Best 4 Pumpkin Dump Cake Recipe Healthy Recipes
Indulge in the delectable flavors of fall with our Pumpkin Dump Cake Recipe, a symphony of autumnal spices and creamy textures. This easy-to-make dessert combines a moist pumpkin cake layer with a rich and creamy cheesecake filling, all topped with a crunchy pecan streusel. For those seeking a healthier alternative, we offer a guilt-free version that swaps out refined sugars for natural sweeteners and incorporates wholesome ingredients like almond flour and Greek yogurt.
Explore variations of this classic, including a gluten-free option that caters to dietary restrictions without compromising on taste. Craving a vegan treat? Discover our plant-based Pumpkin Dump Cake that uses dairy-free alternatives to create a luscious and satisfying dessert. And for those who love a touch of indulgence, our Pumpkin Dump Cake with Cream Cheese Glaze adds an extra layer of creamy decadence that will tantalize your taste buds.
PUMPKIN DUMP CAKE
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
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
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
PUMPKIN SPICED DUMP CAKE
This is my favorite dessert! It is an easy dessert to prepare and everyone loves it. They all want the recipe.
Provided by Stacy
Categories Fruits and Vegetables Vegetables Squash
Time 1h10m
Yield 12
Number Of Ingredients 11
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.
Nutrition Facts : Calories 571 calories, Carbohydrate 62.2 g, Cholesterol 102.4 mg, Fat 34.1 g, Fiber 3.4 g, Protein 8.2 g, SaturatedFat 11.2 g, Sodium 460.6 mg, Sugar 45.9 g
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
Tips:
- Choose the right pumpkin: Use a sugar pumpkin, also known as a pie pumpkin, for the best flavor and texture. These pumpkins are smaller, sweeter, and have a denser flesh than other varieties.
- Save time by using canned pumpkin: If you're short on time, you can substitute canned pumpkin for fresh pumpkin. Just make sure to use 100% pure pumpkin, not pumpkin pie filling.
- Use a variety of spices: Pumpkin dump cake is a great way to use up fall spices like cinnamon, nutmeg, and ginger. You can also add a pinch of cloves or allspice for a more complex flavor.
- Don't overmix the batter: Overmixing the batter will make the cake tough. Just stir until the ingredients are combined.
- Bake the cake until a toothpick inserted into the center comes out clean: This usually takes about 30-35 minutes, but keep an eye on the cake so it doesn't overcook.
- Serve the cake warm with whipped cream or ice cream: Pumpkin dump cake is best served warm, so it's perfect for a fall dessert. Top it with whipped cream or ice cream for an extra special treat.
Conclusion:
Pumpkin dump cake is an easy and delicious dessert that's perfect for fall. It's made with simple ingredients that you probably already have on hand, and it can be ready in just a few minutes. With its warm and comforting flavors, pumpkin dump cake is sure to be a hit with your family and friends.
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