Autumn Pumpkin Dump Cake
- SERVES
- 15
- COOK TIME
- 50 Min
Satisfy your cravings for pumpkin cake with our recipe for Autumn Pumpkin Dump Cake. This pumpkin dump cake combines some of your favorite flavors of fall, so you can enjoy the flavors of the season any time you want! Plus, this is such a quick and easy dump cake recipe that you can make it any time you want. Just combine your ingredients and bake and you'll be enjoying a sweet pumpkin cake in no time!
What You'll Need
- 1 (15-ounce) can solid pack pumpkin
- 1 (5-ounce) can evaporated milk
- 3 eggs
- 1 cup packed brown sugar
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
- 1 (15-1/4-ounce) package yellow cake mix
- 1/2 cup (1 stick) butter, melted
- 1/2 cup chopped pecans
- 1/2 cup cinnamon baking chips (see Note.)
What to Do
- Preheat oven to 350 degrees F. Coat a 9- x 13-inch baking dish with cooking spray.
- In a medium bowl, combine pumpkin, evaporated milk, eggs, brown sugar, pumpkin pie spice, and salt; mix well and pour into baking dish.
- In a medium bowl, combine cake mix and butter; stir until crumbly. Sprinkle evenly over pumpkin mixture, then sprinkle with pecans and cinnamon baking chips.
- Bake 50 to 55 minutes, or until toothpick inserted in center comes out clean. Cool completely, then serve.
Notes
- Can't find cinnamon baking chips? No problem! You can substitute with chocolate chips or butterscotch chips.
- Craving more flavors of fall? Take a look at our fall cobbler and pie collection!
- If you like this Autumn Pumpkin Dump Cake 'cause you're a pumpkin lover, then you're going to love our collection of Perfect Pumpkin Recipes and our collection of Canned Pumpkin Recipes We Love!
- And if it's dump cakes you're after, then you may find another amazing recipe in our collection of Dreamy Dump Cake Recipes.
Read NextApple-Filled Pound Cake
Nutritional InformationShow More
Servings Per Recipe: 15
- Amount Per Serving % Daily Value *
- Calories 322
- Calories from Fat 123
- Total Fat 14g 21 %
- Saturated Fat 7.2g 36 %
- Trans Fat 0.3g 0 %
- Protein 3.8g 8 %
- Amount Per Serving % Daily Value *
- Cholesterol 56mg 19 %
- Sodium 460mg 19 %
- Total Carbohydrates 47g 16 %
- Dietary Fiber 1.2g 5 %
- Sugars 34g 0 %
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nanaodea7 3572724
Aug 16, 2018
I would like to make this but the directions are confusing. It says to mix melted butter with the cake mix but the video and comments say to slice the butter thin and place on top of dry cake mix.
Test Kitchen Team
Aug 16, 2018
Hi there! Sorry for the confusion. Make sure to follow the directions on the site. The recipe has been changed since the video was made. People weren't slicing the butter thin enough, so the topping was coming out dry. The Test Kitchen opted to rework it so that it was even better than before! Enjoy!
Edmund K
Nov 19, 2017
This is the time of year when I start looking for and collecting different pumpkin recipes. I love pumpkin pie, but I like trying some other versions of pumpkin desserts as well. This looks like a really nice and simple one to make. Dump cakes are usually quite easy to put together and this one isn't any exception. It sounds like the cinnamon chips are giving some bakers problems. I honestly think I'd just use some chocolate chips, and definitely a large dollop of whipped cream on top.
jbnmd 5257912
Oct 18, 2018
My Mom made this for years with no chips and it was wonderful. Recently, I added caramel chips since I could not find cinnamon. Took it to a whole new level of delicious.
skiddy72
Oct 25, 2017
Can a portion of this cake be frozen for delivery later to my son?
Test Kitchen Team
Oct 26, 2017
Hello! We're sorry but this cake should not be frozen for later delivery. If frozen, the pumpkin will become mushy. However, this cake will last in the fridge for up to a week, if that is of any use. We hope this was helpful! :)
Member 8804509
Dec 04, 2016
I made this tonight felt the top was kind of dry. I did cover the entire top with butter. I think it would have been better if the butter was melted mixed into the cake mix a little. Also my butterscotch chips burned on top instead of melting. Not what I had been hoping for. I also decreased the brown sugar to 1/2 cup it was plenty sweet enough.
Test Kitchen Team
Dec 05, 2016
Hi there! We're sorry that this recipe didn't turn out as well as it could have. We recommend ensuring that the butter is cut thin enough when baking. We also recommend baking it on a lower rack in your oven rather than the middle or top shelves. We hope that this recipe turns out better for you the second time around and that you love it as much as we did when we made it for you. Enjoy!
grammabon29 975433 1
Dec 14, 2015
I made this and it was so delicious Every person I gave a piece to loved it If I had to find a negative it was that the cinnamon chips I bought must have been stale because they were so hard in the topping I was afraid someone would chip a tooth on them I think the next time I'll use something else I just used oz out of a regular evaporated milk size can and used the rest of the evap milk in coffee for several days Also I found if I kept the butter out just about min before I used it to cut the slices I could cut them thinly because the butter was still solid enough to use a sharper knife I think that's the key to the top being crunchy is that the butter is sliced so thin that you can get it to cover the…Read More whole X pan so it melts down into the mix like it's supposed to Really yummy
michiganmommy2
Nov 15, 2015
I made this today for a family gathering and followed as described. Very dry!! I think the recipe is printed wrong. I saw a similar recipe elsewhere that called for the whole 10 oz can of evaporated milk. Using just 5 oz made the pumpkin so dry it tasted bad. Nobody ate more than a few bites, embarrassing... I make a similar recipe with cherry pie filling on the bottom and it is delicious, thought this would be good and add a nice Thanksgiving pumpkin flare- big mistake! Won't make again unless I fix the recipe. Also, other sites say to use 2 sticks butter and melt it before pouring it on the cake mix, or cutting the butter into the cake to make a crumbly consistency. Hope others that try this have better results than I did by adjusting the recipe.
Test Kitchen Team
Nov 16, 2015
Oh no! We're sorry to hear this recipe didn't work out for you. We're not sure what may have gone wrong, as we have recently tested this recipe in our Test Kitchen with excellent results, and so have other readers. We hope you'll give it another try as we do believe this is a fantastic dump cake!
grammabon29 975433 1
Nov 01, 2015
Easy to make, and delicious. I don't care for pumpkin pie, but with this crunchy topping it is delicious! Got so many compliments from people that I gave a piece of, and they all want the recipe!
antiquewoodboat 40 16874
Oct 26, 2015
Used Chocolate chips in place of the cinnamon chips. They may be seasonal in some area's but not in the northwoods. Just out of curiosity, where do you find 5 oz can of evaporated milk? The family loved this dessert.
imsohappy1215 2717 907
Oct 24, 2015
I loved all the flavors, however,the top and the pumpkin sections would fall away from each other immediately. Just wasn't cohesive. Could I have done something incorrectly? I dunno.
Test Kitchen Team
Oct 26, 2015
Hi there! The only thing that the Test Kitchen can think of is that the butter slices need to cover the entire cake so that when the butter melts, the nuts and chips will adhere to the moist cake mix. Otherwise, the cake mix stays dry and chips won't adhere to it.
chickengranny
Oct 22, 2015
I have a recipe that almost matches this one. Only it calls for 10 oz evap milk, and 2 sticks of butter melted. It also offers the option of crushed graham crackers to pecans. I use half/half pecans walnuts, and then add 1/2 c of dark chocolate chips. We tried today with 1 1/2 stick of butter and added the pumpkin chips. Does this cake come out dry with that little liquid? We also tried a spice cake mix today.
mellownel
Oct 21, 2015
Can you use canned Pumpkin Pie Filling instead of the canned Pumpkin and adjust the spices accordingly (using the recipe on the can)?
Test Kitchen Team
Oct 22, 2015
Great question! The Test Kitchen has not tried using pie filling, and we're not sure if it will work because the pie filling is thinner than pure pumpkin. Let us know if it works for you, we'd love to hear back!
dawneliz 7130785
Oct 21, 2015
Wondering if anyone would think that using a spice cake mix would work?? That's what I have on hand and thought it might be good?? Anyone? Please??
agb380 9610708
Oct 21, 2015
dawneliz....I think a spice cake would be wonderful with this recipe.
Test Kitchen Team
Oct 22, 2015
Hi there! We think that spice cake would work well in this recipe, but you might have to decrease the amount of pumpkin pie spice so it's not too powerful. Thanks!
keljim 8405311
Oct 20, 2015
Made this cakethis afternoon. It is really really good! I was not sure about the cinnamon chips so I added butterscotch chips too. Used both and it turned wonderful. Thank you.
bstgermaine 536419 4
Oct 20, 2015
The recipe calls for cinnamon baking chips - is this something new? And in the picture it looks like there are chocolate chips on the top, but the recipe doesn't call for them?
steinert 5714632
Oct 20, 2015
I think you can use either/or. They'd both be delicious! Cinnamon baking chips have been around for a while now. They are located by the chocolate chips...
Test Kitchen Team
Oct 21, 2015
Hi there! Those are cinnamon chips in the recipe, and they can be found in your local supermarket. Grocery stores such as Walmart also have cinnamon chips, as they are a seasonal ingredient usually available in the fall and winter.
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