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Better Than Pumpkin Dump Cake



This Better Than Pumpkin Dump Cake Recipe is so good that everyone will be begging for the recipe, just like I did when I first tried it.

This Better Than Pumpkin Dump Cake is so good that everyone will be begging for the recipe, just like I did when I first tried it.



Better Than Pumpkin Dump Cake

Better Than Pumpkin Dump Cake
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1099 ratings
Category: Dessert

This pumpkin dessert is so good that everyone will be begging for the recipe, just like I did when I first tried it.


  • 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



  1. Preheat oven to 350°F. Butter the bottom of a 9x13-inch pan or dish.
  2. 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.
  3. 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.
  4. 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.
  5. Bake for about an 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.

Prep Time: 30 minutes - Cook Time: 1 hour, 10 minutes Yield: 8 servings



Recipe and Photo: Steven Labinski

turned ou great. anxious to try it with ice cream. sent some home after birthday dinner. too full to try it right away.

I made this twice now. Everyone loved it, its amazing! I have some in the oven right now an I am definitely about to try it with some vanilla bean ice cream on top! This recipe is super easy my 7 year old son loves helping me make it.

This is good. Bumped it up a norch by sprinkling Heath bits on top before baking and serve with a drizzle of caramel syrup and whipped cream.

This cake was so delicious, I made it for a luncheon, and both women and men loved it. I loved the pumpkin layer that made the cake so moist, and was glad it did not call for evaporated milk (which I personally do not like). I used whole milk and after the cake was baked sprinkled cinnamon chips on top. It was a big hit!

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