Pumpkin Dump Cake. The best dessert ever.
To me, pumpkin dump cake IS autumn. To me, its tradition and comfort and family. This is a recipe that my mom has been making since I was young. She got it from a neighbor long ago and then made her own tweaks to make it even better. One of my favorite childhood memories is of my dad begging my mom to make pumpkin dump cake at least three times a week, all fall long, every year. He would often ask in a round about way, complaining that his vitamin A was getting low because it has been too long since he has had pumpkin dump cake.
Pumpkin is rich in vitamin A, but I would  say that all the other indulgent ingredients cancel out any health benefits 🙂 I don’t usually use cake mixes when I cook, but this recipe is one of those exceptions because it is so good. Just do it and don’t look back. This pumpkin dump cake is made up of a thick layer of rich sweet pumpkin goodness topped with a toasty cake mix crumble. And don’t forget a generous heap of whipped cream! Its better than pumpkin pie. And so much easier. Its so perfect for taking to autumn gatherings and everyone will want the recipe.
Its amazing fresh out of the oven, but its my very favorite eaten cold, as a leftover. After sitting in the fridge overnight the texture firms up and the flavors meld and deepen. Eaten right out of the pan with lots of whipped cream, it is the best breakfast ever.
You need this in your life.
The best and easiest pumpkin recipe out there. A thick and creamy pumpkin layer topped with a buttery cake mix crumble. A great alternative to pumpkin pie.
Ingredients
- 1 large can of pumpkin puree (29 oz.)
- 1 can (12 oz.) evaporated milk (just plain, not sweetened)
- 3 eggs
- 1-1/4 C. sugar
- 1 tsp. salt
- 1 TBSP. cinnamon
- 1 yellow or white cake mix
- 1/2 C. (1 stick) butter, melted
- sliced almonds (optional)
- 1 or 2 spoonful's sugar (for sprinkling)
- Lots of whipped cream for topping
Instructions
- Mix together the pumpkin, evaporated milk, eggs, sugar, salt, and cinnamon in a large mixing bowl. Pour into a large cake pan (9x13 or a similar dimension).
- Sprinkle the cake mix evenly over the top of the pumpkin mixture. Poke holes randomly around the cake with the handle of a wooden spoon. Be generous with your poking. Melt the butter and pour evenly on top of the dry cake mix. Top with sliced almonds, if you like, and then sprinkle 1 or 2 spoonful's of sugar over the top of the butter.
- Bake at 350 for 50-60 minutes until the top is nice and brown. Check on it often.It may need more or less time depending on the pan you use. The thicker the pumpkin mixture, the more time it will need to cook. If the crumble starts to burn, but the middle is still liquidy, cover with aluminum foil.
- Top with lots of whipped cream.
Notes
It is tasty when it is hot from the oven, but it is even better cold a day later (just like pumpkin pie). I love eating it for breakfast!
Your mom was supposed to make this at the party, but there was so much other stuff that she didn't. Thanks for the recipe, I will make it this weekend!
This just sounds like my kind of cake!
Mmmmm. I made this for a pre-thanksgiving celebration dinner with friends… & it was delicious. Everyone at dinner agreed. I added a good dash or two of nutmeg to the mixture and it really pumped up the flavor. I didnt use the whole bag of yellow cake mix, but I totally should of!! It was very very good. 5 stars! 🙂
I was wondering what can I replace the cake mix with? I really want to try this out!
Juje, I don't think this cake would be quite the same without the cake mix. I usually don't make things with cake mix, but the definition of a "dump cake" is pie filling with a cake mix dumped on top. Here is a link for an excellent homemade cake mix, though: http://www.melskitchencafe.com/homemade-yellow-cake-mix/
-Amy from Edible Experiments
I made this last year once and everyone wanted the recipe; I've made this four times this year! Delicious and so easy to make. I have cooked it 10 minutes longer in my oven & it turns out great!
Hi Amy,
I've been baking for over 60 years but have to tell you I appreciate simple recipes and being able to improve the health quality of anything. The pumpkin adds fibre amongst other things so I won't feel so guilty eating it. It also helps to vary the dessert table and allow those who don't particularly like pumpkin pie to still enjoy pumpkin. And last but not least it a way to use up those Halloween pumpkins. Just clean them, bake or boil them and freeze until needed for the holidays. Thanks for sharing. I'm taking this instead of pumpkin pie to my DIL's for Thanksgiving.
The cake mix is sprinkled over the top dry.
This is my favorite pumpkin dessert! I have made it several times for several different events and everyone loves it!
The cake didn’t cook all the way. Did I add to much dry mix or not enough butter?
Are you saying the pumpkin part was still wet in the middle? It will still be kind of wet like a pumpkin pie. But if it isn’t set in the middle, you just need to cook it a little longer. Some ovens take a little more time. In my current oven, I have to cook it longer. If it is still really gooey in the middle but the top is browning too much, put some tin foil on top and continue to cook.