Pumpkin dump cake

Pumpkin dump cake

Total Time
1 hr 10 min
10 min
1 hr
A classic dump cake recipe starts by spooning (or dumping) canned fruit pie filling in a casserole dish, then sprinkling on dry cake mix, topping it with butter, and baking until the mixture resembles cobbler. That’s certainly easy, but those desserts are loaded with fat and sugar. Our approach is to instead start with canned pumpkin that we lightly sweeten with a touch of brown sugar. We still use dry cake mix for convenience, but we nix the butter. You end up with a pudding-like pumpkin layer on the bottom and a crisp streusel-like topping.


Cooking spray

4 spray(s)

Unsweetened vanilla almond milk

1½ cup(s)

Packed brown sugar

¼ cup(s)

Pumpkin pie spice

1 Tbsp

Table salt

½ tsp


4 large egg(s)

Pumpkin puree

30 oz, 2 (15-oz) cans

Unprepared yellow cake mix

15½ oz

Light aerosol whipped cream

15 Tbsp


  1. Preheat oven to 350°F. Coat a 13 x 9–inch baking dish with nonstick spray. In a large bowl, whisk together almond milk, sugar, pie spice, salt, and eggs. Stir in pumpkin puree. Pour mixture into prepared dish. Sprinkle cake mix evenly over pumpkin mixture. Swirl mixture together with a knife until some pumpkin mixture shows through on top (there will still be a layer of dry cake mix on top). Coat top with nonstick spray.
  2. Bake at 350°F until set, about 1 hour. Serve warm, at room temperature, or chilled with a dollop of whipped topping.
  3. Serving size: 1 piece of cake and 1 tbsp whipped topping