Dump Pumpkin Pie Recipes
PUMPKIN PIE DUMP CAKE
What do you do when you need a holiday dessert and you need it fast? You whip up a moist delicious cake! This is wounderful and you're guests are sure to love this. You can serve ala mode with a dallop of whipped cream.
Provided by MTpockets
Categories Dessert
Time 15m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Preheat Oven to 350'.
- Mix all except cake mix and butter until blended.
- Transfer to an ungreased 9x13 pan, and sprinkle dry cake mix over entire mixture.
- Then pour melted butter over cake mix.
- Bake at 350' for 45 minutes to 1 hour but no longer.
- Cool before serving.
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
PUMPKIN PIE DUMP CAKE
I think I am in love with this recipe. I like Pumpkin Pie but this makes me love Pumpkin Pie. It's a great twist to the usual pumpkin pie during the holidays and a great dessert for all year round. I love serving this warm with whip cream and top it with either cinnamon sugar or caramel topping. The top crust in this makes a...
Provided by Annamaria Settanni McDonald
Categories Other Desserts
Time 1h10m
Number Of Ingredients 11
Steps:
- 1. Preheat oven to 350'F. Place all ingredients in large bowl.
- 2. Mix all filling ingredients together until well incorporated with hand mixer.
- 3. Pour filling into a lightly greased or sprayed 9x13 inch baking pan. Sprinkle yellow cake mix on top of filling.
- 4. Melt 1 1/2 sticks of butter and drizzle over cake mix layer.
- 5. Cube other 1/2 stick of butter and place on top of cake in different places. Place whole pecans or coarsely chopped pecans on top of cake mix layer.
- 6. Bake for about 55 minutes or until top is lightly browned and filling seems set but still jiggly.
- 7. Garnish with Whip Cream and a sprinkle of Pumpkin Pie Spice, cinnamon sugar, leave plain or top with caramel or all mentioned! (it's fabulous just on it's own and the pecans kind of become candied pecans with a great crunch!) =)
PUMPKIN DUMP CAKE
There are different variations of this popular recipe. I think this is the easiest one to remember and to do. Serve cool with whipped cream. Make sure to sprinkle the butter over the cake mix evenly for the crunchiest topping.
Provided by Carolyn Busch
Categories Fruits and Vegetables Vegetables Squash
Time 1h
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch pan.
- In a large bowl, combine pumpkin puree, eggs, brown sugar, white sugar and milk. Stir in cinnamon, ginger, cloves and salt. Pour into pan. Sprinkle dry cake mix evenly over the pumpkin filling. Sprinkle pecans over the cake mix. Drizzle melted butter over all.
- Bake in the preheated oven for 50 to 60 minutes, or until the edges are lightly browned. Allow to cool.
Nutrition Facts : Calories 434.2 calories, Carbohydrate 58.4 g, Cholesterol 76 mg, Fat 20.1 g, Fiber 3.5 g, Protein 7.6 g, SaturatedFat 9.1 g, Sodium 658.1 mg, Sugar 42.1 g
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