Pumpkin Dump Cake


I know it’s been a long time since anyone has posted here but I thought I’d share my new fav Autumn recipe. I made this for the last Dinner Fellowship and I think it may just replace the Pumpkin pie for Thanksgiving dinner. I found it through Pinterest so it’s not my original recipe.  Here goes. . . .

  • 1 15 oz can Pumpkin Puree
  • 1 10 oz can Evaporated Milk
  • 1 cup light brown sugar
  • 3 eggs
  • 3 tsp pumpkin pie spice
  • 1 box yellow cake mix
  • 1 cup (2 sticks) butter melted
  • 1 cup coarsely crushed graham crackers or pecans
  • 1/2 cup toffee bits (optional)


  1. Preheat oven to 350
  2. Spray a 9×13 baking pan lightly with cooking/baking spray
  3. In a large bowl combine the pumpkin, evaporated milk, sugar, eggs and pumpkin pie spice. Stir to combine.
  4. Pour into your prepared pan.
  5. Sprinkle your entire box of cake mix on top, followed by your nuts or graham crackers and toffee chips.
  6. Pour your melted butter evenly on top.
  7. Bake for 45-50 minutes until center is set and edges are lightly browned.

Here’s the direct link for the ladies blog so that you can see pictures of the different steps if you are a visual learner like me.  http://cookiesandcups.com/pumpkin-dump-cake/?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+cookiesandcups+%28cookies+and+cups%29


One Response to “Pumpkin Dump Cake”

  1. ssbebee Says:

    Christina! This was phenomenal! My husband liked it so much! We will definately be making it in our household too. Thanks so much!

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