Pumpkin Dump Cake

Beth Pierce


This scrumptious easy crust-less Pumpkin Dump Cake is like eating the best part of the pumpkin pie topped with a crunchy cinnamon pecan topping. The base is super quick to come together as it is all mixed in one bowl. The topping has three simple ingredients that take less than five minutes to prepare. I love to take this treat to potlucks, family reunions, fall and holiday parties. It is always a big hit and I always come home with an empty dish.


☆☆☆☆☆ 0 votes

10 Min
50 Min


  • 2 can(s)
    pumpkin puree
  • 1 can(s)
    evaporated milk
  • 3
  • 1/2 c
  • 1/2 c
    brown sugar
  • 2 tsp
    ground cinnamon
  • 1 tsp
    ground ginger
  • 1/4 tsp
    ground cloves
  • 1/4 tsp
    ground nutmeg
  • 1 box
    spice cake mix (dry)
  • 1 c
    chopped pecans
  • 3/4 c
    unsalted butter sliced in about 1/4 inch pats

How to Make Pumpkin Dump Cake


  1. Preheat oven to 350 degrees. Grease and flour a 9 x 13 inch pan.
  2. Stir together pumpkin puree, evaporated milk, eggs, sugar, brown sugar, cinnamon, ginger, cloves, and nutmeg. Pour into prepared pan. Sprinkle evenly with dry cake mix and chopped pecans. Top evenly with butter pats.
  3. Bake for 50 -60 minutes or until lightly browned on the edges.

Printable Recipe Card

About Pumpkin Dump Cake

Course/Dish: Cakes
Main Ingredient: Vegetable
Regional Style: American

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