Pumpkin Pecan 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

DAWN'S PUMPKIN PECAN DUMP CAKE



Dawn's Pumpkin Pecan Dump Cake image

My friend Dawn sent me this recipe to try, and I did... It's like a pumpkiny custard on the bottom and crumb topping on top, and loaded with nuts. It's just plain WONDERFUL! Great anytime, but also for the holidays, and a lot easier and quicker than making a pie :D I made this for the Cake-A-Thon to honor Chef-I-Am October 2007. I know she would have loved this cake :) Here's to you Tina!

Provided by Lindas Busy Kitchen

Categories     Dessert

Time 1h

Yield 9-12 serving(s)

Number Of Ingredients 9

1 (29 ounce) can pumpkin puree
1 (12 ounce) can evaporated milk
3 eggs
1 cup sugar
1 teaspoon salt
3 teaspoons cinnamon
1 (18 1/4 ounce) box yellow cake mix
1 1/2 cups pecans, chopped
1 cup butter or 1 cup margarine, melted

Steps:

  • Preheat oven to 350.
  • In a mixing bowl, combine first 6 ingredients, until well blended.
  • Pour batter into a 9x13" greased pan.
  • Sprinkle DRY cake mix on top, then cover with pecans.
  • Pour melted margarine or butter over top.
  • Bake 50-60 mins., or until golden brown.
  • Serve with Cool Whip or whipped cream on top.

Nutrition Facts : Calories 741.7, Fat 44.8, SaturatedFat 17.4, Cholesterol 128.3, Sodium 881.8, Carbohydrate 80.3, Fiber 3.3, Sugar 49.2, Protein 10

PUMPKIN PECAN DUMP CAKE



Pumpkin Pecan Dump Cake image

Make and share this Pumpkin Pecan Dump Cake recipe from Food.com.

Provided by Motley Oklahoman

Categories     Dessert

Time 1h

Yield 10 serving(s)

Number Of Ingredients 12

1 (29 ounce) can pumpkin
1 (12 ounce) can evaporated milk
3 eggs
1/2 cup sugar
1 teaspoon nutmeg
1 teaspoon ginger
1 teaspoon clove
2 teaspoons cinnamon
1/2 teaspoon salt
1 (18 ounce) box yellow cake mix (or spice)
1/2 cup butter
1 cup pecans (or other nuts)

Steps:

  • Preheat oven to 350 degrees. Prepare a 9X13 pan.
  • In a large bowl, mix first set of ingredients. Pour pumpkin mixture into prepared pan.
  • Sprinkle yellow cake mix over pumpkin mixture. Gently press with spoon then sprinkle on nuts. Drizzle with melted butter.
  • Bake in preheated oven for 50 minutes or until edges are lightly browned. Allow to cool as long as you can before stuffing yourself silly.

Nutrition Facts : Calories 508.5, Fat 27.2, SaturatedFat 9.6, Cholesterol 91.1, Sodium 592.1, Carbohydrate 61.1, Fiber 2.5, Sugar 33.8, Protein 8.4

PUMPKIN PECAN CAKE



Pumpkin Pecan Cake image

Packed with warm pumpkin flavor and spices, this lightened-up version of Shirley Dellinger's recipe baked up even taller than the original! But our Test Kitchen brought it in at just about half the fat, saturated fat and cholesterol-with 187 fewer calories per slice! That's a sweet success Shirley's family in Elwood, Indiana can savor.

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 18 servings.

Number Of Ingredients 14

1 can (15 ounces) solid-pack pumpkin
2 cups sugar
1-1/2 cups canola oil
4 eggs
2 cups all-purpose flour
3 teaspoons ground cinnamon
2 teaspoons baking soda
1 teaspoon salt
1/2 cup chopped pecans
FROSTING:
1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
3-3/4 cups confectioners' sugar
2 teaspoons vanilla extract

Steps:

  • In a large bowl, beat the pumpkin, sugar, oil and eggs until well blended. Combine the flour, cinnamon, baking soda and salt; gradually beat into pumpkin mixture until blended. Stir in pecans., Transfer to a greased 13x9-in. baking pan. Bake at 350° for 40-50 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. , For frosting, in a small bowl, beat cream cheese and butter until fluffy. Add confectioners' sugar and vanilla; beat until smooth. Frost cake. Store in the refrigerator.

Nutrition Facts : Calories 532 calories, Fat 31g fat (9g saturated fat), Cholesterol 75mg cholesterol, Sodium 376mg sodium, Carbohydrate 61g carbohydrate (46g sugars, Fiber 2g fiber), Protein 5g protein.

PUMPKIN PIE DUMP CAKE



Pumpkin Pie Dump Cake image

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

1 (29 ounce) can pumpkin
1 (12 fluid ounce) can evaporated milk
1 cup white sugar
3 eggs
3 teaspoons ground cinnamon
1 teaspoon salt
1 (18.25 ounce) package yellow cake mix
¾ cup butter, melted
1 cup chopped pecans

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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