I like to use 1 can of sour cherries in juice, drained, added to the 1 can of cherry pie filling.
There is enough goo in the pie filling can to more than cover some extra cherries mixed in. It's just better that way, more actual cherries, but just as sweet and delicious.

* Exported from MasterCook *

Pumpkin Pie Cake

Recipe By :Carole Steel
Serving Size : 1 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup sugar
29 ounces canned pumpkin
1 can evaporated milk
3 eggs -- beaten
1 tablespoon cinnamon
1/2 teaspoon ground cloves
1 teaspoon ground nutmeg
1 teaspoon ground ginger
1 box yellow cake mix
1 cup nuts -- chopped
1 1/2 sticks butter -- melted

Mix first 9 ingredients (through ground ginger) and pour into 9 x 13 pan. Sprinkle cake mix over the top - push cake mix into the pumpkin mixture uniil you can see the mixture coming through the cake mix. Drizzle butter over top and sprinkle with chopped nuts. Bake at 375F for 1 hour.
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Barb

I always take ice cream or whipped cream to put on top when it is served.

1 Box Yellow cake mix, type with no pudding in mix
1 stick (1/2 C.) butter, divided use
3 eggs, divided use
1 large can pumpkin pie mix
2/3 C. Evaporated milk
1 tsp ground cinnamon
chopped walnuts
Optional topping: whipped cream

Oven 350 degrees
1. Remove 1 cup cake mix & set aside. Mix remainder of cake mix with 1/2 stick of butter and 1 egg.
2. Press mixture into bottom of a 13x9 pan and up the sides a little like a crust.
3. In another bowl mix 3 cups pie mix with 2 eggs and evaporated milk. Pour this mixture into the pan
4. Take remaining cake mix and combine with 1/2 stick of butter and cinnamon until crumbly.
Add walnuts and sprinkle over top of mixture in pan.
5. Bake in preheated oven for 45-50 min. or until knife comes out clean.

Here is another one that I'd consider a "Dump Cake" too.

All-Star Pumpkin Pie Dessert

For Crust:
1 (18 1/4 ounce) pkg SPICE cake mix
1/2 C. butter, melted
1 egg
For Filling:
1/2 C packed brown sugar
2/3 C milk
1 (15 oz.) can solid packed pumpkin
2 eggs
2 tsps. pumpkin pie spice
For Topping:
1 C. reserved cake mix
1/4 C. packed brown sugar
1/4 c. butter, softened
1/2 C. chopped pecans
Whipped cream

350 degree oven
grease a 13x9 pan

1.Reserve 1 c. spice cake mix for topping, set aside
2.In large mixing bowl combine remaining cake mix, butter and 1 egg. Beat at low speed until well mixed. Spread in bottom of prep'd pan, set aside
3. In same bowl, combine all filling ingredients. Beat at low until smooth and spread over crust.
4. Combine all topping ingredients except pecans and whipped cream.,,stir til crumbly, stir in pecans, sprinkle over filling.
5. Bake 45-50 min. until knife comes out clean. Serve warm or cool with whipped cream. Yield 15 servings,,,source says Land O'Lakes

Ruby's Dump Cake

1 large jar peaches, 290z
1 stick butter/oleo, melted
1 box yellow cake mix
1 cup walnuts or pecans
1 cup shredded coconut

Preheat oven to 325 degrees. Into a 9"X13" baking pan dump peaches with juice. Shake the dry cake mix over peaches. Drizzle melted butter over cake mix. Sprinkle coconut over butter and lastly, shake nuts over coconut. Bake for 60 minutes. Easy and good tasting! NancyLouise