1. Can I make this pumpkin cinnamon roll dump cake with fewer ingredients?

Yes! If you prefer a simpler version, you can try a pumpkin dump cake 3 ingredients or pumpkin dump cake 4 ingredients approach. These minimalist recipes capture the pumpkin cake flavor while keeping prep fast and easy, perfect for busy weeknights.

2. How does this recipe compare to pumpkin dump cake taste of home or betty crocker pumpkin dump cake?

This version combines the nostalgic flavors of pumpkin dump cake taste of home with the gooey cinnamon roll layer found in pumpkin cinnamon roll cake and betty crocker pumpkin dump cake, giving it a rich, comforting twist.

3. Can I make this pumpkin cinnamon roll dump cake without cake mix?

Absolutely! For a pumpkin dump cake without cake mix, substitute the topping with a homemade crumble of flour, butter, and sugar while keeping the cinnamon rolls intact. This still creates an easy pumpkin cinnamon roll dump cake with condensed milk or a classic version.

4. Where can I find variations of this recipe?

You can explore pumpkin cinnamon roll dump cake pioneer woman or pumpkin cinnamon roll dump cake allrecipes for alternate takes. Fans of the best pumpkin cinnamon roll dump cake often experiment with nuts, condensed milk, or spice blends to customize their easy pumpkin cinnamon roll dump cake.

Pumpkin Cinnamon Roll Dump Cake – Easy & Delicious Fall Dessert 2025

Description

A warm, gooey fall dessert made with cinnamon rolls, pumpkin puree, cozy spices, and a buttery crumble topping. This crowd-pleasing dump-and-bake treat delivers the flavors of pumpkin pie and cinnamon rolls in one easy dish — perfect for holiday gatherings, potlucks, or last-minute autumn cravings.

Ingredients

Scale

🛒 Ingredients (for a 9×13-inch pan):

Base Layer:

1 (15 oz) can pumpkin purée
1 cup evaporated milk or sweetened condensed milk
2 large eggs
¾ cup granulated sugar
1 tablespoon pumpkin pie spice
1 teaspoon vanilla extract
Optional: pinch of salt

Cinnamon Roll Layer:

2 tubes (12–13 oz each) refrigerated cinnamon rolls, cut into quarters
Included icing packets (reserve for topping)

Crumble & Topping:

1 cup dry yellow cake mix (or spice cake mix)
½ cup melted butter
Optional: ¼ cup chopped pecans or walnuts
Optional: extra cinnamon for sprinkling

Instructions

📝 Instructions:

Step 1: Prep Pumpkin Filling

Preheat oven to 350°F (175°C).
Grease a 9×13-inch baking dish.

In a large bowl, whisk together pumpkin purée, evaporated/condensed milk, eggs, sugar, pumpkin spice, vanilla, and salt until smooth.
Pour mixture evenly into the prepared pan.

Step 2: Add Cinnamon Rolls

Cut cinnamon rolls into quarters and scatter them across the pumpkin mixture.
Lightly press them down so they sit halfway submerged but still visible.

Step 3: Add Crumble

Sprinkle dry cake mix evenly over the top — do not stir.
Drizzle melted butter over the cake mix to create a buttery crumble topping.
Add nuts if desired.

Step 4: Bake

Bake 45–55 minutes, until the center is set and the top is golden and bubbly.
Cool 10–15 minutes for cleaner slices or serve warm and gooey.

Step 5: Finish & Serve

Warm the cinnamon roll icing packets and drizzle generously over the cake.
Top with a dusting of cinnamon or a scoop of vanilla ice cream if desired.

Notes

Extra Gooey Version: Use condensed milk instead of evaporated.
No Cake Mix Needed: Swap cake mix for ½ cup flour + ½ cup brown sugar + 1 tsp cinnamon + pinch salt.
Make Ahead Tip: Assemble up to 24 hours early and bake fresh.
Serving Suggestion: Amazing with whipped cream or maple drizzle.

Prep Time: 10 minutes
Cook Time: 35–40 minutes
Category: Dessert / Fall Recipes
Method: Dump-and-Bake
Cuisine: American