Tuesday, January 20, 2015

Easy Breezy Pumpkin Dump Cake

Pumpkin Dump Cake Ingredients (c) by Carroll Pellegrinelli - Pumpkin Dump Cake Ingredients Photo (c) by Carroll Pellegrinelli


1- 15 ounce can pumpkin
1- 12 ounce can evaporated milk
3 eggs
1 teaspoon nutmeg*
1/2 teaspoon ginger*
1/2 teaspoon cloves*
1/2 teaspoon salt
3/4 cup sugar
1- 18.25 ounce yellow cake mix
1 cup walnuts, lightly toasted (I used pecans...about a cup and 1/2)
3/4 cup or 1-1/2 sticks butter, melted ( I used a bit more  butter to make sure the whole surface was covered)

Prep Time: 25 minutes
Cook Time: 50 minutes

Total Time: 75 minutes
Yield: 24 Servings


Preheat oven to 350 degrees F. Lightly grease 9x13 pan. Completely combine 1st set of ingredients. Pour into prepared pan. Sprinkle with cake mix. Gently pat down with spoon. Sprinkle with nuts. Drizzle with butter. Bake for 50 minutes. Cool and cut in squares. Very easy, fail-proof recipe. Enjoy

* Or use 4 teaspoons Pumpkin Pie Spice or Mixed Spice.


  1. made this dump cake , but I use can sweet potatoes , i didn't have can pumpkins , it say to put leftovers in the fridge ... you know with one cake at my house there is no leftovers Hahahaha!!!
    Love PIC

  2. Hi PIC
    I am going to try the cake with sweet potatoes. It sounds quite good. I like dump cakes . They are quick and easy. I have some dump dinners too. I will find them.
    Love PIC


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