Aunt Janet's Pumpkin Dump Cake

Aunt Janet's Pumpkin Dump Cake

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"A yummy dump cake suitable for those pressed for time!"
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1 h 5 m servings 443 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 443 kcal
  • 22%
  • Fat:
  • 21.2 g
  • 33%
  • Carbs:
  • 58.3g
  • 19%
  • Protein:
  • 7.8 g
  • 16%
  • Cholesterol:
  • 84 mg
  • 28%
  • Sodium:
  • 493 mg
  • 20%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.


  • Prep

  • Cook

  • Ready In

  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.


  1. 78 Ratings

Most helpful positive review

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 ...

Most helpful critical review

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 an...

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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 ...

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 b...

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 ba...

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-sensi...

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 seas...

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 larg...

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 tr...

This is an easy to make dump cake recipe for people who love pumpkin desserts. However, it is quite spicy, especially for children.

I live in Korea and didn't have evaporated milk, so I used regular milk and it turned out great! Delicious, a big hit at our Christmas dinner!

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