-50 minutes.
6. Remove from the oven and let cool.
7. Drizzle with caramel and top with whipped cream to serve.

Notes

If you can't find spice cake mix use yellow cake mix + 2 tsp cinnamon

Nutrition Information

Yield

20

Serving Size

20 Servings
Amount Per Serving Calories 202Total Fat 9gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 3gCholesterol 48mgSodium 338mgCarbohydrates 28gFiber 1gSugar 16gProtein 3g

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on dinnersdishesanddesserts.com should only be used as a general guideline.

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Erin S

Welcome to Dinners, Dishes, & Desserts where my love of food meets my busy life. My name is Erin and I’m a casual home cook who loves to feed people. On this blog, you’ll find hundreds of quick and easy recipes made mostly from scratch. My days are spent in the kitchen, creating new recipes to share with family and friends.

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