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Pumpkin Dump Cake

A moist pumpkin cake with a crunchy top. Don’t forget to add a dollop of whipped cream for the finishing touch…it’s a must!

Pumpkin Dump Cake from Table for Seven

This cake is probably the quickest and easiest pumpkin cake you will make for the entire fall season.

Dump Cake? Yes, because, we are “dumping” many of the ingredients in the pan. No mixing needed.

Ingredients Needed:

  • Vanilla cake mix
  • Evaporated milk
  • Eggs
  • Brown sugar
  • Ground cinnamon
  • Pumpkin puree
  • Butter
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Pumpkin Puree: Make sure it’s not pumpkin pie filling

Vanilla Cake Mix: Any variety of white/yellow/spice/butter dry cake mix will work for this cake. Just be sure to stick with a standard size package ( 15-18 oz)

Evaporated Milk: NOT sweetened condensed milk

Brown Sugar: None on hand? You can use coconut palm sugar as a substitute or make it homemade.

Pumpkin Dump Cake- Table for Seven

How to Make:

  • First, whisk together evaporated milk, pumpkin puree, eggs, ground cinnamon and sugar. Spread it into the bottom of a greased 9 x 13 baking pan.
  • Then, sprinkle the dry cake mix on top of the mixture.
  • Melt butter and drizzle that on top of the dry cake mix.
  • Bake.
  • Once it’s done, let it sit for about 30 minutes before serving.
  • When ready, serve it with a dollop of whipped cream or vanilla ice cream.

More Pumpkin to Try:

Yield: Serves: 10-12

Pumpkin Dump Cake

Pumpkin Dump Cake from Table for Seven

This has nice, moist, pumpkin base with a crunchy, sweet, cake-mix topping. Oh, and don't forget the huge dollop of whipped cream for the top. It's a must!

Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes


  • 1 box, vanilla cake mix (yellow and spice flavor will also work)
  • 12 oz can of evaporated milk
  • 3 eggs
  • 1 cup brown sugar
  • 1/2 tsp ground cinnamon
  • 15 oz can of pumpkin puree
  • 2 sticks, butter, melted


  1. Preheat oven to 350 degrees. Grease an 9 x 13 baking dish.
  2. In a mixing bowl, combine evaporated milk, eggs, brown sugar ,cinnamon and pumpkin puree. Mix until fully combined. Pour on the bottom of your baking dish.
  3. Sprinkle dry cake mix on top of pumpkin mixture.
  4. Drizzle with melted butter.
  5. Bake for 50-60 minutes.
  6. Let cake site for 20-30 minutes before cutting.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 429Total Fat: 20gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 96mgSodium: 496mgCarbohydrates: 57gFiber: 2gSugar: 38gProtein: 6g

All information and tools presented and written within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate

Did you make this recipe?

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Erin Table for Seven

Monday 19th of November 2018

Thanks Linda! Enjoy!

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