Recipe by Breana Coons, Carson Farmer’s Market Manager.

My favorite time of the year is fall and I love Thanksgiving most of all. From the food to family gatherings and creating memories and pumpkin desserts. I love it all. 

This is a simple and quick recipe that captures the spirit of pumpkin pie perfectly. If you haven’t tried dump cake its amazing from fresh fruit during market season, to this amazing pumpkin version for the holidays, it’s worth a try!



29 oz. can of pumpkin puree
2 cans evaporated milk
3 eggs
1 cup white sugar
1 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. ground cloves
1/2 tsp. ground ginger
1 tsp. salt
1 yellow or butter cake mix (Duncan Hines)
2 Sticks unsalted butter, melted


First, follow the recipe on the back of the pumpkin pie can.

Pour the filling into a 9×13 baking dish. 

Sprinkle cake mix evenly over the top of the pumpkin filling using the whole box.

Drizzle the melted butter evently over the cake mix.

Top with 3/4 to 1 cup chopped pecans.

Bake 350° 1 hour.

Homemade Whipped Cream

1/2 gallon heaving whipping cream

1/2 cup sugar

1 tsp. vanilla

Beat with stand mixer until soft to stiff peaks form.

Store covered in the refrigerator. Whip it again if it gets a little soft.