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pumpkin dump cake
Course: Dessert
Servings: 15
Prep Time: 10 mins
Cook Time: 45 mins


  • 15 ounces solid-pack pumpkin
  • 12 ounces evaporated milk
  • 3 large eggs
  • 3/4 cup sugar
  • 1/2 teaspoon salt
  • 1 teaspoon salt
  • 4 teaspoons pumpkin pie spice
  • 1 box butter pecan cake mix Betty Crocker (15.25 ounces)
  • 1 cup unsalted butter melted
  • 1-1/2 cups chopped pecans
  • 2 tablespoons packed brown sugar
  • vanilla ice cream or whipped cream


  • Preheat the oven to 350º Fahrenheit and grease a 9×13 pan with butter or cooking spray.
  • In a large bowl, whisk together the pumpkin, milk, eggs, sugar, salt, cinnamon, and pumpkin pie spice until well blended. Make sure the eggs are fully incorporated.
  • Pour the pumpkin batter into the prepared pan.
  • Sprinkle the dry cake mix over the pumpkin.
  • Drizzle with the melted butter.
  • Sprinkle the pecans on top. Then sprinkle the brown sugar over the pecans.
  • Bake for 15 minutes, then check the cake. Turn the pan to promote even browning.
  • Continue to bake, checking the cake often. If it is getting too brown, cover with foil for the remainder of baking.
  • The cake should bake for about 45-55 minutes or until a knife inserted in the center comes out clean.
  • Serve warm with ice cream or whipped cream.