#Comfort Cooking

Better than Pumpkin Dump Cake

October 24, 2019

Mr B came home from a discussion group and said we should get this recipe.  I trust his tastebuds, so here you go.  I have tried other "dump" cakes and found them to be easy and tasty - in spite of the name.
Recipe @ Flavorite

  • 1 yellow cake mix (reserve 1 cup)
  • 3/4 cup butter, softened (1-1/2 sticks)
  • 4 eggs
  • 1 29-ounce can plain pumpkin purée (not pie filling)
  • 2 teaspoons cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 1 cup sugar, divided
  • 1/2 cup packed brown sugar
  • 2/3 cup milk
  • 1 cup chopped pecans

  • Preheat oven to 350°F. Butter the bottom of a 9x13 inch pan or dish.
  • Combine the cake mix (less the reserved 1 cup), 1 egg and 1 stick of the butter; mix well. Press mix evenly into the bottom of the prepared pan.
  • In a bowl, combine the pumpkin, 3 eggs, cinnamon, ginger, cloves, brown sugar, 1/2 cup of the white sugar and milk. Mix well, then pour in an even layer on top of the cake mix layer.
  • Mix together the reserved 1 cup cake mix, 1/2 stick butter, 1/2 cup white sugar, and 1 cup pecans. Sprinkle mixture evenly over your pumpkin mixture.
  • Bake for about 1 hour, and test for doneness with a toothpick. If the toothpick does not come out clean, return cake to the oven for an additional 10 to 15 minutes.
Do you have a favorite pumpkin dessert?  We still have time to make it!


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