Dump Cake Recipes Pumpkin Fall Desserts: Delightfully Simple
Dump Cake Recipes Pumpkin Fall Desserts: Delightfully Simple is a practical, flavor-forward dump cake recipes pumpkin fall desserts recipe with clear ingredients and step-by-step instructions. - Pan Size: 13x9-inch baking pan.
Equipment
- skillet
- mixing bowl
- whisk
Ingredients
- 29 ounces unsweetened pumpkin 1 can
- 28 ounces sweetened condensed milk 2 x 14 oz cans
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 teaspoons pumpkin pie spice
- 1 /2 teaspoon salt
- 1 ½ cups chopped pecans
- 25 ounces yellow cake mix 1 box, unprepared
- 1 /2 cup milk
- 1 /2 cup melted butter
- Optional toppings: sweetened whipped cream, caramel sauce, chopped nuts
Instructions
- Preheat oven to 350°F. Grease a 13x9-inch baking dish with butter or nonstick spray.
- In a large mixing bowl, whisk together pumpkin, sweetened condensed milk, eggs, vanilla extract, pumpkin pie spice, and salt until combined.
- Pour the pumpkin mixture into the prepared baking dish and spread into an even layer.
- Sprinkle the chopped pecans evenly over the pumpkin mixture.
- Sprinkle the dry cake mix over the pecans.
- Mix the milk and melted butter together, then pour evenly over the cake mix, covering as much as possible.
- Bake for 45-60 minutes until the edges and top are golden brown.
- Cool slightly. Serve warm, at room temperature, or cold.
Notes
- Do not use pumpkin pie filling; use unsweetened pumpkin.
- Avoid cake mixes that contain pudding mix.
- The cake cuts better when cold or at room temperature, though it is edible warm.
- Storage: Store covered at room temperature or in the refrigerator (lasts up to a week in the fridge). Freezing is possible, though the topping may soften.
- Substitutions: Pecans can be replaced with walnuts, toffee bits, or chocolate chips. Pumpkin pie spice can be replaced with cinnamon. Butter can be salted
- Avoid cake mixes that contain pudding mix.
- The cake cuts better when cold or at room temperature, though it is edible warm.
- Storage: Store covered at room temperature or in the refrigerator (lasts up to a week in the fridge). Freezing is possible, though the topping may soften.
- Substitutions: Pecans can be replaced with walnuts, toffee bits, or chocolate chips. Pumpkin pie spice can be replaced with cinnamon. Butter can be salted