Pumpkin Crunch Cake With Sweetened Condensed Milk

Pumpkin Crunch Cake With Sweetened Condensed Milk – Pumpkin Crunch Cake is a great Thanksgiving meal for a crowd, and it’s easier and quicker to make than traditional pumpkin pie.

This pumpkin page cake is made with a delicious pumpkin pie crust topped with a smooth pecan glaze! Not only is this cake easy to make, it’s also super delicious and makes a great fall treat. We love pumpkin desserts like pumpkin pie, pumpkin chip cookies, and pumpkin cupcakes, but this cake may be the easiest way to make pumpkin pie. Drop sweet drops to a big crowd!

Pumpkin Crunch Cake With Sweetened Condensed Milk

This recipe is similar to a dumpling cake but for best results I prefer to mix the topping using a pastry cutter rather than placing it on top of the pumpkin pie. This way you get an even layer and no dry spots. Even friends who aren’t the biggest fans of pumpkin pie love this fluffy spiced cake!

Pumpkin Dump Cake Recipe (no Cake Mix!)

Here’s a summary of the ingredients you’ll need for this recipe. Scroll down to the recipe card below for the recipe.

Detailed measurements and instructions can be found at the bottom of the page on the printable recipe card.

No, this recipe is only valid with evaporated milk. Condensed milk with sugar differs from evaporated milk in that it contains more sugar and has a different consistency.

Pumpkin Spice Tres Leches Cake

No, you need to use pure pumpkin puree. Pumpkin pie filling contains some ingredients that may require changes to the entire recipe.

You will need to bake this cake according to the instructions until it hardens before serving. It’s a soft, moist cake with a pumpkin pie-like texture on the bottom so it should be kept in the refrigerator.

Like German apple cake, pumpkin cake tastes best with a generous dollop of homemade whipped cream. For a special treat, you can also top it with vanilla ice cream or pour caramel sauce over the cake before serving.

Strawberry Poke Cake With Sweetened Condensed Milk

This recipe can be made up to a day ahead and refrigerated overnight. Pumpkin Crunch Cake is a soft, moist cake with a pumpkin pie-like texture on the bottom so leftovers should be refrigerated, just like traditional pumpkin pie.

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Pumpkin Crunch Cake is a delicious Thanksgiving meal for a crowd that can be prepared in minutes and is a great alternative to traditional pumpkin pie.

Pumpkin Cream Cheese Dump Cake (and How I Got Dumped)

Calories: 291 calories | Carbohydrates: 34 g | Protein: 4 g | Fat: 16 g | Covered fat: 5 g | Cholesterol: 41 mg | Sodium: 317 mg | Potassium: 235 mg | Fiber: 1 g | Sugar: 25 g | Vitamin A: 3535 IU | Vitamin C: 1.4 mg | Calcium: 93 mg | Iron: 1.9 mg

Plated Cravings owns the copyright to the images and text and does not permit the reproduction of the original flavors and images anywhere other than this site unless permission is granted. If you like the recipe and want to publish it on your website, please rewrite it in your own words, and link to my website and recipe page. Read my advertising and privacy policy. As an Amazon Associate, I earn money from qualifying purchases. This simple and easy dessert recipe is the best dessert I have ever had! It’s made with a mixture of yellow cake, sweetened condensed milk, sugar, and spices, and topped with toasted pecans.

We did a good job of meal planning using the Meal Planning Made Easy system I created, but we realized that we were buying meat every time it went on sale. This may seem like a good idea, but we kept buying and buying, and the fridge was getting fuller and fuller – and we weren’t really using the meat we bought, it was freezing. So we took everything out of the fridge with the goal of making a list of things to put in our fridge for meal planning.

Pumpkin Pie With Sweetened Condensed Milk

It’s a big fridge, and we have a lot of stuff. There were unidentified and burnt items in the refrigerator, and they were all disposed of. There were several bags of frozen fruit and homemade applesauce. There were twelve (12!) individually wrapped packages of ground beef, so obviously we won’t need to buy any for a while. There were also eight packages of chicken breasts and plenty of roast beef, pork, and enough steak to feed all the neighbors.

At the end of the project, we found two small containers of an orange-yellow substance. I smelled them, but because it was cold, the scent was vague. I thought it might be pumpkin, so I thawed it to find out. Once I knew for sure, I had to decide what to do with it.

Definitely my favorite pie, but I didn’t have all the ingredients at home so I left it at that. I had a lot of yellow cake mix and buttercream, so I thought it would be a good idea to try making a cake.

How To Make The Best Pumpkin Dump Cake Story

Now, after making the cake several times, I know that this will be my favorite dessert recipe for September, October, and November every year for the rest of my life. This is good.

I know the name dump cake makes it sound like the most uncontrollable food ever, but let me tell you how delicious it is. Dumplings are so easy to make and taste like heaven on the fork.

The idea of ​​a dumpling cake is very simple, you pour everything into a cake pan and then bake it. It’s very simple.

Pumpkin Pie Crumble Bars (gluten Free)

For example, Cherry Pie typically takes a cherry pie pan, pours it into the bottom of a 9 x 13 pan, drizzles the yellow cake batter on top, then pours the melted butter over the top and drizzles. Chopped almonds. Then bake. That’s it, and the taste is out of this world good. (Also, this pineapple and cherry cake is so easy and out of this world beautiful!)

For the pumpkin cake, I thought I’d need something to create a layer of pumpkin at the bottom of the baking dish, and then I could cover it with dry cake mix (I had yellow cake mix, but I’ll do that too (to try spice cake mix.), melted butter, and nuts.

The cake was delicious! Even my pumpkin-hating toddler loved it, topped with a generous dollop of whipped cream or vanilla ice cream.

Pumpkin Crunch Cake Recipe Using Yellow Cake Mix

This cake is made in a 9 x 13 pan, but a regular 2-inch deep Pyrex dish will not work because it doesn’t have enough volume. I recommend a 9 x 13 deep frying pan like this one.

To use fresh or frozen pumpkin, you will probably need to remove some of the water. I made it because I thought it would be easy, but you can strain it through cheesecloth and a strainer or strainer.

To cook the pumpkin, place it in a small pot and cook over medium heat for 15 minutes or more, until it thickens and the water boils. Note that it won’t be as thick as canned pumpkin, but it will work in the recipe as long as it doesn’t have too much water on top.

How To Make Hawaii Style Pumpkin Crunch, A Local Mom’s Recipe

I used evaporated milk, sweetened condensed milk, and a combination of the two, depending on what I had in my pantry. The finished cake was absolutely delicious every time, no matter what I used. I think it might taste a little different depending on what you use, but I honestly haven’t noticed that. It’s a very forgiving recipe. Use everything you have.

How to make the best pumpkin pie. This easy and simple recipe is the best dessert I’ve ever had! It’s made with a mixture of yellow cake, sweetened condensed milk, sugar, and spices, and topped with toasted pecans.

Calories: 671 calories | Carbohydrates: 86 g | Protein: 10 g | Fat: 34 g | Covered fat: 15 g | Cholesterol: 112 mg Sodium: 544 mg | Potassium: 483 mg | Fiber: 4 g | Sugar: 63 g | Vitamin A: 11727 IU | Vitamin C: 4 mg | Calcium: 315 mg | Iron: 3 mg

Pumpkin Poke Cake

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