PUMPKIN CREAM CHEESE DUMP CAKE RECIPES

PUMPKIN DUMP CAKE RECIPE | ALLRECIPES

Pumpkin Dump Cake Recipe | Allrecipes image

There are different variations of this popular recipe. I think this is the easiest one to remember and to do. Serve cool with whipped cream. Make sure to sprinkle the butter over the cake mix evenly for the crunchiest topping.

Provided by deleteduser

Categories Squash Recipes

Total Time 1 hours 0 minutes

Prep Time 10 minutes

Cook Time 50 minutes

Yield 1 - 9x13 inch pan

Number Of Ingredients 12

Ingredients

1 (29 ounce) can pumpkin puree
3 eggs
½ cup packed brown sugar
½ cup white sugar
1 (12 fluid ounce) can evaporated milk
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground cloves
½ teaspoon salt
1 (18.25 ounce) package spice cake mix
½ cup coarsely chopped pecans
½ cup melted butter

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch pan.
In a large bowl, combine pumpkin puree, eggs, brown sugar, white sugar and milk. Stir in cinnamon, ginger, cloves and salt. Pour into pan. Sprinkle dry cake mix evenly over the pumpkin filling. Sprinkle pecans over the cake mix. Drizzle melted butter over all.
Bake in the preheated oven for 50 to 60 minutes, or until the edges are lightly browned. Allow to cool.

Nutrition Facts : Calories 434.2 calories, CarbohydrateContent 58.4 g, CholesterolContent 76 mg, FatContent 20.1 g, FiberContent 3.5 g, ProteinContent 7.6 g, SaturatedFatContent 9.1 g, SodiumContent 658.1 mg, SugarContent 42.1 g

MOIST PUMPKIN SPICE MUFFINS WITH CREAM CHEESE FROSTING

Moist Pumpkin Spice Muffins with Cream Cheese Frosting image

These pumpkin spice muffins are yummy, and can be eaten plain for breakfast or iced with gloopy cream cheese frosting for dessert.

Provided by Ree Drummond

Categories Thanksgiving baking breakfast comfort food dessert main dish snack

Total Time 45 minutes

Prep Time 20 minutes

Cook Time 0S

Yield 12 servings

Number Of Ingredients 20

Ingredients

1 c. all-purpose Flour
1/2 c. granulated sugar
2 tsp. baking powder
1 1/2 tsp. ground cinnamon
1/4 tsp. ground ginger
1/2 tsp. nutmeg
1/2 tsp. salt
1/4 c. butter, cut into pieces
1 c. (heaping) pumpkin puree
1/2 c. evaporated milk
1 egg
1 1/2 tsp. vanilla extract
1/2 c. golden raisins (optional!)
2 tbsp. granulated sugar
1 tsp. cinnamon
1/4 tsp. ground nutmeg
1/4 c. salted butter, softened
1 oz. cream cheese, softened
1/2 lb. powdered sugar
1/2 tsp. vanilla extract

Steps:

For the muffins: Preheat oven to 400 degrees. Generously grease 12 muffin tins. Sift the flour, sugar, baking powder, cinnamon, ginger, nutmeg, and salt. Cut in the butter with two knives or a pastry blender until it is fully incorporated. In a separate bowl, mix together the pumpkin puree, evaporated milk, egg, and vanilla. Pour the pumpkin mixture into the flour mixture. Add the raisins, if using. Fold gently until the mixture is just combined. Pour into the greased muffin tin- the batter hardly ever fills all twelve unless you keep it down to 1/2 full. For the topping- in a small bowl, combine the sugar, cinnamon and nutmeg. Sprinkle all over the top of each unbaked muffin. Bake for 20-25 minutes, until golden brown. Allow to cool in pan for 10 minutes, then remove and allow to cool completely. Ice with cream cheese frosting, if desired. For the frosting: Combine the butter, cream cheese, powdered sugar and vanilla in the bowl of an electric mixer. Mix all ingredients on high until soft and whipped. Spread onto completely cooled muffins, or place into a large pastry bag with a large star tip and go crazy! Store in the fridge, as icing will soften at room temperature.

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