Pumpkin Dump Cake recipe
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5 from 33 votes


Pumpkin Pie Dump Cake gets it's name by dumping the ingredients into the baking dish. It is like a pumpkin pie and a spice cake all in one!
Prep Time40 mins
Cook Time55 mins
Total Time1 hr 35 mins
Course: Dessert
Cuisine: American
Keyword: Pumpkin Pie Dump Cake
Servings: 12
Calories: 483kcal
Author: Brandie @ The Country Cook


  • 1 (15 oz) can pumpkin puree (NOT pumpkin pie mix)
  • 1 (12 oz) can evaporated milk
  • 3 large eggs
  • 1 cup sugar
  • 1 tsp ground cinnamon
  • 1 box spice cake mix
  • 1 cup (2 sticks) unsalted butter, melted


  • Preheat oven to 350F degrees.
  • Spray a 9x13 baking dish with nonstick cooking spray.
  • In a medium bowl, combine pumpkin puree, evaporated milk, eggs, sugar and cinnamon until well-combined. It will be very liquid-y.
  • Pour this pumpkin mixture into the baking dish.
  • Sprinkle dry cake mix on top of pumpkin mixture.
  • Drizzle melted butter over the top.
  • Bake for about 55-60 minutes.
  • It might still be just a bit jiggly in the middle when done. It will continue to set up as it cools.
  • Let it cool for at least 30 minutes before slicing and serving.



Dollop each serving with a bit of whipped cream. Refrigerate any leftovers.


Calories: 483kcal | Carbohydrates: 56g | Protein: 7g | Fat: 26g | Saturated Fat: 13g | Cholesterol: 95mg | Sodium: 488mg | Potassium: 389mg | Fiber: 1g | Sugar: 42g | Vitamin A: 6165IU | Vitamin C: 2.6mg | Calcium: 192mg | Iron: 2.8mg