Comments on: Pumpkin Dump Cake

By: Kelly Rowe

Kelly Rowe — Fri, 24 Oct 2025 16:40:39 +0000

One of our faves!!

By: Jill

Jill — Sat, 18 Oct 2025 02:56:53 +0000

I cannot figure out why so many people said this recipe did not work out for them. I just made my recipe. It varies slightly, but has even more liquid than this one. Mine turned out fine and this is a delicious fall recipe that does make your house smell wonderful AND it is delicious! My recipe also called for a large can of pumpkin (29 oz.) then to add all the ingredients found on the can to make pie which means 2 cans of 12 oz canned milk (total 24 oz) 1 1/2 c. sugar, 4 eggs, 1 tsp salt, 2 tsp ground cinnamon, 1 tsp ginger, 1/2 tsp cloves. mix it all together and pour in a glass 9×13 dish. mix a yellow cake mix with 1 cube melted butter until crumbly. a fork to stir and mix does just fine. sprinkle it over the top, top with pecans and bake 1 hour 350* voilà! done and perfect!

By: Karon

Karon — Mon, 07 Dec 2020 17:47:24 +0000

I can see this recipe has been made for years! I made it for Thanksgiving. Oh my gosh! It is YUMMY! I made it with the 29 oz can and not soupy at all. Perfect custard! I’ve made dump cakes in past year’s but this takes the cake 😁
I didn’t use the entire cake mix. I probably used 2\3 of it. We love it! Making it again for Christmas

By: Becky Black

Becky Black — Tue, 31 Dec 2019 03:48:32 +0000

We made this for a local food kitchen we cook for once a month and our patrons said it was one of the best desserts they’d ever had. We did have to bake a bit longer (we baked for 60 minutes and then covered with foil and baked another 10 minutes)….then let rest/cool for about 20 minutes. We used chopped pecans on top and the top came out nice and crunchy. The filling was a lot like sweet potato souffle but a bit more solid. It tasted FABULOUS! We usually allow patrons to have second helpings but we had a lot of folks asking for thirds! We actually tripled the recipe without any problems…..great for a large crowd (60+ people!). We followed the recipe exactly, just tripled all ingredients

By: Phyllis

Phyllis — Sun, 22 Dec 2019 21:26:21 +0000

Love this recipe. Made this instead of pumpkin pie for thanksgiving. I used a 15 oz can of pumpkin and it turned out wonderful. Making it for Christmas dinner.