Pumpkin Dump Cake Recipes

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PUMPKIN DUMP CAKE



Pumpkin Dump Cake image

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

1 (29 ounce) can pumpkin puree
3 eggs
½ cup packed brown sugar
½ cup white sugar
1 (12 fluid ounce) can evaporated milk
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground cloves
½ teaspoon salt
1 (18.25 ounce) package spice cake mix
½ cup coarsely chopped pecans
½ cup melted butter

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

PUMPKIN DUMP CAKE



Pumpkin Dump Cake image

Provided by Food Network

Categories     dessert

Time 4h15m

Yield 8 servings

Number Of Ingredients 10

Nonstick cooking spray, for spraying the slow cooker insert
Two 15-ounce cans pumpkin puree
1/2 cup granulated sugar
2 teaspoons pumpkin pie spice
1/2 teaspoon kosher salt
One 15.25-ounce box white or yellow cake mix
1 stick (8 tablespoons) unsalted butter, melted
1/2 cup chopped pecans
1 cup heavy cream
1/4 cup confectioners' sugar

Steps:

  • Spray the insert of a 6-quart slow cooker with cooking spray.
  • Gently combine the pumpkin puree, granulated sugar, pumpkin pie spice and salt in a bowl, then dump it into the slow cooker insert. Sprinkle the cake mix over the pumpkin puree, then, as evenly as possible, pour the melted butter on top and finish with the chopped pecans. Cover and cook on low for 4 to 4 1/2 hours (the edges of the cake should be starting to brown and crisp slightly).
  • Meanwhile, using a handheld mixer, whip the cream and confectioners' sugar together in a large bowl until stiff peaks form. Serve the cake warm with a dollop of the whipped cream.

PUMPKIN PUDDING DUMP CAKE



Pumpkin Pudding Dump Cake image

This 5-ingredient pumpkin dump cake is ridiculously easy to throw together and uses common pantry items you probably already have on hand. We'll be making this all fall long!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h

Yield 12

Number Of Ingredients 6

1 box (4-serving size) Jell-O™ vanilla instant pudding & pie filling mix
1 1/2 cups milk or 1 can (12 oz) evaporated milk
1 box Betty Crocker™ Super Moist™ yellow cake mix
1/2 cup pumpkin (not pumpkin pie mix), from 15-oz can
2 teaspoons pumpkin pie spice
1/4 cup Betty Crocker™ Rich & Creamy cream cheese frosting, as drizzle per tip, if desired

Steps:

  • Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray.
  • In large bowl, beat pudding mix and milk with whisk about 2 minutes or until thickened. Stir in cake mix, pumpkin and pumpkin pie spice until well mixed. Spread batter evenly in pan (mixture will be thick).
  • Bake 30 to 35 minutes or until toothpick inserted in center of cake comes out almost clean. Cool at least 15 minutes before serving.

Nutrition Facts : Calories 190, Carbohydrate 40 g, Cholesterol 0 mg, Fat 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 390 mg, Sugar 24 g, TransFat 0 g

PUMPKIN SPICED DUMP CAKE



Pumpkin Spiced Dump Cake image

This is my favorite dessert! It is an easy dessert to prepare and everyone loves it. They all want the recipe.

Provided by Stacy

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h10m

Yield 12

Number Of Ingredients 11

cooking spray
1 (15 ounce) can pumpkin puree
1 (12 fluid ounce) can evaporated milk
1 ½ cups white sugar
4 eggs
1 teaspoon vanilla extract
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 (15.25 ounce) package yellow cake mix
2 cups chopped pecans
¾ cup butter, melted

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking pan with cooking spray.
  • Mix pumpkin, evaporated milk, sugar, eggs, vanilla extract, cinnamon, and nutmeg together in a bowl; pour into the prepared baking pan.
  • Sprinkle cake mix evenly over the pumpkin mixture; top with pecans. Drizzle melted butter on top.
  • Bake in the preheated oven until golden brown, about 1 hour.

Nutrition Facts : Calories 571 calories, Carbohydrate 62.2 g, Cholesterol 102.4 mg, Fat 34.1 g, Fiber 3.4 g, Protein 8.2 g, SaturatedFat 11.2 g, Sodium 460.6 mg, Sugar 45.9 g

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Top Asked Questions

How to make a pumpkin spice dump cake?
Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking pan with cooking spray. Mix pumpkin, evaporated milk, sugar, eggs, vanilla extract, cinnamon, and nutmeg together in a bowl; pour into the prepared baking pan. Sprinkle cake mix evenly over the pumpkin mixture; top with pecans. Drizzle melted butter on top.
How long do you bake pumpkin dump cake?
Bake for 50-60 minutes, or until the pumpkin filling is set and the topping is golden brown. Substitutions for Yellow Cake Mix: if you don't have a box of yellow cake mix, try using white cake mix or spice cake mix.
How do you make a pumpkin pie cake?
Preheat your oven to 350 degrees F. Grease a 9x13 inch cake pan with nonstick spray, or rub with a bit of butter, focusing on the upper edges of the pan. In a large bowl or stand mixer, add the can of pumpkin pie mix, 3 eggs, 1 cup cream, 2/3 cup sugar, 3/4 teaspoon salt, and 1 and 1/2 tablespoon pumpkin pie spice (or add spice to taste).
Can you freeze pumpkin dump cake after defrosting?
Unfortunately, no. Dump cakes do not freeze well because they’re so gooey. Once the cake is defrosted it becomes a gooey mess that’s also watery. Can I use a different boxed cake mix? Absolutely! This recipe calls for a yellow cake mix, however, you could easily use chocolate, pumpkin, or even vanilla. This recipe is pretty versatile.

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