Pumpkin Dump Cake Recipe

This ridiculously easy Pumpkin Dump Cake is perfect for tailgating, holiday meals, or any autumn gathering! Bursting with pumpkin spice flavor and topped with a buttery, crunchy cake mix crumble, this recipe, originally from a local newspaper, is guaranteed to be a crowd-pleaser. Get ready for the ultimate fall comfort food – it's unbelievably delicious and simple to make!

Prep Time 15 mins
Cook Time 60 mins
Calories 349.4 kcal
Protein 10g
Rating 5.0 (1 Reviews)
Pumpkin Dump Cake 34

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Pumpkin Dump Cake

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How to Make Pumpkin Dump Cake

  1. Preheat oven to 350°F (175°C).
  2. Grease a 9x13 inch baking pan.
  3. In a large bowl, combine 1 (15 ounce) can pumpkin puree, 2 large eggs, ¾ cup packed brown sugar, ½ cup granulated sugar, 1 (12 ounce) can evaporated milk, 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, ½ teaspoon ground ginger, ¼ teaspoon ground cloves, and ¼ teaspoon salt.
  4. Stir well to combine, or beat on low speed with an electric mixer until just combined.
  5. Pour the pumpkin mixture into the prepared pan.
  6. Sprinkle one (15.25 ounce) box yellow cake mix evenly over the pumpkin layer.
  7. Sprinkle ½ cup chopped pecans or walnuts over the cake mix.
  8. Drizzle ½ cup (1 stick) melted unsalted butter evenly over the cake mix and nuts.
  9. Bake for 50-60 minutes, or until the edges are lightly browned and a wooden skewer inserted into the center comes out with moist crumbs.
  10. Let cool completely before serving. Enjoy warm or cold, topped with whipped cream or a scoop of vanilla ice cream!

Nutrition Information (Approximate per serving)

Sodium

16 g

Sugar

116g

Fat

40g

Carbs

14g