Pumpkin Dump Cake

This was so good. Thanks you for this recipe.

Taste was good but needs a base. It came out like a glob of pumpkin pie with no crust and crunchy topping. ANY base would help for serving . It was also a bit “loose”, I baked for 55 minutes and the crust was nice but still felt underbaked.

This is really tasty! It’s like a pumpkin pie with a crunchy cakey layer on top. I also added a cream cheese frosting after it cooled, then dusted it with cinnamon. I made this for Easter and those that tried it said it was really good. As others have mentioned, I did also double the butter in the recipe. After sprinkling on the cake mix, I smoothed it flat with a spatula, then after I poured on the butter, I spread it to make sure all the dry cake mix was covered. I’d make this again! It does make a huge pan. Also note that the recipe calls for 1 can of pumpkin, but a 29-OUNCE can, not a standard 15 oz can. I used two 15 oz cans.

So here’s the deal lol I didn’t think a stick of butter was enough. Added another half stick melted…and then the other half stick. I know it will kill me but I’ll die happy. All I got is pumpkin pie spice and some cinnamon. Worked great! Wonder if I can still get that good crumb topping at a lower temp to not overcook the pumpkin. I’ve thought to split hairs, bake the pumpkin in a water bath, pull out, cook the dump cake part on parchment. Transfer…and then I was like it’s a gosh darn dump cake lol I’m eating it out of the pan as is my partner. It’s a keeper.

For our son’s 25th birthday cake.

I made this recipe exactly as written. I could not get over the cake mix taste. I feel like it needed to be covered in butter as there were spots that stayed dry cake mix. So next time, I will avoid the cake mix and make a crumble topping.

So disappointed. Followed ingredients & directions to a T. Smelled great while baking but found the powdered cake mix sitting on top of pumpkin when timer went off. Not edible & waste of time and $

Followed recipient exactly and it turned out great. Will definitely make again.

This recipe was a hit for our Family Christmas party. I’ve made it several times. The only thing different I do is melt butter, sugar and brown sugar and then coat the pecans before adding on top of the dish. Also I use pecan halves instead of crushed.

I made it with a few changes. I used yellow cake mix instead of spice cake mix because the recipe I originally wanted to make called for that. I replaced the white sugar with 1/4 cup of Pyure Stevia sweetener, and I used a homemade pumpkin spice mixture instead of the individual spices. As far as the preparation, I put about 1/4 of the cake mix on the bottom of the pan before adding the pumpkin mixture and the rest of it on top. I mixed the chopped nuts with the cake mix that I put over the top, that way there was less chance of the nuts burning. I had to bake for a little over 60 minutes. Some of the top still looked sorta dry, so I covered it with aluminum foil and baked for a few more minutes. That really seemed to do the trick. The taste is fantastic and I would make this cake again, it’s holding together much better than I expected.

This recipe is EXCELLENT!!!! I wouldnt change a thing, and my family has already asked me to make it again! it has a wonderful combination of heavenly creaminess and crunchiness. It was easy to put together, (just set out your ingredients and measure) and well worth the effort of a few more steps than some dump cakes designed to just, well, dump a couple ingredients in. Remember to mix the batter well, cool before serving, and refridgerate leftovers……and have whipped cream handy in the fridge. I think you’re going to love it too.

When I make this recipe, I put the cake mix and nuts in a bowl, add the melted butter, then mix and toss until it looks kind of like a fruit crumble topping. It bakes up nice and crisp that way, without all the bits of dry cake mix that can make the texture a bit unpleasant. I understand the extra mixing takes the “dump” out of a Dump Cake. But it tastes much better, so who cares?

I couldn’t find spice cake mix so I substituted a yellow cake mix and added one teaspoon of allspice. Everyone that ate it, loved it.

I love it. One fattening change I use a cup and a half of melted butter over the PECAN cake mix

Discovered that I had Pumpkin Pie Mix instead of Pumpkin Puree, so changed the recipe to accommodate as follows: 2/3 c evaporated milk, 1/2 the amounts of ginger, cinnamon, cloves and salt and NO sugars. Increased the nuts to 3/4 c and increased the butter to 3/4 c. I lightly mixed 1/2 the cake mix with the pumpkin mixture once it was in the pan and then sprinkled the rest on top and drizzled the butter over it. My husband said it was the best pumpkin dessert he’s ever had. I’ll be continuing to make it this way.

I used 2 cubes of butter..was very moist..but I also made this after putting in your pumpkin mix in the bottom of the pan..i tried it with spice cake batter on top of it..my hubby liked it better..wasn’t as sweet

This is one of the best pumpkin cakes around. I do not add the butter and cake mix to the top, I just mix everything a together all at once, pour it in a pan and then bake it. This year its our birthday cake. This year I baked it in a bundt pan in our toaster oven, hopefully all goes well.

Delicious with the changes I made. I used a cup of butter instead of half and a yellow cake mix. Will make again.

I’ve made this 4 times now and each time it’s fantastic. The only thing different I do is leave out the butter and pour diet soda on top of the cake mix instead. This makes the cake-mix super moist and removes the calories from butter. I’m shocked people give this a negative review. It’s really a fantastic replacement for pumpkin pie.

This was very flavorful. It is more like an upside down pumpkin pie. Mine was not cake consistency at all. When you cut into it the pumpkin is on the bottom. But again it is good. I don’t trust the word “dump” in food anyways. Would only make again if someone requests it.

This was delicious. My coworkers still keep talking about. I had to give out the recipe.