Pumpkin Crunch Dump Cake

I am NOT one to rush Summer, but I was recently emailed by NY Family Magazine asking for a Fall recipe or craft. Of course I instantly thought of the most wonderful dump cake I make.

Pumpkin Crunch Dump Cake

Pumpkin Crunch Dump Cake is a staple in our home in the Fall.  I searched my site and couldn’t find when I had recently shared this wonderful recipe with you…….then I remembered that I was a guest post over at Southern Fairytale.

pumpkin crunch dump cake recipe

My neighbor Joy introduced me to this Pumpkin Crunch Dump Cake a few years ago and it’s just as yummy every year I make it.  It’s the perfect dessert to take to a potluck or offer as a gift.  I make it every Fall for my neighborhood bunco.  If you like Pumpkin Pie, then you’ll love this easy to make cake!  You can’t get any easier than a dump cake.

Pumpkin Crunch Dump Cake Recipe

Cook Time: 50 minutes

Approximate Time: 50 minutes

  • 1 can pumpkin puree (regular size, not huge)
  • 1 can evaporated milk (regular size 12oz?)
  • 4 eggs
  • 2 teaspoons pumpkin pie spice
  • 1 1/2 Cups sugar
  • 1 teaspoon salt
  • 1 package yellow cake mix
  • 1 Cup chopped nuts ( I used pecans)
  • 1 Cup butter or margarine – melted
  • whipped cream


  1. Lightly grease 9×13 baking pan. Preheat oven to 350 degrees.
  2. Mix together: Pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice and salt. Mix well. I use a mixer, but you could use a wooden spoon.
  3. Pour into prepared pan
  4. Sprinkle cake mix over the top of the mixture. Pat down and spread nuts evenly. Drizzle melted butter over the top.
  5. Bake 50-60 min.
  6. Top with whipped cream when serving…..if wanted. I prefer mine plain.

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Owner/Founder at Today's Creative Blog
Since 2007, Kim has been sharing tips and tutorials on how to live a creative life. Owner/Founder of Today's Creative Blog and InspirationDIY.com where inspiration happens everyday! From the Pacific Northwest, Kim is a busy mom who adores her teen son, her middle aged husband and is constantly wiping the muddy paws of her adorable Labradoodle Maybelline. In her spare time, she teaches fitness classes and loves to decorate with thrift store bargains. You can also find Kim once a month on Portland's AMNW Morning show as their "creative expert". Life is more fun when it's creative!





  1. says

    CAN’T WAIT to try this! OK, maybe I can, but it’s only because I can’t have fall until summer is over! (And of course, in Oregon, that won’t be too long to wait!) Thanks for sharing with us!!!

  2. stephanie says

    Oh Yum! I wasn’t ever one to hurry summer to end either, and then I moved to Phoenix. Now fall can’t come soon enough!

  3. says

    Just yesterday I was walking around the house, demanding of my butler “Get me a pumpkin square! I want a pumpkin square!” Okay, I don’t have a butler. And it was more like gazing out the window, wondering if I had the time/energy/patience to go stand in line to buy just one little pumpkin square at the store. Didn’t happen.
    So here you are reading my pumpkinated mind and sharing this superyumful recipe! This looks waaaaay better than anything out of a cold sterile grocery display case. Many thanks! :)

  4. Ami Allison says

    Oh my goodness!! This sounds amazing! I can’t wait to try this! Thanks for sharing it with us, Kim!! :)

  5. renee roth says

    i had the same question about the evaporated milk…5oz or 12oz? big difference! i bought both just in case :)

  6. says

    I LOVE it! I’ve been wanting to try this recipe, but my friend beat me to it. She made us dinner last night and brought your Pumpkin Crunch Dump Cake for dessert! I’m sure if I eat it everyday, that I’ll be recovered from my surgery in no time at all! 😉 Well, maybe not recovered but very happy!