Pumpkin Dump Cake

Because, if I’m going to gain weight over the holidays, I’m taking you all down with me. Only addicts drink eat alone, so they say.

Pumpkin Dump Cake


  • 1- 15 ounce can pumpkin
  • 1- 12 ounce can evaporated milk (I did not have, so I subbed powdered buttermilk and 10oz. water — worked fine)
  • 3 eggs
  • 1 teaspoon nutmeg*
  • 1/2 teaspoon ginger*
  • 1/2 teaspoon cloves*
  • 1/2 teaspoon salt
  • 3/4 cup sugar
  • —-
  • 1- 18.25 ounce yellow cake mix
  • 1 cup walnuts or pecans (didn’t use)
  • 3/4 cup or 1-1/2 sticks butter, melted (you KNOW I used this – heck yeah)


Preheat oven to 350 degrees F. Lightly grease 9×13 pan. Completely combine 1st set of ingredients. Pour into prepared pan. Sprinkle with cake mix. Gently pat down with spoon. Sprinkle with nuts. Drizzle with melted butter. Bake for 50 minutes. Cool and cut in squares.
* Or use 4 teaspoons Pumpkin Pie Spice or Mixed Spice
I’m sharing the fact that I made this, but it is not my recipe. It is all over the internet, though and I don’t know how we’ve never met, Dump Cake and I.
I’m also sharing the fact that you can’t judge a recipe properly if you’re a pig that dives into it very quickly after removing it from the oven (my kids and I did this, yes we did). Right away I was not terribly impressed. Too sweet, pumpkiny and just not very good. I chalked it up to it being an easy recipe.
And then I tried it again the next day. Can you say entirely different opinion? Momma’s taking this badboy to Thanksgiving. If I had to tweak it at all, I’d say don’t be afraid to pack in the cake mix nice and firm. But that’s about it. OK, not really. I had another thought – chocolate cake mix. That sounds super-dee-duper good, but who knows it might just be one of those things that sounds better on paper. If you try it, lemme know. That is, if I don’t try it first. Just remember, this is a good make-ahead cake.
Doesn’t look to special out of the oven, does it? More like a potato casserole or something. Hey kids, want some potato casserole? (Snicker)

7 thoughts on “Pumpkin Dump Cake

  1. I’m making this for Thanksgiving. 🙂 Can you tell me how to store this? On the counter or in the refrigerator? I plan on making it the night before our Thanksgiving meal. Thanks!

  2. Hi Joy. My husband likes pumpkin pie cold, so I covered it and put it in the fridge, then took it out a bit before serving so it would be closer to room temperature. I liked the consistency a bit better when it was cooler. If you don’t have room in the fridge, though, and you live in a cooler climate, you could put it outside. I might need to do that. Let me know how it turns out. 🙂

  3. I made the cake last night to serve today. We had our Thanksgiving meal today since my husband works tomorrow. It seems like everyone except my oldest son liked the cake. I wasn’t sure what to expect, but I guess the cake mix topping was supposed to be hard? I mean it wasn’t hard all over but it became like a crust. I tried to make sure to pat down the cake mix a lot like you said. When I was drizzling the butter, it seemed like a lot. I wonder how it would turn our if you mixed butter and the cake mix together like crumbly toppings (room temp butter and cake mix), and then put it on? Overall, it seemed like a hit. My husband loved it because he doesn’t like pie. My FIL said this recipe was a keeper. Thanks again for your help! 🙂

  4. Hey, thanks for the update, Joy.

    My topping wasn’t exactly hard, it was more like a cobbler topping, but then also like a pie. Hard to explain. A nice combination of the two, I would say. The butter does seem like a lot, haven’t played with the measurements. Could possibly do with less butter. I like your idea of mixing the two prior to putting it on top. I’ll try to remember that and report back.

    I’m planning on making this for Christmas because I already have two other pumpkin recipes in queue, counting the pie my mom is bringing. Happy Thanksgiving to you!

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