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  1. Hannah

    I made a Dump Cake last weekend for a picnic.I emptied a 20 oz can of crushed pineapple ( 16 oz is also fine ) and a 20 oz can of cherry pie filing in a 13 x 9 inc baking pan.I poured in the pineapple first then spooned cherries and the glaze on top of the pineapple.I didn’t mix it to stir it up.Then I sprinkled a box of orange cake mix powder on top of the fruit.I layered the top of the dry cake mix with whole pecans ( many as you want but not too many ) then dotted a sliced up stick of butter on top of the pecans.Bake at 350 for an hour.It came out very well and the orange was good with the cherry and pineapple.Most people use yellow or lemon cake mix.

  2. Eric

    This also tastes great if you mixed the cake and butter with the other ingredients (which I did by accident the first time I made it). It tastes like a great pumpkin cake and less like pumpkin pie with a topping.

    (Sorry for accidentally posting this first under the wrong recipe!)

  3. Allison

    I made the full size version of this recipe the other day, and I forgot to add the sugar to the pumpkin mix. I was so worried it was going to turn out tasting awful, but honestly, nobody could even tell! I think I’m going to continue making it without the sugar…why add the extra calories if nobody notices the difference?

    everyone RAVED about this. I was skeptical at first, because I tried a piece while it was still warm. DEFINITELY wait until it cools all the way down…it is so different at that point!

  4. Kim

    All these pumpkin recipes sound GREAT.

    I’m so ready for fall and all the forms of pumpkin-y goodness it entails! I’ll be trying that crockpot pumpkin pie pudding this week–it sounds fabulous.

  5. Anna

    Emilie, I’m pretty sure you can, but haven’t found the cake mix version yet. This one seems to be tried and true, though it’s not the same because the biscuit mix is just mixed in with the batter. It sounds almonst like a crockpot impossible pumpkin pie.


    1 (15 oz.) can solid pack pumpkin
    1 (12 oz.) can evaporated milk
    3/4 cup sugar
    1/2 cup baking mix
    2 eggs, beaten
    2 tablespoons butter or margarine, melted
    2 1/2 tsp. pumpkin pie spice
    2 tsp. vanilla extract
    whipped topping (optional)

    In large bowl combine all ingredients except the whipped topping. Transfer to crock pot insert that has been coated with nonstick cooking spray.

    Cover and cook on low for 6 to 7 hours.

    Serve in bowls with whipped topping and a sprinkle of nutmeg.

    Adapted from unknown source

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