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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. 
Prep Time10 mins
Cook Time50 mins
Total Time1 hr
Course: Dessert
Cuisine: American
Keyword: pumpkin dump cake
Servings: 12 servings
Calories: 481kcal
Author: Kristin Maxwell


  • 15 ounces pumpkin puree not pie filling
  • 12 ounces evaporated milk
  • 3/4 cup granulated sugar
  • 1/4 cup brown sugar
  • 3 large eggs
  • 3 teaspoons pumpkin pie spice
  • 15 ounce box of yellow cake mix
  • 1 cup butter melted
  • 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!


Calories: 481kcal | Carbohydrates: 58g | Protein: 7g | Fat: 26g | Saturated Fat: 13g | Cholesterol: 90mg | Sodium: 444mg | Potassium: 254mg | Fiber: 2g | Sugar: 41g | Vitamin A: 6115IU | Vitamin C: 2mg | Calcium: 189mg | Iron: 2mg