Dawn's Pumpkin Pecan Dump Cake
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. 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!
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. 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!
- Carbohydrate 67.3611484287425 g
- Cholesterol 2.501 mg
- Fat 24.30131635631 g
- Fiber 4.58604585155399 g
- Protein 8.61094482240833 g
- Saturated Fat 5.71733390067117 g
- Serving Size 1 1 Serving (230g)
- Sodium 628.837764121583 mg
- Sugar 62.7751025771885 g
- Trans Fat 1.50868380494316 g
- Calories 505 calories
Step-by-step
- 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 on top.
A dump cake fails when dry pockets of cake mix remain unhydrated after baking. Starch granules require sufficient liquid and heat to gelatinize properly, yet dump cakes rely entirely on fat poured over a dry powder rather than a traditional mixed batter. This inversion creates a distinct textural challenge.
The solution lies in precise sequencing and fat distribution. Whisking the canned pumpkin, evaporated milk, egg substitute, granular sweetener, cinnamon, and salt creates a fluid base with a moisture-to-solids ratio that hydrates the bottom layer. Pouring this dense base into a greased 9x13-inch pan establishes a uniform foundation. Distributing the dry yellow cake mix evenly across the surface ensures no localized mounds prevent the melted fat from penetrating.
Chopped pecans added over the dry mix create a secondary barrier that toasts during baking. Pouring the melted spread evenly over the nuts and dry mix saturates the surface starches. Bake at 350 degrees Fahrenheit for 50 to 60 minutes. Visual doneness is marked by a deep golden-brown crust and a set center that no longer jiggles. Allow the pan to cool completely on a wire rack to let the custard layer firm up before slicing.
Adjusting the fat distribution matters more than altering bake times. Drizzle the melted butter slowly in a crosshatch pattern to reach every dry spot of the box mix. Uneven saturation leaves powdery, uncooked flour pockets directly beneath the nut layer.
