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Pumpkin Dump Cake


If you have never heard of dump cake before it was a recipe that became popular in the 80’s by church cookbooks and potlucks…my mom made them and so did my grandma. You basically dump in a few cans of fruit in a pan and cover it with cake mix and butter and bake it. So simple and delicious!

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Rate this recipe 4.3/5 (51 Votes)


  • 1 (15 ounce) can Pumpkin Puree
  • 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 graham crackers or pecans, coarsely crushed
  • 1/2 cup toffee bits, optional


Adapted from


Step 1

Preheat oven to 350 F. Spray a 9×13 baking pan lightly with cooking/baking spray.

In a large bowl combine the pumpkin, evaporated milk, sugar, eggs and pumpkin pie spice. Stir to combine.

Pour into your prepared pan.

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

Pour your melted butter evenly on top.

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


Serve with ice cream or whipped cream

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