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You MUST make this! {Pumpkin Dump Cake}

So I made my first “dump” cake. A few months ago a lovely friend from church taught me about dump cake, where you basically pour cake mix, butter and fruit into a pan and bake it without even mixing it together. I thought it was the hippest thing in the world. Kim was one of the first people to teach me about Pioneer Woman about a year ago, so I was sure dump cake was the next big thing…
Little did I know that dump cakes have been around for decades. Apparently, they were the trendy church potluck dessert in the 80s. My parents clearly took me to the wrong church growing up. We were a dump-cake free denomination…
But behold friends… I have crossed over. I am a dump-cake convert and today I have a treat for you. Pumpkin dump cake. It is to die for. I literally ate three pieces today. Oops.

 

This is recipe #1 of my easy-holiday-recipes-so-you-don’t-have-to-spend-all-your-time-in-the-kitchen series. Ready, set, go {and you’re already almost done}…

 

PUMPKIN DUMP CAKE
What you need:
1 can of pumpkin {15 oz.}
1 can of evaporated milk
3/4 c. of brown sugar {packed}
3 eggs
1/4 tsp cinnamon
1/4 tsp nutmeg
1 box white or yellow cake mix
1/2 cup {1 cube} butter
Topping: 1 cup chocolate chips, 1 sleeve crushed graham crackers
Other topping options: toffee, almonds, etc. {you choose!}
*Preheat oven to 350 degrees*
Step 1: Mix together one can pumpkin, one can evaporated milk, 2/3 cup brown sugar, 3 eggs, a dash or two of cinnamon, nutmeg, and ginger. Stir until smooth.

Step 2: Pour into a greased 9×13 pan.
Step 3: Pour box of cake mix evenly on top of pumpkin mixture. Don’t mix it in. {This is the dump part}.
Step 4: Add any extra toppings that you want. I used crushed graham crackers and chocolate chips. I’ve also heard walnuts or toffee are good. I HIGHLY recommend the chocolate chips though!

Step 5: Melt one cube of butter and pour evenly over the top of the cake.

Step 6: Bake at 350 degrees for 40-45 minutes.

 

 

Serve warm with vanilla ice cream or whipped topping.
Secret: This is one of those desserts that is even better the next day. I loved it at room temperature. Most of the time, I prefer all baked goods straight out of the oven. But this one only gets better after 24 hours. Three pieces, y’all. It’s that good.
Do you think “pumpkin dump cake” is an appropriate title? I’ve also heard it called Pumpkin Cobbler, which is probably more classy, but I like to live life on the edge. I considered naming this post “Dump or Die” but I wanted people to actually read it…
P.S. The three pieces turned to four pieces between the drafting and publication of this post. Oops, again.

 

*Featured on Tatertots and Jello*

Comments

  6. Yum! Looks really good.
    A friend of mine at work just brought in a similar cake and it was delicous, and I am usually not much of a cake fan.
    Thanks for sharing the recipe!

  7. That looks so good. I think it is crazy that you don't mix it together?? I've never heard of it. But anything pumpkin I love, so I am sure I will love this.
    What other combinations have you used?

  8. I have made this before but we have a weird name for it: Schlog. Yep. It's soooooo good :o) Got your Christmas card today! Thanks for properly addressing it to Dr. Bergman. Sheesh. At least someone gets it…

  11. mmm that looks so yummy!
    just found your blog through captivated by the beauty of grace and i'm your newest follower!

    XO
    erin

    sweetnessitself.blogspot.com

  16. That sounds wonderful! I am pinning this so I remember to make it at Christmas for the family. I am a new GFC, FB and Twitter follower visiting from Tatertots and Jello. Vicky from Mess For Less

  17. I have another great recipe too, all it is is the pumpkin pie mix, a box of yellow cake mix and 2 sticks of butter.
    Put the pie mix on the bottom dump the cake mix on top dry drizzle w/butter so its all covered and u can use walnuts, pecans what ever u like.. Bake in over at 350 until nice and golden brown.

  18. Hello,
    I was just wondering if you could clarify Step 1 for me, did you use 2/3 cup of brown sugar or 1 cup, and also you didn't mention the ginger in the recipe but it is listed in the ingredients. Thank you!!