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5 from 1 vote

Pumpkin Dump Cake

Serve up big slices of this creamy and rich Pumpkin Dump Cake with a crunchy brown sugar and walnut topping for dessert this fall. 


  • 1 15- ounce large can pumpkin puree not pie filling
  • 1 can evaporated milk
  • 3/4 cup granulated sugar
  • 1/4 cup brown sugar
  • 3 eggs
  • 3 teaspoons pumpkin pie spice
  • 1 box yellow cake mix
  • 1 cup melted butter
  • 1 cup chopped walnuts and/or pecans
  • 1/4 cup brown sugar for sprinkling on the top


  • Preheat oven to 350 degrees F. Grease a 9X13-inch pan with nonstick cooking spray and set aside.
  • In a large mixing bowl, combine pumpkin, evaporated milk, eggs, sugars, pumpkin pie spice. Pour into the prepared baking dish and spread evenly.
  • Sprinkle dry yellow cake mix evenly over pumpkin mixture.
  • Sprinkle chopped nuts over the cake mix.
  • Drizzle melted butter evenly over everything.
  • Bake at 350 degrees for 50-60 minutes or until top is golden brown. Cool completely, then cut into squares and served.
  • This pumpkin dump cake is delicious topped with vanilla ice cream or whipped cream!