Pumpkin Pudding Dump Cake Recipes

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.

Steps:

• Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray.
• In large bowl, beat pudding mix and milk with whisk about 2 minutes or until thickened. Stir in cake mix, pumpkin and pumpkin pie spice until well mixed. Spread batter evenly in pan (mixture will be thick).
• Bake 30 to 35 minutes or until toothpick inserted in center of cake comes out almost clean. Cool at least 15 minutes before serving.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking pan.
• Mix brown sugar, pecans, flour, and cinnamon together in a bowl. Pour in melted margarine; mix until evenly combined.
• Combine cake mix, pumpkin puree, eggs, 1/2 cup plus 3 tablespoons water, canola oil, pudding mix, and pumpkin pie spice in a large bowl; beat with an electric mixer on low speed until moistened. Scrape sides of the bowl. Mix on medium speed until batter is smooth, about 3 minutes.
• Spread half of the batter in the bottom of the prepared pan. Sprinkle half of the brown sugar mixture evenly on top. Pour in remaining batter; spread evenly. Sprinkle remaining brown sugar mixture on top.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes.

Steps:

• To Make Cake
• In mixing bowl, combine pumpkin, evaporated milk, sugar, eggs, cinnamon, nutmeg and vanilla. *Line the bottom and sides of a 13″x 9″ baking pan with waxed paper, and then pour in the pumpkin mixture.
• Sprinkle dry cake mix over pumpkin. Spoon melted butter over cake mix.
• Bake at 350 degrees for 50-60 minutes or until golden brown in color. Let stand about 10 minutes, then flip dessert over and out of pan onto serving dish or into another 13″ x 9″ baking pan. Carefully remove waxed paper. Let cool completely; refrigerate.
• To Make Topping
• Whisk together pudding mix and 1 cup milk for 2 minutes. Let sit in fridge for about 5 minutes to thicken. Carefully fold in COOL WHIP to combine. Spread over the top of dessert. Keep refrigerated.

Steps:

• Heat oven to 350°F. In large bowl, mix flour, granulated sugar, baking powder, baking soda, salt and cinnamon. Add buttermilk, pumpkin and melted butter; mix well with spoon. Spread in ungreased 8- or 9-inch square pan. Sprinkle with pecans, pressing into top.
• In small saucepan, mix water and brown sugar. Heat over medium heat until simmering, stirring until sugar is dissolved. Carefully pour over batter. (Nuts may float, but will settle as cake bakes.)
• Bake 35 to 45 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes. Serve warm, spooning sauce from bottom of pan over cake.