Search thousands of recipes reviewed by home cooks like you.

Aunt Janet's Pumpkin Dump Cake

Aunt Janet's Pumpkin Dump Cake

  • Prep

  • Cook

  • Ready In

AELFIE

A yummy dump cake suitable for those pressed for time!

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 12 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 443 kcal
  • 22%
  • Fat:
  • 21.2 g
  • 33%
  • Carbs:
  • 58.3g
  • 19%
  • Protein:
  • 7.8 g
  • 16%
  • Cholesterol:
  • 93 mg
  • 31%
  • Sodium:
  • 493 mg
  • 20%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
  2. In a large bowl, whisk together the pumpkin, sugar, salt, nutmeg, ginger, cloves and cinnamon. Stir in the milk, then beat in the eggs one at a time. Pour pumpkin mixture into the prepared pan.
  3. Sprinkle the yellow cake mix over the pumpkin mixture, then sprinkle on the pecans. Drizzle melted butter over all. Bake in the preheated oven for 55 minutes, or until the edges are lightly browned. Allow to cool.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

Betsy Babe
54
1/29/2004

A HUGE hit each time I make it & take it somewhere (I can't make it just for home becaused we can't leave it alone!) One thing I changed, instead of using all the different spices I simply used 4 tsp pumpkin pie spice.

CRAZY4SUSHI
53
11/20/2006

A good and easy recipe. Like it much better than pumpkin pie. Can easily use lower fat alternatives (low fat evaporated milk, and egg substitute)without any problems. I like to cut in the cold butter into the cake mix and then stir in the nuts. It makes for better distribution of the butter. Oh, and if you toast the nuts first it intesifies the flavor. Kids loved it.

Rieann
42
11/11/2008

I love this recipe. I do tweak it a bit. I add half of the Cake mix into the pumpkin mixture to make a firmer pumpkin base when cooked. Since I used half of the cake mix in the batter I cut back on the Butter to 1/3 cup. Everyone loves it so much that, every time I serve it I have printed out recipes to hand out.