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    Home » Recipes » Cakes

    Pumpkin dump cake without cake mix

    November 8, 2019 by Carrie Leave a Comment

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    Pumpkin dump cake....even though is doesn't sound appealing, it has all the amazing flavors that everyone craves in the fall. It is filled with pumpkin, spices and pecans. Who wouldn't want to take a bite out of this dessert?

     You can top it off with either whipped cream or vanilla ice. The best part of this dessert is that it can be a great alternative to the traditional pumpkin pie on Thanksgiving. 

     My Cinnamon Pecan Bars are another great dessert you should try. They are another fall favorite around here. 

    Pumpkin dump cake

    I was first introduced to this awesome dessert from an old coworker about 8 years ago. I thought it sounded crazy how you make this cake and didn't believe it would turn out, but boy I was wrong! Now this has become one of our favorite desserts here in our household. I make this all year round at the request of my kiddos! 

    Ingredients and substitutions

    • Yellow cake mix:  I made my own homemade one, but you can substitute with store bought.
    • Pumpkin puree: not the pie filling
    • Pumpkin pie spice: If you don't have pumpkin pie spice on hand in your pantry, you can substitute with a mixture of cinnamon, ginger, nutmeg, allspice and cloves. 
    • Pecans: This recipe calls for pecans, but walnuts would work as well. 

    Instructions

    I started out by making my own homemade yellow cake mix (I'm really into doing things from scratch lately). 

    First, whisk the flour, baking soda, baking powder and salt together. Then, fold in about a stick of chilled butter (cut into pads) with a pastry blender to make the mixture look clumpy. Set aside. Preheat oven to 350 degrees. Grease pan. 

    Second, In another bowl, combine Libby's pumpkin puree , eggs, cinnamon, pumpkin pie spice, Carnation evaporated milk and granulated sugar. On low, mix all together until combined.  Pour into 9x13 greased cake pan.

    Third, sprinkle on dry cake mixture on top of pumpkin mixture. Put pecans on top of cake along with another stick of butter (again in pads). 

    Lastly, bake for an hour. Serve warm with either whipped cream or vanilla ice cream. Some people like to put caramel sauce on top. 

    pumpkin dump crunch cake with whipped cream. The best alternative to pumpkin pie!
    Add pads of butter to dry ingredients
    pumpkin dump crunch cake with whipped cream. The best alternative to pumpkin pie!
    With pastry blender mix up ingredients
    pumpkin dump crunch cake with whipped cream. The best alternative to pumpkin pie
    Combine pumpkin ingredients
    pumpkin dump crunch cake with whipped cream. The best alternative to pumpkin pie!
    Dump cake batter into pan and top with pecans
    pumpkin dump crunch cake with whipped cream. The best alternative to pumpkin pie!
    Bake and enjoy

    Variations

    • Make with a store bought spiced cake mix
    • Add walnuts instead of pecans
    • Add a vanilla pudding topping instead of whipped cream or ice cream

    Equipment

    • 9x13 cake pan
    • Whisk
    • Silicon spatula

    FAQ's

    Why do they call it a dump cake?

    Simply because the ingredients are dumped right into the pan and baked!

    Pumpkin dump crunch cake with whipped cream.

    Pumpkin Dump Cake

    Easy pumpkin dump cake made from scratch and without cake mix. Serve with whipped cream or vanilla ice cream.
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 1 hr
    Total Time 1 hr 15 mins
    Course Kitchen
    Cuisine American
    Servings 12 slices
    Calories 410 kcal

    Equipment

    • Electric mixer
    • Home Decor
    • Measuring cups and spoons
    • 9x13 cake pan
    • spatula

    Ingredients
      

    Homemade yellow cake mix

    • 2⅓ cup all purpose flour
    • 2½ teaspoon baking powder
    • 1 teaspoon baking soda
    • 1 teaspoon salt
    • 1 cup butter, divided and chilled for dry mixture and on top of cake

    Pumpkin mixture

    • 1 can (28 oz) pumpkin puree
    • 4 large eggs
    • 1½ cup granulated sugar
    • 2 teaspoon pumpkin pie spice
    • 2 teaspoon ground cinnamon
    • 1 cup chopped pecans o
    • 1 12 oz can evaporated milk
    • whipped cream
    • vanilla ice cream

    Instructions
     

    • Preheat oven to 350°. Grease a 9x13 cake pan with crisco. Set aside.
    • In a medium mixing bowl, put in flour, baking powder, baking soda, and salt and whisk together. Mix in one stick of chilled butter with pastry blender. Set aside.
    • In a large mixing bowl, combine pumpkin puree, evaporated milk, eggs, granulated sugar, ground cinnamon, and pumpkin pie spice. Pour in 9x13 greased cake pan.
    • Pour dry mixture on top of pumpkin mixture. Spread chopped pecans on top of dry mixture.
    • Place 1 stick of butter on top of cake mixture (cut into pads). You can also melt butter and put all on top of cake.
    • Bake for 1 hour. Serve warm with whipped cream or with vanilla ice cream.

    Notes

    • Best if served right away. Store in airtight container in fridge for 2-3 days. 
    • Freeze for up to 3 months. 

    Nutrition

    Serving: 12slicesCalories: 410kcalCarbohydrates: 46gProtein: 6gFat: 24gSaturated Fat: 11gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 103mgSodium: 533mgPotassium: 96mgFiber: 2gSugar: 25gVitamin A: 583IUVitamin C: 1mgCalcium: 79mgIron: 2mg
    Tried this recipe?Let us know how it was!

    Pumpkin desserts to enjoy!

    • Caramel pumpkin cake
    • Pumpkin spice syrup
    • Pumpkin cream cheese bread

    Fun fact of the day!

    This common everyday occurrence composed of 20%-90% nitrogen, 0-50% hydrogen and 10-30% dioxide is called a "fart". Well then, at least I know the fact behind my farts, but I still think my husbands are composed of something completely different! Lol!

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    Welcome

    About me Carrie Blaser

    Hi my name is Carrie. I am just a sassy girl from the midwest that has a sweet tooth for any type of dessert. I grew up in the kitchen and remember making my sister scrambled eggs at 8 years old. But I really fell in love with baking when I made my first Betty Crocker cake out of the box. I like to think that I have come a long way since then!

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