Pumpkin Dump Cake Recipe (Make Ahead Instructions)

The dessert gets its name because there is no mixer involved. All of the ingredients are dumped into a 9×13-inch baking dish and then baked together. The easiest form of a dump cake is pie filling (apple, fruit, etc.) poured into a 9×13-inch baking dish, topped evenly with cake mix, followed by pads of butter, then baked.  So easy! 

Dump cakes are similar to cobblers, in that the fruit filling is on the bottom topped with a cake-like topping – in this case, literally cake mix with butter!  The filling and the cake mix bake in the oven at the same time for an easy dessert.   

Dump cakes became popular in the late 1960s in the USA as various recipes began being printed in newspapers across the country. In 1969, a Florida newspaper reported that it seemed like everyone was talking about this “delicious” dessert. The article recalled how the newspaper was inundated with angry readers after it printed the recipe for the first time, demanding the recipe be printed correctly. The readers couldn’t believe the recipe called for just dumping the ingredients without any mixing. Word spread, however, that this magical dump cake was indeed easy and delicious! 

Yes, you can, however, I do not suggest it.  Many people find pumpkin pie filling too sweet when combined with the sweet cake mix.   By using canned pumpkin puree, we are able to control the amount of sugar added so the overall dump cake isn’t too sweet.

I prefer Pumpkin Dump Cake made with canned pumpkin puree.  The filling is a little sturdier and smoother, whereas fresh tasted a bit grainy. 

If you don’t have yellow cake mix, you could use pumpkin spice cake mix instead and reduce the spices in the filling, or make your own yellow cake mix.  To make your own, whisk together 2 ¼ cup all-purpose flour, 1 ½ cups granulated sugar, 3 ½ teaspoons baking powder and 1 teaspoon salt in a large bowl. Use a pastry cutter to blend in 4 tablespoons butter (½ stick).  Viola!  Now you have homemade yellow cake mix.

Every oven bakes differently, so if you notice the cake topping is browning too much before the dessert is done cooking (check at 40 minutes to be sure), tent the dish with foil. 

Technically, no, you do not have to refrigerate Pumpkin Dump Cake.  It can be safely stored at room temperature for up to 2 days.  However, I suggest refrigerating the dump cake so it lasts longer.   Refrigerated dump can stay fresh for up to 5 days in the refrigerator

Yes, dump cake can be frozen for up to 3 months.  Transfer to an airtight, freezer safe container or wrap the baking dish in plastic wrap followed by aluminum foil before freezing.