Pumpkin Dump Cake

Pumpkin Dump Cake is made with few ingredients but is big on flavor. Canned pumpkin, evaporated milk, eggs, sugar and pumpkin pie spice (recipe follows) are mixed together. This mixture is poured into a baking dish and topped with dry cake mix. This is the step when you can get creative. The recipe calls for a yellow cake mix but you can substitute a butter recipe, pecan, carrot cake or spice cake mix. Same goes with the nuts, substitute walnuts, macadamia nuts, heck throw in some cinnamon flavored chips! Get nuts:)

pumpkin dump

Cake By Many Names

This wonderful dessert goes by many names, Pumpkin Dump Cake, Praline Pumpkin Dessert, Pumpkin Pie Squares and so on and so forth. Granted the name pumpkin “dump” cake isn’t the most appealing name but that’s literally how this cake is made. Dump and go kinda cake. No matter what this dessert is called, it’s delicious. Not only that, it’s super easy to make and everyone loves it. All you need is a tub of whipped topping and you’re good to go.

Pumpkin Dump Cake  

A super, duper delicious pumpkin recipe.
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  • 1 15 oz can canned pumpkin
  • 1 12 oz can evaporated milk
  • 3 eggs, lightly beaten
  • 1 cup sugar
  • 4 teaspoons pumpkin pie spice
  • 1 box yellow cake mix or butter, pecan or spice flavored cake mix
  • 1 cup chopped pecans or walnuts
  • 3/4 cup butter, melted
  • Pumpkin Pie Spice
  • 4 tablespoons ground cinnamon
  • 4 teaspoons ground nutmeg
  • 4 teaspoons ground ginger
  • 3 teaspoons ground allspice
  • 1 teaspoons ground cloves


  • Heat oven to 350º Grease bottom and sides of a 13 x 9 baking dish.
  • In medium bowl, beat pumpkin, milk, eggs, sugar and pumpkin pie spice with wire whisk until smooth. Pour into pan. Sprinkle dry cake mix over pumpkin mixture. Sprinkle with nuts. Pour melted butter evenly over top.
  • Bake for 50 to 60 minutes or until knife inserted in center comes out clean. Cool completely.
  • For Pumpkin Pie Spice: Mix all ingredients together and store in an air tight container.


Serving: 1g, Calories: 420kcal, Carbohydrates: 57g, Protein: 4g, Fat: 21g, Saturated Fat: 9g, Cholesterol: 71mg, Sodium: 433mg, Potassium: 106mg, Fiber: 3g, Sugar: 36g, Vitamin A: 440IU, Vitamin C: 0.6mg, Calcium: 144mg, Iron: 1.9mg
Did you make this recipe?Tag @lynnturnips on Instagram with the hashtag #turnips2tangerines
pumpkin dump
pumpkin dump
For this recipe we used Libby’s Solid Pack Canned Pumpkin