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Pumpkin Dump Cake

Prep Time: 10 minutes
Cook Time: 45-50 minutes
Prep Time 10 minutes
Cook Time 45 minutes


  • 4 large eggs room temperature, beaten
  • 1 can 15 oz pure pumpkin not pumpkin pie mix/filling
  • 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


  • Whipped cream
  • Cinnamon
  • Vanilla ice cream
  • Caramel topping
  • Pecans chopped


  • Preheat oven to 350 degrees F
  • Spray 13x9 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


Pumpkin Pie Spice - you can substitute cinnamon for the pumpkin pie spice or a combination of cinnamon and nutmeg