Recipe By jsm7184
Published Jun 19th
Prep 15m Cook 1h Additional - Ready In 1h 15m
Servings 1 9x13-inch pan Calories 470.3

A new use for canned pumpkin and great for Thanksgiving (or any time of the year).

Recipe Ingredients

  • 1 (15 ounce) can pumpkin puree
  • 1 cup milk
  • 3 eggs
  • ½ cup white sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1 teaspoon ground nutmeg
  • ½ teaspoon salt
  • ⅓ teaspoon ground cloves
  • 1 (18.25 ounce) package butter cake mix
  • ¾ cup butter, melted
  • ¾ cup chopped pecans

Cooking Directions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
  2. 2 Whisk pumpkin puree, milk, eggs, sugar, cinnamon, ginger, nutmeg, salt, and cloves together in a bowl; pour into the prepared pan. Drizzle butter on top. Sprinkle cake mix over butter and top with pecans.
  3. 3 Bake in the preheated oven until golden brown, about 1 hour.

Nutrition Facts

  • Calories 470.3
  • Carbohydrate 57.9 g
  • Cholesterol 94.4 mg
  • Fat 25.5 g
  • Fiber 2.2 g
  • Protein 5.3 g
  • Saturated Fat 11.4 g
  • Sodium 669.1 mg
  • Sugar 38 g

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  1. Pretty good for a "dump" pumpkin cake! Very simple recipe. Just be careful of the time because those pecans burn fast! Followed as written.
  2. Thank you for being the only pumpkin dump cake using milk instead of evaporated milk. I wasn't going to run out during a thinderstorm. Because I know my crew I didn't add nuts because I am the only one that likes nuts. This is a very forgiving recipe. I debated adding oats as a substitute - Read more ...