Ridiculous name for a “slap your momma good” cake. If you’ve never heard of a dump cake, it’s basically a cake that forms when you “dump” all the ingredients into the baking dish. No stirring. No baking skills required. And… there’s only one pan to clean!
Dump Cakes are a pretty standard dessert in the south and will be found on the table at potlucks and visitations. While they are called Dump “Cakes,” the end result is much more like a delicious fruit crisp. The butter melts into the cake mix and pecans and forms the most delightful crispy topping.
Make this simple cake for your next gathering and, I promise, everyone will think you dirtied every dish in your kitchen. It is very, very good! I made it for one of my closest friends several years ago. He took one bite, dropped his fork, grabbed me and squeezed really tightly and said, “Oh my goodness, I love you so much! This is soooo good!” Of course everyone immediately asked for the recipe after witnessing such adoration. Go ahead… Give it a try. Let me know what kind of reaction you get!
- 30-ounce can pumpkin pie filling or mix (not plain pumpkin)
- 1 standard-size box yellow cake mix (box ounces have changed so I don’t want to list an exact size. Just go with the standard box – Betty Crocker Super Moist is my favorite)
- 1/2 cup butter (not margarine – it makes a difference)
- 2/3 cup chopped pecans (use walnuts if you prefer them to pecans)
- whipped cream
- nutmeg (optional)
Preheat oven to 350 degrees. Spray a 13×9 inch baking dish with non-stick cooking spray.
Spread the pumpkin pie filling evenly in the bottom of the baking dish. Cover with the cake mix.
Cut the butter into small cubes and evenly “dot” the top of the cake.
Sprinkle with pecans.
Bake for 40-45 minutes or until golden brown. Serve with whipped cream sprinkled with a light dusting of nutmeg if desired. (Also good plain or with ice cream.)