Pumpkin Dump Cake

Recipe

Dessert
Pumpkin Dump Cake

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User Rating

4.91 out of 5 stars
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11 ratings

Recipe Data

8
Servings
10min
Prep
1hr15min
Total

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Description

This autumn-spiced pumpkin cake is as easy as 1-2-3. You just dump, bake and serve.

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Servings and Ingredients

Ingredients
Serves 8
QuantityIngredientAdd
1 (15-oz.) can organic pumpkin pie mix
½ c. Hy-Vee chopped pecans
2 tbsp. Hy-Vee caramel-flavored syrup, plus additional for serving
1 (15.25-oz.) Betty Crocker Super Moist yellow cake mix
1 tbsp. Tone's cinnamon maple sprinkle
½ c. Hy-Vee salted butter, cut into 1/8-inch thick slices
Hy-Vee powdered sugar, for garnish
Whipped topping, for serving
Over the Top twinkle gold sugar crystals, for garnish

Things To Grab

  • 3-1/2 to 4 quart Dutch oven
  • Wire rack

Directions

  1. Preheat oven to 350 degrees. Spread pumpkin pie mix in bottom of a 3-1/2- to 4-quart Dutch oven. Sprinkle with 1/2 cup pecans; drizzle with 2 tablespoons caramel syrup. Sprinkle with dry cake mix; then sprinkle with cinnamon-maple sprinkle. Arrange butter slices evenly on top.

  2. Cover and bake for 60 to 65 minutes or until a toothpick inserted near center comes out clean. Uncover and cool in Dutch oven on wire rack. Garnish with powdered sugar, if desired.

  3. To serve, top with whipped topping, additional caramel syrup and gold sugar, if desired.

Nutrition facts

Servings

444 Calories per serving

Amounts Per Serving

  • Total Fat: 21g
  • Cholesterol: 31mg
  • Sodium: 577mg
  • Total Carbohydrates: 63g
  • Protein: 3g

Daily Values

0%
Iron 4%
0%
Calcium 9%
0%
Vitamin D 2%
0%
Potassium 2%