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Easy Pumpkin Dump Cake Recipe

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Warm up that oven because you will love this Pumpkin Dump Cake Recipe.  A creamy pumpkin pie layer covered with a crunchy cake topping is the ultimate fall dessert.

Looking for other pumpkin recipes?  Try adding this pumpkin spice bundt cake or a traditional pumpkin pie recipe to your holiday desserts.

A brown and white plate with a square of pumpkin crunch cobbler topped with homemade whipped cream.

Award Winning Pumpkin Cobbler

A few weeks ago I was going through my old recipe box and came across this pumpkin cobbler recipe that I had forgotten about.  Many, many years ago this very same recipe won first place when I entered it in a fall dessert contest.

This pumpkin cobbler with a yellow cake mix is one of my very favorite things to make once fall arrives.  You may have a similar recipe, but know it as pumpkin crunch cake or pumpkin dump cake.

Whatever you call it, the creamy pumpkin pie filling with a buttery crumb cake topping is divine!!! 

Overhead picture of a pan of pumpkin crunch cobbler with a few spoonfuls take out.

What is a Dump Cake?

Isn’t that the worst name for a dessert?  How can something so delicious have such an unattractive name?

Dump cakes like this got their name because you basically “dump” everything in the pan and then bake it. I love how easy it is to have a delicious dessert with very little work.  

Don’t love pumpkin? Try this Blackberry Cobbler with cake mix instead.

Ingredients Needed

With a few basic ingredients, a yellow cake mix and pumpkin, you can create this delicious pumpkin cobbler recipe. The creamy pumpkin pie filling and a crunchy, buttery cake topping work so well together.

  • Pumpkin Puree – Make sure you buy pure pumpkin and not pumpkin pie filling.  The canned pumpkin pie filling has sugar and spices added to it.
  • Sugar – A mixture of brown sugar and granulated sugar sweetens the filling.
  • Spices – Cinnamon, cloves, nutmeg, ginger and sugars blend so well together.
  • Cornstarch – Thickens the pumpkin pie filling.
  • Eggs – Binds the pumpkin puree together.
  • Milk – Adds moisture and makes it creamy.
  • Yellow Cake Mix – This is the traditional flavor, but you can change up the cake flavor if you like. A white cake mix or a spice cake mix are great options as well. If you love chocolate and pumpkin, try a chocolate cake mix.
  • Toffee Bits – Find these in your grocery store by the baking isle.  If you don’t like toffee you can leave them out.
  • Pecans – This gives a nice nutty flavor and a great crunch.
  • Butter – Melted and drizzled over the top will give it a nice buttery flavor.

A square of pumpkin crunch cobbler topped with whipped cream on a white plate.

How to make Pumpkin Dump Cake

This pumpkin dump cake recipe comes together in minutes.  Here are some super easy steps in preparing this pumpkin cobbler. The full ingredient list is at the bottom of the post.

  1. Preheat the oven and spray your pan with non-stick cooking spray.
  2. Mix the pumpkin, sugar, spices, salt, cornstarch, eggs, and milk together in a large bowl. 
  3. Pour the pumpkin mixture into the prepared baking dish.
  4. Mix together the dry cake mix, chopped pecans, and toffee bits. Sprinkle the mixture evenly on top of the pumpkin batter.
  5. Melt the butter and drizzle it evenly all over the top of the cake and place in the oven.  The butter and yellow cake mix will come together as the pumpkin crisp bakes.

Ways to serve this Pumpkin Dessert

After this magic pumpkin cobbler comes out of the oven, you have a couple options for eating it.

  1. WARM – Scoop a big bowl of warm pumpkin pecan cobbler.  Top it with vanilla ice cream, caramel sauce, and a few chopped pecans.  The ice cream starts to melt and get all gooey with the pumpkin filling.
  2. COLD – Let the pumpkin dump cake cool and then refrigerate it for a few hours.  It will set up, and then you will be able to slice out a piece that resembles cake.  Spoon a big helping of homemade whipped cream on top, add a few nuts, and then go to town on it.

A white bowl filled with warm pumpkin cobbler topped with vanilla ice cream and pecans.

Does this need to be refrigerated?

Yes, whatever leftovers you have, store them in the refrigerator in a covered container. 

How long does this pumpkin dump cake last?

Well, if your family is like mine, it will be eaten up quick!  But if you eat a little slower than we do, leftovers can be stored in the refrigerator for 4-5 days.

Can I freeze dump cake?

Technically you can, however, to get the best flavor and texture I would not.  You can make it ahead of time and simply eat it cold or reheat it for your family gathering.

A square of pumpkin cobbler with whipped cream on a white plate with a bite take out of it.

More Easy Pumpkin Recipes

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A white plate with a piece of pumpkin crunch cobbler with whipped cream on it.

Pumpkin Dump Cake Recipe

Yield: 15 servings
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes

Warm up that oven because you will love this Pumpkin Dump Cake Recipe.  A creamy pumpkin pie layer covered with a crunchy cake topping is the ultimate fall dessert.

Ingredients

  • 1 (15 ounce) can pumpkin puree
  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon ginger
  • 1/4 teaspoon cloves
  • 1/2 teaspoon salt
  • 1 tablespoon cornstarch
  • 4 large eggs
  • 1 1/2 cups milk
  • 1 box yellow cake mix
  • 1 cup pecan chips
  • 1/2 cup toffee bits
  • 12 tablespoons unsalted butter, melted

Instructions

  1. Preheat the oven to 350 degrees. Spray a 9x13 baking dish with non-stick spray.
  2. Whisk together the pumpkin, sugars, spices, salt, cornstarch, eggs, and milk. Pour into the prepared pan.
  3. Stir together the cake mix, pecan chips, and toffee bits. Sprinkle evenly over the top of the pumpkin mixture.
  4. Drizzle the melted butter on top. Bake for 60 minutes.
  5. Remove and cool slightly. Serve warm with ice cream, or refrigerate and serve cold with Cool Whip or whipped cream.
Nutrition Information:
Yield: 15 Serving Size: 1
Amount Per Serving: Calories: 403Total Fat: 21gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 84mgSodium: 380mgCarbohydrates: 52gFiber: 2gSugar: 35gProtein: 5g

Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

© Jocelyn @ Inside BruCrew Life
Cuisine: American / Category: Thanksgiving Recipes
Two pictures of Pumpkin Dump Cake collaged together with a black text box.

 

*The post for Easy Pumpkin Crunch Cobbler was first published September 8, 2016. The post was updated and republished September 2, 2020.

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Comments

  1. Karen says

    Can you tell me if this recipe uses a 15.25 oz cake mix? So many recipes don’t say and most recipes won’t work with the new size if the recipe calls for the 18.25 oz size, It sounds delicious and it is now pumpkin recipe season.

    Reply

    • Jocelyn says

      Yes, I just used a 15.25 ounce cake mix. In fact, I just checked and all the cake mixes in my pantry are 15.25 ounces. I believe most cake mix brands are this size now. Because you are only using the dry mix, either size will work in a dump cake. I hope this helps and you enjoy the pumpkin cake.

      Reply

      • Karen says

        Thank You. I have run into many recipes on Pinterest that just say cake mix and they are talking about the old size. I try to look at the date the recipe was published but that doesn’t always help. We are planning to make this tomorrow.

        Reply

  3. Delaney Evol says

    This may have already been addressed and I overlooked it. Are “whole” cloves required for this recipe or may I use a ratio of ground cloves to whole cloves? I am afraid whole cloves are much too expensive in my area ( I would not mind, but I shall only use whole cloves for this recipe). I would greatly appreciate a response—I would truly love to make what sounds to be a delicious Pumpkin Crunch Cobbler for my Vets and staff and local Police Department.

    Reply

  5. SANDRA L MORAN says

    i found that the cake mix on top really didn’t seem to fold in after baked, i put more butter than it asked for

    Reply

    • Jocelyn says

      I took a look at this and realized that most dump cakes I have done before called for 12 Tablespoons of butter, so I updated the recipe to reflect that. It will taste great with 8, but 12 helps get the cake mix all the way baked on top. I’m glad you enjoyed it.

      Reply

  7. Jessica Ford says

    I made this cobbler and brought it to work yesterday. I printed the recipe and left it in the staff room with the cobbler. Someone wrote “This is amazing!” on the recipe and made copies for other people. It truly is amazing! So easy and delicious. I’ll make it again this weekend for my family. Thanks, Jocelyn, for another delicious recipe!

    Reply

    • Jocelyn says

      That is so awesome to hear. I’m so happy that you made it and shared it with friends at work. Thank you so much for taking the time to come back and let me know. 🙂

      Reply

    • Jocelyn says

      I personally like chocolate and pumpkin together, so I think it would be fine. But, the chocolate might overtake the flavors of the cake. Your best bet is to just leave the toffee bits out and add a few more pecans instead.

      Reply

    • Jocelyn says

      Pumpkin pie mix has sugar and spices in it, so you would have to adjust the recipe. I prefer to use the pumpkin puree, so I can control the amount of sugar and spices in my recipes. I hope you enjoy the pumpkin cobbler!

      Reply

    • DAR says

      Oh, never mind, I see THIS recipe was BEFORE your “sugar free” time and even has some added sugar in addition to the cake mix.
      (She said with a red face…… ?)

      Reply

      • Jocelyn says

        LOL! I still eat sugar, just much more sparingly. I love to bake and to create desserts, so I would never be able to be a sugar free person. I have found that moderation and exercise is the best way.

        Reply

  13. AZ says

    Made this last night! The husband liked it and so did I! Mine was a little
    gooey, but I saw you said above that it will set up in the fridge. Thank
    you so much for sharing this recipe! It was a Sunday blessing in our
    house!

    Reply

    • Jocelyn says

      I am so glad you and your husband enjoyed the cobbler! It’s definitely one of my favorite fall desserts! It will be gooey when you first make it, which makes it so good with vanilla ice cream. But it will firm up in the fridge like pumpkin pie and then it’s delicious with Cool Whip 🙂

      Reply

  15. Katie B says

    Mine is cooking and the top is gooey… is this how it’s supposed to be? It’s been 65+ min. It smells great but the top isn’t solid

    Reply

  17. Mir says

    Sugar-free living can be rough the first few days. Hope your withdrawal phase is over and you’re on to not missing it much!
    This does look super good. I would not want to give up sugar if it meant I had to give this up!

    Reply

    • Jocelyn says

      Well…I’m definitely not doing as good on the sugar free aspect as I would have liked. I think I have to quit baking and leave my house for a few days to actually make some progress there!

      Reply

    • Jocelyn says

      Trust me, that is what I did when it first came out of the oven. My first bowl was hot and had ice cream on top. Day two I cut a slice and had it with Cool Whip! I’m in love with it both ways to be honest!!!

      Reply

  20. Sandy_of_WV says

    It’s a KEEPER … name fits perfect!
    • easy to make
    • crunchy
    • pumpkin taste [dislike spices]
    • ice cream 2nite / Cool Whip 2mro nite

    Thanks for creating & sharing a yummy dessert!

    Reply

  22. Aimee @ ShugarySweets says

    Holy dessert heaven. I have a pumpkin crunch cobbler in an old church cookbook, I’ll have to see if it’s similar 🙂 Do some research of my own, haha!! I remember making it a few years before blogging and it being so heavenly…PS…good luck on sugar free 🙂

    Reply

    • Jocelyn says

      I have no idea where I got this recipe from. It’s pretty much the same one that everyone else is making this time of year, except I have a few twists. And as for sugar free…well, I’ve had some set backs. LOL!

      Reply

  23. Ellen says

    WOW!! This looks so very, very delicious that I can’t wait to make it! I will have to get yellow cake mix first (maybe several boxes). I am obsessed with anything and everything pumpkin- all year through. I wait impatiently for Fall just to be able to have pumpkin spice coffee and have been known to add pumpkin pie spice to regular coffee when feeling desperate. I love Fall just for its pumpkiny glory! Thank-you for this recipe, it will be featured at this weekend’s family brunch for my son’s birthday (another pumpkin lover).

    Reply

    • Jocelyn says

      Definitely get a few boxes of cake mix because you will want to make this over and over this fall. I am so excited it is fall time…bring on all the pumpkin goodness!!! I hope your family enjoyed this at your brunch!

      Reply

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