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Pumpkin Dump Cake

Pumpkin Dump Cake is better than pumpkin pie! Plus its super easy to make! It's like a pumpkin pie layered with a buttery yellow cake then topped with pecans and fresh whipped cream! Amazing! 

Author Adell


  • 1 16 oz. can of pumpkin puree (not pumpkin pie mix)
  • 1 12 oz. can evaporated milk
  • 1 cup sugar
  • 3 large eggs
  • 1 tablespoon pumpkin pie spice (see note)
  • 1 15.25 oz box yellow cake mix (dry)
  • 1 cup chopped pecans (can use walnuts or omit nuts)
  • 1 cup butter, melted (I used salted. If unsalted, add 1/2 tsp. salt)


  1. Spray a 9x13" pan with cooking spray and set aside. Heat the oven to 350 degrees.

  2. In a large bowl with combine the canned pumpkin, evaporated milk, sugar, salt, eggs and pumpkin pie spice till smooth (I used a hand held mixer).

  3. Pour pumpkin mixture in the prepared dish. Sprinkle the cake mix over the top of the pumpkin mixture. Lightly pack it down. Sprinkle the chopped nuts over the cake mixture. Pour the melted butter all over the nuts.

  4. Bake for 50 to 55 minutes or until set.

  5. Serve with fresh whipped cream and a sprinkle of cinnamon for good measure ;). Can also serve with vanilla ice cream. Refrigerate leftovers.

Recipe Notes

  • Original recipe added 2 tsp. ginger & 1/2 tsp. nutmeg. Feel free to add whatever spices you like. I was happy with the tablespoon of pumpkin pie spice. I you don't have that you can add: 2 tsp. cinnamon, 1/2 tsp. nutmeg, 1/2 tsp. ginger, 1/4 tsp. all spice.