Pumpkin Dump Cake112 Reviews
- Prep: 10 min
- Cook: 50 min
- Ready In: 1 hr
“There are different variations of this popular recipe. I think this is the easiest one to remember and to do. Serve cool with whipped cream. Make sure to sprinkle the butter over the cake mix evenly for the crunchiest topping.” - by Carolyn Busch
Original recipe yields 1 - 9x13 inch pan
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.
- In a large bowl, combine pumpkin puree, eggs, brown sugar, white sugar and milk. Stir in cinnamon, ginger, cloves and salt. Pour into pan. Sprinkle dry cake mix evenly over the pumpkin filling. Sprinkle pecans over the cake mix. Drizzle melted butter over all.
- Bake in the preheated oven for 50 to 60 minutes, or until the edges are lightly browned. Allow to cool.
Amount Per Serving (12 total)
- 434 cal
- 20.1 g
- 58.4 g
Based on a 2,000 calorie diet
Reviews (112)Rate This Recipe
"Hello fellow reviewers. I'm not an experienced dump cake maker or eater, BUT, the 20 or 30 that I've had from pumpkin to berry have all been the same hence the word DUMP in the recipe title. That's ..." See morewhat makes this recipe such a wonderful thing. You mix your ingrediants, put them in a dish, and then DUMP the cake part on top. For the 1 star raters, if you MUST have a bottom to this DUMP cake and serve it on a plate, put some of the cake batter on the bottom of your dish."
"my co-workers certainly enjoyed this concoction, but to call it a cake is missleading. it's pumpkin pie filling with a crumb-cake topping. that's it. it doesn't turn into a cake in the oven (why di..." See mored i think it would?) so if you want a twist on pumpkin pie, this is it."
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