Best 5 Dawns Pumpkin Pecan Dump Cake Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Are you looking for a delectable dessert that is easy to make and loved by all? Look no further than the irresistible Dawn's Pumpkin Pecan Dump Cake. This heavenly treat combines the flavors of sweet pumpkin, crunchy pecans, and a moist cake-like base, creating a symphony of flavors that will tantalize your taste buds. With its simple preparation and minimal ingredients, the Dawn's Pumpkin Pecan Dump Cake is perfect for a casual gathering, special occasion, or a cozy night in. Prepare to indulge in this delightful dessert as we guide you through the steps to create this culinary masterpiece.

Let's cook with our recipes!

PUMPKIN PECAN DUMP CAKE



Pumpkin Pecan Dump Cake image

Make and share this Pumpkin Pecan Dump Cake recipe from Food.com.

Provided by Motley Oklahoman

Categories     Dessert

Time 1h

Yield 10 serving(s)

Number Of Ingredients 12

1 (29 ounce) can pumpkin
1 (12 ounce) can evaporated milk
3 eggs
1/2 cup sugar
1 teaspoon nutmeg
1 teaspoon ginger
1 teaspoon clove
2 teaspoons cinnamon
1/2 teaspoon salt
1 (18 ounce) box yellow cake mix (or spice)
1/2 cup butter
1 cup pecans (or other nuts)

Steps:

  • Preheat oven to 350 degrees. Prepare a 9X13 pan.
  • In a large bowl, mix first set of ingredients. Pour pumpkin mixture into prepared pan.
  • Sprinkle yellow cake mix over pumpkin mixture. Gently press with spoon then sprinkle on nuts. Drizzle with melted butter.
  • Bake in preheated oven for 50 minutes or until edges are lightly browned. Allow to cool as long as you can before stuffing yourself silly.

Nutrition Facts : Calories 508.5, Fat 27.2, SaturatedFat 9.6, Cholesterol 91.1, Sodium 592.1, Carbohydrate 61.1, Fiber 2.5, Sugar 33.8, Protein 8.4

DAWN'S PUMPKIN PECAN DUMP CAKE



Dawn's Pumpkin Pecan Dump Cake image

My friend Dawn sent me this recipe to try, and I did... It's like a pumpkiny custard on the bottom and crumb topping on top, and loaded with nuts. It's just plain WONDERFUL! Great anytime, but also for the holidays, and a lot easier and quicker than making a pie :D I made this for the Cake-A-Thon to honor Chef-I-Am October 2007. I know she would have loved this cake :) Here's to you Tina!

Provided by Lindas Busy Kitchen

Categories     Dessert

Time 1h

Yield 9-12 serving(s)

Number Of Ingredients 9

1 (29 ounce) can pumpkin puree
1 (12 ounce) can evaporated milk
3 eggs
1 cup sugar
1 teaspoon salt
3 teaspoons cinnamon
1 (18 1/4 ounce) box yellow cake mix
1 1/2 cups pecans, chopped
1 cup butter or 1 cup margarine, melted

Steps:

  • Preheat oven to 350.
  • In a mixing bowl, combine first 6 ingredients, until well blended.
  • Pour batter into a 9x13" greased pan.
  • Sprinkle DRY cake mix on top, then cover with pecans.
  • Pour melted margarine or butter over top.
  • Bake 50-60 mins., or until golden brown.
  • Serve with Cool Whip or whipped cream on top.

Nutrition Facts : Calories 741.7, Fat 44.8, SaturatedFat 17.4, Cholesterol 128.3, Sodium 881.8, Carbohydrate 80.3, Fiber 3.3, Sugar 49.2, Protein 10

PUMPKIN DUMP CAKE



Pumpkin Dump Cake image

There are different variations of this popular recipe. I think this is the easiest one to remember and to do. Serve cool with whipped cream. Make sure to sprinkle the butter over the cake mix evenly for the crunchiest topping.

Provided by Carolyn Busch

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h

Yield 12

Number Of Ingredients 12

1 (29 ounce) can pumpkin puree
3 eggs
½ cup packed brown sugar
½ cup white sugar
1 (12 fluid ounce) can evaporated milk
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground cloves
½ teaspoon salt
1 (18.25 ounce) package spice cake mix
½ cup coarsely chopped pecans
½ cup melted butter

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch pan.
  • In a large bowl, combine pumpkin puree, eggs, brown sugar, white sugar and milk. Stir in cinnamon, ginger, cloves and salt. Pour into pan. Sprinkle dry cake mix evenly over the pumpkin filling. Sprinkle pecans over the cake mix. Drizzle melted butter over all.
  • Bake in the preheated oven for 50 to 60 minutes, or until the edges are lightly browned. Allow to cool.

Nutrition Facts : Calories 434.2 calories, Carbohydrate 58.4 g, Cholesterol 76 mg, Fat 20.1 g, Fiber 3.5 g, Protein 7.6 g, SaturatedFat 9.1 g, Sodium 658.1 mg, Sugar 42.1 g

PUMPKIN PECAN CAKE



Pumpkin Pecan Cake image

Packed with warm pumpkin flavor and spices, this lightened-up version of Shirley Dellinger's recipe baked up even taller than the original! But our Test Kitchen brought it in at just about half the fat, saturated fat and cholesterol-with 187 fewer calories per slice! That's a sweet success Shirley's family in Elwood, Indiana can savor.

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 18 servings.

Number Of Ingredients 14

1 can (15 ounces) solid-pack pumpkin
2 cups sugar
1-1/2 cups canola oil
4 eggs
2 cups all-purpose flour
3 teaspoons ground cinnamon
2 teaspoons baking soda
1 teaspoon salt
1/2 cup chopped pecans
FROSTING:
1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
3-3/4 cups confectioners' sugar
2 teaspoons vanilla extract

Steps:

  • In a large bowl, beat the pumpkin, sugar, oil and eggs until well blended. Combine the flour, cinnamon, baking soda and salt; gradually beat into pumpkin mixture until blended. Stir in pecans., Transfer to a greased 13x9-in. baking pan. Bake at 350° for 40-50 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. , For frosting, in a small bowl, beat cream cheese and butter until fluffy. Add confectioners' sugar and vanilla; beat until smooth. Frost cake. Store in the refrigerator.

Nutrition Facts : Calories 532 calories, Fat 31g fat (9g saturated fat), Cholesterol 75mg cholesterol, Sodium 376mg sodium, Carbohydrate 61g carbohydrate (46g sugars, Fiber 2g fiber), Protein 5g protein.

PUMPKIN SPICED DUMP CAKE



Pumpkin Spiced Dump Cake image

This is my favorite dessert! It is an easy dessert to prepare and everyone loves it. They all want the recipe.

Provided by Stacy

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h10m

Yield 12

Number Of Ingredients 11

cooking spray
1 (15 ounce) can pumpkin puree
1 (12 fluid ounce) can evaporated milk
1 ½ cups white sugar
4 eggs
1 teaspoon vanilla extract
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 (15.25 ounce) package yellow cake mix
2 cups chopped pecans
¾ cup butter, melted

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking pan with cooking spray.
  • Mix pumpkin, evaporated milk, sugar, eggs, vanilla extract, cinnamon, and nutmeg together in a bowl; pour into the prepared baking pan.
  • Sprinkle cake mix evenly over the pumpkin mixture; top with pecans. Drizzle melted butter on top.
  • Bake in the preheated oven until golden brown, about 1 hour.

Nutrition Facts : Calories 571 calories, Carbohydrate 62.2 g, Cholesterol 102.4 mg, Fat 34.1 g, Fiber 3.4 g, Protein 8.2 g, SaturatedFat 11.2 g, Sodium 460.6 mg, Sugar 45.9 g

Tips:

  • Use fresh or canned pumpkin: If using fresh pumpkin, roast it in the oven until tender before using.
  • Use a good quality pumpkin spice mix: This will make a big difference in the flavor of your cake.
  • Don't overmix the batter: Overmixing will make the cake tough.
  • Bake the cake until a toothpick inserted into the center comes out clean: This will ensure that the cake is cooked through.
  • Let the cake cool completely before serving: This will allow the flavors to meld and the cake to set.
  • Serve the cake with whipped cream or ice cream: This will add a delicious touch of sweetness and creaminess.

Conclusion:

Pumpkin pecan dump cake is an easy and delicious dessert that is perfect for fall. It is made with just a few simple ingredients and can be assembled in minutes. The cake is moist and flavorful, with a crispy pecan topping. It is a great dessert to serve at a potluck or party, or to enjoy at home with your family.

Related Topics