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Pumpkin Pie Dump Cake

This easy one-bowl cake captures all the best flavors of pumpkin pie. Try this dessert recipe for your next holiday get-together or just as an everyday treat.

Serves 8
Ready in 50 mins
Prep time 10 mins
Cooking time 40 mins
540 calories per serving


> Cooking spray
> 1 (15 oz) can pumpkin
> 1 (12 oz) can evaporated milk
> 2 tsp pumpkin pie spice, plus more for garnish
> 1/2 cup packed dark brown sugar
> 3 large eggs
> 1/2 (15.2 oz) box yellow cake mix (about 1 1/2 cups)
> 1/2 cup unsalted butter, melted
> 3/4 cup chopped pecans
> Whipped cream, for serving


Preheat oven to 350°F. Coat a 9-inch deep dish pie plate with the cooking spray. In a large bowl, mix the pumpkin, evaporated milk, pumpkin pie spice, sugar, and eggs. Pour mixture into prepared pie dish.
Sprinkle the cake mix and drizzle the butter evenly over pumpkin mixture. Top with the chopped pecans.
Bake for 40–45 min., or until the cake is set and edges are crispy. Let sit at room temperature at least 30 min. before slicing. Serve with whipped cream and sprinkle with pumpkin pie spice. Store in an airtight container in the refrigerator.

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