This delicious recipe has been generously shared by one of our Lovefoodies supporters, Loraine Durazo.
Loraine tells us that it is one of her late grandmother’s recipes, which was found in her recipe box.
Loraine has shared her grandmother’s original recipe and also shared her ‘lightened’ version which we will add in the ingredients section for you.
It’s certainly a delicious recipe so let’s see how we make this Easy Breezy Pumpkin Dump Cake.
Prep Time: 10 – 15 minutes
Cook Time: 50 minutes
Yield: 4 – 6 persons
Ingredients
1 (29 ounce) can puree pumpkin
1 (12 ounce) can evaporated milk (I used 10 oz skim milk )
3 whole eggs (I used 4 -5 egg whites from a carton)
1 cup white sugar (I used Splenda)
3 teaspoons cinnamon (I used 3 Teaspoons pumpkin pie mix)
1 (18.25 ounce) Betty Crocker Supermoist yellow cake mix (I used spice cake mix)
(optional) 1 cup chopped pecans
3/4 cup butter, melted
Loraine used the variations in the recipe above, you can also swap some or all of the ingredients for what Loraine used, it’s up to you!
Instructions:
1. Preheat oven to 350 degrees and grease a 9 x 13 baking dish.
2. In a large bowl, mix pumpkin, milk, eggs, sugar, and cinnamon until well blended. Spread pumpkin mixture in prepared baking dish. Mixture will be very wet.
3. Sprinkle cake mix evenly on top of the batter. If adding pecans, sprinkle them over the cake mix. Pour melted butter over the top of the cake mix.(I mixed the cake mix and the butter with a fork to ensure that there were no dry spots.
4. Bake 50 minutes.
5. Cool. (Do not cut while hot because it will come apart. Wait until it is cool).
6. Top with whipped cream or ice cream.
- Ingredients
- 1 ounce can puree pumpkin 29
- 1 ounce can evaporated milk 12, I used 10 oz skim milk
- 3 whole eggs I used 4 -5 egg whites from a carton
- 1 cup white sugar I used Splenda
- 3 teaspoons cinnamon I used 3 Teaspoons pumpkin pie mix
- 1 ounce Betty Crocker Supermoist yellow cake mix 18.25, I used spice cake mix
- cup 1 chopped pecans optional
- 3/4 cup butter melted
-
Preheat oven to 350 degrees and grease a 9x13 baking dish.
-
In a large bowl, mix pumpkin, milk, eggs, sugar, and cinnamon until well blended. Spread pumpkin mixture in prepared baking dish. Mixture will be very wet.
-
Sprinkle cake mix evenly on top of the batter. If adding pecans, sprinkle them over the cake mix. Pour melted butter over the top of the cake mix.(I mixed the cake mix and the butter with a fork to ensure that there were no dry spots.
-
Bake 50 minutes. Cool. (Do not cut while hot because it will come apart. Wait until it is cool).
-
Top with whipped cream or ice cream.
Mary Ann says
I saw this today and knew I had to make it tonight. I used the spice cake and it turned out wonderfully! I think the 5 minute prep time is a bit of a stretch… you still have a fair amount of ingredients here as compared to other dump cakes using fruit so it does take longer than that, but the results are sooo worth it! It also really helped to mix the butter in with the cake mix. It came out with nice firm topping and the light pumpkin on the bottom. The hardest part of this recipe? Making my three guys wait for it to cool! Topped it with some whipped topping and and it was a big hit!
lovefoodies says
Thanks Mary Ann for your feedback. I’ve updated the recipe prep time to reflect what you have advised. It sounds wonderful with the topped whipped cream! So glad your family all enjoyed it.
Thanks once again for your feedback!
Janie Gibson says
Can this be made in the crockpot? It sounds so good.
lovefoodies says
Hi Janie, we haven’t had any reports back about making it in the crock pot, so if you do, please let us know how you get on so we can update the recipe for others.
pasojanice says
Looks wonderful and I am going to make this this weekend!
lovefoodies says
That’s great news! We’ve had lots of super feedback on this lovely recipe so I’m sure you will also enjoy it! Happy baking!
Janie Gibson says
Oh my.. I’m making this! Yum!!
lovefoodies says
enjoy!