Thursday, September 1, 2016

Pumpkin Dump Cake & Yellow Cake Mix Recipes

Pumpkin Dump Cake

8 oz Cream Cheese
3/4 C Powdered Sugar
2 tsp Milk
1 29 oz can Pumpkin Puree
1 12 oz can Evaporated Milk
3 eggs
1 1/4 c Sugar
1 tsp Salt
1 T Pumpkin Spice
1 Box Yellow Cake Mix (or homemade cake mix)
1/2 C Butter, Melted
1 c chopped pecans

Middle Layer:

Cream cream cheese, powdered sugar and teaspoons of milk and put into a zip loc bag and cut off tip like for icing

Foundation Layer:
Pumpkin puree, evaporated milk, eggs, salt & 1 T Pumpkin Pie Spice & sugar Whip together

Pour Foundation layer into greased 9x13 pan, and then add the cream cheese portion by swirling or plopping into pan

Sprinkle Yellow cake mix over the top and poke holes down through and drizzle butter evenly over the top of the cake.

Sprinkle nuts over the top

350 degrees for 30-40 min (video went 50 min—want it jiggly but not soupy)

Wait 15 minutes for it to set up and serve with whipped cream or ice cream if desired.

Yellow Cake Mix
Ingredients 2 1/4 cups all-purpose flour 1 1/2 cups granulated sugar 3 1/2 teaspoons baking powder 1 teaspoon salt 1 1/4 cups milk 1/8 cup vegetable oil 1 stick butter, softened 1 tablespoon vanilla extract 3 large eggs Instructions Measure flour into quart size mason jar. Add sugar on top, then baking powder, then salt. Place lid on jar. (My ingredients JUST fit) When Ready to Prepare Cake Batter Place softened butter into stand mixer and mix on medium for 1-2 minutes. Place dry ingredients into stand mixer and combine with butter for 30 seconds. Add milk, oil, vanilla and eggs and mix on medium-high for one minute. Pour batter into prepare pans. Bake at 350. For 9-inch pans its 20-25 minutes. For cupcakes start checking around 15 minutes. Cool before frosting.

Yellow Cake Mix #2

2 cups flour,

1 tbsp. baking powder,

1 tsp. salt,

1 stick soft butter,

1 1/4 c. sugar,

2 eggs,

3/4 c. milk,

1 tsp. almond extract.

Beat until light and fluffy, bake 375 degrees for about 30 minutes.

Yellow Cake Mix #3 (and this one looks like the perfect choice!

2 1/2 cups all purpose flour
2 1/4 cups sugar
1/3 cup instant dry milk
2 teaspoons baking powder
1 teaspoon salt

Whisk all ingredients together. Store for up to three months in a mason jar or sealed baggie.

To Prepare:

In any recipe requiring cake mix, 2 cups mix replaces 1 box of cake mix
2 cups cake mix
1 stick melted butter
3 large eggs
1/2 cup water
1 teaspoon vanilla ( I always use Nielsen Massey Madagascar Bourbon Vanilla Paste. It’s vanilla bean scraped into their already amazing vanilla extract. And no, I wasn’t paid to say that. It’s just really really amazing stuff.)

Fold all ingredients together, then beat on medium for two minutes.

Bake at 350.

For 2 round cake pans: 15 minutes.

For (24) standard sized cupcakes : 18 minutes.
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