Pumpkin Dump Cake is our family’s alternative recipe for Pumpkin Pie. With a rich pumpkin pie filling, Pumpkin Dump Cake has a buttery, cakey pecan topping that’s delicious any time of year!
It might be un-American to say, but our family prefers many other pies at the holidays rather than pumpkin, so our go-to is Pumpkin Dump Cake.
We love lots of pumpkin dishes and desserts like, Amish Pumpkin Bread, Pumpkin Doughnut Muffins, and Pumpkin Whoopie Pies, but there’s just something about Pumpkin Pie that doesn’t quite do it for us. Well all of us except my son, Ray; he loves pumpkin pie!
So, what is dump cake?
My mom has been making dump cake since I was in middle school. It’s a quick and easy way to throw together a type of cobbler. You can use almost any pie filling base and top it with the cakey buttery mixture.
Dump Cake is usually a sweetened fruit filling topped with dry cake mix, and that is all topped with melted butter. Sometimes we add pecans and coconut to the topping as well.
My mom’s go-to dump cake recipe combines cherry pie filling and crushed pineapple on the bottom. She tops it with a butter or vanilla cake mix, pecans, and coconut. She then drizzles melted butter over the top and bakes. It’s awesome warm and served with vanilla ice cream.
Ice cream is dump cake’s best friend and you’ll want to have some good vanilla ice cream on hand when you serve this wonderful dessert! If not, it’s okay, but trust me, it’ll take it over the top!
More Pumpkin Inspiration! Try these recipes:
Have you made any of my recipes? Post it on Instagram and tag @jennifercooks123 and #jennifercooks!
Pumpkin Dump Cake
- 1 15-ounce can pumpkin
- 1 14-ounce can EAGLE BRAND(R) Sweetened Condensed Milk
- 2 large eggs
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 box butter or vanilla cake mix
- 1 cup chopped pecans optional
- 1 cup 2 sticks unsalted butter, melted
- Preheat oven to 350F degrees.
- Spray a 9x13 baking dish with nonstick cooking spray.
- In a medium bowl, combine pumpkin puree, sweetened condensed milk, eggs, cinnamon, ginger, nutmeg, and salt.
- Whisk together until well-blended.
- Pour pumpkin mixture into the baking dish.
- Sprinkle dry cake mix on top of the pumpkin mixture.
- Sprinkle pecans over the top of the cake mix.
- Drizzle melted butter over the top.
- Bake for about 50-55 minutes.
- The center might be a little jiggly when done. It will continue to set up as it cools.
- Let it cool for at least 30 minutes before slicing and serving.