Pumpkin Dump Cake

"This is a very good Thanksgiving dessert."
photo by KareBear506 photo by KareBear506
photo by KareBear506
photo by True Texas photo by True Texas
photo by True Texas photo by True Texas
photo by loof751 photo by loof751
photo by Kim M. photo by Kim M.
Ready In:




  • Mix pumpkin, evaporated milk, spice, eggs and sugar. Pour into ungreased 9x13 pan. Sprinkle with dry cake mix. Next sprinkle with melted butter. Top with pecans.
  • Bake at 350 degrees for 40-45 minutes or until firm. May take a little longer.

Questions & Replies

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  1. Collin S.
    Can this sit on the counter or does it need refridgerated?


  1. Mimpard
    We love this recipe! I make it several times during the autumn season and always get rave reviews. I've reduced the sugar to 3/4 cup and reduced the butter to 1/2 cup and still get great results. To make the cake prettier, I've cut the butter into the cake mix and stirred in the pecans before spreading over the pumpkin topping.<br/>Thanks for sharing this simple, wonderful dessert.
  2. Barbara D.
    Try using very cold butter and a vegetable peeler. The butter goes on in long thin peels for even coverage. I'm trying the butter cut into the cake mix method today. Merry Christmas.
  3. Golda P.
    I melted butter and mixed with the dry cake mix and it didn't turn out as good as pouring the melted butter over the cake mix on the dump cake.
  4. Darcy S.
    i used a spice cake mix and drizzled with caramel when it came out of the oven and served with whip cream.
  5. bmcnichol
    This was very good except I thought there was too much cake on the top and was very buttery. Next time I think I would only use half a cake mix and half the butter for the topping. Other then this, we thought the filling was wonderful. Will try again with the changes. Thanks wwltmom!


  1. Sharon D.
    I made it in a smaller pan because that was what I had. Added 15 - 20 minutes cook time and it was perfect. Family is 50/50 on the nuts so I excluded them and did a cinnamon sugar coating on the top (snickerdoodle flavor). I used a full 29 ounce can of pumpkin because I didn't want to waste it and it made the pumpkin flavor stand out.
  2. Barbie
    Used less butter and sugar, squash for pumpkin puree.



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