Sounds yummy! Can't wait to try it. Thanks.

I get the 29 ounce size of pumpkin and the 12 ounce size of evaporated milk. Make sure the pumpkin is 100% pumpkin, not the type with the sugar, spices and stuff in it already. Another tip, I do not buy all those indivudual spices, I just use 3 teaspoons of pumpkin pie spice and add the salt.

Good idea! I am going to throw one of these together right now! Thanks so much. I have tons of pumpkin I made up after halloween in the freezer. I put it up into 2 cup containers into to refrigerator, so that should be just right.

I just spent the day in the kitchen making chow chow anyways.... lol.

I think these turned out great! Good texture and taste. I also added a quarter cup flour (for my altitude) and the 1/4 cup oil to the recipe and didn't pour the butter over the top but I did put the pecans on there.
I used four smaller greased loaf pans instead of the large one, so I could give them as gifts later in the season in my jelly/baked goods baskets. I will let them cool and store them in the freezer until then. Thanks lisa for the heads up that it lasts well in the freezer.

I love to eat cake but this one is new for me and i never tried it at home. This pumpkin dump cake is new for me and i will try it as soon as possible. Thanks for sharing this lovely recipe.

Oh my gosh...this sounds amazing!! I should not be looking at these at lunch time!!!

Well these loaves have been such a big hit in my home I will have to make more for the baskets... LOL!

Good thing they are a snap to make. Thanks again for the recipe.

I tried to get the ingredients this week. PROBLEM: cakes mixes are now 15 1/2 oz., not 18 1/2 oz. I am hopeless on trying to adjust the amounts for the other ingredients. Can anyone help?

alwayslearning, don't over think it. Just dump on the 2 layer cake mix, whatever the size. I always thought the old size was a little too much anyhow. Jiffy singles layer are too small. of course.

Thanks, irishrose! I am new to baking.