Pumpkin Dump Cake

Pumpkin Dump Cake

123

"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

1 h servings 434 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 434 kcal
  • 22%
  • Fat:
  • 20.1 g
  • 31%
  • Carbs:
  • 58.4g
  • 19%
  • Protein:
  • 7.6 g
  • 15%
  • Cholesterol:
  • 76 mg
  • 25%
  • Sodium:
  • 658 mg
  • 26%

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.

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Directions

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  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.

Reviews

123
  1. 145 Ratings

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Most helpful positive review

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. T...

Most helpful critical review

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 (...

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. T...

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...

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 (...

Notes: Added extra cinnamon along with some nutmeg. After all the wet ingredients are mixed and dumped into pan, use the same bowl without cleaning it out. Add vanilla cake mix and melted butte...

This was very tasty, and smelled great while it was cooking. Be sure to let it cool completely or you will have Pumpkin Dump Pudding! Still tastes awesome though, nice change from pumpkin pie....

This was one of the best dump cakes I have ever eaten, even my non-pumpkin liking husband loved it! I'm a diabetic so I played with the recipe a bit. I used 1/4 cup white sugar and 1/4 cup SPL...

This was a wonderful fall dessert! My co-workers raved about it. Best served with Cool Whip. Next time I will combine the dry cake mix and melted butter in a small bowl and crumble the mixtur...

I make this recipe a lot. In fact, if there is a pot luck of any sort in the fall or winter at my church, everyone pretty much expects me to bring it. The only thing I do differently is that I...

This was awsome!! Took it to a football party, and came home with an empty pan. Here are the adjustments I made after reading other reviews. Used pumpkin pie filling to eliminate some steps wit...