Profile image
By The English Kitchen
Contributor profile | More stories
Story Views

Last Hour:
Last 24 Hours:

Pumpkin Pie Dump Cake

Friday, October 7, 2016 20:19
% of readers think this story is Fact. Add your two cents.

 photo DSCN9274_zpszcodxh3k.jpg

Its Thanksgiving in Canada this weekend and this recipe is a huge shout out to all of my friends and family who will be sitting down with their loved ones this weekend to enjoy this annual feast of thanks!

 photo DSCN9275_zpsxpnbjxoi.jpg

This is SOOOOOO delicious and SOOOOOO easy to make.   I just love it. So does Todd!  In fact I might even go so far as to say that I love this more than pumpkin pie.

 photo DSCN9277_zpsaxsvpyzz.jpg

It uses a boxed cake mix. Cake mixes were not readily available when I first moved over here to the UK, but they have become much more available over the past couple of years withsome very taste tempting flavours being offered.

 photo DSCN9278_zps4kx6qlzm.jpg

This cake uses a box of Spice Cake mix, or over here Ginger Spice Cake mix.  You can get them and the tins of pureed pumpkin in Tesco stores.  A basic pumpkin pie filling is poured into a buttered baking tin.   You sprinkle the cake mix over top, drizzle with butter and then sprinkle with chopped walnuts.

 photo DSCN9281_zpslnxru7ig.jpg

You then bake without stirring . . . and presto chango, you end up with a delicious pumpkin dessert that I find incredibly moreish.  You can eat it at room temperature or chilled from the refrigerator.  I like it chilled from the refrigerator and I like to eat it the day after I bake it when . . . to me at any rate  . . . the flavours are more developed.  Lashings of whipped cream are a must!

  photo DSCN9282_zps4poyvc2i.jpg

*Pumpkin Pie Dump Cake*

Makes 1 (9 by 13 inch) cake

Nothing could be easier.  Store any leftovers in the refrigerator.  Serve warm or cold with a dollop of whipped cream on top.  

1 (425g) tin of pureed pumpkin, not pumpkin pie filling (15 ounce tin)

1 410g tin of evaporated milk, not sweetened condenses (12 ounce tin)

3 large free range eggs

190g of caster sugar (1 cup)

1 tsp ground cinnamon

1/4 tsp each of ground ginger, nutmeg, cardamon and cloves

1 tsp vanilla extract

1 box spice cake mix (over here Betty Crocker Ginger Spice Cake, 425g)

8 ounces of butter, melted (1 cup)

60g chopped walnuts (1/2 cup)
Whipped cream to serve 
 photo DSCN9283_zpsdlqclwwc.jpg

Preheat the oven to 180*C/350*F/ gas mark 4.  Butter a 9 by 13 inch cake tin very well. Set aside.  

 photo DSCN9284_zpsj6rxcbqr.jpg

Whisk together the pumpkin, milk, eggs, sugar, spices and vanilla.  This mixture will be runny, no fears. Pour it into the prepared pan.  Sprinkle the dry cake mix evenly over top.  Pour the melted butter over top of the cake mix.  Do not stir.  Sprinkle walnuts over top. 

Bake for 55 to 60 minutes.  It may still be a bit wobbly in the centre, but will firm up upon standing.  Let cool at least half an hour prior to serving.  Serve warm or cold with whipped cream.

 photo DSCN9285_zpso1zjc9fg.jpg

Bon Appetit and Happy Thanksgiving!  

Debunking the myths of English Cookery, one recipe at a time.
The English Kitchen


We encourage you to Share our Reports, Analyses, Breaking News and Videos. Simply Click your Favorite Social Media Button and Share.

Report abuse


Your Comments
Question   Razz  Sad   Evil  Exclaim  Smile  Redface  Biggrin  Surprised  Eek   Confused   Cool  LOL   Mad   Twisted  Rolleyes   Wink  Idea  Arrow  Neutral  Cry   Mr. Green

Total 1 comment
  • Air Quotes Shill Air Quotes

    First actual story with real proof that I’ve ever seen on the front page of BIN.

    Looks great, thanks for sharing.

Top Stories
Recent Stories



Top Global


Top Alternative




Email this story
Email this story

If you really want to ban this commenter, please write down the reason:

If you really want to disable all recommended stories, click on OK button. After that, you will be redirect to your options page.