The Best Pumpkin Dump Cake

5 from 9 votes

This fall dump cake is the best way to celebrate fall (or anytime you get a craving)! It's moist, delicious and perfect for any occasion.

Prep Time10

Cook Time1

Total Time1 10

Course: Dessert

Cuisine: American

Keyword: dump cake, pumpkin dump cake, pumpkin pecan dump cake

Servings: servings

Calories: 649cal

Author: Amy Desrosiers

Cost: $5

30 ounces canned pumpki puree *do not use pie filling
1 teaspoon cinnamon
¾ tablespoon pumpkin pie spice
16 ounces evaporated milk You will need 2 cans but will have leftovers.
3 large eggs
1 cup granulated sugar
15.25 ounces yellow cake mix
12 tablespoons unsalted butter cut into thin pads. Reserve an extra tablespoon for greasing the pan.
¾ cup pecans shelled, halved

Preheat oven to 350° Fahrenheit and lightly grease the baking pan with butter and one tablespoon of flour to ensure the cake does not stick.
In a large bowl, add evaporated milk, sugar, canned pumpkin, eggs, and spices; mix until fluffy and fully combined. Pour the mixture into the bottom of the grease pan.
Sprinkle the entire contents of the yellow cake mix over the top of the pumpkin mixture. Using your wooden spoon, gently pat the dry cake mix slightly into the pumpkin.
Slice butter into thin pads and line the top of the cake with the slices to evenly cover the cake mix. Sprinkle the top of the butter pads with pecans.
Bake dump cake uncovered for 60 minutes. The cake will have a golden brown coloring and the pecans will be darker and toasted. A toothpick inserted into the center of the cake will come out clean. Enjoy cake warm.

Nutritional values may vary and are meant to be a guide.