It’s as cute as it is delicious! The Punkin Dump Cake is filled with a creamy pumpkin filling, spiced with all the delicate, warming flavors of fall. On top is a tender yellow cake, sweet and moist, and with crunchy pecans baked right in. It’s a celebration of the season with barely any effort required, but with all the tasty rewards! It’s time to put Punkin Dump Cake on your table and make this season sweet!


  • flour, to taste, for dusting the pan
  • 1 (29-ounce) can pumpkin purée
  • 16 ounces evaporated milk
  • 1 teaspoon ginger
  • 1/2 teaspoon ground cloves
  • 1 cup sugar
  • 4 eggs
  • 2 teaspoons cinnamon
  • 1 (15.25-ounce) package yellow cake mix
  • 1 cup pecans, chopped
  • 3/4 cup butter, thinly sliced
  • whipped cream, optional, to taste, store-bought or homemade, for serving


Step 1 –Preheat the oven to 350 degrees F.

Step 2 –Grease a 9×13-inch baking dish and then, using the flour, lightly dust the greased dish.

Step 3 –In a large bowl with an electric hand mixer, add the pumpkin purée, the evaporated milk, the ginger, the cloves, the sugar, the eggs, and the cinnamon and mix until well-combined.

Step 4 –Evenly pour the batter mixture into the prepared baking dish.

Step 5 –Evenly sprinkle the cake mix and the chopped pecans over the top of the batter mixture.

Step 6 –Evenly add the butter slices all over the top of the cake mix-pecan layer.

Step 7 –Bake until the cake mix is cooked through, about 1 hour

Step 8 –Serve warm topped with the whipped cream