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    See More:   Comfort Food Desserts Holiday Meals Raising Foodie Kids

    Last Modified: Jan 12, 2023 by Tara Gerner 9 Comments

    How to Make the Best Pumpkin Dump Cake

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    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.

    one slice of pumpkin dump cake with roasted pecansPin

    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 we 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 we 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, we found two rather small containers of yellowish orange stuff. I smelled them, but being that they were frozen, smell was not a clue. I thought they might be pumpkin, so I thawed them to find out. Once I 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.

    one bite of pumpkin dump cake on a forkPin

    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. (Also, this cherry pineapple dump cake is almost as easy and 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

    pumpkin dump cake ingredients

    See printable recipe card at the bottom of the page for measurements.

    • 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 (substitute pumpkin pie spice if you prefer)
    • 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.
      add brown sugar to the pumpkin mixturePin
    3. Pour pumpkin mixture into the prepared pan.
      pour the pumpkin mixture into the cake panPin
    4. Sprinkle cake mix over the pumpkin mixture.
      sprinkle cake mix over the pumpkin mixturePin
    5. Top the cake mix with chopped pecans and then pour melted butter evenly over the whole thing.
      pour melted butter over the pecansPin
    6. Bake for 1 hour, until center is set and the edges are golden brown.
      a pumpkin dump cake topped with roasted pecans in a white cake panPin
    7. Cool for at least 30 minutes before serving.
    three slices of pumpkin dump cake on a white trayPin

    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.

    pumpkin dump cake with a slice taken out in a white cake panPin

    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.

    Try these other delicious pumpkin recipes:

    • No Churn Pumpkin Pie Ice Cream
    • Praline Pumpkin Pecan Pie with Pecan Topping - My favorite pie ever!
    • Glazed Pumpkin Spice Donuts
    • Pumpkin Pie Overnight Oats
    • Pumpkin Pie Pancakes
    • How to Make Pumpkin Flan
    • Caramelized Roasted Pumpkin Seeds
    • No-Bake Turtle Pumpkin Pie
    • How to Cook with Fresh Pumpkin

    Recipe

    one slice of pumpkin dump cake with roasted pecans

    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.
    4.70 from 13 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 1 hour hr
    Total Time 1 hour hr 10 minutes mins
    Course Dessert
    Cuisine American
    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 tablespoons cinnamon or pumpkin pie spice
    • 1 box yellow cake mix
    • 1 cup butter melted
    • 2 cups pecans chopped

    Instructions
     

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

    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
    Keyword dump cake, pecans, pumpkin
    Tried this recipe? Pin it for later!Follow @FeelsLikeHome or tag #FeelsLikeHomeBlog!
    THE BEST PUMPKIN DUMP CAKE STORYPin
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      Recipe Rating




    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
    4. Sherri says

      December 19, 2022 at 9:51 pm

      If I cut the batch in half and cook it in two 9 x 9 should I changed the cooking time?

      Reply
      • Tara Ziegmont says

        December 21, 2022 at 10:55 am

        If you are going to use two 9x9 pans, don't cut it in half. If you cut it in half, use just one 9x9 pan. In either case, I'd probably check it 10 minutes before the specified time just to be on the safe side. It might cook quicker in a smaller pan.

        Reply

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