Pumpkin Dump Cake

Okay, I know it's totally the wrong season for pumpkin flavored things. But I loved our pumpkin pie last Thanksgiving SO much that I've been craving it ever since. To be fair, I am pregnant. The reason I could make this happen at all was because I happened to have an extra can of pumpkin in the pantry. So if you have a leftover can of pumpkin in your pantry, try this delicious recipe out! 


  • 1 can pumpkin
  • 1 can evaporated milk
  • 1 cup brown sugar
  • 3 eggs
  • 3 teaspoons pumpkin pie spice*
  • 1 1/4 cups flour
  • 1 cup sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup melted butter 


  1. Mix together pumpkin, evaporated milk, brown sugar, eggs, and pumpkin pie spice.
  2. Pour mixture into a pan (cast iron is my favorite).
  3. Mix flour, sugar, baking powder, and salt.
  4. Pour the dry ingredient mixture on top of the pumpkin mixture.
  5. Pour melted butter on top of everything.
  6. Bake 50 minutes at 350. 


*It's so simple to make your own pumpkin pie spice to have on hand! 

Pumpkin Pie Spice

  • 4 teaspoons cinnamon
  • 2 teaspoons ginger
  • 1 teaspoon cloves
  • 1/2 teaspoon nutmeg