Chocolate Pumpkin Dump Cake Recipes

CHOCOLATE DUMP CAKE

Steps:

• Place butter in a 13x9 inch baking dish (glass or nonstick is probably best). Place baking dish in oven and preheat oven to 350 degrees F. Check on the butter every now and then and once melted, remove pan from oven. Give the butter a quick stir so that it's well mixed and cover the bottom of the pan.
• Sprinkle the DRY cake mix on top of melted butter in a flat even layer. Use a fork or the back of a spoon to spread the cake mix evenly over the butter.
• Sprinkle the DRY pudding mix on top of the cake mix in a flat even layer. Use a fork or the back of a spoon to spread the pudding mix evenly over the cake mix.
• Drizzle the milk on top of the pudding mix. Carefully tilt and swirl pan to cover as much of the pudding as possible with the milk. Using a spoon or back of a fork, gently press down on the milk so that it starts to absorb some of the cake and pudding mix and to cover any dry spots as much as possible. Sprinkle chocolate chips over top.
• Bake the cake at 350 degrees F for about 35-40 minutes or until top looks "set" (still soft and jiggly, but not runny and not hard), being careful to not overbake. Serve with your favorite toppings.

PUMPKIN CRUNCH DUMP CAKE

Steps:

• Preheat oven to 350 F. Grease a 9 x 13 inch baking pan and set aside. Whisk together the pumpkin, half and half, eggs, brown sugar, pumpkin pie spice and salt. Pour into the greased pan.
• Sprinkle with the dry cake mix and top with chopped pecans. Last, drizzle melted butter over everything.
• Bake at 350 F for 45-55 minutes, or until a toothpick inserted comes out clean. Let cool and serve with whipped cream.

PUMPKIN PIE DUMP CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking pan.
• In a medium bowl, mix the pumpkin, evaporated milk, sugar, eggs, cinnamon and salt. Pour the mixture into the baking dish. Sprinkle cake mix over the pumpkin mixture. Drizzle with butter. Top with pecans.
• Bake in the preheated oven 50 to 60 minutes. Cool before serving.

PUMPKIN DUMP CAKE

Steps:

• Preheat oven to 350°F. Coat a 13 x 9-inch baking dish with nonstick spray. In a large bowl, whisk together almond milk, sugar, pie spice, salt, and eggs. Stir in pumpkin puree. Pour mixture into prepared dish. Sprinkle cake mix evenly over pumpkin mixture. Swirl mixture together with a knife until some pumpkin mixture shows through on top (there will still be a layer of dry cake mix on top). Coat top with nonstick spray.
• Bake at 350°F until set, about 1 hour. Serve warm, at room temperature, or chilled with a dollop of whipped topping.
• Serving size: 1 piece of cake and 1 tbsp whipped topping