"A yummy dump cake suitable for those pressed for time!" — AELFIE
Watch video tips and tricks
1 (15 ounce) can
1 (12 fluid ounce) can
nonfat evaporated milk
1 (18.25 ounce) package
yellow cake mix
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.
This has good flavor, but I found the consistency somewhat soft, although I baked it as directed. Almost a pudding-like texture. But I cut it in small squares, put each in a muffin paper cup and served it as part of a desser tray--folks seemed to enjoy them.
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.
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.
I have made this recipe for four potlucks this month! It is a great autumn dessert and so quick and easy to prepare! I did not find this recipe to be too spicy at all. In fact, my spice-sensitive children love this recipe just as much their parents!
I didn't like this cake, but everyone who ate it, raved about it. I thought it was way too sweet, and I felt like the top of the cake was way too "dusty". Next time, I would cut some of the seasonings in half, and use less cake mix on top.
This is one of the easiest and best dessert recipes I've ever made. I have made it many times, and have had many compliments and requests for the recipe. It is a good last-minute recipe and travels well, too.
First time I made this, I loved it! I did use pumpkin pie spice instead of all the spices as I was out of some. I've made it a few times for the family since then. Changes I do, I use the larger can of pumpkin (30oz) and leave the rest of the amounts the same and no problems. I do 1/2 cup brown sugar and 1/2 cup white sugar. I took this to a gathering at our local saddle club today. We have a lot of women there that are fabulous cooks and bakers. I've had people tell me things were good in the past. But this time, I had them asking for the recipe, I've been messaged on facebook for the recipe and compliments and I've even had some phone calls. I have never had that happen before. Thanks for a great recipe!
* Percent Daily Values are based on a 2,000 calorie diet.
Aunt Janet's Pumpkin Dump Cake
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 191
This cake is as easy as, well, dumping ingredients in a pan. So yummy!
See how to make a 5-star pineapple upside-down cake.
This moist chocolate cake makes great use of your extra zucchini.