PUMPKIN DUMP CAKE
Make and share this Pumpkin Dump Cake recipe from Food.com.
Provided by Kim M.
Categories Dessert
Time 50m
Yield 6 serving(s)
Number Of Ingredients 8
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.
SIMPLE PUMPKIN DUMP CAKE
Got this recipe off the internet. I've taken it to church a couple of times and everyone loved it. This is a good fall dessert.
Provided by Kaykwilts
Categories Dessert
Time 1h10m
Yield 20 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 312.6, Fat 18.1, SaturatedFat 7.7, Cholesterol 57.8, Sodium 278.2, Carbohydrate 35.2, Fiber 1.1, Sugar 21.9, Protein 4.2
PUMPKIN DUMP CAKE
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.
DUMP PUMPKIN PIE
Forget the fuss of pie dough! This one-pan dessert has the creamy pumpkin filling you love and a crunchy topping made with spice cake mix, graham crackers and pecans. It feeds a crowd, and there's almost no clean up!
Provided by Food Network Kitchen
Categories dessert
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F. Spray a 9-by-13-inch baking dish with cooking spray.
- Combine the eggs, evaporated milk, pumpkin pie spice, vanilla and 1 teaspoon salt in the prepared dish and whisk to combine. Whisk in the pumpkin puree and brown sugar. Sprinkle evenly with the cake mix. Crush the graham crackers by hand and sprinkle them over the cake mix. Top with the pecans and then dot with the butter. Bake the pie until the edges are set and the top is golden brown, about 1 hour (the middle will still jiggle slightly). Let cool 20 minutes.
PUMPKIN DUMP CAKE
A bit more work than the usual dump cake, but oh so worth the effort. A wonderful addition to your Autumn dessert repertoire, won't dissapoint on any dessert table.
Provided by axxo3846
Categories Dessert
Time 1h30m
Yield 1 9X13
Number Of Ingredients 10
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.
Nutrition Facts : Calories 6593.2, Fat 366.3, SaturatedFat 69.5, Cholesterol 955, Sodium 8496.9, Carbohydrate 774.3, Fiber 17.8, Sugar 533.2, Protein 85.6
PUMPKIN DUMP CAKE WITH PUDDING TOPPING
Try this simple and delicious Pumpkin Dump Cake with Pudding Topping if you like pumpkin cake and you like cheesecake! This pumpkin dump cake flavored with cinnamon, nutmeg and vanilla is crowned with a creamy cheesecake-flavored pudding topping that make it a perfect cake for autumn.
Provided by My Food and Family
Categories Cakes
Time 1h15m
Yield 15 servings
Number Of Ingredients 12
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.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
PUMPKIN PIE DUMP CAKE
What do you do when you need a holiday dessert and you need it fast? You whip up a moist delicious cake! This is wounderful and you're guests are sure to love this. You can serve ala mode with a dallop of whipped cream.
Provided by MTpockets
Categories Dessert
Time 15m
Yield 8-10 serving(s)
Number Of Ingredients 9
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.
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
PUMPKIN CARAMEL DUMP CAKE
Bask in the rich flavors of pumpkin and caramel with this Pumpkin Caramel Dump Cake. This cake is sure to become a Fall or holiday favorite amongst family and friends. Try this Pumpkin Caramel Dump Cake that surely won't disappoint.
Provided by My Food and Family
Categories Cakes
Time 45m
Yield 12 servings
Number Of Ingredients 10
Steps:
- Heat oven to 350ºF.
- Mix pumpkin, sugar, pumpkin pie spice, eggs and 1 cup milk until blended; pour into 13x9-inch pan sprayed with cooking spray. Top with chopped chocolate; sprinkle with dry cake mix. Drizzle with butter; sprinkle with nuts.
- Bake 30 to 35 min. or until center is set.
- Microwave caramels and remaining milk in microwaveable bowl on HIGH 1-1/2 min. or until caramels are completely melted and sauce is well blended when stirred. Drizzle over cake.
Nutrition Facts : Calories 370, Fat 23 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 65 mg, Sodium 160 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 5 g
CROCK POT PUMPKIN DUMP CAKE
With just a few simple ingredients you can have this amazing pumpkin dump cake made in your slow cooker. It is the perfect fall dessert with all the flavors of pumpkin spice and everything nice. It pairs great with a nice hot cup of coffee or tea, a cozy sweater and leggings and your favorite movie or book on the couch. https://crockpotladies.com/recipe/crockpot-pumpkin-dump-cake/
Provided by Gagoo
Categories Dessert
Time 2h15m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- In a bowl, mix pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice, and salt.
- Add to the bottom of a 6 quart slow cooker and spread evenly.
- Evenly sprinkle dry yellow cake mix to the top of the pumpkin mixture.
- Add melted butter evenly over the top of the dry cake mix.
- Sprinkle top with chopped pecans if using.
- Cover and cook on HIGH for 2 hours.
Nutrition Facts : Calories 502.6, Fat 19.8, SaturatedFat 9, Cholesterol 109.7, Sodium 644.6, Carbohydrate 75.7, Fiber 1.1, Sugar 53.1, Protein 7.4
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