Aunt Janet's Pumpkin Dump Cake Recipe

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Most Helpful Positive Review

Nov 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.

—CRAZY4SUSHI

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Most Helpful Critical Review

Feb 12, 2003

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.

—SBC1023

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71 Ratings

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Jan 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.

—Betsy Babe

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Nov 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.

—Rieann

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Oct 31, 2003

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!

—KDUNN

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Dec 15, 2002

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.

—MSYESTERDAY

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Jun 24, 2006

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.

—C.B.

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Nov 04, 2010

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!

—Sandy N

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Nutrition

Calories
443 kcal
22%

Carbohydrates
58.3 g
19%

Cholesterol
93 mg
31%

Fat
21.2 g
33%

Fiber
3.2 g
13%

Protein
7.8 g
16%

Sodium
493 mg
20%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Aunt Janet's Pumpkin Dump Cake

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 443
Calories from Fat: 191

% Daily Value *
Total Fat 21.2g 33 %
Saturated Fat 6.8g 34 %
Cholesterol 93mg 31 %
Sodium 493mg 20 %
** Potassium 201mg 6 %
Total Carbohydrates 58.3g 19 %
Dietary Fiber 3.2g 13 %
Protein 7.8g 16 %
Sugars 40.4g
Vitamin A 113 %
Vitamin C 1 %
Calcium 21 %
Iron 16 %
** Thiamin 17 %
** Niacin 19 %
** Vitamin B6 6 %
** Magnesium 10 %
** Folate 32 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.