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Pumpkin-Spice Dump Cake

Prep Time15 mins
Cook Time50 mins
Total Time1 hr 5 mins
Course: Dessert
Cuisine: American
Servings: 12 servings


  • 1 (15-ounce) can canned plain pumpkin
  • 1 (12-ounce) can evaporated milk
  • 4 large eggs
  • 1 cup sugar
  • 5 teaspoons pumpkin pie spice
  • 1/2 teaspoon salt
  • 1 (15.25-ounce) box yellow cake mix
  • 1/2 cup unsalted butter, melted
  • 1 cup chopped pecans


  • Preheat the oven to 350°F and lightly spray a 9x13-inch baking dish with nonstick cooking spray.  
  • In a large bowl, whisk the pumpkin, milk, and eggs together until smooth.  Add the sugar, pumpkin pie spice, and salt.  Mix well.   Add about 1/2 of the dry yellow cake mix to the batter and mix well.  
  • Pour the batter into the greased dish.  Sprinkle with the remaining dry cake mix over the batter.  Sprinkled with the chopped pecans.  Drizzle the melted butter over.  
  • Bake for 55 to 60 minutes or until the edges are brown and the cake is set.  (The toothpick test won't work well with a cake that's this dense.)  Allow to cool before serving.  Served at room temperature or just warm with a scoop of vanilla ice cream.