Wednesday, October 24, 2012

Pumpkin Pie Dump Cake


Dump Cake.  Such an attractive name for a dessert, don't you think?  Nothing makes you want to dig in more than hearing the word "Dump".  Mmm. Mmm. Mmm.  Ok, ok, so I'm being sarcastic.  But it really isn't the prettiest name for a really good (and of course, easy!) dessert.  And truthfully, it's not the prettiest dessert either.  I'm not exactly selling this recipe to you, am I?  But if you follow my blog regularly then I hope you trust me and that I'll only share recipes that me and my family love.  And this one is no exception!
 The name Dump Cake actually comes from the fact that you are "dumping" almost all the 
ingredients in a bowl to mix and then you "dump" dry cake mix on top before baking.
Dump cakes are easy to make but full of flavor.  I feel like I use that word "easy" a lot.
But that is a big part of how I cook.
I like easy. 
I like quick.
I like things that aren't a lot of fuss.  But I also really enjoy the process of cooking and baking.
And I like when I can still manage to make dinner and dessert.  Now that fall is here, I thought it was time to break out an old favorite.  Pumpkin Pie Dump Cake.  All the flavors and texture of pumpkin pie topped with a sweet and slightly crunchy topping.
Ingredients:
1 can (15 0z.) pumpkin puree (not pumpkin pie mix)
1 can (12 oz.) evaporated milk
3 large eggs
1 cup sugar
1 tsp. ground cinnamon
1 box Spice Cake Mix
1 cup butter, melted
Directions:
Preheat oven to 350F degrees.
Spray a 9x13 baking dish with nonstick cooking spray.
I like to use the kind that has flour in it. It works great.
In a medium bowl, combine pumpkin puree, evaporated milk, eggs, sugar and cinnamon until well-combined.  It will be very liquid-y. 
Pour this mixture into a baking dish.
Sprinkle dry cake mix on top of pumpkin mixture.
Now take melted butter and drizzle all over the top.
Bake for about 55-60 minutes.
It might still be just a bit jiggly in the middle when done.
It will continue to set up as it cools.
Let it cool for at least 30 minutes before serving.
Be sure to refrigerate any leftovers.  I like to heat each piece up in the microwave for a few seconds before serving since I enjoy eating it warm.
Dollop each serving with a bit of whipped cream.
Here's a close up for your viewing pleasure!
Enjoy!
Printable Recipe Here

82 comments:

Lynne said...

This looks so yummy!! I love pumpkin pie and love dump cakes cause they are quick and easy so this sounds great!! I pinned it and plan ro try it soon!!

Joy said...

Dump cakes are the best!

I mentioned you and one of your recipes in my blog today. Stop by if you get the chance! :)

Joy from Yesterfood
http://yesterfood.blogspot.com/2012/10/mini-pumpkin-cakes-with-caramel-glaze.html

Jessica@AKitchenAddiction said...

Love the topping on this!

Anonymous said...

This looks soo good and I can't wait to try it. I'm so going to check out the rest of your blog too!! I love quick and easy! :)

I never heard dump cake explained like that. I was always taught that "dump" cam from cakes (like pineappe dump) in which when they were done cooking you had to "dump" them out of the pan as the last step. Yours makes sense too!! :) Happy cooking!!

The Better Baker said...

No doubt it tastes as luscious as it looks....MMMM good!

Kari Lindsay said...

I have heard of Dump Cakes, but never actually seen one. It lives up to its name, you really do just dump everything in. I LOVE it! Doesn't hurt that there is butter drizzled all over the top either!

Anonymous said...

Looks delish - I'll have to try it :)

Anita at Hungry Couple said...

I have to admit, that does look pretty delicious...despite its name. :)

Abby Raines said...

On the contrary Brandie, it is one lovely-looking dessert! I like that it's easy and quick to prepare as well. Thanks for sharing!

Anonymous said...

I Love Dump cake & this looks to be just as delicious as all the other ones. Can't wait to try it!!!!

alittleclaireification.com said...

This sounds SO yummy! Thanks!!! Re-pinning. :)

LindaS said...

I've got this in the oven right now! Can't wait to have a piece!

Anonymous said...

Looks yumm

Laurie said...

Love this I make fruit dump cakes a lot very handy to make last minite.

Kim said...

This recipe is super easy! Made it for the first time after "Superstorm Sandy" to take to work after being home for nine days. It was a hit! Everyone loved it!!! It was better than pumkin pie.

Colleen Bryie said...

A friend is retiring and I'm going to make this for her luncheon. Have made a cherry pie one for years, so easy. Thanks for the new one for the fall.

Anonymous said...

Can this be frozen? I made it last night and it was a hit, but I have too much leftover and don't want to be tempted. :)

Janet G said...

Did you see Live with Kelly/Michael today? I think they "borrowed" this recipe for their cooking segment! :)

Anonymous said...

Dump cakes are wonderful but never thought of pumkin can't wait to try love pumkin

Lisa said...

Looks easy and yummy ... my favorite two things. Gotta try it.

Becky Fisher said...

Now I know what I'm taking to contribute on Thursday!!

Anonymous said...

Do you use all of the dry cake mix, or just enough to cover the top?

Alethea Sallinger said...

Made this yesterday! It was super easy, and we all LOVED it! Much better than pumpkin pie. Love your recipes, and THANKS for sharing!!

mamahoward said...

Oh good grief! This has to be a sin to eat! It is ssooooooo good. May be my new favorite dessert! Thank you so much for the recipe!!

Meghan White said...

I LOVE this recipe- I usually cut the sugar to 2/3 c and double the cinnamon. I have also chopped pecans and put on half of the cake, just in case some don't care for nuts. Easy to make and always a hit! I never have leftovers!

lovegoodrecipes said...

I am new to your site and I LOVE IT! I love a good sweet potatoe pie and was wondering if princella brand yams can be used instead of pumpkin? Also, do you have a sweet potatoe pie recipe :) your recipes are simply delicious! Thanks

ivelisse said...

i just put it in the oven can't wait to eat it!!!!

Anonymous said...

The hubby loved it :)

Anonymous said...

I make this recipe all the time and I add nuts to it! Just sprinke nuts (however much you want) on top of the dry cake mixture.

Yvonne Laube said...

Has anyone ever tried cutting this recipe in half? I think as it is it would be too much for my hubby, 5-yr son and I.

FaithH said...

Okay you said it wasn't pretty but let me tell you, when I saw it, I almost lost my mind!!! Pumpkin and dump in the same sentence,I can't take it!!! Must have!!! Now!!!

FaithH said...

You said it wasn't pretty but when I saw the picture and then the name Pumpkin and dump in the same title, I also lost my mind!!! Must have!!! Now!!!!

Tina said...

Would it be just as good if I used a yellow cake mix? Would I need to add additional spice(s)?

LoriBang said...

Wondering how crushed pecans would be on top also? Even better the spiced pecans!

Anonymous said...

Made this for Sunday dessert, so delicious and so easy to make. It's a keeper in my cookbook, Thank you! Karen G.

Anonymous said...

We love dump cakes! When we do lunch at work it might be Chinese or Italian or for a baby shower. It then becomes - Baby Dump Cake (lol), or Chinese Dump, or Italian Dump. We have a great time and everyone loves the "Dump Cakes".

Anonymous said...

Use it all. This cake is great!

Anonymous said...

My husband just walked by the computer, saw the picture of this cake and ask for one. He even went to the store to get evaporated milk for me. I made it and it is simply GREAT! Can't wait for my adult daughter to try it!

Anonymous said...

I just made this and my whole house smells devin!! Can't wait to taste it!!!

Brandie S. said...

Yay!! Thanks so much!! So happy to hear that. Thank you for taking the time to let me know :)

Brandie S. said...

They taste delicious!! My hubby doesn't care for any nuts on top so I just make it plain for him but I've made it with the crushed pecans and it is delicious!!

Lisa M. said...

My husband made this for our end of weekend dessert treat. It was amazing. I will definitely make this many times this fall and into Thanksgiving. Not only did it taste great, the entire house smelt wonderful.

Deb said...

I didn't have spice cake or evaporated milk but added pumpkin pie spice to a golden butter cake mix and substituted 2/3C dry milk and 3/4 C water for the evaporated milk and my dinner guests (my parents) LOVED and raved how good this dessert was :o). Mom wants me to make it for Thanksgiving ;o).

Anonymous said...

Made This Yesterday...... My Family Loved It..... There Was No Leftovers.... Way Better Then Pumpkin Pie

Anonymous said...

I'd like to know this also, as I don't know if I like spice cake....

Brandie Skibinski said...

Love that you still made it work Deb!

Brandie Skibinski said...

Thank you for coming back to let me know! Yay!!

Brandie Skibinski said...

Yes you could use yellow cake mix. The spice cake really isn't all that spicy. I think it makes this taste more like a pumpkin pie.

Anonymous said...

I am going to try this in the crock pot since I am currently without an oven. Does anyone know if I would need to change anything up to do it this way?

Thoughts on Life and Millinery. said...

Oh oh...I just "dumped" everything together and mixed it up! Distracted recipe following! I'll let you know how it turns out!
:-0

Thoughts on Life and Millinery. said...

Me again! The one who messed up and "dumped" ALL the ingredients into a bowl then mixed them together and poured them in a pan to bake. It turned out awesome! I added a spill of applesauce on top to serve but ice cream or whipping cream would totally rock too.
If you really need easy...just dump!

Been Theredonethat said...

Made this last night, smelled incredible while cooking! Tasted even better- my whole family loved it! Will be making this again for sure.

Mrs. Dix said...

Don't know if I did something wrong (followed directions), but the cake mix is still powdery on the top. Anyone else have this issue? Smells amazing, but not sure how the dry cake mix is going to taste. Can I just add some more butter to the top?

Anonymous said...

I followed the recipe and while it is good, I feel the pumpkin mixture needs some more spice to it. Next time I would probably double the cinnamon or maybe substitute for pumpkin pie spice. Really good though, the crust on the top is wonderful.

Jennifer Davis said...

I love dump cakes too...but since April I have had to go Gluten and Dairy Free...so what I'd like to know if you have any suggestions on how I can substitute GF and DF ingredients to get the same effect or outcome as this recipe??? You'd make my fall if you could help with at! I sure do miss my sweets!

Brandie Skibinski said...

Hi Jennifer! I sure do wish I knew more about GF and DF dietary restrictions. Perhaps you could use a Gluten Free yellow cake mix for this and add a bit of extra pumpkin pie spice to it. As for the dairy...I'm not really sure. Evaporated milk is milk that has been reduced so it is a bit thicker and concentrated. So perhaps you could gently simmer some of the milk alternative you use to get it to reduce. You might be able to google instructions on how to do that! :)

Anonymous said...

We made this back in the 70's, and the original recipe called for a yellow cake mix. Do not use a "pudding in the mix" one. In fact, if you can find an off-brand cake mix, it works better, as the topping turns out crunchier. I use one that I buy at the dollar store. The original recipe also called for chopped pecans to be put on the cake mix layer before the butter drizzle step.

Anonymous said...

When I leave work in oh the next 30min. I'm going straight to the grocery store for all my ingredients & guess what's for desert tonight?? Mmmmmm

Anonymous said...

Thank you for the pictures! Looks yummy :)))

Pippi21 said...

I've used a lot of this lady's recipes and they are always delicious and easy to make. I love her tuitorials! The Coconut cream poke cake is out of this world. Served it at a friend's birthday celebration and everybody asked for seconds! It was so light and oh, so good! I'm hosting another birthday dessert party this coming Friday night and I've selected the pumpkin dump cake.

ewhatley said...

My neighbor makes a similar dessert - a pumpkin poke cake and she pours sweetened condensed milk in the holes. Sooo delicious.

cmthoma01 said...

I made this last week.Very easy sooo much better than pumpkin pie.Absolutely wonderful when still warm.

Anonymous said...

Do you need to refrigerate if you are making the cake the day before?

Sondra said...

Taking this to work for Thanksgiving Day to share with my co-workers. No one wants to be at work at the hospital on a holiday, hoping this makes our. Data little sweeter!

Amanda said...

I made this awhile ago, and loved it!!! So it's in the oven right now to take to Thanksgiving dinner in place of pie!

Anonymous said...

Made this for Thanksgiving and it turned out great.

Anonymous said...

what do you think about adding chocolate chips to the recepie ? Would you put them on top or in the pumpkin portion of the recepie?!

Anonymous said...

This was so good and easy!….I did add chopped pecans on top of the cake mix. This is definitely staying in my recipe file! Everyone loved it!!! Thanks!

LadyMichigan said...

This cake is so good I actually keep the ingredients in the pantry for it. Husband does not like pumpkin but will eat this like he will never see a cake again. I do add pecans also,

Nancy Lawson said...

So do you refrigerate if you make it ahead of time?

Susan said...

I just wanted to thank you for sharing this recipe! I found it on Pinterest and have made it for the third time. Made it today for Christmas dinner. It has been a hit with everyone!

Lisa said...

Can I substitute regular milk home snowed in and I have everything else

Anonymous said...

I have made this cake for years only I use a butter recipe cake mix and put chopped pecans on top. It is delish! It's always a hit. I might have to try it with the spice cake instead next time!

Anonymous said...

Do I use the whole box of cake mix?

Anonymous said...

I made this for the first time tonight. I added chopped walnuts and served it with cool whip! DELISH!!

Anonymous said...

I topped with a cup crushed pecans before I poured butter on. I also froze the leftover cake, too! I personally like it half thawed.

Anonymous said...

I hate to be "that guy", but can you use low fat evaporated milk instead?

Monika said...

Made this last night and we all love it! tastes great and is super easy! Thanks for the great recipe!

Jenny Pepper said...

that guy ( posted September 11 2014 ) - I would think it would be alright to use low fat evaporated milk.You could probably omit the butter if you are on a low fat diet, as some cakes like swiss rolls are made without added fat.
Hope this helps. Happy cake making!
P.S. I think it looks delicious, but don't eat too much!

Anonymous said...

I'm fixin' to make this for tonight :) I can't wait to try it!! Thanks for the recipe.

Susan said...

Just wondering why it would need to be refrigerated. Does it make a difference in the texture? Unless a cake has a layer of whipped cream or pudding, I'd never do it...mostly because I never have that kind of room. It looks like something my grandsons would like.

Katie said...

This recipe was awesome! I couldn't wait for Thanksgiving (when I usually make pumpkin stuff) to have it. I live on a tight budget and since I'm the only one in the house that likes pumpkin, I thought it would be perfect and affordable and it was. Few ingredients and such a good desert. I love the salty/sweet combination of the sweet ingredients (Pumpkin, milk, cinnamon) then the saltiness of the butter on top. I would suggest though that when you pour the butter on top, to use fork and kinda get the butter incorporated with the cake mix a little. Bits I did and bits I didn't, when it came out some of the cake mix stayed in powder form and wasn't as good as when butter is mixed in with it. But great recipe and will for sure make again! Thanks for sharing.