Pumpkin Dump Cake

Pumpkin Dump Cake

Prep Time: 10 minutes

Cook Time: 60 minutes

Total Time: 1 hour, 10 minutes

Dump cakes are always a hit in camp. This one is no different except it's dressed up a bit and ready for Fall. I adapted the recipe slightly for a camp oven from a recipe by Christy Denney who runs the Girl Who Ate Everything website, http://www.the-girl-who-ate-everything.com/


  • 1 (29 ounce) can pure pumpkin
  • 1 (12 ounce) can evaporated milk
  • 3 whole eggs
  • 1 cup white sugar
  • 3 teaspoons cinnamon
  • 1 (18.25 ounce) yellow cake mix
  • (optional) 1 cup chopped pecans
  • 3/4 cup butter, melted


  1. Grease and preheat Dutch oven to 350 degrees.
  2. In a large bowl, mix pumpkin, milk, eggs, sugar, and cinnamon until well blended.
  3. Spread pumpkin mixture in Dutch oven. Mixture will be very wet.
  4. Sprinkle cake mix evenly on top of the batter.
  5. If adding pecans, sprinkle them over the cake mix.
  6. Pour melted butter over the top of the cake mix.
  7. Bake 50 - 60 minutes.
  8. Cool and top with whipped cream or ice cream.


As with most dump cakes don't be afraid to experiment. Try using your favorite pumpkin pie spice mix or use a different cake mix instead. Enjoy!


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