Has anyone made Pumpkin Dump Cake?

16 years ago

Is it good? I love cherry dump cake so thought this may be good too.

Ingredients

1 (29 ounce) can pumpkin

1 (12 ounce) can evaporated milk

1 cup sugar

1/4 teaspoon pumpkin pie spice

1/2 teaspoon ground cinnamon

3 eggs

1 (18 ounce) box yellow cake mix

1 cup pecans, chopped

1 cup butter or margarine, melted

Directions

Beat the pumpkin, evaporated milk, sugar, spices, and eggs together.

Pour into a 9x13 inch baking dish.

Sprinkle the cake mix evenly over your mixture.

Sprinkle the chopped pecans on top.

Finally, drizzle the butter on top of this mixture.

Bake at 350Â°F for one hour.

Thank you for your opinions!

Val

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Comments (11)

cookie8
16 years ago
Well, if there's pumpkin, it can't be bad. Sorry, not much help but I love pumpkin. I plan on making pumpkin cinnamon buns later today. I made something similar to this and it's very good - I used cream cheese icing though.
lindac
16 years ago
Streusel topped pumpkin stuff?
Not for me...
As long as you have mixed up the stuff....why not add more sugar a couple more eggs and more cream and call it a crustless pie?
Somethings get too pumpkin-ey for me....I can't stop thinking of the inside of a jack-o-lantern!
29 0z can of pumpkin....that's almost a quart of pumpkin to 1 cup of sugar 3 eggs and a very little bit of spices.
As a contrast, the standard Libby recipe for pie has 15 oz pumpkin and 12 oz evap milk, 2 eggs almost as much sugar as the recipe calling for almost twice as much pumpkin and half the spices.
Nope...doesn't sound good.
Linda C
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RECIPE: Pumpkin Dump Cake
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Comments (1)
i've made the cherry dump cake the night before and it was good the following day. Don't see why you couldn't do the same with the pumpkin cake. Or you could mix the wet ingred. and spices together and refrigerate that overnight. Next morning sprinkle the cake mix and nuts, drizzle with butter and bake. May take longer unless the wet ingred. are brought up to room temp. first.
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RECIPE: Pumpkin Dump Cake
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Comments (3)
Lucy, another way to do it so that the pecans and butter don't burn would be to place them in the bottom of the pan like this one: 1 cup packed brown sugar 1/2 cup butter 1/4 cup heavy whipping cream 3/4 cup chopped pecans 2 3/4 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon baking soda 1 teaspoon salt 2 teaspoons ground cinnamon 1/2 teaspoon ground nutmeg 1/4 teaspoon ground cloves 1 1/2 cups granulated sugar 1 cup vegetable or canola oil 4 eggs 1 (15 oz.) can pumpkin Whipped cream for garnish Heat oven to 325Â°. Heat brown sugar, butter and cream in a medium saucepan over medium heat, stirring occasionally, until butter is melted. Pour into an ungreased 9X13X2-inch baking pan (use clear, not dark). Sprinkle with pecans. Mix flour, baking powder, soda, salt, and spices; set aside. Beat sugar, oil, eggs and pumpkin in a large bowl for one minute. Gradually beat in flour mixture on medium speed for 2 minutes. Carefully spoon batter over pecan mixture in pan. Bake for 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Place heatproof serving tray upside down on pan; turn tray and pan over. Let pan remain over cake for about 5 minutes before removing. Cool completely. *Recipe from Gold Medal "Cakes and Pies" Marilyn
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I'm a dump cake failure.
Q
Comments (14)
I took a class in NYC a couple years ago and we made this version of dump cake. A bit different technique than just dumping (we did use a whisk!) this recipe was made with Plum's - the class was a Greenmarket Class and the plums were lovely that day, so that's what we used - Anyway, this is what I wrote down that day... but I've made it with peaches and berries, too. Dump Cake From Peter Berley, Natural Gourmet Market Cooking class 3/4 cup sugar 1 large egg(s) 1 large egg yolk(s) 3/4 tsp kosher salt 2 tsp baking powder 1 tsp vanilla extract 1/2 cup fat-free skim milk 1/4 pound butter 1 cup all-purpose flour 1 Tbsp almonds 8 small plum(s) instructions Whisk sugar, egg, milk, salt, baking powder and vanilla together in one bowl. Melt 1 stick of butter and let cool. Gradually add butter to egg mixture. Grind almonds. Whisk in flour and ground almond to equal 1 cup. Pour into 9 in cake or tart pan and put ripe fruit on top, completely covering the batter. Bake 45 minutes at 350 (40 minutes in our oven!) Notes You can use any fruit you want... plums, peaches, berries... etc. In class we had peaches and blueberries. If you use harder fruit like apples or pears, steam them to soften before adding to the batter. Season this cake anyway you like. Add citrus zest, or cinnamon or nutmeg, depending on the fruit. in class we used 1/2 whole wheat pastry flour and 1/2 unbleached white flour. Peter Berley, our instructor, has a couple of great looking cookbooks out as well. I've got his Flexitarian cookbook on my wish list The Flexitarian Table: Inspired, Flexible Meals for Vegetarians, Meat Lovers, and Everyone inBetween :)
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dump cake
Q
Comments (16)
Glenda, I'm going to have to fix your's. Does icing go on top? Here's our local recipe. Dump Cake. In 9 x 13 cake pan, layer in order: 1 can (I use 2) pie filling. Cherry, Apple & Blueberry are the best. 1 med. can crushed pineapple. I drain some of the juice. Dump 1 dry yellow cake mix on top. Slice 2 sticks butter and lay over cake mix. Bake for 1hr 20min. at 325. Take out of oven & sprinkle chopped nuts and coconut on top. Bake additional 10 min. until the nuts and coconut are browned. The nuts and coconut are optional, so if you don't use those, keep baking the cake that same extra 10 minutes.
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cookie8
16 years ago
Like I said, I'm biased. Here's all link to Allrecipes for the recipe of a similar if not the same recipe. There are close to 100 reviews - you will get tips to make it better/change the original recipe in them. It got pretty good reviews though. I may try it too as I just froze 8 cups of pumpkin puree.

Here is a link that might be useful: http://allrecipes.com/Recipe/Aunt-Janets-Pumpkin-Dump-Cake/Detail.aspx
empress
16 years ago
Mmmmmm.... Dump Cake. I was practically raised on cherry dump cake, and if I have it in the house, I will eat it at every meal. It is one of the few sweet things I cannot leave alone.

My sisters and I have been talking about doing this with pumpkin, but we were going to follow the standard recipe on the Libby's can for the pumpkin part, the topping is so sweet we thought the pumpkin filling would be about right.

Also, I notice that all the recipes I see these days for dump cake call for drizzling with melted butter/margarine. We have always taken very thin slices from a stick of very cold butter and lay them all over the top of the cake mix. It really comes out a softer crumble that way--I find the melted butter makes hard places. It takes a little more time, but I think you'll find it makes a better topping.

Happy Thanksgiving, everyone!
murphy_zone7
16 years ago
HI...couldn't resist jumping in on this thread....My DD got a very similar recipe from a friend of hers many years ago. We call it "Pumpkin Surprise". After baking with a waxed paper lining and cooling, we turn it out onto a serving platter -upside down- and frost with a cream cheese, cool whip topping mixture. It is a family favorite and much requested. When upside down the pecans are at the bottom all toasted and buttery...yummy.
Murphy
lindac
16 years ago
The recipe linked by Cookie contained 15 oz pumpkin....the OP's recipe contained 29 oz pumpkin. and pretty much the same amount of sugar and spice, milk and eggs.
Huge difference.
becky_ca
16 years ago
I've made this one several times. We like it, and I'm always happy to see it on a potluck table too :-)

Becky

* Exported from MasterCook *

Pumpkin Pie Cake

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup sugar
29 ounces canned pumpkin
1 can evaporated milk
3 eggs -- beaten
1 tablespoon cinnamon
1/2 teaspoon ground cloves
1 teaspoon ground nutmeg
1 teaspoon ground ginger
1 box yellow cake mix
1 cup nuts -- chopped
1 1/2 sticks butter -- melted

Mix first 9 ingredients (through ground ginger) and pour into 9 x 13 pan. Sprinkle cake mix over the top - push cake mix into the pumpkin mixture uniil you can see the mixture coming through the cake mix. Drizzle butter over top and sprinkle with chopped nuts. Bake at 375F for 1 hour.
- - - - - - - - - - - - - - - - - - -
lyndaluu2
16 years ago
Pumpking Dump Cake is great!!!!!!!!
I make all the time, not just for Thanksgiving.

Linda
shambo
16 years ago
I've made it before and my whole family really liked it. It's easier than regular pumpkin pie if you use a store-bought crust. I also make pumpkin custard and like it as well or better than the pie or dump cake. It's not as sweet or buttery rich.
glenda_al
16 years ago
This one is really good!

Paula Deen's Ooey Gooey pumpkin cake
1 (18 1/4-ounce) package yellow cake mix
1 egg
8 tablespoons butter, melted
Filling:
1 (8-ounce) package cream cheese, softened
1 (15-ounce) can pumpkin
3 eggs
1 teaspoon vanilla
8 tablespoons butter, melted
1 (16-ounce) box powdered sugar
1 teaspoon cinnamon
1 teaspoon nutmeg
Directions
Preheat oven to 350 degrees F.

Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.

To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter, and beat together. Next, add the powdered sugar, cinnamon, nutmeg, and mix well. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Make sure not to overbake as the center should be a little gooey.
Cool completely before cutting.
goldgirl
16 years ago
glenda - Thanks for posting the Paula Deen cake. Probably one of the most unhealthy things I've ever made, but OH IS IT GOOD!! DH and I are enjoying some right now.

Has anyone made Pumpkin Dump Cake?

Comments (11)

cookie8

lindac

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