When it comes to easy pumpkin desserts, this German Chocolate Pumpkin Dump Cake recipe checks off all the boxes—it uses only a few ingredients, requires no special equipment, and most important, it’s absolutely delicious!
This yummy Fall dessert is a mash-up of pumpkin pie, chocolate cake, and a crunchy coconut and chopped pecan topping. Spoon it out and serve it up either warm or cold with a drizzle of caramel syrup, a scoop of vanilla ice cream, or homemade sweetened whipped cream or cool whip.
German Chocolate Pumpkin Dump Cake
After a week of sultry temperatures, Fall suddenly arrived over the weekend with crisp mornings and cooler evenings. And with that, my craving for all the pumpkin things!
Like me, do you anxiously anticipate the day when Starbucks brings back Pumpkin Spice Lattes on heir menu each Autumn? I confess, yes, I do!
Not only that, I can’t wait to make my first batch of Pumpkin Bread—we love it with our coffee in the mornings—once canned pumpkin gets stocked on the grocery shelves.
But, today, I want to focus on this EASY, EASY pumpkin dessert made with a German Chocolate cake mix instead of the yellow cake or spice cake mix found in a lot of other pumpkin dump cake recipes.
What is a dump cake?
Dump cake recipes have circulated for years in church community cookbooks. The original cherry dump cake that I grew up eating was made by pouring cherry pie filling into a cake pan, then topping with a box of dry cake mix and melted butter. Literally, just dump the ingredients into a cake pan and bake!
A dump cake has a cobbler-like consistency and is not cut into squares, rather it is served by spooning the dessert onto a plate or bowl.
Note that with today’s pumpkin dump cake, you will need a separate mixing bowl to stir together the pie filling ingredients, but there’s no need for an electric mixer or any other special equipment.
How to make pumpkin pie dump cake
- The pumpkin pie layer. In a large bowl, combine a can of pumpkin pie filling with eggs and evaporated milk. Pour this mixture into a 9 x 13-inch cake pan. I like to use a glass cake pan with a lid for easy storing.
- Add a cake mix. I use a box of German Chocolate cake mix—just the dry mix, no need to make a batter—but you can use a yellow cake mix or a spice cake mix instead. Sprinkle the dry cake mix evenly on top of the pumpkin layer.
- A crunchy topping. Evenly sprinkle unsweetened coconut and chopped pecans on top of the cake mix. If you like, add crushed toffee bits or chocolate chips, too.
- Better with butter. The last step is adding butter on top. You can either melt 2 sticks of butter or simply cut it into pats and lay them on top, which is quicker and easier and one less bowl or pot to wash!
- Bake and serve. Bake for about 50 minutes in a 325-degree oven until the top is golden brown and crunchy. Serve immediately, or cool and refrigerate for up to 3 days.
- Pumpkin Oat Muffins are made with whole wheat flour and sweetened with dark brown sugar and maple syrup for a healthier, whole grain treat.
- Gingersnap Pumpkin Pie Cheesecake Bars sit on top of a crispy gingersnap crust and are layered with pumpkin pie filling and a creamy cheesecake.
- EASY Pumpkin Bars with white chocolate drizzle are moist and delicious with just the right amount of spice from cinnamon, ginger, nutmeg, and cloves.
- Pumpkin Cheesecake Brownies boast creamy pumpkin flavored cheesecake swirled into a rich, dark chocolate brownie—pure heaven!
- Frozen Pumpkin Pie Cheesecake—no baking required with this smooth and creamy seasonal pie.
My favorite way to serve German Chocolate Pumpkin Dump Cake is warm with caramel syrup drizzled on top. You could also add chocolate syrup for an even more indulgent dessert!
Did you like this recipe?
- 1 30-ounce can pumpkin pie mix
- 1 5-ounce can evaporated milk
- 3 eggs
- 1 15-ounce box German chocolate cake mix
- 2 sticks (1 cup) unsalted butter, cut into pats
- 2 cups (7-ounce pkg.) unsweetened coconut
- ½ cup chopped pecans
- Caramel syrup, for serving
- Preheat the oven to 350 degrees. Grease and flour a 9 x 13 inch baking dish.
- In a large bowl, whisk together the pumpkin pie mix, evaporated milk, and eggs. Pour into the baking dish.
- Sprinkle the dry German chocolate cake mix evenly over the top of the pumpkin pie mixture.
- Add a layer of shredded coconut and sprinkle with the pecans. Then, add pats of butter evenly over the top.
- Bake for 50 to 55 minutes, until the top is golden. Serve warm or cold with a drizzle of caramel syrup, a scoop of vanilla ice cream, or a dollop of whipped cream.
Serve warm or cold.
Store covered in the refrigerator for up to 3 days.
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Amount Per Serving: Calories: 477Total Fat: 32gSaturated Fat: 17gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 95mgSodium: 276mgCarbohydrates: 46gFiber: 8gSugar: 21gProtein: 5g
Sheila Thigpen, author of Easy Chicken Cookbook and The 5-Ingredient Fresh and Easy Cookbook, is a recipe developer, food photographer, and food writer. She spent 20+ years as a business manager in the publishing industry before she retired in 2018 to focus on her passions — cooking, photography, and writing. Living near the beautiful Smoky Mountains, Sheila and her husband have two adult daughters and two fine sons-in-law, are active in their church, love to travel, and have a precious little granddaughter who has stolen their hearts. Follow Sheila on YouTube, Pinterest, Instagram, Facebook, and Twitter!