After cleaning my kitchen cupboards, I found I had a box of yellow cake mix and several cans of cherry pie filling—exactly what I needed to make Cherry Dump Cake! If you’ve never had this before, it’s quite a treat and sooooo easy to make! To me, it’s a little more like a cherry crisp than a cake, but whatever you call it, it’s yummy! The recipe also calls for some butter and almond (or vanilla) extract, which I pretty much always have on hand.Continue reading
I think the term “dump cake” is a little misleading–it just doesn’t sound very appetizing! It’s true that you do kind of “dump” most of the ingredients into a large bowl, stir them together, and pour in a pan…and then just sprinkle on the toppings–in this case, dry cake mix, pecans, and toffee bits. With melted butter drizzled over everything. And it turns out so yummy!
There are all kinds of dump cakes you can make, and this Pumpkin Pie Dump Cake is a great one to try out this time of year. The pumpkin, spices, and toffee bits all give this cake a great fall flavor. It’s really more like a pie without the crust than a cake, with a crunchy, nutty topping and pie-like pumpkin filling. If you’re a pumpkin-lover, you will enjoy this recipe. Even people who aren’t crazy about pumpkin pie seem to like this.
PUMPKIN PIE DUMP CAKE by NancyC, adapted from AllRecipes
Makes a 9 x 13″ pan
- 1 (15-ounce) can pumpkin puree (not pumpkin pie filling)
- 1 cup packed light brown sugar
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 1 (12-ounce) can evaporated milk
- 4 large eggs
- 1 (15.25 oz.) package yellow cake mix (or use spice cake mix)
- 1 cup coarsely chopped pecans
- 1/3 cup toffee bits
- 3/4 cup (1 1/2 sticks) butter, melted
Preheat oven to 350˚F degrees. Grease and flour a 9 x 13″ pan.
In large bowl, mix pumpkin, light brown sugar, nutmeg, ginger, cloves, cinnamon, and salt, blending well. Stir in the evaporated milk, then beat in the eggs one at a time, mixing well. Pour pumpkin mixture into prepared pan.
Sprinkle all of the dry yellow cake mix evenly over the pumpkin mixture, then sprinkle the chopped pecans and then the toffee bits evenly over top of cake mix. Drizzle melted butter evenly over everything.
Bake at 350˚F for 60 minutes, until edges are lightly browned (it may be a little soft in the center, but will set as it cools; also, the cake may sink slightly as it cools). Cool for 30 minutes before cutting and serving. You can serve just as it is or with a scoop of ice cream or dollop of whipped cream. And maybe even a drizzle of salted caramel sauce on top if you really want to make it decadent! 🙂 Refrigerate any leftovers.
As I mentioned, this is really more like a pie than a cake, and very easy to make, as all dump cakes are. Have you made a dump cake before? What kinds of ingredients do you like to use in yours?
Linked to Inspire Me Monday at Create with Joy.