Go Back
+ servings
Pumpkin Dump Cake

Pumpkin Dump Cake

This Grandma Is Fun
With all the great fall flavors of pumpkin, cinnamon, spices and pecans, this Pumpkin Dump Cake is fall dessert perfection.
Prep Time 10 mins
Course Desserts
Servings 15 people


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


  • 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


Addional Toppings if desired:
Whip cream
Vanilla ice cream
Caramel topping
Pecans, chopped
Keyword Pumpkin Dump Cake
Tried this recipe?Let us know how it was!