I recently went through my files and realized I had at least four different versions of Pumpkin Dump Cake all going by different names. Pumpkin Dump Cake, though tasty, is really not an appealing name. So how about some Pumpkin Crunch Dessert to make your house smell like the holidays!
The Other Pumpkin Pie
Pumpkin Dump Cake aka Crunch Dessert aka Great Pumpkin Dessert is such a good alternative to pumpkin pie. If you've never had it, you should know that it's not truly a cake. It's more like a pie or thick custard with a cake mix topping baked on. Or some might consider it the pumpkin version of a cobbler. But don't expect it to be cake even though it's made with cake mix.
Dump Cakes and Cake Mix
And speaking of cake mix, old versions of the recipe call for an 18.25 oz of cake mix, but cake mix now comes in 15.25 oz boxes and that size works just fine. My change with this recipe is that I've increased the amount of pumpkin in the custard because I think it tastes better with 2 cans (30 oz) rather than 1 (15 oz) which is what some old versions call for. If you want a sweeter, denser filling with less pumpkin, just use 1 (15 oz ) can but keep all the other amounts the same (so 12 oz evaporated milk, 3 large eggs, 1 cup sugar, etc.).
Unbaked Cake Mix on Dump Cake
When assembling this "cake", be sure to pour the butter evenly over the cake mix. Exposed cake mix will just sit there and stay white. Here's an example, and this after I tried to cover it up with pecans. So if your butter flows to the side or you just feel like there's too much exposed dry cake mix, add a little more melted butter.
Another option is to just mix the cake mix with cooled melted butter. Freeze briefly so that it will crumble, then crumble over the filling. The topping will look different and you'll lose some crunch, but you won't have unbaked cake mix. I've also seen recipes where the butter is cut into very thin slices and laid evenly over the cake. I haven't tried it, but will update when I do.
Small Batch Pumpkin Dump Cake
This recipe is easy to scale down. If you are baking for two, you can make ⅓ of it in a loaf pan or small casserole. If baking for a small family, you can make half and use an 8-inch square dish. For the smaller batch versions, just check at 40 minutes. If you don't want to do the math for the half batch version, here are the measurements. I thew in directions as well. Bake time is just slightly shorter than for the full size, but that could vary from oven to oven and dish to dish.
- 15 oz can of pumpkin
- ¾ cup evaporated milk
- 1 large egg plus 2 tablespoons of a second egg (fork it around in a little cup and measure)
- ½ cup granulated sugar
- ⅛ tsp. salt
- 2 tsp. pumpkin pie spice
- ½ box 15.2 oz size yellow or spice cake mix (1 ⅔ cup or weigh out half the box)
- 6 tablespoons butter, melted, plus more if needed to evenly coat the crumbs.
- ½ cup chopped pecans
Preheat oven to 350 degrees F. Grease an 8-inch square pan or similar sized dish. Mix together the pumpkin, milk, evaporated milk eggs, sugar, salt and spice. Spread the pan. Sprinkle cake mix over the top, then evenly pour butter over cake mix. Sprinkle pecans over top and bake for about 45 to 50 minutes or until edges are brown.
Recipe
Pumpkin Crunch Dessert
Ingredients
- 2 cans pumpkin or about 30 oz total, so one large can
- 12 oz can evaporated milk
- 3 large eggs
- 1 cup granulated sugar or use ½ granulated and ½ brown
- ¼ teaspoon salt
- 4 tsp. pumpkin pie spice (or just use 1 teaspoon cinnamon
- 1 15.25 oz box yellow cake mix
- 6 ounces melted butter, salted (¾ cup) - Can use more if needed**
- 1 cup chopped pecans
Instructions
- Preheat oven to 350 degrees. Spray 9x13 pan or glass dish with cooking spray.
- Combine pumpkin, evaporated milk, eggs, sugar, salt and pumpkin pie spice in a large bowl. Pour into pan.
- Sprinkle cake mix evenly over the top. Pour butter as evenly as you can over the cake mix, then sprinkle pecans all over the top. If you prefer you can mix the butter with the cake mix separately and then sprinkle it over. If it's too soft to crumble, throw it in the freezer for a few minutes.
- Bake for 45-50 minutes or until golden brown. Let cool completely then cut into squares and serve with a scoop of ice cream.
Donna G says
Just found this site and wanted to let you know that my mom, who is allergic to evaporated milk, always made up powdered milk really thick to substitute in pumpkin pies. I don't know the proportions, because I found recipes that used condensed milk when I started making pumpkin pies myself.
Anna says
Kay, I wish I had an answer for you. Are you sure you're not confusing evaporated milk with thick, sweetened condensed milk? Evaporated milk is the thinner kind that is unsweetened and comes in a can. If that's what you mean and you just don't like it, you might want to try using half & half.
Kay says
Hi! I recently started loving pumpkin too! I was just wondering, what can I substitute for the evap milk as I am not too fond of it?
Thanks and awesome blog!
Laura says
I made this for a dinner party and it went over really well!! I cannot stop at just one piece (thankfully I cut them small...) I am a pumpkin pie lover however, this just may be better than pumpkin pie! Loved it--will certainly make it again.
Bruce A. says
This sounds good.
When I make it, I think I will try mixing the pecans with a bit of melted butter, brown sugar, and a dash of cinnamon before applying to the top of the cake mix.
Anna says
Hi Jennifer,
In my opinion, it's much better than pumpkin pie. I like well-made pumpkin pie, but this has the added texture of crumbly cake and the crunch of pecans. Just for fun, I'll probably try out a few pumpkin pie recipes too. That is, between now and Thanksgiving.
Jennifer says
Wow, this looks good. I wish my family liked non-chocolate desserts more.
Do you think it was better than pumpkin pie?
I'm not a pie crust lover, so I usually just eat the filling anyway. (And try to convince myself that it's healthier that way, ignoring the presence of the whipped cream!)
Anna says
Hi Cess,
That's a good question, and the answer is canned pumpkin -- not pie filling. I've never used it, but the canned pie filling has other ingredients mixed in. This recipe uses plain old canned pumpkin. I'm going to note that in parenthesis.
Cess says
Is this made ith canned pumpkin or pumpkin pie mix in the can??? Thanks and it looks great. I have been ghosting y our blog for months and I love it.
Cess
Anna says
Melanie, I put "pumpkin dump cake" into Google and came up with many variations. Above is how I finally ended up making mine and it's cooling as I type. It smells great and the worst thing is waiting for it to cool.
Melanie says
This is called pumpkin dump cake in our neck of the woods. Also, I don't melt the butter, but rather cut up 2 sticks into little pats & put on top of the cake mix. I'm sure it turns out the same, though. Excellent, excellent stuff. I'm always asked for the recipe. Hope you like yours!
Anna says
Ack, I've had to edit the recipe. Not that it matters because it sounds like you all have this one :). I thought mixing the butter with the cake mix would work, but it turned into a batter which could not be sprinkled but ratherm, SMEARED. So the proper way is the sprinkle the cake mix and pour on the butter. I guess with a full cup of butter, there's no way the butter's not going to get to where it needs to be.
Anna says
Cindy, that's good to know. I think a lot of people in the states just make their own self-rising flour.
I have your oatmeal cookie recipe in my file and ALMOST made it today but got sidetracked. For those who don't know what we are talking about, Cindy is referring to the earlier version of Quaker's Best Cookies.
Cindy says
I just use l cup flour, 1 1/2 teaspoons baking powder and 1/2 teaspoon salt. Once I even made it with regular pumpkin instead of pumpkin pie mix, estimating the extra sugar and eggs, and luckily it turned out fine!
Did you ever try the other oatmeal cookies?
Anna says
Cindy, thank! I didn't know Desperation Dinners had a web site, but I do like their books. Here's a link to the pumpkin cobbler.
http://www.desperationdinners.com/recipes/pagemaker.cgi?1038256164
They use self-rising flour. I'm thinking of starting a category of recipes using self-rising flour.
Anna says
Thanks for the input. I am getting ready to go bake this right now.
I looked at a few other versions and decide to cut the sugar to 1 cup rather than use 1 1/2 cups.
Cindy says
It sounds good, but my favorite replacement for pumpkin pie is Pumpkin Cobbler, which I got from a Desperation Dinners column a couple of years ago.
T. Martin says
Glad you finally are getting to try this gem of a recipe Anna. Like Anj, I prefer this more than pumpkin pie.
Randi says
I've tried it( someone else made it). They made it with margarine so I didnt enjoy eating it.
Anj says
This recipe has taken the place of pumpkin pie on my holiday meals for a while now. It's the just the best stuff.
Anna says
If it's good, you can have the rest.
I was thinking about halving it and making it in an 8 inch dish, but then I'll obsess about using half a can of pumpkin, half a can of evaporated milk and half a box of cake mix and half and egg.
Rachel says
YUM! That sounds delicious! 🙂