This Pumpkin Dump Cake has become our traditional Halloween dessert. It is so easy to throw together and is the perfect dish for fall when you are starting to crave pumpkin.
Pumpkin Dump Cake
Pumpkin Dump Cake is kind of like an upside down pumpkin pie, but I like it even better. The pumpkin layer goes into the bottom of the dish, then you have a crunchy, cakey, buttery, cinnamon and sugary crust baked on to the top. We eat this warm out of the oven with a scoop of vanilla ice cream and a little caramel drizzled over the top. I love this dessert because I can easily make it gluten free for me by using a gluten free yellow cake mix. I actually end up making it in several small dishes, so I can make it gluten free for mine and traditional for my family. But you can always make the whole thing up in one big baking dish. If you do it in more than one dish, you can throw them all in the oven together and still cook it for the same amount of time.
The Perfect Fall Dessert
Pumpkin Dump Cake is the perfect dessert to warm you up after a long night of trick-or-treating or after a cold fall night of football. You are going to love the way your house smells when it is baking! If you are lucky and still have some left over, I also love this cold, after it has been refrigerated. I like to eat it cold for breakfast, I know, not good for you. But it’s seriously irresistible.
More Yummy Pumpkin Recipes
This time of year I am just craving pumpkin everything. If you are like me you will love our Pumpkin Pancake Recipe with Caramel Maple Syrup and Candied Pecans and our tasty Pumpkin Steamers for breakfast and brunch. If you are looking for some other pumpkin desserts, try our Pumpkin Cheesecake Trifle or our Pumpkin Eclair Cake. You can check out all our delicious pumpkin recipes HERE.
How to Make Pumpkin Dump Cake
This Pumpkin Dump Cake has become our traditional Halloween dessert. It is so easy to throw together and is the perfect dish for fall when you are starting to crave pumpkin.
Prep Time: 10 minutes
Cook Time: 1 hour
Total: 1 hour 10 minutes
Serves: 18
Ingredients
Filling:
- 4 eggs
- 3 c. pumpkin puree NOT pumpkin pie filling
- 1 1/2 c. sugar
- 1 tsp. salt
- 2 tsp. cinnamon
- 1 tsp. ginger
- 1/2 tsp. clove
- 3 c. half and half
Topping:
- 1 yellow cake mix unprepared
- 1/2 c. butter melted
- cinnamon and sugar to taste
- chopped pecans (optional)
Instructions
- Mix all ingredients together in a large bowl then pour into a 9x13 pan. Sprinkle dry cake mix over the top (I usually only end up using about 3/4 of the box).
- Pat the cake mix down a little then pour melted butter evenly over the top. Then sprinkle with a little cinnamon and sugar (and pecans-optional).
- Bake at 350 for 60 minutes. Knife in center should come out clean when it is done. Serve with cool whip or vanilla ice cream over the top.
Recipe Video
Nutrition
Calories: 310kcal | Carbohydrates: 49g | Protein: 4g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 65mg | Sodium: 395mg | Potassium: 162mg | Fiber: 2g | Sugar: 34g | Vitamin A: 6495IU | Vitamin C: 2mg | Calcium: 126mg | Iron: 1.4mg
Tried this recipe?Mention @favoritefamilyrecipes or tag #favoritefamilyrecipes!
Kevin and Elise says
Erica, you missed the best ingredient! Sprinkle chopped pecans on top before you bake. It makes it so much better!
Melanie Dlahr says
Looks delicious & I would definitely use the pecans. How many servings does it make. I’d like to make it for Thanksgiving dinner, so I need to know how many to make.
Erica says
haha OH YEAH! I didn’t add them because Jared’s not a fan of nuts on dessert…
Tami says
This looks soooo good! I can’t wait to try it.
I’m loving your blog!!
Leslie says
I've been making this dessert for years. We can't wait for the cool weather to come because it's our favorite! Gotta use the nuts.
Pam says
This is very unique and looks and sounds delicious. I really like your blog and will be looking around now!
Karen says
I'm going to try this in the crockpot!
Debbie says
how did it turn out in the crock pot ?
and is there a way to use pie filling ?
Miller Family says
This looks so yummy! I can't wait to make it. I feel like I should know this, but I don't and feel stumped! I've only used canned pumpkin before and know that normally un-canned pumpkin should be cooked and what not… So, am I doing anything to the pumpkin before I mix it with the other ingredients?
Erica says
@ Miller family.. it is 3 c. of canned pumpkin. Sorry, should have been more clear on that!
Miller Family says
Thank you!
Gisela says
This recipe looks amazing. I love pumpkin pie but I don't like the crust, so this is perfect for me.
Lauren Gilliam says
This might sound stupid….but I’m confused on what kind of “clove” this is calling for…I know there are Gaelic cloves but I doubt that’s what this is
Emily says
It’s a spice (the ground kind). You can leave it out if you don’t have it.
Erica Harper says
You can also use Pumpkin Pie Spice. A great mix of cinnamon, nutmeg, ginger, and cloves! I used 2 tsp. along with the 2 tsp of cinnamon in my cobbler!
Cat says
Thanks for that Erica!
Jennifer Rose says
This looks AMAZING!!! Thank you so much!
Pat says
Would it really hurt to use pumpkin pie filling?
Favorite Family Recipes says
It wouldn’t hurt… it just may be a little too sweet. Give it a try and let us know how it turns out! 🙂
Betty says
What can I use in place of the half and half?
Favorite Family Recipes says
You can use heavy whipping cream if you could like– would definitely make it more rich!
Janett says
Hi,
I really would like to try this cake. But I need some more information.
1.) What is half/half? Half milk, half whipping cream?
2.) Can I use fresh pumpkin too? We don’t have pumpkin in a can.
3.) “Yellow cake mix” is only flour, sugar, baking powder ( I think), a bit salt and what else? We don’t have it hear and I’m not a fan of this convenience blend.
Thank you in advance.
Greetings from China
Janett
Favorite Family Recipes says
1. Half and half is an acutal type of cream (half cream/ half milk) but you can definitely make your own or just use all cream
2. Yes, you can use fresh pumpkin but you will want to process it as you would if you were making pumpkin pie filling
3. “Yellow Cake Mix” is basically just the dry mixture you would use in any cake mix. You can definitely make your own!
Helene says
Janet, have you tried this yet? I would love to make it, but would also like to make my own cake mix? Do you have a recipe?
Helene, The Netherlands
Cat says
Yellow Cake Made from Scratch
Allrecipes.com
Recipe By:Foxy
“Very simple cake, anyone can make it. You may substitute butter or margarine for half of the shortening if you desire.”
Ingredients
2 cups all-purpose flour
1 1/2 cups white sugar
1/2 cup shortening
1 cup milk
3 1/2 teaspoons baking powder
1 teaspoon salt
1 teaspoon vanilla extract
3 eggs
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9×13 inch pan. Mix together the flour, baking powder and salt; set aside.
In a large bowl, cream sugar and shortening until light and fluffy. Add eggs one at a time, beating thoroughly after each addition. Add flour mixture alternately with milk, beating just to combine. finally, stir in vanilla. Pour batter into the prepared pan.
Bake at 350 degrees F (175 degrees C) for 40 to 45 minutes, or until a toothpick inserted into the cake comes out clean. Frost and enjoy.
Pat says
Approximately, how many ladies would this feed -how many recipes of this will it take for 60-70 ladies> ? I am thinking I might make this as dessert for our monthly ladies luncheon at church (but am just thinking right now -since there are approximately 70 ladies who attend)? I don’t want to spend an arm and a leg making enough to feed that many ladies. The lunch with dessert is provided to us; so I don’t have to take anything -just thought it would be nice to do so -and this sounds great!!
Favorite Family Recipes says
Wow, 60-70 ladies? I would say probably 5-6 pans. Depends on how hungry these ladies are!
Melanie Dlahr says
How many servings does this recipe make? I’d love to make it for Thanksgiving dinner so I need to know how many it will serve. Thanks.
Favorite Family Recipes says
There are 12 servings.. but realistically it serves about 8 because our family LOVES this stuff!
Robin says
Im just making this now but 3 cups half and half seems like a lot. Is this correct?1
Favorite Family Recipes says
Yes, that is correct. 🙂
Margie says
What size is the box of yellow cake mix. Is it with or without pudding in it? Do you think the Jiffy box of yellow cake mix would be enough?
Favorite Family Recipes says
You will want to use the cake mix that is appx. 15 oz. .. with or without pudding is fine. It doesn’t make much of a difference. The Jiffy cake mix will make less topping (that is 9 oz) so it might not turn out exactly the same. Hope this helps!
Judy says
For those of us who are partial to sweet potatoes, use them instead of pumpkin and follow same recipe! Yummo
Favorite Family Recipes says
Great idea!
Kathy Powell says
I made this today and family loved it! I used 2 cans of Libby’s brand pumpkin which was slightly more than called for. I used 1 cup white sugar and 1/2 cup brown sugar. I used 3 cups 2% milk. I added pumpkin pie spice and doubled other spices. I used the whole box of cake mix. I topped with a generous amount of chopped pecans. Be sure to sprinkle with cinnamon sugar. It was heavenly!!!
Favorite Family Recipes says
Thanks for your comments! So glad you liked it!
Dustin Wright says
Can you make these in ramekins like pictured, if so does the bake time change ?
Favorite Family Recipes says
Yes, absolutely! You should be able to reduce the baking time if you do it individually. Try checking it after 30 minutes to see if it is cooked through and keep adding time as necessary. Hope this helps!
thatmomgood says
I’m not serving this until the next day, what is the best way to store it?
Favorite Family Recipes says
Covered in the fridge.
Maureen says
Do you need to grease and flour the pan it’s baked in?
Favorite Family Recipes says
It is a good idea to grease it– I don’t know if it is necessary to flour it though. Hope this helps!