Easy Pumpkin Dump Cake Recipes
EASY PUMPKIN DUMP CAKE
Easy and delicious this Easy Pumpkin Dump Cake is a fun, tasty fall dessert that whips up with no effort and will become a family favorite.
Provided by Julie Clark
Categories Dessert
Number Of Ingredients 12
Steps:
- Preheat the oven to 350º Fahrenheit and grease a 9x13 pan with butter or cooking spray.
- In a large bowl, whisk together the pumpkin, milk, eggs, sugar, salt, cinnamon and pumpkin pie spice until well blended. Make sure the eggs are fully incorporated.
- Pour the pumpkin batter into the prepared pan.
- Sprinkle the dry cake mix over the pumpkin.
- Drizzle with the melted butter.
- Sprinkle the pecans on top. Then sprinkle the brown sugar over the pecans.
- Bake for 1 hour or until a knife inserted in the center comes out clean.
- Check the cake at about 45 minutes while baking. If it is getting too brown, cover with foil for the remainder of baking.
- Serve warm with ice cream or whipped cream.
- Store any leftover cake covered in the refrigerator.
Nutrition Facts : Calories 362 kcal, Carbohydrate 46 g, Protein 5 g, Fat 19 g, SaturatedFat 10 g, Cholesterol 76 mg, Sodium 371 mg, Fiber 2 g, Sugar 30 g, ServingSize 1 serving
PUMPKIN DUMP CAKE
Pumpkin is combined with cake mix for a delicious fall-inspired treat.
Provided by Stephanie Manley
Categories Dessert
Time 1h
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- In a large bowl, combine the pumpkin, milk, eggs, brown sugar, pumpkin pie spice, and vanilla extract. Stir until blended and pour into a 9x13-inch baking dish.
- Sprinkle the dry cake mix evenly over the pumpkin. Place the small pieces of butter over the cake mix, as evenly as possible (as they melt they will spread out), and sprinkle pecans over the top of the cake.
- Bake for 50 minutes.
Nutrition Facts : Calories 208 kcal, Carbohydrate 28 g, Protein 3 g, Fat 9 g, SaturatedFat 5 g, Cholesterol 40 mg, Sodium 208 mg, Fiber 1 g, Sugar 19 g, ServingSize 1 serving
SIMPLE PUMPKIN DUMP CAKE
Got this recipe off the internet. I've taken it to church a couple of times and everyone loved it. This is a good fall dessert.
Provided by Kaykwilts
Categories Dessert
Time 1h10m
Yield 20 serving(s)
Number Of Ingredients 9
Steps:
- Beat the pumpkin, evaporated milk, sugar, spices, and eggs together.
- Pour into a 9x13 inch baking dish.
- Sprinkle the cake mix evenly over your mixture.
- Sprinkle the chopped pecans on top.
- Finally, drizzle the butter on top of this mixture.
- Bake at 350°F for one hour.
Nutrition Facts : Calories 312.6, Fat 18.1, SaturatedFat 7.7, Cholesterol 57.8, Sodium 278.2, Carbohydrate 35.2, Fiber 1.1, Sugar 21.9, Protein 4.2
PUMPKIN DUMP CAKE
There are different variations of this popular recipe. I think this is the easiest one to remember and to do. Serve cool with whipped cream. Make sure to sprinkle the butter over the cake mix evenly for the crunchiest topping.
Provided by Carolyn Busch
Categories Fruits and Vegetables Vegetables Squash
Time 1h
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch pan.
- In a large bowl, combine pumpkin puree, eggs, brown sugar, white sugar and milk. Stir in cinnamon, ginger, cloves and salt. Pour into pan. Sprinkle dry cake mix evenly over the pumpkin filling. Sprinkle pecans over the cake mix. Drizzle melted butter over all.
- Bake in the preheated oven for 50 to 60 minutes, or until the edges are lightly browned. Allow to cool.
Nutrition Facts : Calories 434.2 calories, Carbohydrate 58.4 g, Cholesterol 76 mg, Fat 20.1 g, Fiber 3.5 g, Protein 7.6 g, SaturatedFat 9.1 g, Sodium 658.1 mg, Sugar 42.1 g
EASY PUMPKIN DUMP CAKE
Words cannot describe how yummy this cake is. It's been a hit each time I've made it. It's easy and tasty, what more could you ask for?
Provided by Indiana Nurse
Categories Dessert
Time 1h
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°.
- Mix pumpkin, milk, eggs, sugar, salt and cinnamon.
- Pour batter into a greased 9 x 13 pan.
- Sprinkle cake mix over batter.
- Sprinkle pecans over cake mix.
- Drizzle melted margarine over all.
- Bake for 50 minutes.
- Can top with whipped topping if desired.
PUMPKIN PIE DUMP CAKE
This is one recipe that is to die for. Sweet and moist, it's like a pie and a cake as one! Use more pecans, if desired, and top it with ice cream.
Provided by BONNER307
Categories Fruits and Vegetables Vegetables Squash
Time 1h20m
Yield 18
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking pan.
- In a medium bowl, mix the pumpkin, evaporated milk, sugar, eggs, cinnamon and salt. Pour the mixture into the baking dish. Sprinkle cake mix over the pumpkin mixture. Drizzle with butter. Top with pecans.
- Bake in the preheated oven 50 to 60 minutes. Cool before serving.
Nutrition Facts : Calories 333.1 calories, Carbohydrate 40.3 g, Cholesterol 58 mg, Fat 18 g, Fiber 3 g, Protein 5.2 g, SaturatedFat 7 g, Sodium 408.3 mg, Sugar 27.5 g
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