Good served warm or cold with Cool Whip or Whipped Cream.
By Connie from Cotter, AR
Here are some dump cake recipes.
I don't 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 F. 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 minutess. (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 granddaughter 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)
This sounds like a good variation from the usual dump cake and the pumpkin should be on clearance next after Thanksgiving! :) (11/15/2007)
This is my favorite recipe i have it as Pumpkin Crunch. I just made it the other day and its my husbands favorite.
he requested it instead of pumpkin pie. Love the topping. (11/16/2007)
I made this for a party Saturday. It received rave reviews and was thoroughly demolished! I do have one problem, though: It was more of a "dessert" than cake (no one seemed to mind!). It was not cut-able as cake; rather, it was softer. The only change I made from the recipe was to use fat-free evaporated milk. I have had this problem in the past with other dump cakes and am getting discouraged from making them. I even cooked this one longer than recommended, but it still was slightly mushy. Could the milk be the problem? Anyone with ideas? Cay from FL (04/07/2008)
These sound like some yummy cakes, BUT I hate the name. So I will just call it Yummy Pumpkin Cakes! (I know I have "issues") LOL (10/28/2008)
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