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.

Recipe Summary

prep:
10 mins
cook:
50 mins
total:
1 hr
Servings:
12
Yield:
1 - 9x13 inch pan
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch pan.

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  • 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.

  • Bake in the preheated oven for 50 to 60 minutes, or until the edges are lightly browned. Allow to cool.

Nutrition Facts

434 calories; protein 7.6g 15% DV; carbohydrates 58.4g 19% DV; fat 20.1g 31% DV; cholesterol 76mg 25% DV; sodium 658.1mg 26% DV. Full Nutrition
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Reviews (164)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/12/2006
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. That's what makes this recipe such a wonderful thing. You mix your ingrediants put them in a dish and then DUMP the cake part on top. For the 1 star raters if you MUST have a bottom to this DUMP cake and serve it on a plate put some of the cake batter on the bottom of your dish. Read More
(159)

Most helpful critical review

Rating: 3 stars
12/12/2003
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 (why did i think it would?) so if you want a twist on pumpkin pie this is it. Read More
(66)
193 Ratings
  • 5 star values: 130
  • 4 star values: 35
  • 3 star values: 15
  • 2 star values: 6
  • 1 star values: 7
Rating: 5 stars
07/12/2006
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. That's what makes this recipe such a wonderful thing. You mix your ingrediants put them in a dish and then DUMP the cake part on top. For the 1 star raters if you MUST have a bottom to this DUMP cake and serve it on a plate put some of the cake batter on the bottom of your dish. Read More
(159)
Rating: 5 stars
11/01/2009
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 butter together. Mix till crumbs form and add chopped nuts. Sprinkle all over cake. The crumb topping insures everything is adequately buttery and there is no pooling of butter. Awesome. New recipe for T-day:) Just made this for a second time and realized I only used a 15 oz. can of pumpkin the first time!!! It still was delicious and am making the same way this time too. Read More
(82)
Rating: 5 stars
10/11/2003
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! Comes out great every time! pp Read More
(70)
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Rating: 3 stars
12/11/2003
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 (why did i think it would?) so if you want a twist on pumpkin pie this is it. Read More
(66)
Rating: 5 stars
12/15/2003
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 SPLENDA, 1/4 cup brown sugar and 1/4 cup SUGAR TWIN brown sugar replacement. I also used PET fat free canned milk and instead of using butter on the top I sprayed it with I CAN'T BELIEVE IT'S NOT BUTTER spray. It turned out fantastic. Read More
(37)
Rating: 4 stars
10/14/2003
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. Top this with some whipped cream. Read More
(31)
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Rating: 5 stars
10/04/2007
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 mixture on top. I had some dry cake portions on my first attempt that I didn't care for. Read More
(29)
Rating: 5 stars
10/19/2008
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 with the spices. Used more butter (about 1 cup melted) combined the dry cake mix with about 1/2 the melted butter to distribute evenly, then drizzled the rest over the top. There weren't any dry bits after baking! Served with Cool Whip. Read More
(29)
Rating: 5 stars
11/11/2007
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 use the pumpkin pie mix instead of the puree and cook it according to the recipe on the can. For me it saves time and money since I don't keep a lot of spices at my house. This is also a great thing to make with kids since it just involves dumping and stirring. Read More
(22)
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