The first time I tried Pumpkin Dump Cake was at our church during a pot luck. Can't remember who brought it; but I fell in love with it and got the recipe from the baker. It is so easy to make and really, really delicious! Christine Chasteen was on another recipe on JAP and she asked me to post my recipe for Pumpkin Dump Cake. So I hunted for my recipe. Found it and baked my cake so I would have pics to post here. Yes, the pics are mine. 12/14/12
1The first step to baking is wash your hands.
Next assemble your ingredients, preheat your oven to 350* and grease your 9X13 pan.
2Put the first 6 ingredients in a medium mixing bowl and mix until well blended. I used an electric mixer to be sure it was mixed well.
3Pour this mixture into your greased 9X13 pan.
4Sprinkle the dry cake mix on top of the pumpkin mixture, then sprinkle with the chopped pecans. Pour the melted margarine over the top. Place in your preheated oven and bake for approximately 50 minutes. (I set my timer for 40 minutes and keep an eye on it from that point on as my oven has a tendency to run a little on the hot side).
5When your cake is done (I use a cake tester and when it comes out clean the cake is done) remove from oven and put on a rack to cool.
6When the cake is cool, cover with foil and refrigerate.
I made this cake yesterday. Refrigerated it overnight and had a piece this morning just before noon.
This photo was taken with the stove light on...above the cake. The next photo was taken with the light off.