Pumpkin Dump Cake

PUMPKIN DUMP CAKE is an EASY recipe that will quickly become your go-to fall dessert! It’s made with yellow cake mix, which is a great shortcut.



  • 1 (15 ounce) can pure Pumpkin

  • 1 (10 ounce) can Evaporated Milk

  • 1 cup light brown sugar

  • 3 eggs

  • 3 teaspoons pumpkin pie spice

  • 1 box yellow cake mix

  • 1 cup (2 sticks) butter melted

  • 1 cup coarsely crushed graham crackers or pecans

  • 1/2 cup toffee bits (optional)


  1. Preheat oven to 350°F. Coat a 9×13 baking pan with nonstick spray and set aside.

  2. In a large bowl combine the pumpkin, evaporated milk, sugar, eggs, and pumpkin pie spice. Stir to combine and pour into your prepared pan.

  3. Sprinkle the entire box of cake mix on top, followed by your nuts or graham crackers and toffee chips.

  4. Pour your melted butter evenly on top.

  5. Bake for 45-50 minutes until center is set and edges are lightly browned.

  6. Serve warm or at room temperature.


  • Serve with ice cream and caramel sauce or whipped cream

  • Store airtight in the refrigerator for up to 3 days.

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