3 Layer Pumpkin Dump Cake Recipes
3 LAYER PUMPKIN DUMP CAKE
This recipe is from book 1 of Kitchen Chatter. 1967. This is what I made before I had the Dump Cake recipe most make today. I almost like this one better... It's a toss up!
Provided by Pat Duran
Categories Puddings
Time 1h
Number Of Ingredients 14
Steps:
- 1. Bottom layer: Remove 1 cup of dry cake mix from the box; set aside. Combine all ingredients (but not the removed 1 cup of cake mix), and press into bottom of an ungreased 9x13-inch baking pan. --- Middle layer: Combine and blend ingredients together and pour evenly over mixture in baking pan. ----- TOP LAYER Combine and mix until crumbly and sprinkle over top. Bake at 375^ for 45 minutes. Cut into squares when cool and serve with whipped cream or topping.
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
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