Aunt Janet's Pumpkin Dump Cake Recipe -
Aunt Janet's Pumpkin Dump Cake Recipe

Aunt Janet's Pumpkin Dump Cake

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"A yummy dump cake suitable for those pressed for time!"

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Ingredients Edit and Save

Original recipe makes 1 - 9x13 inch pan Change Servings
  • PREP

    15 mins
  • COOK

    50 mins

    1 hr 5 mins


  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.
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Reviews More Reviews

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.

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.

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.

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.

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!

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.

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!

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.


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  • Calories
  • 443 kcal
  • 22%
  • Carbohydrates
  • 58.3 g
  • 19%
  • Cholesterol
  • 84 mg
  • 28%
  • 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.

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