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
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Yousef sultaan
[email protected]I'm not a big fan of pumpkin pie, but I loved this cake. It's not too heavy or dense, and the pumpkin flavor is not overpowering.
Ritchel Fernandez
[email protected]This cake is a great way to use up leftover pumpkin puree. I always have some leftover after making pumpkin soup or pies, and this is a great way to use it up.
Moyen Islam
[email protected]I love that this cake is not too sweet. It's the perfect balance of flavors.
Craigsmithplayz
[email protected]The graham cracker crust is the perfect complement to the pumpkin filling. It adds a nice crunch and sweetness.
Holly Hughes
[email protected]This cake is so moist and flavorful. I could definitely taste the pumpkin and the spices.
AliAlsharfinow Alsharfi
[email protected]I baked the cake for an extra 10 minutes because I like my crust a little more crispy. It turned out perfect!
Prince Hamal
[email protected]I made this cake in a 9x13 pan instead of a bundt pan. It worked perfectly and the cake still cooked evenly.
Nestor Da_plug
[email protected]I'm allergic to nuts, so I used crushed graham crackers instead of pecans. It turned out just as good, if not better.
Behzad ali Ali
[email protected]I added a scoop of vanilla ice cream to my slice of cake and it was heavenly. I highly recommend trying this combo!
BrokenFang
[email protected]This cake is perfect for a crowd. I made it for a party and it fed everyone with plenty of leftovers.
Shena Comedy
[email protected]I love that this recipe uses simple ingredients that I already had on hand. It's a great way to use up leftover pumpkin puree.
Ted Jr
[email protected]This cake is so easy to make, even a novice baker can handle it. I made it with my kids and they had a blast. Plus, it turned out delicious!
Ajay Ghale
[email protected]I'm not usually a fan of pumpkin pie, but this dump cake changed my mind. The combination of the pumpkin filling and the graham cracker crust is perfect. I'll definitely be making this again.
All Rounder fresh music
[email protected]I made this cake for a potluck and it was a huge hit! Everyone loved it, and I even got a few requests for the recipe. It's definitely a keeper!
Nic
[email protected]This pumpkin pie dump cake is a delicious and easy dessert that is perfect for fall. The cake is moist and flavorful, with a creamy pumpkin filling and a crispy graham cracker crust. I would highly recommend this recipe to anyone looking for a tasty