Aunt Janets Pumpkin Dump Cake Food
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
AUNT JANET'S PUMPKIN DUMP CAKE
A yummy dump cake suitable for those pressed for time!
Provided by AELFIE
Categories Squash Recipes
Time 1h5m
Yield 12
Number Of Ingredients 12
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
AUNT JANET'S PUMPKIN DUMP CAKE
A yummy dump cake suitable for those pressed for time!
Provided by AELFIE
Categories Squash Recipes
Time 1h5m
Yield 12
Number Of Ingredients 12
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
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Grease and flour a 9×13 inch pan. 2 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. 3 Sprinkle the yellow cake mix over the pumpkin mixture, then sprinkle on the pecans.
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It is quick but it's still not worth it. The top was too dry. The bottom tasted like pureed pumpkin straight out of the can. My family thought pairing it with ice cream made it better but they still weren't crazy about it. I've tried other dump cake recipes that were much better.
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