Best Pumpkin 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

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

PUMPKIN PUDDING DUMP CAKE



Pumpkin Pudding Dump Cake image

This 5-ingredient pumpkin dump cake is ridiculously easy to throw together and uses common pantry items you probably already have on hand. We'll be making this all fall long!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h

Yield 12

Number Of Ingredients 6

1 box (4-serving size) Jell-O™ vanilla instant pudding & pie filling mix
1 1/2 cups milk or 1 can (12 oz) evaporated milk
1 box Betty Crocker™ Super Moist™ yellow cake mix
1/2 cup pumpkin (not pumpkin pie mix), from 15-oz can
2 teaspoons pumpkin pie spice
1/4 cup Betty Crocker™ Rich & Creamy cream cheese frosting, as drizzle per tip, if desired

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.

Nutrition Facts : Calories 190, Carbohydrate 40 g, Cholesterol 0 mg, Fat 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 390 mg, Sugar 24 g, TransFat 0 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

SUGAR FREE PUMPKIN DUMP CAKE



Sugar Free Pumpkin Dump Cake image

I saw several recipes for Pumpkin Dump Cake. I tried one of them. And then thought how much my diabetic friends would love this. . .so, I have done a little tweaking. This is what I came up with. This cake is great to make the night before, because it just gets better and better!! If you are not diabetic. Just substitute the...

Provided by Cheryl Chavez

Categories     Other Desserts

Time 1h5m

Number Of Ingredients 11

FILLING
29 oz canned pumpkin (not the mix, just plain pumpkin)
1 1/2 c ideal sweetener (or splenda)
1 3/4 c heavy cream
3 tsp pumpkin pie spice
3 eggs
1/3 tsp salt
1 tsp vanilla extract
TOPPING
1 box pilsbury sugar free yellow cake mix
2 stick butter, divided (1 1/2 stick melted, 1/2 stick into pats)

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!!

FRENCH VANILLA PUMPKIN SPICE DUMP CAKE



French Vanilla Pumpkin Spice Dump Cake image

My family loves this rich pumpkin custard cake. So very good warm or cold.

Provided by Nancy Allen

Categories     Cakes

Time 50m

Number Of Ingredients 7

1 large 19oz. can solid pack pumpkin (not the pumpkin mix)
1 can(s) 12oz. evaporated milk
1 1/4 c sugar
3 large eggs
1 Tbsp allspice, ground
1 box duncan hines french vanilla cake mix
2 stick butter, melted

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!

PUMPKIN SPICED DUMP CAKE



Pumpkin Spiced Dump Cake image

This is my favorite dessert! It is an easy dessert to prepare and everyone loves it. They all want the recipe.

Provided by Stacy

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h10m

Yield 12

Number Of Ingredients 11

cooking spray
1 (15 ounce) can pumpkin puree
1 (12 fluid ounce) can evaporated milk
1 ½ cups white sugar
4 eggs
1 teaspoon vanilla extract
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 (15.25 ounce) package yellow cake mix
2 cups chopped pecans
¾ cup butter, melted

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.

Nutrition Facts : Calories 571 calories, Carbohydrate 62.2 g, Cholesterol 102.4 mg, Fat 34.1 g, Fiber 3.4 g, Protein 8.2 g, SaturatedFat 11.2 g, Sodium 460.6 mg, Sugar 45.9 g

PUMPKIN DUMP CAKE WITH PUDDING TOPPING



Pumpkin Dump Cake with Pudding Topping image

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

15 oz. can pumpkin puree
1 cup evaporated milk
3/4 cup sugar
2 eggs
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1 tsp. vanilla
1 box (16.5-oz.) yellow cake mix
1-1/2 sticks butter, melted
1 pkg. (3 oz.) JELL-O Cheesecake Flavor Instant Pudding
1 cup milk
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed

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



Pumpkin Pie Dump Cake image

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

1 (18 1/2 ounce) box yellow cake mix
1 (29 ounce) can pumpkin puree, without spices
3 eggs
1 (13 ounce) can evaporated milk
1 cup butter, Melted
1 1/2 cups sugar
2 tablespoons cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg

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 CARAMEL DUMP CAKE



Pumpkin Caramel Dump Cake image

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

1 can (15 oz.) pumpkin
3/4 cup packed brown sugar
1 Tbsp. pumpkin pie spice
2 eggs, beaten
1 cup plus 2 Tbsp. milk, divided
1 pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate, chopped
1 pkg. (2-layer size) yellow cake mix
3/4 cup butter, melted
1 cup chopped pecans
20 KRAFT Caramels

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

3 LAYER PUMPKIN DUMP CAKE



3 Layer Pumpkin Dump Cake image

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

BOTTOM LAYER:
18 oz pkg.spice or yellow cake mix
1/2 c oleo (butter or margarine), melted
1 large egg
MIDDLE LAYER:
30 oz can pumpkin pie mix(spice is already mixed in this)
2 large eggs
2/3 c evaporated milk
1/4 c brown sugar, packed
TOP LAYER:
1 c reserved dry cake mix
1/4 c granulated sugar
1 tsp cinnamon
1/2 c solid oleo (cold butter or margarine)

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



Pumpkin Dump Cake image

Provided by Food Network

Categories     dessert

Time 4h15m

Yield 8 servings

Number Of Ingredients 10

Nonstick cooking spray, for spraying the slow cooker insert
Two 15-ounce cans pumpkin puree
1/2 cup granulated sugar
2 teaspoons pumpkin pie spice
1/2 teaspoon kosher salt
One 15.25-ounce box white or yellow cake mix
1 stick (8 tablespoons) unsalted butter, melted
1/2 cup chopped pecans
1 cup heavy cream
1/4 cup confectioners' sugar

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.

SIMPLE PUMPKIN DUMP CAKE



Simple Pumpkin Dump Cake image

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

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

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



Pumpkin Dump Cake image

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

16 ounces pumpkin puree
13 ounces evaporated milk
2 teaspoons pumpkin pie spice
4 eggs
1 1/2 cups sugar
18 1/2 ounces yellow cake mix
1 cup butter, melted
1 cup pecans, chopped

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 CREAM CHEESE DUMP CAKE RECIPE - (4/5)



Pumpkin Cream Cheese Dump Cake Recipe - (4/5) image

Provided by nanapuddin

Number Of Ingredients 13

8-ounce cream cheese
3/4 cups powdered sugar
2 teaspoons milk
1 can (29-ounce) pumpkin puree
1 can (12-ounce) evaporated milk
3 eggs
1 1/4 cups sugar
1 teaspoons salt
1 tablespoon pumpkin pie spice
1 yellow cake mix (dry)
1/2 cup butter, melted
1 tablespoon cinnamon sugar mixture, optional
whipped cream

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)

AUNT JANET'S PUMPKIN DUMP CAKE



Aunt Janet's Pumpkin Dump Cake image

A yummy dump cake suitable for those pressed for time!

Provided by AELFIE

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h5m

Yield 12

Number Of Ingredients 12

1 (15 ounce) can pumpkin
1 (12 fluid ounce) can nonfat evaporated milk
4 eggs
1 cup white sugar
1 teaspoon ground nutmeg
1 teaspoon ground ginger
1 teaspoon ground cloves
2 teaspoons ground cinnamon
½ teaspoon salt
1 (18.25 ounce) package yellow cake mix
½ cup butter, melted
1 cup chopped pecans

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.

Nutrition Facts : Calories 443.1 calories, Carbohydrate 58.3 g, Cholesterol 84.4 mg, Fat 21.2 g, Fiber 3.2 g, Protein 7.8 g, SaturatedFat 6.8 g, Sodium 493.3 mg, Sugar 40.4 g

PUMPKIN PIE DUMP CAKE



Pumpkin Pie Dump Cake image

I think I am in love with this recipe. I like Pumpkin Pie but this makes me love Pumpkin Pie. It's a great twist to the usual pumpkin pie during the holidays and a great dessert for all year round. I love serving this warm with whip cream and top it with either cinnamon sugar or caramel topping. The top crust in this makes a...

Provided by Annamaria Settanni McDonald

Categories     Other Desserts

Time 1h10m

Number Of Ingredients 11

PUMPKIN PIE FILLING
29 oz packed pure pumpkin puree
2/3 c sugar
1 can(s) sweetened condensed milk
3 tsp pumpkin pie spices
3 eggs
1/2 tsp salt
TOPPING
1 box yellow cake mix
2 stick butter
pecans whole or chopped

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!) =)

CROCK POT PUMPKIN DUMP CAKE



Crock Pot Pumpkin Dump Cake image

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

15 ounces canned pumpkin puree or 15 ounces homemade pumpkin puree
12 ounces canned evaporated milk
4 large eggs
1 1/2 cups granulated sugar
2 teaspoons pumpkin pie spice
1/2 teaspoon kosher salt
18 1/4 ounces yellow cake mix
1/2 cup butter, melted
1 cup pecans, chopped (optional)

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

PUMPKIN DUMP CAKE



Pumpkin Dump Cake image

This scrumptious easy crust-less Pumpkin Dump Cake is like eating the best part of the pumpkin pie topped with a crunchy cinnamon pecan topping. The base is super quick to come together as it is all mixed in one bowl. The topping has three simple ingredients that take less than five minutes to prepare. I love to take this treat...

Provided by Beth Pierce

Categories     Cakes

Time 1h

Number Of Ingredients 12

2 can(s) pumpkin puree
1 can(s) evaporated milk
3 eggs
1/2 c sugar
1/2 c brown sugar
2 tsp ground cinnamon
1 tsp ground ginger
1/4 tsp ground cloves
1/4 tsp ground nutmeg
1 box spice cake mix (dry)
1 c chopped pecans
3/4 c unsalted butter sliced in about 1/4 inch pats

Steps:

  • 1. Preheat oven to 350 degrees. Grease and flour a 9 x 13 inch pan.
  • 2. Stir together pumpkin puree, evaporated milk, eggs, sugar, brown sugar, cinnamon, ginger, cloves, and nutmeg. Pour into prepared pan. Sprinkle evenly with dry cake mix and chopped pecans. Top evenly with butter pats.
  • 3. Bake for 50 -60 minutes or until lightly browned on the edges.

PUMPKIN SPICE DUMP CAKE



Pumpkin Spice Dump Cake image

Sweet and amazingly moist with a nutty crumb topping, this pumpkin spice dump cake recipe is ideal for your holiday table, bake sale or potluck. You won't believe this is a dump cake. The pumpkin flavor really shines. Served hot it's almost like a pumpkin cobbler. Yum!

Provided by Marieann Johansen

Categories     Cakes

Time 1h5m

Number Of Ingredients 9

1 can(s) pumpkin, 15 oz.
1 can(s) evaporated milk, 12 oz.
4 eggs
1 c sugar
5 tsp pumpkin pie spice
1/2 tsp salt
1 pkg spice cake mix or yellow cake mix, 18.25 oz.
1/2 c butter (melted)
1 c nuts any type (chopped), I use almonds

Steps:

  • 1. Preheat the oven to 350F. Grease and flour a 9 x 13 pan.
  • 2. In a large bowl whisk pumpkin, milk, eggs, sugar, pumpkin pie spice, and salt.
  • 3. Gently mix 1/2 of the cake mix into the pumpkin mixture.
  • 4. Pour the pumpkin mixture into the 9x13 pan.
  • 5. Sprinkle the remaining cake mix and chopped nuts over the pumpkin mixture.
  • 6. Then drizzle the melted butter over the top of the entire cake batter.
  • 7. Bake in a 350F oven for 55 minutes.
  • 8. Check for nicely browned edges. Cool a bit before serving or serve completely cooled.
  • 9. Serve from the baking pan. A scoop of ice cream with this is great.

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