Pumpkin-Spice Dump Cake

Marieann Johansen Recipe

By Marieann Johansen blstranger

Prep Time:
Cook Time:

This is a tiny bit more work then the regular dump cake, but well worth the effort.

Blue Ribbon Recipe

Notes from the Test Kitchen:
Who wants some holiday comfort food? Me! Me! And this fits the bill to a tee! Sweet, nutty and amazingly moist, this recipe is ideal for your holiday table, bake sale or potluck.


1 can(s)
15oz. pumpkin
1 can(s)
12 oz. evaporated milk
1 c
5 tsp
pumpkin pie spice
1/2 tsp
1 pkg
18.25 oz. spice cake mix or yellow cake mix
1/2 c
butter (melted)
1 c
nuts any type (chopped) i use almonds

Directions Step-By-Step

Preheat the oven to 350F. Grease and Flour a 9x 13 pan.
In a large bowl whisk, pumpkin, milk, eggs, sugar, pumpkin pie spice, and salt. Gently mix 1/2 of the cake mix into the pumpkin mixture. Pour the pumpkin mixture into the 9x13 pan.
Sprinkle the remaining cake mix and chopped nuts over the top[ of the pumpkin mixture. Then drizzle the melted butter over the top of the entire cake batter.
Bake in a 350F oven for 55 minutes. Check for nicely browned edges.
Cool a bit before serving, or serve completely cooled. Serve from the baking pan.
A scoop of ice cream with this is great.

About this Recipe

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: American
Other Tag: Quick & Easy
Hashtags: #almonds, #pumpkin

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Joan Brown 5mom
Nov 23, 2012
I made this dessert for Thanksgiving yesterday. Everyone loved it. I used the spice cake mix. Very easy to make and delicious!
Kim Alcala NrseKim
Nov 23, 2012
Actually, I was sure to read the ounces on the box. It was a DH yellow cake mix. I suppose I am a bit picky with cake.....this did NOT turn out good to me. However, I was not looking for a "cross between a pie and a cake". I was looking for cake texture. For sure, not every recipe is going to satisfy every person. It is simply the difference in preference.
Thea Pappalardo Sassy01
Nov 23, 2012
Kim, you obviously did something wrong. Tis is the 3rd year I have made this and it is fabulous! It's a cross between pie and cake and is not soggy at all! Check the size of your cake mix. A few brands are no longer 18.25 ounces, but only 15+ ounces.
Kim Alcala NrseKim
Nov 22, 2012
I will not make this again. The only dessert that was NOT eaten today. :( I went exactly by the directions.....it was just to soggy for our taste!
Donna Bardocz Grandmereb
Nov 18, 2012
I made this recipe several times, all with rave reviews. I did a couple of things differently. I used 1 tsp of pumpkin pie spice and 4 tsp of Saigon cinnamon, divided use. I added 2 tsp of the Saigon Cinnamon to the remaining cake mix, along with the nuts and then the melted butter. And too, I used 1 cup of light brown sugar in place of the granulated sugar. I choose pecans for the nuts as they go great in this recipe. EVERYONE loved them. I took them to a holiday party yesterday and they were gone in a snap. Really great recipe Marieann! Thank you for sharing it with us.
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