EASY Pumpkin Dump Cake Recipe!
If you’re looking for an easy pumpkin dump cake recipe, you’ve come to the right place! This incredibly delicious Caramel Pumpkin Dump Cake resembles a pumpkin cobbler, but easily made with a cake mix and a few other ingredients. Uber moist, gooey caramel consistency will have you making this cake over and over again!
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Pumpkin Cobbler Make with a Cake Mix!
There’s really nothing better to usher in fall than a glorious pumpkin dessert. Ya’ll absolutely love my Pumpkin Caramel Cream Cheese Poke Cake and have gone head over heels for my Cake Mix Peach Cobbler (yes, more of a late-summer treat), so I decided to merge the two together to create this magnificent Caramel Pumpkin Dump Cake recipe.
It has the ease of a pumpkin cobbler, but made with a cake mix. It also has the wonderful, gooey textures of that pumpkin caramel poke cake as I made sure to add a good amount of salted caramel topping to the top of the hot cake as it comes out of the oven. The results of this pumpkin pie / pumpkin cake mash up is nothing short of spectacular!
Here’s how this fantastic Easy Pumpkin Dump Cake / Pumpkin Cobbler comes together:
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Start by mixing the pumpkin filling:
Nearly identical to pumpkin pie, the base of this pumpkin dump cake recipe includes the following:
- Pumpkin puree (NOT pumpkin pie filling)
- Evaporated milk
- Brown sugar
- Pumpkin pie spice
- Vanilla extract
Whisk together all of these ingredient until smooth. You’ll then pour it into a 9 x 13″ pan or baking dish.
For a full list of exact ingredient amounts and full recipe instructions, be sure to scroll down to the bottom of this post to the complete recipe. Thanks!
Pumpkin Cobbler made especially easy with a cake mix topping!
This pumpkin cobbler/dump cake is extra easy to make thanks to the cake mix topping. Most traditional dump cakes just “dump” the powdered cake mix on top of the filling, however, I’ve discovered it leaves some very undesirable powdery and lumpy spots in the cake.
To eliminate the powdery/unmixed cake mix texture, I’ve combined the butter by melting it first and then creating a “crumble” topping with pecans. Not only does this eliminate the undesirable powdery texture, it bakes beautifully with the pumpkin filling!
Can I leave out the pecans in this pumpkin dump cake recipe?
Yes. Simply omit from the recipe.
Sprinkle the cake mix “crumble” on top of the pumpkin filling.
Because the pumpkin filling is still quite liquid, you’ll discover that some of the cake mix crumble sinks. That’s okay! It will bake beautifully within the pumpkin filling, creating a moist, gooey cake texture. Once you get all of the cake mix crumble on top of the filling, you’ll see that much of it will stay on top of the pumpkin filling.
Once you get the topping on the filling, the pumpkin cobbler is ready to bake.
Pro-Tip: I recommend covering the cake with foil for the majority of the baking. This will ensure the pecans don’t over-brown or burn before the filling is done baking. About 10 minutes before taking out of the oven, remove the foil to let the top of the pumpkin cobbler become golden brown.
The ultimate topping to this pumpkin dump cake recipe: salted caramel!
This glorious pumpkin cobbler is made even more fantastic with the addition of salted caramel. Don’t worry – you don’t necessarily have to make your own caramel sauce. Instead, I use a good quality salted caramel ice cream topping that I drizzle over the hot cake as it comes out of the oven.
What is the difference between a dump cake and a cobbler?
Both desserts have a fruit or pumpkin filling. Where these two desserts differ is the topping. A dump cake traditionally uses a cake mix that is “dumped” on top of the filling. A cobbler traditionally has a sweet biscuit-like (thicker in consistency) topping that is placed on top of the filling before baking.
Let the pumpkin dump cake cool slightly before slicing. It is wonderful served warm with big scoops of vanilla ice cream! Drizzle with some leftover caramel sauce for the ultimate gooey pumpkin dessert!
Do you need to refrigerate a dump cake?
For this pumpkin dump cake recipe, I recommend refrigerating any leftovers. The pumpkin filling will need to be refrigerated. Store covered with plastic wrap or in an airtight container. This pumpkin cobbler will keep for up to 3-5 days refrigerated.
As you can see, when sliced, this glorious pumpkin dump cake is half pumpkin pie, half pumpkin cake! The pecans give it a delicious crunch and the caramel topping adds a wonderful level of extra sweetness.
When should I serve this pumpkin cobbler?
This would be a great dessert for your Friendsgiving, any fall family dinner or a fall-themed pot-luck. It would be great to bring to a church workplace event where you want to share a dessert.
If you loved this delicious Pumpkin Cobbler, be sure to check out some of my other pumpkin desserts:
- No Bake Pumpkin Pie
- Pumpkin Sheet Cake with Cinnamon Cream Cheese Frosting
- Pumpkin Spice Sugar Cookie Bars
- Layered Pumpkin Dessert – AKA Pumpkin Delight!
- Pumpkin Caramel Cream Cheese Poke Cake – Reader Favorite!
- Velvety Pumpkin Crumb Cake
- Pumpkin Pie Bars with Pecan Crumble
- Crock pot Pumpkin Spice Latte over at Real Housemoms
What else can you do with cake mix?
In addition to this fantastic pumpkin cobbler, you can also create cake mix cookies, poke cakes, and more. Here are a few cake mix recipe ideas:
- Mixed Berry Cobbler with Cake Mix
- Chocolate Chip Cake Mix Cookies
- Blueberry Cobbler with Cake Mix
- Cake Mix Peach Cobbler
- Funfetti Cake Mix Cookies
- Turtle Poke Cake – Chocolate, Caramel and Pecans made into a delicious chocolate cake dessert!
- Coconut Cream Poke Cake
- Turtle Brownies
Here’s the Easy Caramel Pumpkin Dump Cake recipe:
- 2 (15 oz.) cans, pumpkin puree (NOT pumpkin pie filling)
- 1 (12 oz.) can, evaporated milk
- 2/3 c. brown sugar
- 3 eggs
- 2 tsp. pumpkin pie spice
- 1 tsp. vanilla extract
Cake Mix Crumble Topping:
- 1 box, yellow cake mix (can also use white or spice cake mix)
- 1 c. chopped pecans
- 1/2 c. butter, melted
- 1/2 c. salted caramel ice cream topping (plus more for topping)
- Preheat oven to 350 degrees. Lightly spray a 9x13" pan with non-stick baking spray. Set aside.
- In a mixing bowl, add the pumpkin puree, evaporated milk, brown sugar, eggs, pumpkin pie spice and vanilla. Whisk together well until smooth. Pour into prepared pan.
- In another bowl, add the melted butter and cake mix. Stir together with a fork until crumbly. Add the chopped pecans. Mixture will be crumbly and gravel-like. Sprinkle the cake mix mixture evenly over the top of the pumpkin filling.
- Cover pan with foil and bake for 35 minutes. Remove foil and bake for another 10 minutes to brown the top of the cake. (The use of foil prevents the pecans from overbrowning/burning while the filling bakes.)
- Remove hot cake from the oven and drizzle with the caramel sauce. Let cool. Slice and enjoy with vanilla ice cream or whipped cream and topped with more caramel sauce and chopped pecans, if desired.
White or spice cake mixes can be substituted for the yellow cake mix.
Nutrition Information:Serving Size: 15 slices
Amount Per Serving: Calories: 172Total Fat: 12gSaturated Fat: 4gCholesterol: 17mgSodium: 107mgCarbohydrates: 17gSugar: 15gProtein: 2g