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Pumpkin dump cake served on a plate with whip cream on top.

Pumpkin Dump Cake

This easy to make, crowd-pleaser recipe goes a long away (serves 9-12 people). It is a delicious twist on classic pumpkin pie that almost any age will like.

Yield: 9-12 servings 1x
Prep: 15 minutesCook: 55 minutesTotal: 1 hour 10 minutes


  • 1 (15-ounce) can pumpkin puree
  • 1 (12-ounce) can non-fat evaporated milk
  • 1 cup white sugar
  • 1 teaspoon nutmeg
  • 1 teaspoon ginger
  • 1 teaspoon ground cloves
  • 2 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 4 eggs
  • 1 (15.25 ounce) box yellow cake mix
  • 1/2 cup (1 stick) butter, melted
  • 1 cup chopped pecans

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  1. Preheat oven to 350°F.
  2. Grease and sprinkle a little flour all over a 9×13 inch baking dish.
  3. In large bowl, mix together pumpkin, evaporated milk, sugar and seasonings. Then, whisk in one egg at a time to the pumpkin mixture.
  4. Pour mixture into the prepared baking dish.
  5. Sprinkle cake mix all over the top of the pumpkin mixture (use all of it).
  6. Sprinkle pecans over cake mix.
  7. Drizzle melted butter all over the top.
  8. Bake 40 minutes with foil loosely over the top (to prevent pecans from burning). Remove foil and bake 15 more minutes.
  9. Let cool for a few hours. Serve with whipped cream. It can safely sit out for 2 hours after it’s cooled, but then store in the refrigerator.


  • Serve it with our Maple Whipped Cream.
  • Pumpkin dump cake can be enjoyed both warm and cold, and the choice often comes down to personal preference.
  • Use our homemade Yellow Cake Mix for extra delicious results. 
  • Allow at least an hour for the dump cake to cool before serving. 
  • Freezer Instructions: Let it fully cool and store in an airtight container. It can typically be stored in the freezer for 1-2 months and still maintain good quality.
© Author: Polly Conner
Cuisine: American Method: Baking