For the Love of Food

Pumpkin Pecan Pie Dump Cake #PumpkinWeek

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This post is sponsored in conjunction with PumpkinWeek . I received product samples from sponsor companies to aid in the creation of the PumpkinWeek recipes. All opinions are mine alone.

It’s #PumpkinWeek and boy do I have a winner for you today! This Pumpkin Pecan Pie Dump Cake is a combo of two of my favorite desserts, pumpkin pie and pecan pie, but in cake form. Once you try it, I promise it will be your new fall dessert for every occasion!
Scroll down for the recipe!

 
Welcome to #PumpkinWeek 2018 hosted by Love and Confections and A Kitchen Hoor’s Adventures! This year is even bigger and better than ever with a giveaway! Thirty nine bloggers from around the country are showcasing their best pumpkin dishes. Get ready for Fall with over 130 pumpkin recipes throughout the week including cocktails, main courses, pizzas, pastas, pastries, breads, muffins, and plenty of desserts! Our PumpkinWeek Sponsors are helping us give away some great prizes. Thank you so much, Sponsors, for your generosity. We have an incredible giveaway below and we’d love if you would take a moment to read about it and what you can win!
 
 
Prize #1 Dixie Crystals is giving one winner a 6-Quart Instant Pot 7-in-1 Multi-Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Sauté, Yogurt Maker and Warmer.
 
 
Since 1917, Dixie Crystals® has been the South’s choice for high-quality sugar and sweeteners. For generations, Dixie Crystals has been at the heart of family traditions and celebrations. Our pure cane, non-GMO sugar products guarantee that treasured family recipes will turn out right every time. Bake with love and Dixie Crystals.
 
 
 
Prize #2 Cabot Creamery Co-operative is giving one winner a Cheese Gift Box, including a selection of Seriously Sharp, Pepper Jack, Sharp Light, Extra Sharp, Horseradish, Private Stock, Vintage Choice, and Sharp cheeses, VT Sharp Cracker Cuts, Burlap & Plaid Bag, Thick & Thin Slicer, and Wooden Cutting Board
 
Cabot Creamery Co-operative, makers of naturally aged, award-winning cheeses and dairy products is owned by 1,000 dairy farm families in New England and New York.
 
 
 
Prize #3 Eggland’s Best is giving one winner an Eggland’s Best Kitchen Essential Prize Package that includes a Freezer Bag, Whisk, Spatula, Plush Phone Holder and Cleaner, Plush Egg, Recipe Book, 3 Free Months of Eggland’s Best Eggs and Cutting Board.
 
Eggland’s Best eggs have more of the delicious, farm fresh taste you and your family love – anyway you cook them. Plus, Eggland’s Best provides superior nutrition such as 6x more vitamin D, 10x more vitamin E, and double the omega 3s compared to ordinary eggs so why settle for less?
 
 

Today’s featured recipe sponsor is: Imperial Sugar!

Connect with Dixie Crystals/Imperial Sugar:

 
 
 
 
 

Ingredients: 

 
  • 1 cup pecans, chopped
  • 1 tsp vanilla
  • 1 1/3 cups Imperial Sugar brown sugar, divided
  • 5 tbsp dark corn syrup
  • 2 eggs, beaten
  • 3 tbsp butter, melted
  • 3/4 cup or 1 1/2 sticks butter, cubed
  • 15oz can pumpkin  
  • 1 tbsp pumpkin pie spice
  • 1 box Butter Pecan or Spice cake mix
  • whipped cream, for topping
  • cinnamon sugar, for topping

Directions: 

  1. Preheat oven to 350 degrees.
  2. In a medium bowl, mix together pecans, vanilla, 1 cup of brown sugar, corn syrup, eggs, and 3 tbsp melted butter until smooth.
  3. Pour into a greased 10 inch round deep cake pan or 9X13 baking dish.
  4. In a small bowl, mix together pumpkin, 1/3 cup brown sugar, and pumpkin pie spice.
  5. Pour onto pecan pie mix in the pan and smooth to cover.
  6. Now dump the entire box of dry cake mix on top of the pumpkin. Spread to cover.
  7. Add all the 1 1/2 sticks of cubed pieces of butter all over the top of the cake.
  8. Place in the oven and bake for 60 minutes.
  9. Remove from oven and let cool slightly {it will be gooey} then scoop onto plates.
  10. Top with whipped cream and a sprinkle of cinnamon sugar. 
I use Imperial Sugar brand brown sugar for this cake.
 I love their resealable bags and
 their convenient shakers for white sugar, brown sugar, and powdered sugar! 
 Start with a medium bowl and add 1 cup chopped pecans. I roughly chop mine and
 do not buy the crushed pecans. I like the texture of the larger pieces. 
Then add vanilla, 1 cup of brown sugar, corn syrup, eggs, and 3 tbsp melted butter.
 Mix until smooth. 
Pour into a greased 10 inch round deep cake pan or 9X13 baking dish.
 In a small bowl, mix together pumpkin, 1/3 cup brown sugar, and pumpkin pie spice.
 Pour onto pecan pie mix in the pan and smooth to cover.
 Now dump the entire box of dry cake mix on top of the pumpkin. Spread to cover.
 Add all the 1 1/2 sticks of cubed pieces of butter all over the top of the cake.
 Place in the oven and bake for 60 minutes at 350 degrees. 
Remove from oven and let cool slightly {it will be gooey} then scoop onto plates.
Top with whipped cream and a sprinkle of cinnamon sugar. 
 Dessert is served and you are gonna love it!

Here are today’s #PumpkinWeek recipes:

Beverages:

Caramel Pumpkin Spice Latte from Hezzi-D’s Books and Cooks
Slow Cooker Pumpkin Apple Cider from The Crumby Kitchen
The Great Pumpkin Cocktail from Culinary Adventures with Camilla
 

Savory:

Creamy Pumpkin Risotto from Rants From My Crazy Kitchen
Harvest Pumpkin Soup from Everyday Eileen
Pumpkin & Sausage Pizza from Hardly A Goddess
Pumpkin Carbonara from The Redhead Baker
Pumpkin Chili from The Chef Next Door
Savory Pumpkin Gnocchi from Platter Talk
Pumpkin Quiche from Jonesin’ For Taste
Stuffed Pumpkin from A Day in the Life on the Farm
Taiwanese Pumpkin Rice Noodles from Caroline’s Cooking
 

Baked Goods & Desserts:

Chocolate Chip Pumpkin Skillet Cookie from The Bitter Side of Sweet
Pumpkin Pecan Pie Dump Cake from For the Love of Food
Chocolate Swirled Pumpkin Cheesecake from Karen’s Kitchen Stories
Classic Pumpkin Roll from Cookaholic Wife
Glazed Pumpkin Chocolate Chip Scones from Family Around the Table
No Bake Pumpkin Cookies from Seduction In The Kitchen
Pumpkin Cake Pops from The Beard and The Baker
Pumpkin Cheesecake Ebelskiver from A Kitchen Hoor’s Adventures
Pumpkin Cinnamon Rolls from Amy’s Cooking Adventures
Pumpkin Cookie Bars from Eat Move Make
Pumpkin Ice Cream Pie from 4 Sons ‘R’ Us
Pumpkin Noodle Kugel from The Spiffy Cookie
Pumpkin Peanut Butter Cups from It Bakes Me Happy
Pumpkin Pie Pull Apart Muffins from Daily Dish Recipes
Pumpkin Snickerdoodles from The Mandatory Mooch
Pumpkin Spice Latte Whoopie Pies from Strawberry Blondie Kitchen
Pumpkin Spice Pancakes from April Golightly
Pumpkin Spice Popovers from Grumpy’s Honeybunch
Pumpkin Stuffed French Toast from Cindy’s Recipes and Writings
Semi-Homemade Pumpkin Angel Food Cake from Love and Confections
Simple Chocolate Pumpkin Cupcakes from Cooking with Carlee

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Disclaimer: Thank you PumpkinWeek Sponsors: Dixie Crystals, Cabot Cheese, and Eggland’s Best for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for PumpkinWeek  recipes. All opinions are my own. The PumpkinWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Three (3) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The PumpkinWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the PumpkinWeek posts or entry. 

 

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