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.
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.
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.
- 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
- 9x13 cake pan
- Silicon spatula
Simply because the ingredients are dumped right into the pan and baked!
Pumpkin Dump Cake
- Electric mixer
- Home Decor
- Measuring cups and spoons
- 9x13 cake pan
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
- 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
- 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.
- Best if served right away. Store in airtight container in fridge for 2-3 days.
- Freeze for up to 3 months.
Pumpkin desserts to enjoy!
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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