Pumpkin Dump Cake
This is an easy recipe that I have received rave reviews on at potlucks. It's great for the holidays or any time during the fall/winter.
This is an easy recipe that I have received rave reviews on at potlucks. It's great for the holidays or any time during the fall/winter.
- Carbohydrate 85.961395 g
- Cholesterol 127.908 mg
- Fat 16.815408 g
- Fiber 9.66399021472931 g
- Protein 8.060375 g
- Saturated Fat 2.545341 g
- Serving Size 1 1 Serving (218g)
- Sodium 562.1016 mg
- Sugar 76.2974047852707 g
- Trans Fat 1.2257352 g
- Calories 511 calories
Step-by-step
- Preheat oven to 350 degrees.
- Mix first six ingredients until well blended, and pour batter into 9 / 13 inch greased pan.
- Sprinkle cake mix (dry) on top, and then cover with pecans.
- Pour melted margarine over top.
- Bake 50 minutes.
- When cool, top with whipped cream.
Baking this dessert requires managing a total preparation and oven window of approximately one hour, starting with a steady 350 degrees Fahrenheit oven that ensures the dense custard base sets properly beneath the dry crumb topping. When distributing the dry yellow cake mix directly over the liquid pumpkin batter, scatter the powder evenly to prevent dry pockets from forming during the fifty-minute bake time. While a standard nine-by-thirteen-inch metal pan conducts heat aggressively for a crisp edge, glass or ceramic baking dishes will slow down the bottom cooking rate slightly and may require a few extra minutes of observation. Pecans should be chopped finely enough to create a uniform layer that catches the melted margarine without sinking entirely into the batter below. Letting the finished cake cool completely before slicing allows the structure to firm up from a loose custard into clean, distinct portions that hold their shape on a plate.
