If you need an effortless fall dessert, this Pumpkin Dump Cake is it! A sweet pumpkin filling gets topped with buttery cake mix and baked until golden and irresistible, are you kidding?! That sounds amazing! It’s simple to make yet tastes like something special. Serve it warm with a scoop of vanilla ice cream or whipped cream, and you’ve got a dessert everyone will ask for again.
Original recipe from Carolyn Busch
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Ingredients:
- 1 (15 oz) can pumpkin puree
- 1 (12 fl oz) can evaporated milk
- 3 large eggs
- 1 cup white sugar
- 4 tsp pumpkin pie spice
- 1 (15.25 oz) package yellow cake mix
- 1 cup chopped pecans
- 1 cup melted butter
- Optional: whipped cream or vanilla ice cream for serving
Instructions:
- Preheat oven to 350 degrees.
- Grease a 9×13-inch baking dish.
- In a large bowl, whisk together pumpkin puree, evaporated milk, eggs, sugar, and pumpkin pie spice until smooth.
- Pour pumpkin mixture into the prepared baking dish.
- Evenly sprinkle the dry yellow cake mix over the pumpkin mixture.
- Top with chopped pecans.
- Drizzle melted butter evenly over the top.
- Bake for 50–60 minutes, until the top is golden brown and the center is set.
- Remove from oven and let cool slightly before serving.
- Serve warm with whipped cream or vanilla ice cream, if desired.