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Black Friday 2018

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Pumpkin Dump Cake

24 Comments

Pumpkin Dump Cake Recipe by Hip2Save

If you’re looking for a crowd pleasing and delicious dessert to make this Thanksgiving, try making an easy pumpkin dump cake! It’s a fun combo of a cake and pumpkin pie with a yummy crumb topping. Whenever I make this for Fall parties, my family and friends LOVE it and always ask for the recipe. You could also easily make it gluten-free by using a gluten-free cake mix.

Pumpkin Dump Cake

(Adapted from The First Year Blog)

Ingredients:

1 box of Spice flavored Cake Mix
15oz. can of pumpkin puree
3/4 cup brown sugar
3 eggs
10 oz. can evaporated milk
1/2 teaspoon cinnamon
1/4 teaspoon pumpkin pie spice
1 stick of butter, melted
whip cream and/or nuts for topping if desired

Easy Pumpkin Dump Cake
Directions: Mix pumpkin, eggs, brown sugar, milk, cinnamon, and pumpkin pie spice in a large bowl. Pour into a greased 9×13 baking dish. Pour cake mix on top of mixture evenly. Drizzle butter on top of cake mix. Bake 45-50 minutes at 350 degrees until the edges are brown. Serves about 10-12.

Pumpkin Dump Cake Recipe Hip2Save
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. This is my go-to alternative for pumpkin pie!

Prefer apple over pumpkin?! Check out this Apple Dump Cake Recipe!

Written by Lina for Hip2Save. Lina is a proud mom of 2 small kids who loves photography, all holidays, cooking, thrift store makeovers, bargain shopping, and DIY makeovers. Her goal is to create a beautiful life and stylish home on a dime! To see all of Lina’s recipes created just for Hip2Save, click here.

Join The Discussion

Comments 24

  1. Yoli

    Yummyy! 😋 thanks.

  2. Cass

    Where do u get pumpkin spice from? Walmart doesn’t have it with the spices here 🙁

    • mel

      If you have the ingredients, you can make your own. This is the recipe I have bookmarked –

      In a small bowl,
      Add 1/2 teaspoon of cinnamon.
      Add 1/4 teaspoon of ground ginger.
      Add 1/8 teaspoon of ground allspice or ground cloves.
      Add 1/8 teaspoon of ground nutmeg.
      Stir to blend.
      Makes 1 teaspoon of pumpkin pie spice.

    • Lanie

      Cass, are you shopping at a smaller Walmart that doesn’t have a full grocery section? Because if not, they should have it. That is an item that is carried year round at the store I work at. They should also have a “seasonal baking section” and it should be therea also.

      • Roselyn Robertson

        I found Pumpkin Pie Spice in a Large Bottle for a $1 @ “Big Lots”! They had CInnamon as well!!

  3. Laura

    I have this same recipe! My mom has made it for years and it is delicious!! Better than pumpkin pie 😉

  4. Jill

    Would this work using a can or two of pumpkin pie filling instead of making the purée yourself? I’m all about ease when it comes to dump cake! 🙂

    • Wanda Rousenberger

      Recipes call for 15 oz can of puree… I think you can purchase either pumpkin pie mix (that has sugar added) or pumpkin puree in a can. You want just the canned puree pumpkin as opposed to pumpkin pie mix.

  5. Robin

    Yummmmmm!

  6. amanda

    This looks sooooo good! I’ve bookmarked it for future use. By future, I mean probably tonight. 😉

  7. Karen

    Two questions please:

    What brand of spice cake do people like best? I used one in the past and it was too heavy on on one spice and I now cant remember which one was the offender. Betty? Duncan?? The Doughboy???

    Also what is the ‘goo’ factor on this recipe? Is it gooey or just moist? LOL. :-)I ask because I was all set to make a pumpkin dump cake last year and sis told me all the dump cakes she had tasted were so gooey it seemed raw. Many thanks~

    • Lina (Hip's Modern Martha)

      I used Duncan because it was on sale and we liked it. You coukd also do yellow. Most tecipes call for the larger can of pumpkin which has more of a goo factor. This one is using the smaller can. I like it better, and i like to nake sure the outsides are nice and brown in the oven. Thanks!

      • Karen

        Awesome…thanks for the reply. I like that is calls for the smaller can of punkin. I will give it a go. 🙂 Thanks~

    • Jo

      I have only used a yellow cake mix. I have even used a gluten free yellow cake mix and either way it is wonderful. I simply can not have this in my house because it is so good I eat it!

  8. Karen

    You can make this in the crockpot, do it on high for about 3 hours. Less time if you want it gooier and additional time if you want it more cake-like. On Thanksgiving my oven is precious real estate, so being able to skirt that is awesome!

    • Bonnie

      Thanks for the suggestion. My class made this last week and loved it- so we are making it again this week. The crockpot worked perfectly

  9. ~jenn~

    If you make your own whipped cream, I suggest TAZO Chai Latte concentrate. It will sweeten and flavor your cream.
    Another suggestions for added crunch- crushed ginger snap cookies!

  10. Queenjen87

    I made a scratch pumpkin pie from real pumpkin last night *feeling accomplished* and I actually made it right this time!! 🙂

    • Karen

      YAy! I love that baking accomplished feeling!

    • Lina (Hip's Modern Martha)

      Awesome!

  11. Anna

    They had this at Southern Season in Richmond but baked in a pumpkin! The employee used the bottom half of a carving pumpkin and cleaned out seeds and stringy stuff. Then she baked the ingredients in the pumpkin for the first hour at 350 and 2nd hour at 275. It was so yummy.

  12. Karen

    Lina, how do you think it would taste using a gingerbread cake mix?

    • Lina (Hip's Modern Martha)

      I dont think ive ever had gingerbread cake! I think I’d like it!

  13. jill

    looks delicious, how could I incorporate some oatmeal in the recipe?

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