Lucy, another way to do it so that the pecans and butter don't burn would be to place them in the bottom of the pan like this one: 1 cup packed brown sugar 1/2 cup butter 1/4 cup heavy whipping cream 3/4 cup chopped pecans 2 3/4 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon baking soda 1 teaspoon salt 2 teaspoons ground cinnamon 1/2 teaspoon ground nutmeg 1/4 teaspoon ground cloves 1 1/2 cups granulated sugar 1 cup vegetable or canola oil 4 eggs 1 (15 oz.) can pumpkin Whipped cream for garnish Heat oven to 325°. Heat brown sugar, butter and cream in a medium saucepan over medium heat, stirring occasionally, until butter is melted. Pour into an ungreased 9X13X2-inch baking pan (use clear, not dark). Sprinkle with pecans. Mix flour, baking powder, soda, salt, and spices; set aside. Beat sugar, oil, eggs and pumpkin in a large bowl for one minute. Gradually beat in flour mixture on medium speed for 2 minutes. Carefully spoon batter over pecan mixture in pan. Bake for 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Place heatproof serving tray upside down on pan; turn tray and pan over. Let pan remain over cake for about 5 minutes before removing. Cool completely. *Recipe from Gold Medal "Cakes and Pies" Marilyn

I realize this is an old thread, and at the risk of ruining my (new) reputation, I can't resist telling the word, under my assumed name, that in a moment of weakness and nostalgia and totally out of character, I did indeed order the dump cake book "which included a "free" dump dinner book, and a "free" ceramic frying pan. Laugh all you want . The truth of the matter is that the book is really kinda fun. My daughter used to make a couple of the dump cakes when she was first married in the early 80's, so I'm going to surprise her & her husband this coming Sat nite when they come for a leg of lamb dinner & serve a dump cake for dessert! What's that rumbling??? Oh, I know, it is several of you shuddering. Most of the time, our families "eat healthy", (including my 100 year old father!) but Saturday night we will sink into decadence, The cherries actually sound good after the lamb, peas, etc and I know they will get a kick out of it. You know, the book had several tempting versions of the dump cake, and over the years I will probably enjoy using some of them. The dump dinner cookbook was actually just a 39 page paperback, and haven't perused it yet, but would think the advantage of a dump dinner as opposed to a crockpot dinner is going to be not having to plan as far ahead. Sorry this is so late & so long; I just couldn't resist since no one (but me :) ) seems to have actually ordered it! I probably would not do it again, as the scottish side of me is horrified that I spent $27 on a whim, for a questionable cookbook, with "free stuff" which of course you are pretty much paying for in the 7.99 shipping, and probably inflated price of the cookbook. I hope they can stop laughing long enough Sat nite to eat & enjoy the decadent, quirky expensive cake.

Kaye, I was too lazy to re type so I copy and pasted from the other post! lol when I make my dump cakes I leave out the butter. Use a cake mix that has NO PUDDING in the mix. Duncan Hines is what I use. I've never made it with peaches, but I make it all the time with pineapple OR mixed fruit. I find that it always works out best by Mix the can of fruit into the cake mix. Pour in to a 9X13 pan and bake ... what ever the box says.. I bake 325 for about an hour. I would think that the smaller the peach bits, the better it would mixl up. I add a can of pineapple to the mix or a can of mixed fruit. I've tried low sugar cherry pie, but it works best when you mix the cake mix with a white soda, pour 3/4 of that into the cake pan, spoon the cherry pie mix over the top and then spoon the remaining cake mix over that and bake. You could use apple pie filling too... with spice cake, or cinnamon cake Pour some of the Costco 3 berry mix into a 9 X 13 cake pan. Add a 12 oz can of white pop to cake mix, stir and then pour over top of berries. Bake for an hour or so and makes a great cobbler >> . . . . I bet you could put the peaches on the bottom, then add clear soda to cake mix... (fresca works well) stir and pour over peaches, cook for about an hour or a little less. that sounds good!

Minnie, when I make my dump cakes I leave out the butter. Use a cake mix that has NO PUDDING in the mix. Duncan Hines is what I use. I've never made it with peaches, but I make it all the time with pineapple OR mixed fruit. I find that it always works out best by Mix the can of fruit into the cake mix. Pour in to a 9X13 pan and bake ... what ever the box says.. I bake 325 for about an hour. I would think that the smaller the peach bits, the better it would mixl up. I add a can of pineapple to the mix or a can of mixed fruit. I've tried low sugar cherry pie, but it works best when you mix the cake mix with a white soda, pour 3/4 of that into the cake pan, spoon the cherry pie mix over the top and then spoon the remaining cake mix over that and bake. Pour some of the Costco 3 berry mix into a 9 X 13 cake pan. Add a 12 oz can of white pop to cake mix, stir and then pour over top of berries. Bake for an hour or so and makes a great cobbler >> . . . . I bet you could put the peaches on the bottom, then add clear soda to cake mix... (fresca works well) stir and pour over peaches, cook for about an hour or a little less. that sounds good!