Print Options:

Pumpkin Dessert

Pumpkin dessert with vanilla ice cream on a white plate.

Pumpkin dessert, also called pumpkin dump cake by some, has a pumpkin pie bottom. Made with canned pumpkin, eggs, evaporated milk, cinnamon, sugar, ginger, nutmeg, and cloves, and topped with a cake mix and butter crumble.

Pumpkin dessert with vanilla ice cream on a white plate.

Calling all pumpkin pie lovers and those who can't get enough pumpkin pie spice in their lives! Pumpkin dessert has all the traditional flavours you love in pumpkin pie but is so much easier to make!

Pumpkin dessert is not a pie and not a cake, but a delicious dessert that will remind you of both! If you're not a fan of pie crust, yet love pumpkin pie filling, you will totally fall for this scrumptious cross between a pie, cake, and a cobbler. Some call this a pumpkin dump cake but I guess since you do have to mix all of the pumpkin pie-like ingredients, it isn't really a "true" dump cake?

Pumpkin dump cake on a white plate.

This post may contain affiliate links, please read my privacy policy.

As an Amazon Associate, I earn from qualifying purchases.

Years ago, I made this pumpkin dessert for my in-laws when they came from Ontario for a visit around Christmas time. My mother-in-law absolutely loved this pumpkin dessert and got the recipe from me. Then, this delicious dessert would show up when we visited my husband's parents in the fall. Now, whenever I make pumpkin dessert, I think of my sweet mother-in-law, Marie.

Pumpkin dessert ready to be baked.

Pumpkin Dessert is my go-to fall dessert when I have company coming over and am in a pinch for time. Serve it either warm or cold with vanilla ice cream or sweetened vanilla whipped cream. Pumpkin dessert is a never-fail, crowd-pleasing, after-meal treat!

History of Pumpkin Pie Spice

Pumpkin pie spice is a blend of different spices originally grown in South East Asian Islands. The different spices were paired with pumpkin as early as the 17th Century. By the end of the 18th Century, this tasty spice blend had made its way to America. In 1934, McCormack introduced a "pumpkin pie spice" for the purpose of flavoring pumpkin pie. This followed the invention of canned pumpkin by Libby's in 1929. For more fascinating reading about Pumpkin Pie Spice and it's journey and invention, read: Where Does Pumpkin Pie Spice Come From? by Better Homes and Gardens

Pumpkin pie spice with pumpkin and eggs and sugar.

Make Ahead

Pumpkin Dessert can be made up a day ahead and refrigerated until ready to bake.

You can also freeze pumpkin dessert once it has completely cooled. To serve, thaw in the refrigerator and serve cold, or warm it up in the microwave.

The topping will not be crunchy though, unless eaten the same day as baking.

Variations for Pumpkin Dessert

  • Use white cake mix or spice cake mix instead of the yellow cake mix.
  • Can use margarine instead of butter.
  • You could top with chopped pecans.
  • Can double the spices if you prefer a stronger pumpkin pie spice flavor.
  • Sprinkle skor bits on top to serve.
  • Drizzle with caramel sauce to serve.

Why You Will LOVE Pumpkin Dessert

  • Easy to assemble
  • Smells satisfyingly scrumptious
  • Classic pumpkin pie flavors!
  • Crowd-pleasing dessert
  • Delicious, tasty and scrumptious!

Ingredients for pumpkin dessert.

Ingredients for Pumpkin Dessert

  • Eggs
  • Granulated sugar
  • Canned pumpkin, be sure it is pure pumpkin, not pumpkin pie filling!
  • Cinnamon, ginger, nutmeg, cloves, salt, the spices for pumpkin pie.
  • Evaporated milk
  • Cake mix, can be yellow, white, or spice.
  • Butter, I use salted, but unsalted butter would work as well.

How to Make Pumpkin Dessert

1. In a medium sized bowl, beat the eggs until frothy. Add the sugar and beat in.

Granulated sugar added to beaten eggs in a white bowl.

2. Add the canned pumpkin, cinnamon, ginger, nutmeg, cloves and salt. Mix well.

Pumpkin pie spice with pumpkin and eggs and sugar.

3. Add the evaporated milk and beat on low to blend.

Evaporated milk added to pumpkin pie filling mixture for pumpkin dessert.

4. Pour into a greased 9x13 inch pan.

Pumpkin pie filling poured into a 9x13 inch pan.

5. In a small bowl, combine the cake mix and butter until crumbly.

Cake mix and butter in a white bowl.

6. Sprinkle over the pumpkin mixture.

20221013 104025

7. Bake at 350°F for 1 1/2 hours until a knife inserted in the center comes out clean.

Pumpkin dump cake on a white plate.

For recommended items to help you make this recipe, see my Amazon Shop.

What to Serve With Pumpkin Dessert:

  • Sweetened vanilla whipped cream
  • Vanilla ice cream
  • Caramel ice cream topping
  • Skor bits

Other Fall Desserts to Try

Cooking Method
Cuisine
Courses
DifficultyBeginner
Time
Prep Time: 20 minsCook Time: 180 minsTotal Time: 3 hrs 20 mins
Servings15
Calories316
Best SeasonFall
Description

Pumpkin Dessert is my go-to fall dessert when I have company coming over and am in a pinch for time. Serve it either warm or cold with vanilla ice cream or sweetened vanilla whipped cream. Pumpkin dessert is a never-fail, crowd-pleasing, after-meal treat!

Ingredients
  • 4 eggs
  • 1 1/4 cup granulated sugar
  • 796 ml canned pumpkin (or 28 ounces)
  • 1 1/2 tsp cinnamon
  • 1 tsp ginger
  • 1/2 tsp nutmeg
  • 1/2 tsp cloves
  • 1 tsp salt
  • 1 1/2 cup evaporated milk
  • 1 package yellow cake mix (or white or spice)
  • 1/2 cup butter
Instructions
    How to Make Pumpkin Dessert
  1. Granulated sugar added to beaten eggs in a white bowl.

    In a medium sized bowl, beat the eggs until frothy. Add the sugar and beat in.

  2. Pumpkin pie spice with pumpkin and eggs and sugar.

    Add the canned pumpkin, cinnamon, ginger, nutmeg, cloves and salt. Mix well.

  3. Evaporated milk added to pumpkin pie filling mixture for pumpkin dessert.

    Add the evaporated milk and beat on low to blend.

  4. Pumpkin pie filling poured into a 9x13 inch pan.

    Pour into a greased 9x13 inch pan.

  5. Cake mix and butter in a white bowl.

    In a small bowl, combine the cake mix and butter until crumbly.

  6. Cake mix and butter crumble sprinkled on top of pumpkin pie filling.

    Sprinkle over the pumpkin mixture.

  7. Pumpkin dump cake on a white plate.

    Bake at 350°F for 1 1/2 hours until a knife inserted in the center comes out clean.

Nutrition Facts

Servings 15


Amount Per Serving
Calories 316kcal
Calories from Fat 83kcal
% Daily Value *
Total Fat 9.4g15%
Sodium 464mg20%
Potassium 239mg7%
Total Carbohydrate 54g18%
Dietary Fiber 2.2g9%
Sugars 21g
Protein 5.7g12%

Vitamin A 368 IU
Calcium 15 mg
Vitamin K 10 mcg
Riboflavin 22 mg
Folate 15 mcg
Pantothenic Acid 14 mg
Phosphorus 30 mg
Selenium 11 mg
Copper 11 mg
Manganese 14 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Leftovers can be stored in a sealed container in the fridge for up to 5 days.

Be sure to use pumpkin puree, not pumpkin pie filling.

1 Tbsp pumpkin pie spice can be substituted for the spices in this recipe.

Mixing the butter with the cake mix until crumbly makes for a perfectly crunchy topping.

Did you make this recipe?

Thanks for trying out this recipe!