Pumpkin Dump Cake With Pudding Topping Food

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

Ingredients

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

CARDAMOM PUMPKIN PUDDING CAKE

Cardamom Pumpkin Pudding Cake image

This no-egg cake is quick, easy and bursting with flavor. I like to serve it with ice cream or whipped cream. -J. Fleming, Almonte, Ontario

Provided by Taste of Home

Categories Desserts

Time 45m

Yield 9 servings.

Number Of Ingredients 16

Ingredients

1-1/4 cups all-purpose flour
3/4 cup sugar
2 teaspoons baking soda
1-1/4 teaspoons ground cinnamon
1 teaspoon ground cardamom
1/4 teaspoon salt
1/2 cup evaporated milk
1/2 cup canned pumpkin
1/4 cup butter, melted
1 teaspoon vanilla extract
1/2 cup chopped pecans
TOPPING:
1 cup packed brown sugar
1/2 teaspoon ground cinnamon
1-1/2 cups boiling water
Optional: Vanilla ice cream or sweetened whipped cream

Steps:

Preheat oven to 350°. In a large bowl, combine the first 6 ingredients. Add milk, pumpkin, butter and vanilla; mix until blended. Stir in pecans. Transfer to a greased 9-in. square baking pan. For topping, combine brown sugar and cinnamon; sprinkle over batter. Pour water over top (do not stir)., Bake until a toothpick inserted in center comes out clean and liquid is bubbling around the edges, 25-30 minutes. Cool completely in pan on a wire rack. Serve with ice cream or whipped cream if desired.

Nutrition Facts : Calories 334 calories, Fat 11g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 407mg sodium, Carbohydrate 58g carbohydrate (43g sugars, Fiber 2g fiber), Protein 4g protein.

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