Pumpkin Dump Cake
Pumpkin Dump Cake is spectacular! I mean drool-worthy spectacular! This is an old-fashioned dump cake where you dump all the ingredients into a pan and bake. This one uses pumpkin instead of fruits. In essence, it’s a pumpkin cobbler. YES! This recipe not only had pecans on top but a bag of Heath English Toffee Bits making the caramel taste really stand out. The nice thing about this dessert is it’s so easy. This recipe is oven-ready in about 8-10 minutes. You can serve it with ice cream, non-dairy whipped topping or with caramel sauce. (Or, all of the above). It tastes fantastic any of these ways.
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I served this to a houseful of company a couple of weeks ago and everyone loved it. Several asked me for the recipe. That’s when you know you’ve hit the jackpot! I found the recipe here. I followed it fairly closely except that I increased the Heath English Toffee Bits from a half cup to a full bag. That’s what everyone really loved about Pumpkin Dump Cake. It had such a fantastic toffee flavor in addition to the pumpkin.
I also used pecans instead of graham cracker crumbs. The recipe has a nice pumpkin souffle-type mixture on the bottom. Then it has the crumb-like cake mix topping with pecans and Heath English Toffee Bits. You’d be hard-pressed not to love this recipe.
If you’re tired of pumpkin pie for the holidays, may I suggest you consider this amazing Pumpkin Dump Cake recipe instead? Not only is it wonderful on the taste buds, but it’s so quick and easy to make. You don’t have to spend a lot of time in the kitchen rolling out pie dough. Besides, there are so many other things to be doing this time of the year.
I highly recommend you consider stocking up on pumpkin while you can, so you can make this dessert frequently. It’s so good you won’t want to be deprived of this delicacy just because pumpkin is out of season or no longer available in stores!
I initially posted this recipe in October 2013. My pictures were just barely decent. I recently remade this recipe (April 2019) for our young adult group (college) at church. We had them over for lunch the first Sunday in April. I served Easy Crockpot Tomato Soup, Company Triple Cheese and Bacon Macaroni, Rapid Rise Italian Herb Bread, Tossed Guacamole Salad and this scrumptious recipe. Everything was a hit. I had several slabs of this amazing cake and couldn’t stay out of it. 🙂 Ah, yes, time to make another batch.
Pumpkin Dump Cake is a spectacular dessert you and your family will love.
Pumpkin Dump Cake is a wonderful tasting dessert. Adding Heath English Toffee Bits adds extravagant flavor to this recipe.
We also served this with ice cream and caramel sauce. Yum.
Here’s what I did.
I used these ingredients.
Place pumpkin in a mixing bowl. Add brown sugar, pumpkin pie spice, eggs and evaporated milk.
Whisk ingredients to combine.
Pour into a 9×13″ glass baking dish that has been sprayed with cooking spray.
Sprinkle a dry yellow cake mix over top.
Sprinkle coarsely chopped pecans over top.
Add a bag of Heath English Toffee Bits and scatter over the top of the cake.
Melt two sticks of butter and pour evenly over the cake as much as possible.
Now the cake is ready for the oven.
Bake at 350 for 45-55 minutes or until set.
Our guests absolutely LOVED this dessert. Here’s what the inside texture of the cake looks like. To serve: Cut into pieces and transfer to serving plates. Add a caramel glaze, or top with ice cream or non-dairy whipped topping.
A little caramel syrup drizzled over tops makes this cake even more decadent.
This is a terrific dessert for any kind of holiday–not just Thanksgiving or fall baking. Pumpkin can be purchased year round these days. We like to serve it for Easter, Mother’s Day or Father’s Day, too.
Here’s the recipe.
PUMPKIN DUMP CAKE
(Recipe Adapted from Cookies and Cups)
Pumpkin Dump Cake
Equipment
- 1 9x13" glass baking dish
- 1 large mixing bowl
- 1 whisk
- 1 nut chopper if pecans are not previously chopped
- measuring cups
- measuring spoons
Ingredients
- 1 box Golden Recipe Butter cake mix or your favorite yellow cake mix
- 15 oz. can pumpkin not pumpkin pie mix
- 12 oz. can evaporated milk
- 3 large eggs
- 1 cup brown sugar packed
- 3 tsp. pumpkin pie spice
- 1 cup pecans coarsely chopped
- 10 oz. bag Heath English toffee bits
- 1 cup unsalted butter melted (2 sticks)
Instructions
- Preheat oven to 350°.
- Grease or spray a 9x13” baking dish.
- Mix pumpkin, evaporated milk, eggs, brown sugar and pumpkin pie spice with a whisk until smooth.
- Pour into prepared baking dish.
- Top with dry cake mix.
- Sprinkle with pecans, then with Heath English Toffee Bits.
- Pour melted butter evenly over top.
- Bake at 350° for 45-55 minutes or until set.
- Serve with caramel sauce, ice cream, whipped cream, or non-dairy whipped topping.
Notes
Nutrition
- 1 [url href=”http://www.duncanhines.com/” target=”_blank” title=”duncan hines cake mix”]Duncan Hines [/url]Golden Recipe Butter cake mix
- 15-oz. can[url href=”http://www.libbys.com/our-products” target=”_blank” title=”libby’s pumpkin”] Libby’s[/url] pumpkin (not pumpkin pie mix)
- 12-oz. can evaporated milk
- 3 eggs
- 1 cup brown sugar
- 3 tsp. pumpkin pie spice
- 1 cup [url href=”http://www.fishernuts.com/” target=”_blank” title=”fisher pecan chips”]Fisher[/url] pecan chips
- 1 cup [url href=”http://www.thehersheycompany.com/brands/heath/english-milk-chocolate-toffee-bits.aspx” target=”_blank” title=”heath english toffee bits”]Heath English Toffee Bits[/url]
- 2 sticks unsalted butter, melted
- Preheat oven to 350°.
- Grease or spray a 9×13” baking dish.
- Mix pumpkin, evaporated milk, eggs, brown sugar and pumpkin pie spice with a whisk until smooth.
- Pour into prepared baking dish.
- Top with dry cake mix.
- Sprinkle with pecan chips then Heath English Toffee Bits.
- Pour melted butter evenly over top.
- Bake at 350° for 45-55 minutes or until set.
- Serve with caramel sauce, ice cream, whipped cream, or non-dairy whipped topping.
Look at all that gooey deliciousness!
Drizzle caramel sauce over top, if desired. Then top with ice cream. Yay!
Better hurry. It’ll all be gone in a minute!
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Pumpkin Dump Cake
Equipment
- 1 9×13" glass baking dish
- 1 large mixing bowl
- 1 whisk
- 1 nut chopper if pecans are not previously chopped
- measuring cups
- measuring spoons
Ingredients
- 1 box Golden Recipe Butter cake mix or your favorite yellow cake mix
- 15 oz. can pumpkin not pumpkin pie mix
- 12 oz. can evaporated milk
- 3 large eggs
- 1 cup brown sugar packed
- 3 tsp. pumpkin pie spice
- 1 cup pecans coarsely chopped
- 10 oz. bag Heath English toffee bits
- 1 cup unsalted butter melted (2 sticks)
Instructions
- Preheat oven to 350°.
- Grease or spray a 9×13” baking dish.
- Mix pumpkin, evaporated milk, eggs, brown sugar and pumpkin pie spice with a whisk until smooth.
- Pour into prepared baking dish.
- Top with dry cake mix.
- Sprinkle with pecans, then with Heath English Toffee Bits.
- Pour melted butter evenly over top.
- Bake at 350° for 45-55 minutes or until set.
- Serve with caramel sauce, ice cream, whipped cream, or non-dairy whipped topping.
29 Comments
Jo Schroeder
September 14, 2022 at 7:58 pm
Absolutely delicious! Super easy and fast to put together. Only change I’d make next time is to add some salt to the pumpkin layer. It definitely needs some!
Teresa
September 15, 2022 at 7:44 am
Hi Jo. So glad you enjoyed the recipe! It’s great this time of year.
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November 18, 2020 at 2:18 am
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GAYLE
October 29, 2019 at 2:34 pm
My Guido Pumpkin Bake is pretty much the same as this recipe but with ginger and more spices. I got it from a relative’s Italian Great Aunt. It’s always been a favorite. I used to take ingredients to make it in Mexico where the local people loved it.
Teresa
October 30, 2019 at 10:52 am
Hi, Gayle. I love the idea of more spices. It’s really a great recipe, especially with the Heath English Toffee Bits.
Tess
October 3, 2018 at 2:40 pm
It was awesome! How can I freeze this to save and serve at a later date? I have a huge family and would like to make at least 3 ahead of time thanks!
Teresa
October 3, 2018 at 2:57 pm
Hey, Tess. So glad you enjoyed this luscious dessert. I would wrap the casserole dish first in plastic wrap and then in heavy duty aluminum foil. Freeze for up to a couple of months. If you freeze too long the cake may start drying out. Or you can transfer to a plastic container and freeze that way.
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[…] a batch of Down Home Potato Salad which was a big hit with everyone, but a bigger hit was a dump cake with these ingredients. I loved apples, peaches and pears […]
Ken
December 4, 2015 at 7:33 pm
This looks fantastic,but I burned the top a little. Can I cover it with cool whip to hide it?
Teresa
December 4, 2015 at 7:39 pm
Absolutely, Ken. Also next time you bake it, just tent it with foil a little, if it starts getting too brown. Also make sure it is in the middle of the oven when baking if possible.
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December 4, 2015 at 10:29 am
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Lily
November 27, 2015 at 5:18 pm
Made this for thanksgiving! A HUGE hit. Glad I found your page!!!!!
Teresa
November 28, 2015 at 8:34 pm
So glad you enjoyed it Lily. This is one of my favorite Dump Cake recipes. 🙂
Donna
November 23, 2015 at 12:20 pm
Great recipe. Is there any part of this you can do the night before?
Teresa
November 23, 2015 at 5:11 pm
Hi, Donna. Absolutely. You can also make the first three layers (that are baked) and freeze. Then add the whipped topping later. Donna, you can make the whole recipe the night before, although if you want a little crustier topping, you may want to add the cool whip right before serving. This will last several days in the refrigerator….if it lasts that long. 🙂
lori degarmo
October 29, 2015 at 2:43 pm
I didn’t have a yellow cake mix on hand so made it with spice cake—also wonderful!
Teresa
October 30, 2015 at 11:02 am
I bet it did turn out great, Lori. So glad you enjoyed it. I really loved this recipe.
Mary
October 14, 2015 at 4:37 pm
Teresa, thank you for another fantastic recipe! I was trying out some Fall recipes, and found that this dessert tastes absolutely delicious, even just by itself. I can’t imagine how good it will be with ice cream and caramel sauce. I wish I could give it more than five stars. And it’s so quick and easy to make. I’m looking forward to making this for company.
Teresa
October 16, 2015 at 1:04 pm
Thanks, Mary. It’s relatively quick and easy to make, too. It’s great for potlucks or company dinners. Thanks for letting me know you enjoyed it.
Joany
January 21, 2015 at 10:26 am
I just put it in the oven but used german chocolate cake mix. Cant wait to try it! Thanks for the recipe.
Teresa
January 21, 2015 at 2:45 pm
I’m sure a chocolate version will be spectacular, Joany. Hope you and your family enjoy it.
Gretchen Wolfe
December 5, 2014 at 9:25 am
Amazing recipe! Using this recipe, I wowed my new colleagues at the holiday party last night. I’ve never been asked by multiple people for “my” recipe. I’m sending each of them the link to your website. Thank you for sharing.
Teresa
December 5, 2014 at 1:27 pm
Thank you so much for your sweet comments, Gretchen. I’m so glad you and all your colleagues enjoyed this cake. I found it’s such an easy recipe, too. Thanks also for sharing the link to my blog. I really appreciate it.
mollyk
August 18, 2014 at 5:33 pm
I’ve made this with pecans – a layer over the pumpkin and a layer on top. Even made it with a layer of coconut and pecans over pumpkin and a thin layer of both on top for coconut lovers. Thanks for reminding of this recipe.
Teresa
August 18, 2014 at 7:53 pm
Oh, I love the idea of having nuts and coconut in this dump cake, Molly. I’ll have to give both of those a try soon! Thanks for sharing the idea.
Anonymous
June 5, 2014 at 11:48 pm
nice post. i love pumpkin cakes.
Teresa
June 6, 2014 at 4:14 am
Thanks. This is one of the most delicious cakes you’ll ever eat.
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October 30, 2013 at 1:24 pm
[…] Pumpkin Dump Cake […]
tanya
October 24, 2013 at 1:29 pm
I am not tired of pumpkin yet! This dump cake needs to happen in my kitchen ASAP! Thanks for sharing at Saturday Night Fever!