EASY PUMPKIN DUMP CAKE
Easy and delicious this Easy Pumpkin Dump Cake is a fun, tasty fall dessert that whips up with no effort and will become a family favorite.
Provided by Julie Clark
Categories Dessert
Number Of Ingredients 12
Steps:
- Preheat the oven to 350º Fahrenheit and grease a 9x13 pan with butter or cooking spray.
- In a large bowl, whisk together the pumpkin, milk, eggs, sugar, salt, cinnamon and pumpkin pie spice until well blended. Make sure the eggs are fully incorporated.
- Pour the pumpkin batter into the prepared pan.
- Sprinkle the dry cake mix over the pumpkin.
- Drizzle with the melted butter.
- Sprinkle the pecans on top. Then sprinkle the brown sugar over the pecans.
- Bake for 1 hour or until a knife inserted in the center comes out clean.
- Check the cake at about 45 minutes while baking. If it is getting too brown, cover with foil for the remainder of baking.
- Serve warm with ice cream or whipped cream.
- Store any leftover cake covered in the refrigerator.
Nutrition Facts : Calories 362 kcal, Carbohydrate 46 g, Protein 5 g, Fat 19 g, SaturatedFat 10 g, Cholesterol 76 mg, Sodium 371 mg, Fiber 2 g, Sugar 30 g, ServingSize 1 serving
SIMPLE PUMPKIN DUMP CAKE
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
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
EASY PUMPKIN DUMP CAKE
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
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.
QUICK AND EASY PUMPKIN CAKE
Make and share this Quick and Easy Pumpkin Cake recipe from Food.com.
Provided by masmallow
Categories Dessert
Time 1h
Yield 1 13x9inch pan, 15 serving(s)
Number Of Ingredients 15
Steps:
- In a microwave bowl put your crisco first then butter.
- Microwave until melted.
- Make sure you melt butter and crisco together.
- Set aside until cool.
- In a medium bowl put your cake mix,pumpkin pie mix, sugar, eggs,cinnamon, nutmeg and spice cake or allspice and crisco-butter mixture.
- Blend on medium speed for about 2 minutes.
- Add your whipping cream.
- Mix until smooth.
- Now you can add chopped walnuts to it if you like.
- But my family likes it without the nuts but want the nuts on top of the icing.
- Place in a 13x9 cake pan.
- Bake at 325 degrees until cake is done.
- In my oven it took 45 minutes.
- Ovens vary so check cake for doneness.
- Let cool.
- Ice and refrigerate.
- Icing: In a bowl whip your butter first.
- Next add cream cheese and whip.
- Next add your vanilla.
- Then a cup of powdered sugar.
- Mix well, next add one tablespoon of the whipping cream.
- Mix thoroughly, Next add another cup of powdered sugar.
- Mix thoroughly add the other tablespoon of whipping cream.
- Mix and then add the 1/4 cup powdered sugar and Mix thoroughly until smooth.
- Spread on the cool cake.
- Add chopped walnuts on top.
- Refrigerate.
- I like mine refrigerated because it taste so good that way.
Nutrition Facts : Calories 228.4, Fat 16.2, SaturatedFat 9.8, Cholesterol 100.7, Sodium 104.8, Carbohydrate 19, Sugar 18.2, Protein 2.4
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