Pumpkin Crunch Dump Cake Recipes

PUMPKIN CRUNCH CAKE

Pumpkin Crunch Cake image

A great tasting cake, and really easy to make!

Provided by Nora LaCroix

Categories Fruits and Vegetables Vegetables Squash

Time 1h15m

Yield 18

Number Of Ingredients 10

Ingredients

1 (15 ounce) can pumpkin puree
1 (12 fluid ounce) can evaporated milk
4 eggs
1 ½ cups white sugar
2 teaspoons pumpkin pie spice
1 teaspoon salt
1 (18.25 ounce) package yellow cake mix
1 cup chopped pecans
1 cup margarine, melted
1 (8 ounce) container frozen whipped topping, thawed

Steps:

Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x13 inch baking pan.
In a large bowl, combine pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice, and salt. Mix well, and spread into the prepared pan.
Sprinkle cake mix over the top of the pumpkin mixture, and pat down. Sprinkle chopped pecans evenly over the cake mix, then drizzle with melted margarine.
Bake for 60 to 80 minutes, or until done. Top with whipped topping when ready to serve.

Nutrition Facts : Calories 411.8 calories, Carbohydrate 47.2 g, Cholesterol 48 mg, Fat 23.6 g, Fiber 1.6 g, Protein 5.2 g, SaturatedFat 6.7 g, Sodium 532.8 mg, Sugar 35.3 g

PUMPKIN CRUNCH CAKE RECIPE

Pumpkin Crunch Cake Recipe image

Easy to make Pumpkin Crunch Cake is the dump cake recipe you need for fall. Lightly spiced and fragrant pumpkin filling is topped with a crunchy, buttery, pecan studded topping for a bit of seasonal bliss.

Provided by Kellie

Categories Dessert

Time 1h15m

Number Of Ingredients 10

Ingredients

1 15 ounce can pumpkin puree
1 12 ounce can evaporated milk
4 large eggs
3/4 cup light brown sugar
2 teaspoons pumpkin pie spice
1 teaspoon vanilla
1 teaspoon salt
1 18.25 ounce package yellow cake mix
1 cup chopped pecans
1 cup unsalted butter (melted)

Steps:

Preheat oven to 350˚ F (175˚ C).
Coat a 9x13 inch baking dish with cooking spray.
In a large bowl, beat the pumpkin puree, evaporated milk, eggs, sugar, pumpkin pie spice, vanilla and salt together with a hand mixer or whisk.
Pour the pumpkin mixture into the baking dish.
Sprinkle the cake mix evenly over the top of the pumpkin mixture and lightly pat down.
Sprinkle the pecans evenly over the cake mix and then drizzle with melted butter.
Bake for 60 to 80 minutes or until done.
Allow the cake to cool for 30 minutes before serving.

Nutrition Facts : Calories 432 kcal, Carbohydrate 51 g, Protein 4 g, Fat 25 g, SaturatedFat 11 g, Cholesterol 95 mg, Sodium 534 mg, Fiber 1 g, Sugar 32 g, ServingSize 1 serving

PUMPKIN CRUNCH DUMP CAKE

Pumpkin Crunch Dump Cake image

This Pumpkin Crunch Cake tastes like a pumpkin pie with a crunchy pecan streusel layer on top - and it's easily made with a box of yellow cake mix.

Provided by Mary

Categories Dessert

Time 55m

Number Of Ingredients 9

Ingredients

29 ounces canned pumpkin puree
3/4 cup half and half
3 eggs
1 cup brown sugar (packed)
2 teaspoons pumpkin pie spice
1/2 teaspoon salt
15.25 ounces yellow cake mix
1/2 cup pecans (roughly chopped)
1/2 cup melted butter

Steps:

Preheat oven to 350 F. Grease a 9 x 13 inch baking pan and set aside. Whisk together the pumpkin, half and half, eggs, brown sugar, pumpkin pie spice and salt. Pour into the greased pan.
Sprinkle with the dry cake mix and top with chopped pecans. Last, drizzle melted butter over everything.
Bake at 350 F for 45-55 minutes, or until a toothpick inserted comes out clean. Let cool and serve with whipped cream.

Nutrition Facts : ServingSize 1 piece, Calories 380 kcal, Carbohydrate 51 g, Protein 5 g, Fat 19 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 67 mg, Sodium 492 mg, Fiber 3 g, Sugar 34 g

PUMPKIN CRUNCH CAKE WITH CREAM CHEESE FROSTING

Pumpkin Crunch Cake with Cream Cheese Frosting image

This tastes a bit like pumpkin cheesecake on a sugar cookie crust, but the ingredients may surprise you (they did me!). This was served at a holiday party and everyone kept going back for more.

Provided by Mimsy

Categories Fruits and Vegetables Vegetables Squash

Time 2h5m

Yield 12

Number Of Ingredients 11

Ingredients

1 (29 ounce) can pumpkin puree
1 (12 fluid ounce) can evaporated milk
1 cup white sugar
3 eggs
1 teaspoon ground cinnamon
1 (15.25 ounce) package yellow cake mix with pudding
1 cup chopped nuts
1 cup butter, melted
1 (8 ounce) package cream cheese, softened
1 cup confectioners' sugar
¾ cup frozen whipped topping (such as Cool Whip®), thawed

Steps:

Preheat oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking pan with parchment paper.
Mix pumpkin, evaporated milk, sugar, eggs, and cinnamon together in a bowl; spread in the prepared baking pan. Pour cake mix on top. Pat chopped nuts into surface. Spoon melted butter evenly over nuts.
Bake in the preheated oven until golden brown, 50 minutes to 1 hour. Allow cake to cool completely, about 1 hour. Turn over onto a baking sheet; remove parchment paper.
Mix cream cheese, confectioners' sugar, and whipped topping together in a bowl. Spread onto cake.

Nutrition Facts : Calories 622.1 calories, Carbohydrate 67.7 g, Cholesterol 116.8 mg, Fat 36.9 g, Fiber 3 g, Protein 9.1 g, SaturatedFat 18.3 g, Sodium 627 mg, Sugar 49.7 g

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