Best 12 Pumpkin Dump Cake Recipes

PUMPKIN DUMP CAKE

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.

PUMPKIN PIE DUMP CAKE

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.

PUMPKIN PUDDING DUMP CAKE

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.

DAWN'S PUMPKIN PECAN DUMP CAKE

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.

PUMPKIN SPICED DUMP CAKE

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.

SUGAR FREE PUMPKIN DUMP CAKE

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!!

PUMPKIN DUMP CAKE

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 PIE DUMP CAKE

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.

EASY PUMPKIN DUMP CAKE

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.

AUNT JANET'S PUMPKIN DUMP CAKE

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.

PUMPKIN CREAM CHEESE DUMP CAKE RECIPE - (4/5)

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)

PUMPKIN DUMP CAKE

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.