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Fall Dessert–Pumpkin Dump Cake

September 29, 2013 by Tonja 1 Comment

Exact measurements are a foreign concept to me.  Hence, the reason I love to cook more than bake.  And yes, I know this is a funny name for dessert but when I saw the word “dump”  I was too curious not to try—and I’m so glad I did!

This was fast and so yummy.  You literally “dump” it in and bake.  It’s a perfect fall dessert and it will make your home smell wonderful.

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Pumpkin Dump Cake

  • Author: Tonja Engen
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Ingredients

Scale
  • 1 29-oz can pumpkin puree
  • 1–12 oz. can evaporated milk
  • 3 eggs
  • 1 cup sugar
  • 1 teaspoon salt
  • 3 tsp. cinnamon
  • 1 package supermoist yellow cake mix
  • 1 cup chopped pecans (optional)
  • 3/4 cup butter, melted
  • whipped cream or vanilla ice cream

Instructions

  1. Lightly grease 9×13 baking pan. Preheat oven to 350 degrees.
  2. In a large bowl, mix together pumpkin, evaporated milk, eggs, sugar, cinnamon, and salt until well blended. Pour into prepared pan.
  3. Sprinkle dry cake mix evenly over the top of the batter. If adding pecans, sprinkle them over the cake mix. Drizzle melted butter over the top. Bake 50-60 min. Let it cool and serve with whipped cream or ice cream.

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Filed Under: Dessert Tagged With: dessert, pumpkin

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Comments

  1. Sue Strobel says

    October 14, 2013 at 8:13 pm

    Tonja-I bet I could make this w/ a gluten free yellow cake mix!!!! King Arthur Flour has wonderful alternatives to wheat flour desserts- can’t wait to try this 🙂 xoxo

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