PUMPKIN DUMP CAKE FACEBOOK RECIPES

Name: Pumpkin Pudding Dump Cake
Prep time: 10 min
Total time: 1 h
Yield: 12
Ingredients: 1 box (4-serving size) Jell-O™ vanilla instant pudding & pie filling mix; 1 1/2 cups milk or 1 can (12 oz) evaporated milk; 1 box Betty Crocker™ Super Moist™ yellow cake mix; 1/2 cup pumpkin (not pumpkin pie mix), from 15-oz can; 2 teaspoons pumpkin pie spice; 1/4 cup Betty Crocker™ Rich & Creamy cream cheese frosting, as drizzle per tip, if desired

PUMPKIN PUDDING DUMP CAKE RECIPE - BETTYCROCKER.COM

Pumpkin Pudding Dump Cake Recipe - BettyCrocker.com image

This 5-ingredient pumpkin dump cake is ridiculously easy to throw together and uses common pantry items you probably already have on hand. We’ll be making this all fall long!

Provided by Betty Crocker Kitchens

Total Time 1 hours 0 minutes

Prep Time 10 minutes

Yield 12

Number Of Ingredients 6

Ingredients

1 box (4-serving size) Jell-O™ vanilla instant pudding & pie filling mix
1 1/2 cups milk or 1 can (12 oz) evaporated milk
1 box Betty Crocker™ Super Moist™ yellow cake mix
1/2 cup pumpkin (not pumpkin pie mix), from 15-oz can
2 teaspoons pumpkin pie spice
1/4 cup Betty Crocker™ Rich & Creamy cream cheese frosting, as drizzle per tip, if desired

Steps:

Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray.
In large bowl, beat pudding mix and milk with whisk about 2 minutes or until thickened. Stir in cake mix, pumpkin and pumpkin pie spice until well mixed. Spread batter evenly in pan (mixture will be thick).
Bake 30 to 35 minutes or until toothpick inserted in center of cake comes out almost clean. Cool at least 15 minutes before serving.

Nutrition Facts : Calories 190 , CarbohydrateContent 40 g, CholesterolContent 0 mg, FatContent 1/2 , FiberContent 0 g, ProteinContent 2 g, SaturatedFatContent 1 1/2 g, ServingSize 1 Serving, SodiumContent 390 mg, SugarContent 24 g, TransFatContent 0 g

PUMPKIN ROLL CAKE RECIPE | KATIE LEE BIEGEL | FOOD NETWORK

Pumpkin Roll Cake Recipe | Katie Lee Biegel | Food Network image

Provided by Katie Lee Biegel

Categories dessert

Total Time 4 hours 35 minutes

Cook Time 20 minutes

Yield 1 cake

Number Of Ingredients 16

Ingredients

Butter, for greasing pan
2/3 cup all-purpose flour, plus more for flouring pan
2 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon kosher salt
1 cup granulated sugar
3 large eggs
1/2 cup pumpkin puree
1/2 cup confectioners' sugar
1 cup confectioners' sugar
Two 3-ounce packages cream cheese, softened
4 tablespoons (1/2 stick) unsalted butter, softened
1/2 teaspoon vanilla extract
Confectioners' sugar, for dusting

Steps:

For the cake: Preheat the oven to 375 degrees F. Line a jelly-roll pan with parchment paper. Lightly grease and flour the paper.
In a medium bowl, combine the flour, cinnamon, baking powder, ginger, nutmeg and salt.
In a separate bowl, beat the granulated sugar and eggs until light and fluffy, about 5 minutes. Mix in the pumpkin until combined. Slowly add the dry ingredients to the pumpkin mixture. Pour the batter out onto the prepared jelly-roll pan. Drop the pan twice on the counter to even out the batter and release any bubbles. Bake for 15 minutes.
Meanwhile, dust a dishtowel with the confectioners' sugar. Immediately transfer the cake to the powdered dishtowel and gently roll from one short end to the other. Refrigerate on a pan or plate until completely cool, about 2 hours.
For the filling: Combine the confectioners' sugar, cream cheese, butter and vanilla. Beat until light and fluffy.
Unroll the cake and spread with the filling. Re-roll the cake and wrap with plastic wrap for 1 to 2 hours. Dust with confectioners' sugar before serving.

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