Easy Pumpkin Dump Cake With Streusel Topping Food

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EASY PUMPKIN DUMP CAKE WITH STREUSEL TOPPING



Easy Pumpkin Dump Cake with Streusel Topping image

A dump cake recipe is exactly what it sounds like--you simply dump all of the ingredients into a pan and bake. There isn't a step where you stir the dry ingredients into the wet mixture; instead, it goes into the baking pan in three stages and the result is a pudding-like cake with a streusel-like topping. The two parts together are delicious (and you'd be hard-pressed to find an easier fall dessert)!

Provided by Sarah Epperson Loveless

Categories     Healthy Pumpkin Dessert Recipes

Time 1h5m

Number Of Ingredients 15

Cooking spray
2 large eggs
1 (15 ounce) can pumpkin
1 (12 ounce) can fat-free evaporated milk
2 teaspoons ground cinnamon
¼ teaspoon ground allspice
⅛ teaspoon ground nutmeg
Pinch of ground cloves
1 cup granulated sugar, divided
1 cup (about 4 ounces) white whole-wheat flour
¾ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon kosher salt
6 tablespoons (about 3 ounces) melted unsalted butter
¼ cup canola oil

Steps:

  • Preheat oven to 350 degrees F. Coat a 13- x 9-inch baking dish with cooking spray. Whisk together eggs, pumpkin, evaporated milk, cinnamon, allspice, nutmeg, cloves and 1/4 cup of the sugar in a bowl. Spoon into prepared baking dish.
  • Whisk together flour, baking powder, baking soda, salt and remaining 3/4 cup sugar in a bowl until well combined. Sprinkle mixture evenly over pumpkin mixture in baking dish. Stir together melted butter and oil in a small bowl; drizzle over flour mixture.
  • Bake in preheated oven until set, about 45 minutes. Let cool at room temperature 10 minutes.

Nutrition Facts : Calories 243 calories, Carbohydrate 30 g, Fat 12 g, Fiber 2 g, Protein 5 g, SaturatedFat 4 g, Sodium 174 mg, Sugar 22 g

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 STREUSEL COFFEE CAKE



Pumpkin Streusel Coffee Cake image

There are times when using a cake mix as the base of a recipe not only speeds things up but also works well, and this is one of them! Enjoy this tender and moist pumpkin streusel cake with a dollop of freshly whipped cream.

Provided by lutzflcat

Categories     Desserts     Cakes     Coffee Cake Recipes

Time 1h5m

Yield 12

Number Of Ingredients 11

nonstick cooking spray
¾ cup brown sugar
½ cup all-purpose flour
1 teaspoon pumpkin pie spice
4 tablespoons cold unsalted butter, cut into small cubes
1 (15.25 ounce) package yellow cake mix
4 tablespoons unsalted butter, softened
3 large eggs
1 (15 ounce) can pumpkin puree (such as Libby's®)
1 teaspoon ground cinnamon
½ cup coarsely chopped pecans

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch pan with cooking spray and set aside.
  • Combine brown sugar, flour, and pumpkin pie spice in a medium bowl. Add butter cubes, and use a fork or pastry blender to mix ingredients together until it resembles coarse crumbs.
  • Combine cake mix and butter in a large bowl and beat with an electric mixer on medium speed until well combined. Add eggs, one at at a time, mixing well after each addition. Add pumpkin puree and cinnamon to the bowl, and mix until well blended, about 3 minutes. Stir in pecans.
  • Pour batter into the prepared pan, spreading evenly. Sprinkle streusel topping over the batter.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 45 minutes. Allow the cake to cool for about 5 minutes before serving.

Nutrition Facts : Calories 339.1 calories, Carbohydrate 44.8 g, Cholesterol 67.6 mg, Fat 16.5 g, Fiber 2.1 g, Protein 4.6 g, SaturatedFat 6.2 g, Sodium 343.4 mg, Sugar 25.9 g

EASY PUMPKIN DUMP CAKE



Easy Pumpkin Dump Cake image

Words cannot describe how yummy this cake is. It's been a hit each time I've made it. It's easy and tasty, what more could you ask for?

Provided by Indiana Nurse

Categories     Dessert

Time 1h

Yield 12 serving(s)

Number Of Ingredients 10

29 ounces pumpkin puree
12 ounces evaporated milk
3 large eggs
1 cup sugar
1 teaspoon salt
1 tablespoon cinnamon
18 ounces yellow cake mix
1 cup chopped pecans
3/4 cup melted margarine
whipped topping

Steps:

  • Preheat oven to 350°.
  • Mix pumpkin, milk, eggs, sugar, salt and cinnamon.
  • Pour batter into a greased 9 x 13 pan.
  • Sprinkle cake mix over batter.
  • Sprinkle pecans over cake mix.
  • Drizzle melted margarine over all.
  • Bake for 50 minutes.
  • Can top with whipped topping if desired.

PUMPKIN STREUSEL COFFEE CAKE



Pumpkin Streusel Coffee Cake image

a scrumptious coffeecake good for anytime of the year. Just be careful that you don't under bake it. I thought I cooked it long enough, but it turned out that I didn't and it was quite soft in the middle. That didn't affect the taste however!

Provided by superblondieno2

Categories     Breads

Time 1h

Yield 16 slices, 16 serving(s)

Number Of Ingredients 15

1/2 cup flour
1/4 cup packed brown sugar
1 1/2 teaspoons cinnamon
3 tablespoons butter or 3 tablespoons margarine
1/2 cup coarsely chopped nuts
2 cups flour
2 teaspoons baking powder
1 1/2 teaspoons ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup butter, softened
1 cup granulated sugar
2 eggs
1 cup pumpkin puree
1 teaspoon vanilla extract

Steps:

  • PREHEAT oven to 350°F Grease and flour 9-inch round cake pan.
  • FOR STREUSEL TOPPING:.
  • COMBINE flour, brown sugar and cinnamon in medium bowl. Cut in butter with pastry blender or two knives until mixture is crumbly; stir in nuts.
  • FOR COFFEECAKE:.
  • COMBINE flour, baking powder, cinnamon, baking soda and salt in small bowl. Beat butter and sugar in large mixer bowl until creamy. Add eggs one at a time, beating well after each addition. Beat in pumpkin and vanilla extract. Gradually beat in flour mixture.
  • SPOON half of batter into prepared cake pan. Sprinkle 3/4 cup Streusel Topping over batter. Spoon remaining batter evenly over Streusel Topping; sprinkle with remaining Streusel Topping.
  • BAKE for 45 to 50 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack for 10 minutes; remove to wire rack to cool completely.

Nutrition Facts : Calories 291.9, Fat 16.7, SaturatedFat 9.2, Cholesterol 59.5, Sodium 280.5, Carbohydrate 33, Fiber 1.2, Sugar 16.2, Protein 3.8

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