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Pumpkin Dump Cake is the perfect fall recipe – it’s a pumpkin cobbler with apple pie filling – they go so well together. It starts with a cake mix and you basically dump it all in the pan and bake it – so easy and we love it with ice cream!
Apple Pumpkin Dump Cake
A dump cake is when you pour your mixture in the bottom of a pan and then ‘dump’ cake mix all over the top (my blueberry dump cake is a favorite). The crumble topping is soft but crunchy on top and bakes on top of pumpkin pie filling creating layers of amazing fall taste!
If you’re looking for an easy pumpkin dump cake recipe, this is it! It’s an easy fall dessert that marries two amazing flavors – pumpkin and apple – you’re going to absolutely love it all season long.
Ingredients Needed
- Canned Pumpkin puree: be sure to use pumpkin puree, not pie mix.
- Sweetened condensed milk: This is where all the liquid and sweetness comes from – be sure to buy the correct can. Nonfat works too.
- Pumpkin pie spice: Use store bought or make my DIY Pumpkin Spice, which is a combination of cinnamon, nutmeg, ginger, cloves, and allspice.
- Apple pie filling: I love the combination of apples and pumpkin. Use a can or make my homemade apple pie filling.
- Yellow cake mix: This will form the crumble part on top, any brand works. You can also use spice cake mix or white cake mix.
- Unsalted butter: It’s best if it’s really cold or even frozen.
How to make Pumpkin Dump Cake
- Whisk pumpkin, sweetened condensed milk, eggs, and pumpkin pie spice right in the bottom of a 9 x 13-inch baking dish. (Or use a large mixing bowl.)
- Spread apple pie filling over the top of the pumpkin mixture then add some chopped pecans.
- Sprinkle entire dry cake mix evenly over the top.
- Slice butter into thin strips and place in an even grid all over the top of the cake mix. You can also freeze your butter then grate it – sometimes that’s easier.
- Bake until the center is set and it is golden brown around the edges.
Variations
- You can use a yellow cake mix or spice or white cake
- Instead of pecans you can add walnuts or skip the nuts and use toffee bits or chocolate chips (or a combination).
Expert Tips
- When using butter on top of the dump cake, I find it best to cut it in thin slices. It’s easiest to cut when frozen. You can also grate it if you prefer.
- Serve pumpkin cobbler with a scoop of vanilla ice cream and some caramel sauce on top! It’s the perfect easy dessert – try it for Thanksgiving instead of pie.
Storage
Dump cake should be covered with plastic wrap and stored in the refrigerator. You could make it ahead and freeze it but the topping will be softer once it’s thawed.
FAQs
One big mistake people make is mixing their dump cake. Therefore don’t mix the cake mix and butter with the bottom mixture because it will not bake properly.
Make sure you put enough butter in an even grid over the cake therefore it spread evenly when baking.
Pumpkin Dump Cake
Ingredients
- 1 15 ounce can (425g) pumpkin puree
- 1 14 ounce can (396g) sweetened condensed milk
- 3 large eggs
- 1 tablespoon pumpkin pie spice
- 1 20 ounce can apple pie filling
- 1 approx 15 ounce box yellow cake mix
- 1 cup (113g) pecans , coarsely chopped
- 12 tablespoons unsalted butter (see note)
Instructions
- Preheat oven to 350F. Spray a 9×13” pan with cooking spray.
- Whisk pumpkin, sweetened condensed milk, eggs, and pumpkin pie spice in a large bowl. Pour into the bottom of the prepared 9×13” pan.
- Spread apple pie filling over the top of the pumpkin.
- Sprinkle entire cake mix evenly over the top of the pumpkin and apples. Sprinkle with pecans.
- Slice butter into thin strips and place in an even grid all over the cake.
- Bake for 44-50 minutes until the center is set and it is golden brown around the edges.
Recipe Notes
- Be sure to use pumpkin puree, not pumpkin pie mix.
- You can use regular or fat-free sweetened condensed milk but be sure NOT to use evaporated milk.
- If you can find it, use a spice cake mix for even more flavor!
- You can omit the apple pie filling if you don’t want to add it.
- For the butter, I find it easiest to slice thin when it’s been frozen. Or freeze it and then grate it and sprinkle it evenly over the top.
- Check the oven after about 20 minutes and if you notice any spots where the butter is not covering do a little mix with a wooden spoon (otherwise the powder will stay dry). This is why it’s important to evenly spread your butter!
- Store in the refrigerator for up to 3 days or freeze for up to a month.
- Serving suggestions: plain, with whipped cream, or ice cream.
My favorite fall dessert is pumpkin dump cake (and it’ll be my birthday cake this year! yay for November birthdays!). This version looks delicious!
Thank you Mary-Clay!!
Fabulous fall flavors Dorothy! And thank you for the remembrance too. Perfectly said.
Thanks Erin! I struggled with how to post appropriately today. 🙂
I love the pumpkin and apple combo! I bet this is so amazing and has the perfect amount of crunch and chew factor. 🙂
Totally! Thanks Madison!
I already share your pumpkin addition! The pairing with apples is perfect!! This sounds amazing!!
Thanks Jamie!
Your writing in this post is excellent. Addicted to fall flavors, butter/and it’s okay, rubbery apples… LOL love it all 🙂
And the cake, of course, is going to be a winner with all that good stuff in there. Including the fat free sweentened cond milk. That’s like ordering a diet soda with your mega combo meal 🙂 Gotta try to save a few cals where you can, right? 🙂
LOL! So true. 🙂 I find regular SCM to be like regular milk – to thick!
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