Aunt Janets Pumpkin Dump Cake Recipes

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.

Steps:

• **Preheat to 350**.
• Spray 9x13" baking pan with cooking spray.
• Combine pumpkin, milk, sugar, eggs & pumpkin spice. Stir to combine.
• Pour into prepared pan, and sprinkle with cake mix, followed by the graham crackers & toffee.
• Pour melted butter evenly on top.
• Bake 45-50 mins until center is set and edges are browned.
• **Serve with ice cream or whipped cream**.

Steps:

• Mix pumpkin, evaporated milk, spice, eggs and sugar. Pour into ungreased 9x13 pan. Sprinkle with dry cake mix. Next sprinkle with melted butter. Top with pecans.
• Bake at 350 degrees for 40-45 minutes or until firm. May take a little longer.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
• In a large bowl, whisk together the pumpkin, sugar, salt, nutmeg, ginger, cloves and cinnamon. Stir in the milk, then beat in the eggs one at a time. Pour pumpkin mixture into the prepared pan.
• Sprinkle the yellow cake mix over the pumpkin mixture, then sprinkle on the pecans. Drizzle melted butter over all. Bake in the preheated oven for 55 minutes, or until the edges are lightly browned. Allow to cool.

Steps:

• Preheat Oven to 350'.
• Mix all except cake mix and butter until blended.
• Transfer to an ungreased 9x13 pan, and sprinkle dry cake mix over entire mixture.
• Then pour melted butter over cake mix.
• Bake at 350' for 45 minutes to 1 hour but no longer.
• Cool before serving.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
• In a large bowl, whisk together the pumpkin, sugar, salt, nutmeg, ginger, cloves and cinnamon. Stir in the milk, then beat in the eggs one at a time. Pour pumpkin mixture into the prepared pan.
• Sprinkle the yellow cake mix over the pumpkin mixture, then sprinkle on the pecans. Drizzle melted butter over all. Bake in the preheated oven for 55 minutes, or until the edges are lightly browned. Allow to cool.

Steps:

• Preheat oven to 350 degrees.
• Lightly grease one 9X13 baking pan.
• Combine the pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice and salt.
• Mix well and spread into the prepared pan.
• Sprinkle the yellow cake mix over the top of the pumpkin mixture and pat down.
• Sprinkle the chopped pecans over the top of the cake mix then drizzle the margarine all over the top.
• Bake at 350 degrees for about 1 hour but no longer than 1 hour 20 minutes.
• Top cooled cake with whipped topping when ready to serve.

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.

Steps:

• To Make Cake
• In mixing bowl, combine pumpkin, evaporated milk, sugar, eggs, cinnamon, nutmeg and vanilla. *Line the bottom and sides of a 13″x 9″ baking pan with waxed paper, and then pour in the pumpkin mixture.
• Sprinkle dry cake mix over pumpkin. Spoon melted butter over cake mix.
• Bake at 350 degrees for 50-60 minutes or until golden brown in color. Let stand about 10 minutes, then flip dessert over and out of pan onto serving dish or into another 13″ x 9″ baking pan. Carefully remove waxed paper. Let cool completely; refrigerate.
• To Make Topping
• Whisk together pudding mix and 1 cup milk for 2 minutes. Let sit in fridge for about 5 minutes to thicken. Carefully fold in COOL WHIP to combine. Spread over the top of dessert. Keep refrigerated.