Recipes
Pumpkin Dump Cake
By: LAURA METZGER
Details
- Prep Time:
10 min - Cook Time:
50 min - Ready In:
60 min
Servings: 10 servings
Ingredients
- 1 PKG YELLOW CAKE MIX, ANY BRAND (I USED BETTY CROCKER GLUTEN FREE YELLOW CAKE MIX)
- 1 16-OZ CAN OF PUMPKIN
- 1 12-OZ CAN EVAPORATED MILK
- 3 EGGS
- 1.5 CUPS OF SUGAR
- 4 TEASPOONS PUMPKIN SPICE
- 1/2 TEASPOON SALT
- 1 CUP CHOPPED PECANS (CAN SUBSTITUTE WALNUTS)
- 1 CUP MELTED BUTTER
- WHIPPED TOPPING
Directions
- PREHEAT OVEN TO 350* AND GREASE BOTTOM OF 13X9 PAN COMBINE PUMPKIN, EGGS, SUGAR, EVAPORATED MILK, PUMPKIN PIE SPICE AND SALT IN A LARGE BOWL. POUR INTO GREASED PAN.
- SPRINKLE THE DRY CAKE MIX EVENLY OVER THE MIXTURE.
- TOP WITH NUTS. DRIZZLE WITH MELTED BUTTER AND BAKE FOR 50 -55 MINUTES OR UNTIL GOLDEN BROWN.
- COOL COMPLETELY AND SERVE WITH THE WHIPPED TOPPING.. ENJOY!
Loved the cake! My daughter liked it better than pumpkin pie! Thank you!!!
OMG!!!! This is sooooo good. I love pumpkin pie but I may just make this again for Thanksgiving instead of the pie. It is stiil slightly warm. It has a nice crust on the top and sort of creamy on the bottom. This recipe is a keeper. My dad loved pumpkin. Wish he were still here to try it. I know my mom would have loved it1
Is there some alternative to the condensed milk that would make it dairy free as well? I'm used to substituting rice/almond milk for milk, and I have a good butter alternative, but I don't have any ideas for the condensed milk.
Brown sugar is just white sugar with molassess in it, while it changes the color and texture it is no better for you!!!!
Cant wait to make this tomorrow. I never cared for the one with pineapple and cherry pie filling in it to tangy.
could you use gf oatmeal instead of nuts ?
could you use oat meal instead of nuts? im going to try it when I make mine. thanks we are nut free
This sounds so good. I had stopped baking altogether and now I'm so happy to find these gluten free box mixes in the stores. I'm making this for my sewing group, they'd love it I'm sure. Thanks for posting!
instead of nuts i put gf mini chocolate chips on top was wonderfuljust like a pumpkin pie
What is pumpkin spice? Do you have a breakdown, like cinnamon, clove nutmeg and amounts of each?
I went to Allrecipes.com and found one for pumpkin pie spice
Ingredients
4 tablespoons ground cinnamon
4 teaspoons ground nutmeg
4 teaspoons ground ginger
3 teaspoons ground allspice
Mix in large bowl and keep in air tight container
I've made similar cakes for 20+ years and really miss them since being gf. Thanks for the recipe, will try it this weekend!
Loved the recipe for pumpkin dump cake as did my family.
I need a GFCF pumpkin cake recipe. I think this one would work with the exception of the evaporated milk--anyone know what I could use instead of the milk? I have Earth Balance "butter" that is dairy free that I can use. This sounds delicious and I would love to make it work! Thank you! Laura
What exactly is this? A pumpkin bread or cake?
I substituted evaporated goat's milk and Fleischman's light margarine to make it dairy free. Yum! I also subbed oats on top for the nuts (nut allergies here too). Also delicious.
I even messed up the recipe and it was still yummy! (I added the margarine with the liquid mixture before I realized that was wrong.) I held back some of the liquid and drizzled it over the cake mix like I was supposed to do the butter. It still turned out delicious!
The cake mix and optional nuts on top turns out like a slightly crispy crumb crust with a pumpkin pie type filling underneath. It's really good! Sounds like it wouldn't work out right if you've never made one of these, but it does!
Jan- Pumpkin Pie Spice is a spice on its own. Here's a link to McCormick's. It's a combination of cinnamon, nutmeg, allspice and ginger. You could probably add any amount of each of those to taste that adds up to 4 tsp. http://www.mccormick.com/Products/Herbs-and-Spices/Spices-A-to-Z/Pumpkin-Pie-Spice.aspx
Christine- Here's a non-dairy substitution for the evaporated milk! http://answers.yahoo.com/question/index?qid=20080923161343AAbMEBs
I made this for Christmas - yummy! Everyone loved it even those that can eat gluten. I made a couple of modifications - used 10 oz. of coconut milk (fresh from refridgerated section at store not canned) and switched 1/2 C of sugar for 1/2 C brown sugar. Oh I also only did cinnamon and ginger instead of pumpkin pie spice. I'm going to try and reduce the butter a bit next time.