Pumpkin Dump Cake

Contributed By: Parker


1 (15-ounce) can pumpkin
1 (12-ounce) can evaporated milk
3 eggs
1 cup brown sugar
2 1/2 teaspoons cinnamon
1 teaspoon nutmeg
1 teaspoon clove
1 yellow cake mix
1-1/2 sticks salted butter, melted
1/2 cup crushed pecans, optional


Step 1: Make the pumpkin layer
Preheat the oven to 350°F. In a large bowl, combine the canned pumpkin, evaporated milk, eggs, brown sugar, cinnamon, nutmeg and clove. Whisk to combine until smooth.
Spray a 13-by-9-inch baking dish with cooking spray. Pour the pumpkin mixture into the prepared dish.
Step 2: Top with cake mix and butter
Sprinkle the cake mix over top, pressing down lightly. Drizzle the melted butter over the cake mix. Sprinkle pecans on top, if desired, and bake for 50 to 55 minutes.
Allow the cake to cool for 15 minutes before serving. Serve warm topped with homemade whipped cream.

Helpful Hints:

Tip: To make a fall-inspired whipped cream, add two tablespoons of cinnamon.
Pumpkin Dump Cake Tips
How can I make this pumpkin dump cake my own?
The beauty of a dump cake is the wide range of customizations at your disposal. Rather than a yellow cake mix, you could swap it for a spice cake mix, white cake mix or even chocolate. Not a fan of pecans? Use walnuts or candied nuts instead. You can also increase the amount of spices in the pumpkin mixture for a bolder flavor, especially if you love a lot of nutmeg or clove. Consider topping this treat with whipped cream, a caramel sauce drizzle, a cream cheese drizzle or maple syrup.

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