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Pumpkin Dump Cake

By Polly Conner

Pumpkin Dump Cake is an easy to make, crowd-pleaser recipe goes a long away (serves 9-12 people). It is a delicious twist on classic pumpkin pie that almost any age will like. It’s also a great make-ahead recipe. Perfect for holiday parties!

Pumpkin Dump Cake on a plate

I have been making this Pumpkin Dump Cake recipe for YEARS. Every fall, I probably whip up at least 2-3 batches of this. It’s great recipe for large groups and it is by far one of my husband’s favorite desserts.

Pumpkin Dump Cake also serves as a great alternative to pumpkin pie if you’re not a huge fan (like me). I bring it every year to our family Thanksgiving. I think there would be an uproar if I showed up without it!

A slice of pumpkin dump cake on a plate

What’s in Pumpkin Dump Cake?

While Pumpkin Dump Cake does have pumpkin pie as a base, it is also is partnered with a crumbly, buttery crust that is invaded with toasted pecans. The saltiness from the pecans balance out the sweetness to make a perfect combination. 

Top it with a little homemade whipped cream and you’ll feel like you’re eating a baby angel.

How to Assemble Pumpkin Dump Cake

Here’s a quick peek at how it comes together:

Start by combining your pumpkin, evaporated milk, sugar and seasonings. Add in one egg at a time. Once all these ingredients are mixed, pour them into a prepared 9×13 baking dish.

This easy to make, crowd-pleaser recipe goes a long away (serves 9-12 people). It is a delicious twist on classic pumpkin pie that almost any age will like.

Sprinkle the entire contents of one box of yellow cake mix over the pumpkin mixture. If you want to make your own cake mix, here is a recipe you can use.

Sprinkle chopped pecans all over your mix and then drizzle it with melted butter.

This easy to make, crowd-pleaser recipe goes a long away (serves 9-12 people). It is a delicious twist on classic pumpkin pie that almost any age will like.

Bake 40 minutes with a piece of foil loosely wrapped over it (to prevent pecans from burning). Remove the foil and bake 15 more minutes.

Give it lots of time to cool down before serving. We’re talking like hours. If you don’t have that time, it’ll be fine. I just prefer mine to be cooled down a bit. It helps the pumpkin solidify too.

Now here is the key difference in an OK pumpkin dump cake and an amazing pumpkin dump cake: whipped cream. In fact, I found myself hunting for an open grocery store on Thanksgiving when I realized we didn’t have any for it. It’s THAT important!

Pumpkin dump cake being sliced with a fork

Pumpkin Dump Cake: A Great Make-Ahead Dessert

Another great thing about this Pumpkin Dump Cake recipe is that you can make it in advance and it tastes just as good. Simply fully cook it and store in the fridge. You can re-warm it when it’s time to serve or eat it cold. However you prefer pumpkin pie will probably how you like Pumpkin Dump Cake.

You just have to. Serve it with our Crock Pot Pumpkin Spice Latte and you’ll be in heaven!

A bite of pumpkin dump cake on a fork
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Pumpkin Dump Cake

  • Author: Thriving Home
  • Prep Time: 15 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 912 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This easy to make, crowd-pleaser recipe goes a long away (serves 9-12 people). It is a delicious twist on classic pumpkin pie that almost any age will like.


Ingredients

  • 1 can pumpkin puree
  • 1 12 oz can nonfat evaporated milk
  • 1 cup white sugar
  • 1 teaspoon nutmeg
  • 1 teaspoon ginger
  • 1 teaspoon cloves
  • 2 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 4 eggs
  • 1 box yellow cake mix
  • 1/2 cup (1 stick) butter, melted
  • 1 cup chopped pecans

Instructions

  1. Preheat oven to 350
  2. Grease and sprinkle a little flour all over a 9×13 baking dish
  3. In large bowl, mix together pumpkin, evaporated milk, sugar and seasonings
  4. Mix one egg in at a time with pumpkin mixture
  5. Pour mixture into prepared baking dish
  6. Sprinkle cake mix all over pumpkin mix (use all of it)
  7. Sprinkle pecans over cake mix
  8. Drizzle melted butter all over
  9. Bake 40 minutes with foil loosely over the top (to prevent pecans from burning). Remove foil and bake 15 more minutes
  10. Let cool for a few hours. Serve with whipped cream.
Pumpkin dump cake with a piece missing

Want More Pumpkin Recipes?

With YEARS worth of content and recipes on Thriving Home, it can be easy to forget about some amazing pumpkin recipes that we have shared over the years. Here are our Top 10 Pumpkin Recipes that you simply must try!

Healthy Take On Strawberry Shortcake

By Rachel Tiemeyer

Try this whole food version of strawberry shortcake. Top it with fresh whipped cream for a fantastic dessert!

Updated and reposted from June 2012

As with most recipes I post here, our family devoured this healthy take on Strawberry Shortcake. The key to this dish is two fold: a) good strawberries macerated with just a pinch of sugar, and 2) fresh whipped cream (please don’t ruin this with whatever it is that Cool Whip is…ick!). I must warn you though, if you’re accustomed to the classic biscuit or sponge cake versions, this was neither. Instead, this Strawberry Shortcake was a moist, sweet and yet, more-dense cake. Not quite what I expected but awesome none-the-less. We even ate it for breakfast the next day!

Try this whole food version of strawberry shortcake. Top it with fresh whipped cream for a fantastic dessert!

What makes this Strawberry Shortcake healthier than other recipes, you ask? Everything is made with whole food ingredients instead of processed foods that have been stripped of their nutrients. Whole wheat flour, honey (and not too much really), fresh strawberries, coconut oil, eggs, and organic milk and cream make for a healthier, real foods approach to this delicious dessert.

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Healthy Strawberry Shortcake

  • Author: Thriving Home
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 9 1x
  • Category: Dessert
  • Method: Baked
  • Cuisine: American

Description

A homemade, whole foods approach to Strawberry Shortcake makes for a delicious and healthy dessert or breakfast!


Ingredients

  • 1 1/3 cups whole wheat flour
  • 1 teaspoon baking powder
  • 2 eggs
  • 1/2 cup honey
  • 1/3 cup coconut oil
  • 1 teaspoon real vanilla extract
  • 1/2 cup milk
  • 45 cups of fresh, sliced strawberries
  • fresh whipped cream (beat whipping cream until soft peaks form; add a bit of stevia for sweetness)

Instructions

  1. Mix together flour and baking powder.
  2. In a separate bowl, combine eggs, honey, oil, vanilla and milk.
  3. Add the wet ingredients to the dry ingredients. Stir well or mix well with hand mixer.
  4. Pour into a well buttered 8×8 inch baking pan.
  5. Bake at 350° for 20-25 minutes.
  6. Allow cake to cool completely. Top with fresh sliced strawberries and whipped cream.

Notes

Originally from heavenlyhomemakers.com (a great site!).