Seasonal Pumpkin Dump Cake


Pumpkin dump cake is a delicious treat for those who love fall and pumpkin flavored goodies.

Nevaeh Arnold, Editor-In-Chief

As soon as fall starts, everything is plastered in pumpkin. I myself am not a fan of pumpkin flavoring. I do not like the smell of it, the taste of it, and the texture of most pumpkin foods. However, I decided to take a chance and try out a pumpkin dump cake once one of my friends recommended it. 


  • 29 ounce can pumpkin puree (do not use pumpkin pie filling)
  • 12 ounce can evaporated milk
  • 1 cup brown sugar
  • 3 eggs
  • 2 teaspoons pumpkin pie spice
  • 1/2 teaspoon vanilla extract
  • 1 box yellow cake mix
  • 1 1/2 cups chopped pecans divided use
  • 1 cup butter cut into thin slices
  • cooking spray (I used olive oil) 

Using a recipe by Sara, I started off the dish by collecting all the ingredients. This dish was a little on the expensive side, but it is mainly due to the fact that I did not have anything, but the vanilla extract and pecans at my house. To begin preparing the cake, I pre-heated the oven to 350 degrees. After that, I got a bowl and mixed the pumpkin puree, evaporated milk, brown sugar, eggs, pumpkin spice, and vanilla extract together until it was smooth. Then I took a pan and dumped the mixture into it and set it to the side until I finished preparing the rest. I used another bowl and poured the yellow cake mix into it before taking the pecans and mixing it together. I spread that mixture all over the top of the pumpkin mix, covering the entire thing. The recipe stated that thin slices of butter had to be put all over the cake. Finally, I took some more pecans and sprinkled them over the top of the butter before putting it in the oven and baking it for forty-five minutes. When I took it out, there was still a little bit of white powder on the top unbaked. I decided to melt a little more butter and put it on those spots before sticking it back into the oven for a few more minutes. Once I took it out again, the spots were a warm yellow color while the other parts were a golden-brown color due to the fact that it had finished baking beforehand. I tried it and I have to say that as someone who does not like pumpkin, it was actually pretty good. With the cake mix on top, it reminded me a little of the pumpkin souffle that people make for Thanksgiving. I can genuinely say I would make this again without any protest and enjoy every bite I took.