Pumpkin Pie Crunch Dump Cake Recipe

Easy fall dessert you can make in minutes!

By Anne Schaeffer, Recipe from the Dump Cake Magic Cookbook 

Simplify the traditional baking process by utilizing this easy dump cake method of creating layers of flavor. Just “dump” a dry cake mix, plus a few simple ingredients, right into a baking dish, and you are ready to go! The beauty of dump cakes is their simple, no-fuss, no-muss preparation. Butter or other liquids on top combine with fruit juices from the bottom to moisten the cake mix like magic. This pumpkin dessert recipe serves 15-20 people.


• 1 (29 oz. [822g]) can pumpkin puree
• 3 eggs, lightly beaten
• 1 (12 oz. [355mL]) can evaporated milk
• 1 1/4 cup granulated sugar
• 2 to 3 tsp. ground pumpkin pie spice
• 1 (18.25 oz. [517g]) pkg. yellow cake mix
• 1 cup graham cracker crumbs
• 1/2 cup toffee bits
• 1 cup unsalted butter, melted

Woodcarving Illustrated Magazine

Dump Cake Magic

Dump cake recipes are so easy, it’s dangerous! With the Dump Cake Magic Cookbook, you can bake tasty desserts with almost no effort. Just dump your ingredients in the pan and bake! Whether you’re craving something fruity, a chocolate delights, cookies or dessert bars, Dump Cake Magic gives you everything you need. These 75 recipes are the perfect spur-of-the-moment desserts to satisfy your sweet tooth.

Pumpkin Cake Directions

Wood Carving a Fish - Step 01

1. Preheat.

Preheat oven to 350ºF (180ºC). Lightly grease a 9” x 13” (23 x 33cm) baking dish.

Wood Carving a Fish - Step 02

2. Dump.

Dump pumpkin puree, eggs, evaporated milk, sugar, and pumpkin pie spice into the prepared baking dish.

Wood Carving a Fish - Step 03

3. Stir.

Stir ingredients until well blended; scrape down sides and spread evenly. Sprinkle dry cake mix evenly over pumpkin mixture.

Wood Carving a Fish - Step 04

4. Sprinkle.

Sprinkle with graham cracker crumbs. Scatter toffee bits over the top. Drizzle melted butter over all.

Wood Carving a Fish - Step 03

5. Bake.

Bake for 50 to 55 minutes or until cake is lightly browned. It should test done with a toothpick. Cool before serving. Refrigerate overnight, if desired.

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About the Author

Robert Triplett has been carving for most of his life. He retired from the U.S. Army after twenty-five years of service and later worked as a safety engineer at electrical power plants. Born and raised in Bedford County, Pa., Robert lives in Hummelstown, Pa.