• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Feels Like Home™ logo

  • Shop
    • Christianity Downloads
    • Family Downloads
    • Food & Cooking Downloads
    • Hobbies & Crafts Downloads
    • Learning Downloads
  • Blog
  • Family
    • Parenting
    • Celebrations
    • Marriage
    • Kids activities
      • Kids Crafts
      • Christmas Crafts for Toddlers & Preschoolers
      • Christmas Crafts for Kids
      • Christmas Crafts for Tweens & Teens
    • Learning
      • Reading & Writing
      • STEM
  • Faith
    • Bible Study
    • Encouragement
  • Recipes
    • Comfort Food
    • Eating after Bariatric Surgery
    • Gluten-Free
    • Recipes for Foodie Kids
    • Quick & Easy Weeknight Meals
  • Health
    • Mental Health
      • Hobbies & Crafts
      • Self-Care
    • Physical Health
      • Bariatric Surgery
  • Subscribe
menu icon
go to homepage
subscribe
search icon
Homepage link
  • SHOP
  • RECIPES
  • FAMILY
  • FAITH
  • HEALTH
    • Facebook
    • Pinterest
    • Twitter
  • ×
    See More:   Comfort Food Cooking Desserts Holiday Meals Raising Foodie Kids Recipes for Beginners

    Last Modified: Apr 9, 2022 by Tara Ziegmont 7 Comments

    How to Make the Best Pumpkin Dump Cake

    Jump to Recipe Print Recipe
    three pieces of pumpkin dump cake on a plate
    a piece of pumpkin crunch cake on a plate with whipped cream
    a piece of pumpkin dump cake on a plate
    three pieces of pumpkin crunch cake on a platter
    pumpkin dump cake in a baking dish
    a collage of two pieces of pumpkin dump cake on a plate
    a collage of pumpkin cake with whipped cream and dump cake in a baking dish
    a collage of two pieces of pumpkin dump cake on a plate

    How to make the best pumpkin dump cake. This simple and easy fall dessert recipe is better than any desserts you've ever had! It is made with a yellow cake mix and sweetened condensed or evaporated milk, sugar, and spices and topped with crunchy roasted pecans.

    pumpkin crunch cake in a baking dish

    A few weeks ago, we cleaned out the big chest freezer we keep in our basement.

    We have been doing pretty well with meal planning using the Meal Planning Made Easy system I created, but we realized that we were buying meat every time it was on sale. This might sound like a good idea, but we kept buying and buying, and the freezer was getting more and more stuffed - and we were not really ever using the meat we bought and froze. So Joe took everything out of the freezer with the intention of making an inventory to put into our meal planning binder.

    It's a big freezer, and he found a lot of stuff. There was some unidentified and freezer burnt stuff, and that all got thrown away of course. There were countless bags of frozen fruit and homemade applesauce. There were twelve (12!) individually wrapped packages of ground beef, so we obviously won't need to buy that for a while. There were also eight packages of chicken breasts, several beef and pork roasts, and enough steaks to feed the whole neighborhood.

    Apparently, we really like steak.

    Near the end of the project, Joe appeared in the dining room with two rather small containers of yellowish orange stuff. I smelled them, but being that they were frozen, smell was not a clue. We both thought they might be pumpkin, so we thawed them to find out. Once we knew for sure, I had to decide what to make with it.

    I had a few ideas, namely:

    • Pumpkin Flan
    • Pumpkin Pie with Pecan Crumb Topping
    • Pumpkin Pie Pancakes

    That flan is definitely my favorite, but I didn't have all the ingredients at home so I gave up on it. I did have a yellow cake mix and a lot of butter though, so I thought it might be good to try and make a dump cake.

    Now, after having made the dump cake a few times, I know this will be my standard go-to dessert recipe for September, October, and November every year for the rest of my life. It is that good.

    What is a dump cake?

    I know the name dump cake makes it sound like the least appetizing food ever, but let me tell you how good they are. Dump cakes are super easy and taste like heaven on a fork.

    The idea of a dump cake is very simple, you just dump everything into a cake pan and bake it. They are very simple.

    So, for example, a cherry dump cake typically takes a can of cherry pie filling, spread in the bottom of a 9x13 pan, and then you sprinkle a yellow cake mix on top, and then pour melted butter over all that and sprinkle it with chopped almonds.  Then you bake. That's all there is to it, and the taste is out of this world good.

    So for a pumpkin dump cake, I was thinking that I would need something to make a pumpkin layer on the bottom of the baking dish, and then I could just top it with a dry cake mix (I had a yellow cake mix, but I'm also going to try a spice cake mix.), melted butter, and nuts.

    And that's exactly was I did.

    And the cake was DELICIOUS! Even my pumpkin-hating kid loved it, topped with a generous dollop of whipped cream or a scoop of vanilla ice cream.

    What you'll need to make a pumpkin dump cake

    Equipment

    This cake gets made in a 9x13 pan, but a normal 2-inch deep pyrex dish will not work because it does not hold enough volume. I recommend an extra deep 9x13 pan like this one.

    Ingredients

    • Pure pumpkin fresh or canned; see note below. Also, do NOT get pumpkin pie filling which is gross because it already has spices mixed in, and those spices are not pleasing. At least, they are not pleasing to me. I would much rather use my own pumpkin pie spice, just plain cinnamon, or a combination of cinnamon, nutmeg, and cloves.
    • Evaporated milk or an equal amount of sweetened condensed milk; see note below
    • Brown sugar
    • Eggs
    • Cinnamon
    • Yellow cake mix
    • Melted butter
    • Chopped pecans

    How to make the best pumpkin dump cake

    1. Preheat oven to 350º. Spray a deep 9x13 pan with cooking spray.
    2. Combine the pumpkin, evaporated milk, brown sugar, eggs, and cinnamon in a large bowl. Mix well and pour into the prepared pan.
    3. Sprinkle cake mix over the pumpkin mixture and then top with the chopped pecans.
    4. Pour melted butter evenly over the cake mix.
    5. Bake for 1 hour, until center is set and the edges are golden brown.
    6. Cool for at least 30 minutes before serving.

    Note on using fresh or frozen pumpkin (rather than canned)

    To use fresh or frozen pumpkin, you will probably need to remove some of the liquid. I boiled mine because I thought that would be easiest, but you could also strain it through cheesecloth and a colander or strainer.

    To boil the pumpkin, place it in a small sauce pan and cook it on medium-low heat for 15 minutes or so, until it has thickened and the watery liquid has cooked off. Note that it will not be as thick as canned pumpkin, but it will work in the recipe as long as it doesn't have a lot of watery liquid on top.

    Note on using sweetened condensed milk versus evaporated milk

    I have used evaporated milk, sweetened condensed milk, and a combination of the two, depending on what was available in my pantry. The finished cake has come out completely delicious every time, no matter what I used. I suppose it probably has a slightly different flavor depending on what you use, but I've honestly never noticed. It's a very forgiving recipe. Use whatever you have.

    pumpkin crunch cake in a baking dish

    Pumpkin Dump Cake

    How to make the best pumpkin dump cake. This simple and easy recipe is better than any desserts you've ever had! It is made with a yellow cake mix and sweetened condensed or evaporated milk, sugar, and spices and topped with crunchy roasted pecans.
    5 from 7 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 1 hr
    Total Time 1 hr 10 mins
    Course Dessert
    Servings 12 slices
    Calories 671 kcal

    Equipment

    • Deep 9x13 pan

    Ingredients
      

    • 30 ounces pure pumpkin fresh or canned; see note below
    • 24 ounces evaporated milk or an equal amount of sweetened condensed milk; see note below
    • 2 cups brown sugar
    • 4 eggs
    • 1 tablespoon cinnamon
    • 1 box yellow cake mix
    • 1 cup butter melted
    • 2 cups pecans chopped

    Instructions
     

    • Preheat oven to 350º. Spray a deep 9x13 pan with cooking spray and set aside.
    • Combine the pumpkin, evaporated milk, sugar, eggs, and pumpkin pie spice in a large bowl. Stir to combine and pour into the prepared pan.
    • Sprinkle the cake mix over the top of the pumpkin mixture and then sprinkle with pecans.
    • Pour melted butter evenly over the top of the cake mix and nuts.
    • Bake for 1 hour, until center is set and edges are lightly browned.
    • Cool for at least 30 minutes before serving.

    Notes

    To use fresh or frozen pumpkin, you will probably need to remove some of the liquid. I boiled mine because I thought that would be easiest, but you could also strain it through cheesecloth and a colander or strainer.
    To boil the pumpkin, place it in a small sauce pan and cook it on medium-low heat for 15 minutes or so, until it has thickened and the watery liquid has cooked off. Note that it will not be as thick as canned pumpkin, but it will work in the recipe as long as it doesn't have a lot of watery liquid on top.
    I have used evaporated milk, sweetened condensed milk, and a combination of the two, depending on what was available in my pantry. The finished cake has come out completely delicious every time, no matter what I used. I suppose it probably has a slightly different flavor depending on what you use, but I've honestly never noticed. It's a very forgiving recipe. Use whatever you have.

    Nutrition

    Calories: 671kcal | Carbohydrates: 86g | Protein: 10g | Fat: 34g | Saturated Fat: 15g | Cholesterol: 112mg | Sodium: 544mg | Potassium: 483mg | Fiber: 4g | Sugar: 63g | Vitamin A: 11727IU | Vitamin C: 4mg | Calcium: 315mg | Iron: 3mg
    Tried this recipe? Pin it for later!Follow @FeelsLikeHome or tag #FeelsLikeHomeBlog!
    1.2K shares
    • Facebook18
    • Twitter
    • Email
    • Print

    Reader Interactions

    Comments

    1. Jennifer M says

      March 25, 2021 at 6:51 am

      5 stars
      This was so good! I did need to bake mine about 20 minutes longer; could be the oven. This was good the first day, but after sitting in the fridge over night, it was REALLY good! A squirt of canned whipped cream and I was in my glory!

      Reply
      • Tara Ziegmont says

        March 25, 2021 at 10:30 am

        I'm so glad you liked it because this is one of my very favorite desserts! I too add whipped cream, though I don't care if it's from a can or the imitation stuff from a tub.

        Also, I agree with you 100% that everyone's oven is different. I got a new one recently, and I'm having to adjust all my recipe times. It's always best to check your food at or even a little before the minimum suggested time and then every 5 to 10 minutes after, as you think is appropriate. Thanks for such a kind review!

        Reply
    2. Rachel says

      December 18, 2021 at 4:41 pm

      Hi! This is in the oven as we speak, smells delicious! I am making it today to bring to a holiday party tomorrow suggestions on how it should be stored overnight? Not sure of I should put it on the fridge or leave it out? Thanks!!

      Reply
      • Tara Ziegmont says

        December 18, 2021 at 5:29 pm

        I leave it at room temperature for as long as it lasts which is usually a max of 2-3 days at my house.

        Reply
        • NancyBisogno says

          January 28, 2022 at 8:03 pm

          5 stars
          I had friends over for game night and one of them brought this with her! It was a big hit!! Delicious

          Reply
    3. Cheryl says

      March 25, 2022 at 7:31 pm

      Do you use 2 cups of sugar if Tim use sweetened condensed milk?

      Reply
      • Tara Ziegmont says

        March 30, 2022 at 10:32 pm

        I do. I suppose you could cut back on it if you wanted to (and doing so would make it a little healthier). Because the condensed milk is sweetened, you probably wouldn't notice a difference in the taste of the cake.

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi, I'm Tara.

    Harrisburg PA mom blogger Tara Ziegmont
    I am passionate about helping women to care for themselves and their families physically, emotionally, and spiritually by making time for what matters most through a combination of Christian inspiration and family fun. If you're tired of feeling so weary and uninspired, you're in the right place. I'm so glad you're here!
    Read more about me...

    Facebook Twitter Pinterest Instagram LinkedIn email me subscribe

    Popular Recipes

    • Cheeseburger Soup from Taste of Home
    • Cracker Barrel Copycat Fried Apples
    • Sweet Balsamic Pork Roast in the Instant Pot
    • Couldn't Be Easier Cherry Pie

    Food with an Instant Pot in the background

    AS SEEN ON

    a list of the websites where Tara Ziegmont has been featured

    Popular Bible Studies

    • A Grateful Heart - 2 week printable study
    • 10 Bible Verses on Anger
    • 13 Bible Verses on Disappointment
    • 50 Bible Verses Every Christian Should Know
    • 10 Bible Verses to Overcome Worry

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Disclaimer
    • Terms & Conditions

    As seen on

    a list of the websites where Tara Ziegmont has been featured

    Contact Tara


    As an Amazon Associate, I earn from qualifying purchases. Read my full disclosure policy.

    Copyright © 2022 Feels Like Home Blog

    We use cookies on our website to give you the most relevant experience by remembering your preferences and repeat visits. By clicking “Accept”, you consent to the use of ALL the cookies.
    Do not sell my personal information.
    SettingsAccept
    Privacy & Cookies Policy

    Privacy Overview

    This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.
    Necessary
    Always Enabled
    Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
    Non-necessary
    Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.
    SAVE & ACCEPT
    1.2K shares
    • 18