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+ servings
slice of pumpkin cake on a white plate

Pumpkin Dump Cake

Course Dessert
Cuisine American
Somewhere between a cake and a pie, Pumpkin Dump Cake is an easy and delicious dessert full of fall flavor.
Prep Time 10 mins
Cook Time 1 hr
Total Time 1 hr 10 mins
Servings 16 servings


  • 30 oz canned pumpkin make sure not to use pumpkin pie filling
  • 16 oz evaporated milk make sure not to use sweetened condensed
  • 1 tsp pumpkin pie spice* *if using yellow cake mix, you'll need 2 tsp
  • 1 cup sugar
  • 4 large eggs
  • 2 tsp ground cinnamon
  • 1 standard size package spice, pumpkin or yellow cake mix, dry mix *if using yellow cake mix, mix it with 1 tsp of pumpkin pie spice prior to using
  • 1 cup chopped pecans optional
  • 3/4 cup cold butter keeping butter cold makes it easier to slice


  • Preheat oven to 350 degrees F. Grease a 13x9 inch pan.
  • In a large bowl combine pumpkin, milk, pumpkin pie spice, sugar, eggs and cinnamon. Mix until well combined. Pour batter into prepared pan.
  • Sprinkle cake mix, and chopped pecans if using, evenly over the top pumpkin mixture. Slice butter into thin pats and cover entire surface of cake with thin pats of butter.
  • Bake for 60 minutes. Serve warm or cold, with ice cream or whipped cream.


Calories: 247kcal | Carbohydrates: 21g | Protein: 5g | Fat: 17g | Saturated Fat: 8g | Cholesterol: 78mg | Sodium: 127mg | Potassium: 243mg | Fiber: 2g | Sugar: 17g | Vitamin A: 8678IU | Vitamin C: 3mg | Calcium: 106mg | Iron: 1mg