You literally just dump everything together in your greased baking dish, throw it in the oven, and there you have it. I’ve made pumpkin dump cakes before but this is the first 3-layer pumpkin dump cake I’ve ever tried. Don’t worry, it’s still easy to make 🙂
I think that this 3-layer pumpkin dump cake will look great on any holiday dessert table or you can make it to kick off the fall season. As you all know, fall is the season for making yummy desserts and baked goods such as pumpkin dump cake.
What are some of your favorite fall desserts? I bet that many of you will turn to this 3-layer pumpkin dump cake after you’ve sampled its goodness. Enjoy!
What are some of your favorite classic recipes? Please tell me about them in the comments below. I always love hearing from you guys and gals. I think this pumpkin dump cake is going to be my new fave recipe from the past. This cake is great!
I love vintage recipes! I can’t believe this cake is from 1967. Those women sure did know how to cook and how to keep things in the kitchen simple.
Ingredients
1 can (15 ounces) Libby’s pumpkin puree
1 can (12 ounces) evaporated milk
To Find Out All The Yummy Ingredients And The Step By Step Directions To Follow for this Delicious recipes,Go to the next page.
Ingredients
1 can (15 ounces) Libby’s pumpkin puree
1 can (12 ounces) evaporated milk
4 Eggland’s Best eggs
1 1/2 cups sugar
1 teaspoon cinnamon
1/4 teaspoon McCormick nutmeg
1/4 teaspoon ground ginger
pinch of cloves
1 teaspoon Morton salt
1/2-ish box yellow cake mix (if you’d like a more cake-like consistency, use more – up to the full box. If you’d like it to be more like a pie texture, use around 1/2 the box)
1 cup chopped pecans
1 cup Kerrygold butter, melted
Instructions
Preheat oven to 350 degrees. Spray a 9×13 baking dish with non-stick spray.
In a large bowl, beat together the pumpkin, milk, eggs, sugar, and spices until well combined. Pour into the prepared baking dish.
Sprinkle the top with yellow cake mix. I prefer a half of a box, but use more if you want it to be very cakey.
Sprinkle with the chopped pecans.
Pour the melted butter evenly over the top of the cake.
Bake for 60-70 minutes or until the top is lightly browned and the custard is set.
Serve warm or cold. Store in the refrigerator.
From: reciperoost