Lynn's Pumpkin Dump Cake


  • For 12 to 18 servings — although on the Internet a similar sized version of this recipe said it “serves three.”
  • 4 eggs
  • 1 large can pumpkin (2 pie size)
  • 1 1/2 cups brown sugar, if you don't have brown sugar white can be used. (Lynn says,“ I like to add a little molasses.”)
  • 1 tsp. salt
  • 2 tsp. cinnamon
  • 2 tsp cloves
  • 1 can evaporated milk( not the sweetened kind)
  • 1 box of spice cake mix
  • 1 cup of chopped nuts (optional)
  • 1 cup of melted butter


Preheat your oven to 325 degrees. Mix the ingredients in the following order or it won't come out right. First mix the eggs, pumpkin, sugar, salt, spices, and evaporated milk and pour into a 9x12 pan sprayed with pam. Then sprinkle the box of spice cake mix on top of pie mixture. Add 1 cup of chopped nuts on top, if you like nuts. Last, drizzle 1 cup of melted butter on top. Bake at 325 degrees for 1 to 1 1/2 hours or until a toothpick inserted comes out clean. Serve with Cool-Whip or whipped cream.


Lynn's Pumpkin Dump Cake was another favorite potluck dessert at California Institute of the Arts (see Robert Redford). Once, for George Washington's Birthday somebody made it with cherry pie filling instead of pumpkin. It was very good. I am sure there are endless variations.

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