Friday, November 23, 2012

Pumpkin Dump Cake

I hope you all had a blessed Thanksgiving yesterday and got to spend time with friends and family! I know you may be sick of turkey, but I wanted to offer one last pumpkin recipe this week. I can never get enough pumpkin!

Sandra LeeSmith shared this with me. She said she made several to give away. Thank you, Sandra, for sharing this recipe!

Oops. I asked Sandra to share a photo of one of her cakes. But apparently after she mentioned the cake in Seekerville post comments on Monday, this was all that was left! We must've had some hungry Seekervillians!

Pumpkin Dump Cake

From Sandra LeeSmith

1 large (29 oz) can pumpkin
1 yellow cake mix  (use dry out of box about 1/2 of it for topping)
1 stick real butter (4 oz)
3 eggs
1 12 oz can evaporated milk
1 1/4 cups sugar  (can use 1 cup if want less sweet)

Preheat oven to 425
Mix pumpkin, eggs, milk and sugar and pour in 9 x 13 inch cake pan
Bake at 425 for 15 minutes.Then lower one to 350 and bake 40 minutes.
Cool at least 30 minutes
Crumble on top 1/2 box of dry yellow cake mix.
Cut up butter stick in small pieces and put on top of cake mix
Sprinkle pecans on top
Bake at 350 for 10 minutes to melt topping   (you can put on broil for 2-3 minutes if want brown top)

Enjoy warm with whip cream or cool whip.  

This is yummy,  attractive and easy.


P.S. from Missy:
Don't forget about Sandra's new book from Montlake Publishing! Current of Love will be out in December and is available for pre-order now!


  1. Oh, I must try this. It's basically a pie bottom... and then a crumble-nut top.

    The only thing I'd do different is I'd mix the butter with the cake mix before sprinkling it over the pumpkin pie bottom. You get better distribution that way. And I love crumble tops, but I've never tried one with a cake mix! How fun and easy is that???? Thank you, Sandra!

    And raise your hand if you LOVE, LOVE, LOVE Sandra's cover!!! ME!!!!!! :)

  2. Oops, one more comment.... this doesn't have any spices, hence I would add some because I like spice in my pumpkin...

    I don't use the Libby's spice choices, though. I use (for a 29 oz. can of pumpkin) 2 tsp. cinnamon, 1 teaspoon nutmeg and 1/4 teaspoon cloves. I don't like ginger in my pumpkin, so I leave it out, but I love it in several of my Chinese/Asian dishes, so it's not like I'm at war with Ginger!!! :) I just don't use it in pumpkin dishes.

    End of lecture!

  3. well, I'm very familiar with dump cake but usually a fruit mix first and then the cake mix on top. This looks like a great option. and so easy!

    except this eyes want me to believe it is deep dish pizza. Why do I see mozzarella cheese and sausage in my imagination?

    thanks ladies!

  4. Ruthy, I like those ideas. I always love the idea of adding butter!! LOL

    Debra, I'm with you. I'm ready for something gooey and cheesy! In fact, I had cheese toast for breakfast. But pizza sounds even better. :)

  5. I've said it before and I'll say it again, LOVE that cover. Of course, I'm obsessed with that color (someone called it Tiffany blue) right now. But the form is such fun, and so sassy, and you just know it has to be a great book!

    Soooo, I've never heard of dump cake. It sounds... unfortunate. But I'm willing to try it! And I love pecans and pumpkin so I'm good to go.

  6. I adore the cover too!

    Virginia, you must research dump cakes. They are fabulous!

    Sandra, thanks so much for a great idea. I can used a GF cake mix and make this one. But I need the spices!

    Peace, Julie

  7. LOL, Virginia! I guess the name is unfortunate, especially if you have young kids who tend to think with potty humor all the time!! :)

    Hey, Julie!