Best Pumpkin Dump Cake Recipes

PUMPKIN DUMP CAKE

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.

PUMPKIN PIE DUMP CAKE

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.

PUMPKIN PUDDING DUMP CAKE

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.

FRENCH VANILLA PUMPKIN SPICE DUMP CAKE

Steps:

• 1. Preheat oven to 350. For the filling, Mix solid pumpkin, evaporated milk, sugar, eggs, and allspice in a standard mixer. pour this custard filling into a 13x9 baking dish.
• 2. Sprinkle dry cake mix over the filling, then pour your 2 melted sticks of butter over the dry cake mix.
• 3. Bake at 350 for 35 minutes. Serve with cool whip on top!

DAWN'S PUMPKIN PECAN DUMP CAKE

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.

SUGAR FREE PUMPKIN DUMP CAKE

Steps:

• 1. Preheat Oven to 350 degrees
• 2. Mix first seven ingredients til smooth and pour into greased (I use non stick spray)9 x 13 baking dish.
• 3. Sprinkle the DRY cake mix on top of the filling.Drizzle the 1 1/2 cup of melted butter over the top of the dry cake mix. Slice the rest of the butter into pats and place randomly over the cake. Decorate with pecans.
• 4. Bake 55 minutes or until top is light brown and the filling is set, but still a little jiggly.
• 5. Let cool slightly then put into the fridge to chill for 3 to 4 hours. This is great to make the night before as it is even better the next day!!

PUMPKIN SPICED DUMP CAKE

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.

PUMPKIN DUMP CAKE WITH PUDDING TOPPING

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.

PUMPKIN PIE DUMP CAKE

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

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.

3 LAYER PUMPKIN DUMP CAKE

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 CARAMEL DUMP CAKE

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.

QUICK AND EASY PUMPKIN DUMP CAKE

Steps:

• Grease bottom of 9 X 13 inch pan.
• Combine 1st six ingredients.
• Pour into pan.
• Sprinkle, then pack cake mix over top evenly.
• Drizzle butter over entire cake.
• Bake at 350 F for approximately 50 - 60 minutes (test for doneness).
• For extra elegance top slices with whipped cream sprinkled with the spices used in cake.

PUMPKIN CRUNCH/DUMP CAKE WITH CREAM CHEESE FROSTING RECIPE - (4.4/5)

Steps:

• Preheat an oven to 350 degrees. Mix the pumpkin, evaporated milk, sugar, eggs, and cinnamon together. Line a 9″ x 13″ pan with parchment paper. Pour the pumpkin mixture into the pan. The mixture will be on the runny side. Sprinkle the cake mix evenly over the pumpkin mixture. Sprinkle the nuts over the pumpkin mixture, and pack them in. Drizzle the melted butter evenly over the nuts. Bake at 350 degrees for 50 to 60 minutes. Allow the pumpkin bars to cool for five to ten minutes on a rack. Invert the whole slab onto a tray or cutting board. Peel off the parchment paper. Allow the slab to cool thoroughly. Spread the frosting over the slab, and refrigerate for a few hours before cutting. For the frosting, you will need: 1 (8 oz. package) of cream cheese, at room temperature 1/2 cup powdered sugar, sifted 3/4 cup Cool Whip Beat the cream cheese and powdered sugar in an electric mixer with a paddle attachment. Fold in the Cool Whip.Spread evenly over the slab. Refrigerate for a few hours. Cut into bars, and serve immediately, or place them in muffin tins for easy transport to a potluck.

PUMPKIN CREAM CHEESE DUMP CAKE RECIPE - (4/5)

Steps:

• Preheat oven to 350°F and grease a 9 X 14 pan. Using a mixer (a KitchenAid or hand held) combine cream cheese, powdered sugar and milk until smooth. Set aside. In a large bowl, combine pumpkin puree, evaporated milk, eggs, sugar, salt, and pumpkin pie spice. Pour into prepared pan. Put cream cheese filling into a small ZipLock bag, and snip off the tip the make a mini piping bag. Then pipe over the pumpkin filling (see photo) . Pour the dry cake mix over the cream cheese layer then poke holes using the end of a wooden spoon or a table knife through the cake mix until you hit the filling (not to the bottom of the pan). Pour melted butter over the dry cake mix. Sprinkle cinnamon sugar over the entire cake for extra flavor and crunch. Bake for 40-50 minutes or until the top is browned and an instead knife comes out clean. Let cool and serve with whipped cream! (Store in fridge)

SIMPLE PUMPKIN DUMP CAKE

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.

PUMPKIN DUMP CAKE

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.

PUMPKIN PIE DUMP CAKE

Steps:

• 1. Preheat oven to 350'F. Place all ingredients in large bowl.
• 2. Mix all filling ingredients together until well incorporated with hand mixer.
• 3. Pour filling into a lightly greased or sprayed 9x13 inch baking pan. Sprinkle yellow cake mix on top of filling.
• 4. Melt 1 1/2 sticks of butter and drizzle over cake mix layer.
• 5. Cube other 1/2 stick of butter and place on top of cake in different places. Place whole pecans or coarsely chopped pecans on top of cake mix layer.
• 6. Bake for about 55 minutes or until top is lightly browned and filling seems set but still jiggly.
• 7. Garnish with Whip Cream and a sprinkle of Pumpkin Pie Spice, cinnamon sugar, leave plain or top with caramel or all mentioned! (it's fabulous just on it's own and the pecans kind of become candied pecans with a great crunch!) =)

AUNT JANET'S PUMPKIN DUMP CAKE

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.

CROCK POT PUMPKIN DUMP CAKE

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.