A deliciously different and simple to prepare pumpkin cake. All you do is dump!
1 28 oz. can pure pumpkin - not pie mix (or 2 regular size cans)
1 12 oz. can evaporated milk
1 cup sugar
1 tsp. salt
3 tsp. cinnamon
1 box yellow cake mix
3/4 cup melted butter
1 cup chopped nuts
Mix pumpkin, milk, eggs, sugar, salt, and cinnamon. Pour mixture into a greased 9x13 inch casserole dish. Dump one box of yellow cake mix over the top of the mixture. Sprinkle the cup of chopped nuts over cake mix. Drizzle with 3/4 cup melted butter.
Bake at 350 degrees F for 50 minutes. Best served warm with whipped topping.
10 Minutes Preparation Time 50 Minutes Cooking Time
1 can pineapple crushed in heavy syrup (20 oz size)
1 can cherry pie filling (21 oz size)
1 yellow cake mix (general two layer cake size)
1 cup chopped pecans (can go a little more or less)
1 stick butter
Preheat the oven to 350 degrees F. This cake mixes up fast, so the oven should be about ready by the time the cake is ready to go in the oven. Spray a 9x13 inch baking pan with Pam or lightly grease with oil.
Pour the can of pineapple with syrup in the bottom of the baking pan and spread evenly. Spoon cherry pie filling on top of pineapple. Don't try to spread. This is a mess waiting to happen. Just evenly space the cherries.
Sprinkle the cake mix (just the dry mix) over the pineapples and cherries. This works best by hand. Pouring from the box makes it hard to get it even over the fruit.
Sprinkle pecans on top of the cake mix. Again, go for a fairly even distribution.
Cut the butter in thin slices and dab on top of the cake. There's no real correct slice on the slices. Think of the packaged butter pats at restaurants and go close to that size. Divide the butter slices across the entire cake.
Bake for around 50 minutes (350 degrees F). The corners should be set and the topped nicely golden brown. There will be fruit bubble spots on top.
Southern Dump Cake is especially good served right out of the oven and hot. A scoop of vanilla ice cream is good on top. It's also fine at room temperature or cold.
Put crushed pineapple on the bottom, then put cherry pie filling on top of the crushed pineapple. Put the cake mix on top and press down with melted butter. Bake in a 9x13 cake pan at 350 degrees for 35 to 40 minutes or until looks like cake.
Dump Cake II
2-16 oz. can of pie filling (any)
1-box of white cake mix
2-3 sticks of oleo
1 cup chopped nuts
13 X 9-inch pan
Pour pie filling into bottom of pan. Sift dry cake mix over pie filling, cut oleo into patties and thoroughly cover cake mix. Sprinkle nuts over oleo.
Bake at 350º for 45 min or until brown.
You can use the can fruit of your choice.
I've tried apple, blueberry, cherry and peach and they all fantastic!
Dump Cake III
1 can cherry or strawberry pie filling
1 can crushed pineapple
1 box yellow cake mix
1 cup melted butter
1 can flaked coconut
1 cup chopped nuts
Grease 9x13 inch pan. Add ingredients in order given in layers. Do not mix. Bake at 350 degrees F for 55 minutes. Do not remove cake from pan the first day or else it will crumble.
I am looking for a recipe using pumpkin in it. I was told it is a Pumpkin Dump Cake. It is delicious. I had this while staying with my mom in the hospital. Can anyone tell me how to make it?
Thanks and God Bless, Angelheart from Clyde, TX
RE: Pumpkin Dump Cake
1 large can pumpkin
1 cup evaporated milk
1 tbsp. pumpkin pie spice
Mix and pour into 9x13" cake pan. Sprinkle box of yellow cake mix over top evenly. Melt stick butter and drizzle over top. Sprinkle with chopped or whole pecans. Bake 350° about 20 minutes. (10/23/2006)
This one is really good and I never have any leftover.
3 cups pumpkin
3 large eggs
1 cup sugar or half and half brn.
3 teaspoons pumpkin pie spice
1 13oz can milk
1 package yellow cake mix or butter pecan cake mix
1 1/2 cubes butter or margarine -- melted
1 cup pecans -- chopped and toasted
Mix first 5 ingredients and pour into 9x13 pan. Sprinkle dry cake mix over top. Drizzle with melted butter, sprinkle pecans over. Bake at 350 degrees or 50 to 60 minutes.
1 pkg yellow or butter pecan cake mix/ reserve 1 cup. Mix 1 egg, 1 stick melted butter with rest of the cake mix press into bottom of 9x13 pan and set aside mix filling as above and pour over.
Take the reserved 1 cup cake mix and add 1/4 cup sugar, 1/4 cup cold butter and 1 teaspoon cinnamon. Cut with knives or pastry blender to fine crumbs and sprinkle over top of mix in pan. Bake 350 degree f. Approx 50 -60 min. (10/24/2006)
Grease the bottom of a cake pan. Combine first five ingredients. Pour into cake pan. Sprinkle cake mix evenly over the top. Drizzle the melted butter all over the cake.
Bake at 350 degrees for 50 minutes. Test for doneless like you test a pumpkin pie. (10/25/2006)
Pumpkin Dump Cake
1- 15 ounce can pumpkin
1- 12 ounce can evaporated milk
1 teaspoon nutmeg*
1/2 teaspoon ginger*
1/2 teaspoon cloves*
1/2 teaspoon salt
3/4 cup sugar
1- 18.25 ounce yellow cake mix**
1 cup walnuts
3/4 cup or 1-1/2 sticks butter, melted
Preheat oven to 350 degrees F. Lightly grease 9x13 pan. Completely combine 1st set of ingredients. Pour into prepared pan. Sprinkle with cake mix. Gently pat down with spoon. Sprinkle with nuts. Drizzle with butter.
Bake for 50 minutes. Cool and cut in squares.
* Or use 4 teaspoons Pumpkin Pie Spice or Mixed Spice. ** Or use the dry ingredients only in this recipe for Basic Yellow Cake Mix (10/26/2006)
I dont make the pumpkin dump cakes, but I do make other fruit dump cakes. This is how I make them (and they go fast in our home) 1 lg can fruit, undrained, or fruit pie filling (i have used cherry pie filling, pineapple, and peach, a fave) 1 box dry yellow or white cake mix (yellow is better, but have used both) 1 stick butter Preheat oven to 350 degrees. Dump fruit with juice or pie filling into lightly greased baking pan. I prefer to use a 9x9 inch pan for thicker cake, you can also use a 9x13 inch pan. Put cake mix evenly over top of fruit. Cut butter into several "pats" and lay on top of cake. Bake for 50-60 mins. (02/16/2007)
Thanks everybody for your wonderful response to my request for Dump Cake and Pumpkin Dump Cake. I am putting together a recipe book for my Grandaughter who does not cook well! She will thank you too. Joanie in Havasu (02/16/2007)
For a healthier version you can omit the stick of butter in the "traditional" dump cake. I use a can of sliced peaches and a can of tidbit pineapple. Drain the juice into your reserve bowl, dump peaches into 13 x 9 baking dish (I like to chop mine up a bit at this point), dump pineapple bits, then dump yellow cake mix. Pour reserved juice on top and bake. It does have a more cake-like quality as opposed to the crispy top the butter tends to give, but it does cut the fat/calories. Blessing & Warm Fuzzies! (02/17/2007)