Pumpkin Dump Cake

Pumpkin Dump Cake

118 Reviews 3 Pics
  • Prep

    10 m
  • Cook

    50 m
  • Ready In

    1 h
Carolyn Busch
Recipe by  Carolyn Busch

“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.”

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Ingredients

Adjust Servings

Original recipe yields 1 - 9x13 inch pan

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.
  2. 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.
  3. Bake in the preheated oven for 50 to 60 minutes, or until the edges are lightly browned. Allow to cool.

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Reviews (118)

Rate This Recipe
ande16
91

ande16

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 what 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.

LELAALTMAN
53

LELAALTMAN

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 did i think it would?) so if you want a twist on pumpkin pie, this is it.

pattiep
50

pattiep

I make this often, and always get great results! If I take it to work, it is gone by lunch! For a shortcut, I use Pumpkin Pie Spice and I just slice 1/2 cup butter over the top with the pecans! Comes out great every time! pp

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Nutrition

Amount Per Serving (12 total)

  • Calories
  • 434 cal
  • 22%
  • Fat
  • 20.1 g
  • 31%
  • Carbs
  • 58.4 g
  • 19%
  • Protein
  • 7.6 g
  • 15%
  • Cholesterol
  • 82 mg
  • 27%
  • Sodium
  • 658 mg
  • 26%

Based on a 2,000 calorie diet

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