Grandma’s Pumpkin Dump Cake
This recipe for Grandma’s Pumpkin Dump Cake tastes like pumpkin pie meets a buttery crumb cake. It’s cozy, nostalgic, and perfect for fall.
Grandma’s recipe book is a treasure trove of well-loved recipes, and this one is no exception! It’s from a newspaper clipping titled “Pumpkin Pie Cake”, which I think is more accurately described as Pumpkin Dump Cake.
The recipe follows the classic cherry dump cake instructions of sprinkling cake mix and drizzling butter over the top, which bakes into a sweet, cobbler-like topping with crisp, golden brown edges. The bottom layer is essentially pumpkin pie, and the cake mix topping complements it perfectly.
I’ve made it both with and without pecans, and I love the crunch and toasted flavor that they add to the top.
What You’ll Need
- The recipe originally called for Milnot, which is a type of evaporated milk that is now difficult to find. I substituted a 12-ounce can of regular evaporated milk.
- Be sure that the pumpkin is the purée and not the pie filling, which will make it too sweet.
How to Make Pumpkin Dump Cake
- Whisk together the pumpkin purée, eggs, pumpkin pie spice, evaporated milk, salt, and sugar. Pour into a greased 13×9-inch baking dish.
- Sprinkle the dry cake mix over the top.
- Pour melted butter over the top, and top with the pecans.
- Bake for one hour at 350°F.
📖 Recipe
Grandma’s Pumpkin Dump Cake
Ingredients
- 1 can (15 oz) pumpkin purée
- 4 eggs
- 2 teaspoons pumpkin pie spice
- 1 can (12 oz) evaporated milk
- ¾ teaspoon salt (reduce to ¼ teaspoon if using salted butter)
- 1½ cups sugar
- 1 box yellow cake mix
- 1 cup (2 sticks) unsalted butter, melted
- Optional: 1 cup chopped pecans
Instructions
- Preheat oven to 350°F. Grease a 13×9-inch baking dish.
- In a large bowl, whisk together the pumpkin purée, eggs, pumpkin pie spice, evaporated milk, salt, and sugar. Pour into the greased baking dish.1 can (15 oz) pumpkin purée, 4 eggs, 2 teaspoons pumpkin pie spice, 1 can (12 oz) evaporated milk, ¾ teaspoon salt, 1½ cups sugar
- Sprinkle the cake mix over the top. Then, pour the melted butter on top of the cake mix. Sprinkle the nuts on top, if using.1 box yellow cake mix, 1 cup (2 sticks) unsalted butter, melted, Optional: 1 cup chopped pecans
- Bake for 1 hour and 15 minutes, or until gold brown on the edges. Cool completely to cut into squares, or scoop with a spoon to serve warm from the oven (let it cool for 15 minutes first, though).
- Serve with whipped cream or ice cream, if you'd like.
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