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Be sure to bookmark this simple pumpkin dump cake recipe to make over the holidays as an easy dessert idea that starts with a boxed cake mix!
If you’ve been hunting for the ultimate fall dessert, you’ve struck pumpkin gold!
This dessert is cozy, buttery, and full of warm fall flavors that’s all made right in your slow cooker or in the oven. I have tested both methods and they are equally delclious.
It’s like pumpkin pie and cake had a delicious autumn baby, and you don’t even have to turn on the oven.
The best part? This easy pumpkin dump cake uses just a few pantry staples and really lives up to its name. You literally dump, set, and forget it. Perfect for fall gatherings, Thanksgiving dessert, or when the pumpkin spice cravings hit hard.
Top with whip cream, nuts, or even ice cream. I love how the brown sugar caramelizes giving it a crumb cake texture while the pumpkin makes it really soft.
EASY PUMPKIN DUMP CAKE
yield: 10 SERVINGS
prep time: 15 MINUTES
cook time: 45 MINUTES
total time: 60 MINUTES
A no-fuss FALL dessert with spiced pumpkin filling and buttery cake topping.
1
Oven Directions:
Pre-heat the oven to 350 degrees. Mix pumpkin puree, eggs, brown sugar, milk, cinnamon, and pumpkin pie spice in a large bowl. Pour into a greased 9×13 baking dish.
Add the cake mix on top of the mixture evenly. Drizzle melted butter on top of cake mix. Bake 45-50 minutes at 350 degrees until the edges are brown. Top with whipped cream, nuts, or even ice cream.
2
Slow Cooker Directions:
Mix pumpkin puree, eggs, brown sugar, milk, cinnamon, and pumpkin pie spice in a large bowl. Spray the inside of a slow cooker with nonstick spray.
Add the cake mix on top of the mixture evenly. Drizzle the melted butter on top of cake mix. Close the lid and bake on HIGH for about 3 hours. More for a firmer cake and a little less for gooey. Just keep an eye on it as not to burn. Top with whipped cream, nuts, or even ice cream.
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Extra tips for making this oven or crock pot pumpkin dump cake:
- Need this dessert to be gluten-free? You could also easily make it gluten-free by opting for a gluten-free cake mix.
- Add a drizzle of caramel sauce before serving for a pumpkin-caramel dream.
- Store leftovers in the fridge for up to 4 days—warm before serving.
- Reader AC Gold says she bakes this as a loaf pan gifts! “I make them in aluminum loaf pans to give out individually for people to take home. The same ingredients make 3 loaf pans.”
Pumpkin dump cake is comfort in a bowl!
It’s everything you love about fall in one spoonful: spiced, cozy, sweet, and ridiculously easy. Whether you’re making it for Thanksgiving, a potluck, or just because you autumnatically need pumpkin dessert, this recipe is a keeper.
Whenever I make this for fall parties, my family and friends LOVE it and always ask for the recipe. I know you’re going to love it, too! Enjoy!
Prefer apple over pumpkin?! Check out this easy apple cobbler hack.
About the writer:
Lina has a Bachelor’s Degree from Northern Arizona University with 11 years of blogging and photography experience having work featured in Today.com, Martha Stewart, Country Living, Fox News, Buzzfeed, and HGTV.
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