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Pumpkin Dump Cake

  • Author: Jocelyn Brown


This delicious, EASY PUMPKIN DUMP CAKE has all the fall go-to flavors – pumpkin, pecan and cinnamon! This cake dessert is so easy to make it will become your favorite go-to fall dessert!  


  • 4 large eggs, room temperature, beaten
  • 1 can (15 oz) pure pumpkin, not pumpkin pie mix
  • 1 can (12 oz) evaporated milk
  • 1 ½ cups granulated sugar
  • 2 teaspoons pumpkin pie spice ** see notes
  • 1 teaspoon salt
  • 1 box (15.25 oz) cake mix, butter golden or yellow
  • 1 cup pecans, chopped
  • 1 cup (2 sticks) unsalted butter, melted

For Toppings:

  • whipped cream
  • cinnamon
  • vanilla ice cream
  • caramel topping
  • pecans, chopped


  • Preheat oven to 350 degrees F
  • Spray 13×9 baking dish with non-stick cooking spray
  • In a large bowl, combine eggs, pumpkin, evaporated milk, sugar, spice and salt until well combined
  • Pour pumpkin mixture into baking dish
  • Sprinkle with dry cake mix
  • Chop pecans and spread evenly over cake mix
  • Melt butter in microwave safe bowl and drizzle over nuts
  • Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean
  • Serve warm or room temperature with whip cream or ice cream if desired
  • Store leftovers in airtight container in refrigerator


You can substitute cinnamon for the pumpkin pie spice or a combination of cinnamon and nutmeg

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