pumpkin dump cake

Try this fall dump cake variation - Pumpkin Dump Cake! This delicious pumpkin dump cake recipe is complete with all the fall flavors, pumpkin, pecan, and cinnamon spice.

Pumpkin Dump Cake Recipe

oz pumpkin (canned)

oz evaporated milk

tsp ginger

cloves

sugar

eggs

cinnamon

yellow cake mix

pecans

butter

Preheat oven to 350.

Mix pumpkin, milk, ginger, cloves, sugar, eggs and cinnamon in a large bowl. Pour into a greased and floured 9x13 pan.

Sprinkle cake mix and chopped pecans on top.

Cut butter very thin and cover all over cake mix.

Bake for 1 hour and serve warm with whipped cream. ENJOY!

A small-batch pumpkin dump cake recipe with pecans and fall spices -- the perfect mini dump cake for fall!

Pumpkin Pecan Dump Cake

pumpkin purée

¾ tsp pumpkin pie spice

evaporated milk

brown sugar

tbsp salted butter (thinly sliced)

pecan chips

whipped cream

Prep

Preheat oven to 350°F and spray a 6-inch cake pan with baking spray.

Whisk

In a bowl, whisk together pumpkin, evaporated milk, brown sugar, and egg. Pour mixture into cake pan.

Sprinkle

Sprinkle cake mix evenly on top, then sprinkle pecan chips over cake mix. Lay butter evenly on top of pecans.

Bake

Bake in preheated oven for 45 minutes, or until filling is set and top is nicely golden brown.

https://cheneetoday.com/wp-content/uploads/2020/11/pumpkindumpcakereel.mp4

Fall is just around the corner and this super simple Pumpkin Dump Cake needs to be on your fall baking lists.  This no fail recipe is so easy. Just mix up your ingredients, dump in a pan, and toss in the oven. Easy Peasy!

Pumpkin Dump Cake

oz Pumpkin Puree

oz Evaporated Milk

Eggs

Sugar

tsp Cinnamon

box Yellow Cake Mix

Pecans

Butter

Grease a 9x13 baking dish. Set aside.

In a large bowl, combine pumpkin, evaporated milk, eggs, sugar, and cinnamon.

Mix until blended.

Pour/spread mixture into prepared baking dish.

Evenly sprinkle cake mix over the top of the batter.

Sprinkle pecans over the cake mix.

Pour melted butter over the top of the other ingredients.

Bake 50 minutes.

Allow to cool before cutting.

Garnish with whipped topping.

These Salted Caramel Pumpkin Bars are the perfect fall dessert! They&#x27;re quick to prepare, gorgeous on a serving tray and absolutely delicious!

Salted Caramel Pumpkin Bars

pumpkin puree (such as Libby's)

salted caramel sauce (I used Trader Joe's brand)

nutmeg

graham crackers (coarsely crushed)

Preheat oven to 350 degrees F. and spray a half sheet pan (18x13-inches) with cooking spray.

Place pumpkin, evaporated milk, eggs, sugar, caramel sauce, cinnamon and nutmeg into a large mixing bowl.  Whisk until well combined.  Pour into prepared sheet pan.  Sprinkle cake mix over top then drizzle evenly with melted butter.  Top with crushed graham crackers.

Bake for 45 minutes, or until baked through.  Let cool before cutting into squares.  Before serving, drizzle each bar with warmed salted caramel sauce.  You can also serve with a dollop of whipped cream or scoop of vanilla ice cream.

pumpkin

tsp pure vanilla extract

Tbsp all purpose flour

tsp pumpkin pie spice

tsp salt

15.25 oz box yellow cake mix

1/2-2/3 cup English toffee bits

unsalted butter (melted)

Preheat oven to 350°F. Spray a 13 x 9 inch baking dish with baking spray.

In a large bowl whip together pumpkin, evaporated milk, vanilla, granulated sugar, brown sugar, flour, pumpkin pie spice, salt and eggs using an electric mixer or whisk. Whip until fully combined then pour into the baking dish.

Sprinkle cake mix evenly all over the top covering pumpkin completely. Sprinkle the top with pecans and toffee bits.

Pour melted butter evenly over pecans and toffee bits. Bake for 50-60 minutes or until set when gently shaken and the top is golden. (Check at 40 minutes and lay a piece of aluminum foil loosely on top to prevent over browning.)

Cool in the pan for 2 hours on a cooling rack then chill for at least 2 hours before cutting. Store leftovers chilled.

Sweet, comforting, and surprisingly simple, this pumpkin dump cake is the best fall dessert you'll ever make. It's tender, spiced, and totally scrumptious.

Easy Pumpkin Dump Cake Recipe

pumpkin puree

pumpkin pie spice

butter,

toffee bits

Vanilla ice cream,

Preheat the oven to 350 degrees Fahrenheit (175°C), and grease a 9x13-inch baking dish with butter or non-stick spray.

Whisk together the pumpkin, evaporated milk, eggs, pumpkin pie spice, and sugars in a large bowl. When smooth, pour it into the greased baking dish.

Sprinkle the dry cake mix evenly over the top, followed by the melted butter. Top with chopped pecans and toffee bits.

Bake for 45 minutes or until the center is set. Serve warm with a scoop of ice cream!

Full of cozy spices, super moist, and studded with toasted pecans, this easy vegan pumpkin dump cake can be whipped up in no time at all!

Vegan Pumpkin Dump Cake

golden flaxseed flour

almond milk

pumpkin puree ((850 grams))

tapioca starch

Cream solid part from 14 oz (396 grams) can coconut milk (softened) ((you’ll get about ½ cup) *)

sugar (150 grams)

ginger

yellow cake mix (430 grams)

pecans (125 grams)

vegan butter (melted (170 grams))

Preheat the oven to 350°F.

Prepare flax egg combining golden flax flour with almond milk. Let sit for 5 minutes to thicken.

Mix pumpkin, coconut cream, ginger, cloves, sugar, flax egg, tapioca starch and cinnamon in a large bowl.

Pour pumpkin mixture into a 9×13 pan.

Chop pecans roughly and toss with the cake mix in a bowl.

Sprinkle the cake and nuts mixture on top of the pumpkin layer.

Pour the melted butter evenly over the cake mix.

Bake for 1 hour and serve warm with vegan whipped cream.

Pumpkin Dump Cake is the perfect fall dessert alternative to pumpkin pie! With a dense pumpkin base and a cake topping both loaded with Pumpkin Pie Spice and chopped nuts, this dessert&#x27;s amazing layers will impress the whole family!

Pumpkin Pie Dump Cake

pumpkin puree1

box yellow cake mix2

salted butter

walnuts

whipped cream (for serving)

vanilla ice cream (for serving)

Preheat oven to 350°F and set aside a 9x13-inch baking dish.

Mix together the pumpkin, milk, eggs, sugar, and spices and pour it into the baking dish.

Evenly sprinkle the dry yellow cake mix over the top of the pumpkin puree mixture. I like to sprinkle mine with a little extra pumpkin pie spice after the cake mix has been added.

Melt the butter and pour over the cake mix or cut the butter into thin slices and evenly distribute to cover the top of the cake with them.

Finally, spread the nuts evenly over the top of the cake. Bake for 1 hour.

Serve warm with ice cream, whipped cream, and a dash of pumpkin spice.

https://content.jwplatform.com/videos/EMqnHgvF.mp4

This Pumpkin Crumble Cake is the perfect alternative to pumpkin pie, this dessert’s amazing layers will impress the whole family!

Pumpkin Crumble Cake

Pumpkin Crunch Cake is the perfect no-fuss alternative to pumpkin pie. It’s rich, easy to make, and has that irresistible buttery crunch everyone loves. Great for holidays, potlucks, or just because.

Pumpkin Crunch Cake

white sugar

salt

pecans (chopped)

margarine (melted)

whipped topping (thawed)

Preheat oven to 350°F and grease a 9x13-inch baking dish.

In a large bowl, mix together pumpkin puree, evaporated milk, eggs, sugar, pumpkin pie spice, and salt until smooth.

Pour pumpkin mixture into the prepared dish and spread evenly.

Sprinkle dry yellow cake mix evenly over the top — do not stir.

Gently pat down the cake mix layer.

Sprinkle chopped pecans evenly over the cake mix.

Drizzle melted butter slowly over the entire surface, covering as much as possible.

Bake 60 to 80 minutes until the top is golden brown and the center is set.

Cool for at least 20 minutes before slicing.

Serve topped with whipped topping.

Enjoy this rich and flavorful Mini Pumpkin Dump Cake made from scratch with a spiced pumpkin layer and buttery topping. Simple ingredients, no boxed cake mix needed!

Mini Pumpkin Dump Cake

milk

allspice

all-purpose flour

baking powder

walnuts (optional)

Preheat the oven to 350°F (175°C). Butter a 5×5 inch baking dish and set it aside.

In a medium bowl, stir together the pumpkin puree, milk, sugar, cinnamon, nutmeg, and allspice.Once combined, stir in the egg until fully incorporated.

Pour the pumpkin mixture into the prepared baking dish.

Make the pumpkin layer

In a small bowl, whisk together the flour, sugar, and baking powder.

Evenly sprinkle the homemade cake mix over the pumpkin filling.

Place the baking dish on a rimmed baking sheet to catch any spills. Top with butter and sprinkle with nuts, if using.

Bake for 40 to 45 minutes, until the topping is golden and crisp.

Serve by spooning onto a plate or enjoy straight from the baking dish.

Make the cake topping

For the pumpkin part only: this makes a perfect mini pumpkin pie.
For the cake mix part only: If you use Joanie's mini white cake recipe as a guide, but using the amounts of sugar and flour given in this recipe, you can make a mini white cake.

Top 10 pumpkin dump cake recipes from across the web

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Top Tags

Pumpkin Dump Cake Recipe

Pumpkin Pecan Dump Cake

Pumpkin Dump Cake

Salted Caramel Pumpkin Bars

Pumpkin Dump Cake

Easy Pumpkin Dump Cake Recipe

Vegan Pumpkin Dump Cake

Pumpkin Pie Dump Cake

Pumpkin Crunch Cake

Mini Pumpkin Dump Cake

Top 10 pumpkin dump cake recipes from across the web

The most viewed pumpkin dump cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Pumpkin Dump Cake Recipe

Pumpkin Pecan Dump Cake

Pumpkin Dump Cake

Salted Caramel Pumpkin Bars

Pumpkin Dump Cake

Easy Pumpkin Dump Cake Recipe

Vegan Pumpkin Dump Cake

Pumpkin Pie Dump Cake

Pumpkin Crunch Cake

Mini Pumpkin Dump Cake

The most viewed pumpkin dump cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine