Best 4 Quick And Easy Pumpkin Dump Cake Recipes
Calling all pumpkin spice lovers! Get ready to indulge in the ultimate fall dessert - Pumpkin Dump Cake. This quick and easy recipe is perfect for busy weeknights or lazy weekends. Simply mix together the cake mix, pumpkin puree, eggs, milk, and spices, then pour the batter over a can of crushed pineapple. Top with a layer of chopped pecans and a drizzle of melted butter, then bake until golden brown. The result is a moist and flavorful cake with a gooey pineapple filling and a crunchy pecan topping.
The recipe also includes variations for different flavors and dietary preferences. If you're a chocolate lover, try adding a cup of chocolate chips to the batter. For a nutty twist, use chopped walnuts or almonds instead of pecans. And if you're gluten-free, simply use a gluten-free cake mix. No matter how you choose to make it, this Pumpkin Dump Cake is sure to be a hit with your family and friends.
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
QUICK AND EASY PUMPKIN DUMP CAKE
Got this from another board, easy Autumn recipe that will impress anyone. This is a nice change from Pumpkin Pie.
Provided by sydney2462
Categories Dessert
Time 1h20m
Yield 16 serving(s)
Number Of Ingredients 8
Steps:
- Grease bottom of 9 X 13 inch pan.
- Combine 1st six ingredients.
- Pour into pan.
- Sprinkle, then pack cake mix over top evenly.
- Drizzle butter over entire cake.
- Bake at 350 F for approximately 50 - 60 minutes (test for doneness).
- For extra elegance top slices with whipped cream sprinkled with the spices used in cake.
Nutrition Facts : Calories 323.5, Fat 15, SaturatedFat 7.4, Cholesterol 64.6, Sodium 450.3, Carbohydrate 44.2, Fiber 2, Sugar 28.1, Protein 4.7
PUMPKIN PIE DUMP CAKE
This is one recipe that is to die for. Sweet and moist, it's like a pie and a cake as one! Use more pecans, if desired, and top it with ice cream.
Provided by BONNER307
Categories Fruits and Vegetables Vegetables Squash
Time 1h20m
Yield 18
Number Of Ingredients 9
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.
Nutrition Facts : Calories 333.1 calories, Carbohydrate 40.3 g, Cholesterol 58 mg, Fat 18 g, Fiber 3 g, Protein 5.2 g, SaturatedFat 7 g, Sodium 408.3 mg, Sugar 27.5 g
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.
Tips:
- Use a 9x13 inch baking dish for the cake.
- Make sure the butter is cold and cubed before adding it to the flour mixture.
- Do not overmix the batter, otherwise the cake will be tough.
- The cake is done when a toothpick inserted into the center comes out clean.
- Let the cake cool for at least 10 minutes before serving.
- Serve the cake with whipped cream, ice cream, or your favorite topping.
Conclusion:
This quick and easy pumpkin dump cake is the perfect dessert for busy weeknights or casual gatherings. With its simple ingredients and minimal prep time, this cake is a lifesaver for those who want a delicious and comforting dessert without the hassle. The combination of pumpkin puree, spices, and a sweet cake mix creates a moist and flavorful treat that is sure to satisfy everyone. Whether you serve it warm or cold, with or without toppings, this pumpkin dump cake is a surefire hit that will become a family favorite.
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