Tis the season for pumpkin and cranberries…in a dump cake! I have never had any success with dump cakes and have never been able to get the simpliest of cakes right, until now. This Pumpkin Cranberry Carrot Dump Cake turned out to be amazing! We even ate some for breakfast!
Even though I love to bake cakes from scratch, at times a fast fix and easy cake to make are just the thing to get me by. You can switch the carrot cake mix to your favorite flavor…spice, vanilla or even pumpkin, would be great! Don’t you just love coupons (check out my Coupons.com page) and BOGO offers? I certainly do and it’s pretty evident when you look in my pantry and see about a dozen cake mixes!
Pumpkin Cranberry Carrot Dump Cake
ingredients
15.25 oz. box Betty Crocker Carrot Cake Mix, or your favorite
1/2 cup margarine, melted
15 oz. can pumpkin puree
14.5 can Ocean Spray Whole Berry Cranberry Sauce
3 eggs
1 to 2 teaspoons pumpkin pie spice or cinnamon, I used my own blend
1/2 to 1 cup Ocean Spray Dried Cranberries
1 1/2 cups pecan halves, toasted
Directions:
Preheat oven to 350 degrees F.
Place pecans on baking sheet and toast in preheated oven 5 to 8 minutes…watch carefully so they dont’ get too dark, stirring once or twice. Break into pieces, if desired, once cool. Set aside.
Spray 9×13 pan with cooking spray and flour…I use Baker’s Joy.
Stir together pumpkin puree, eggs, cranberry sauce, cranberries and spice.
Pour into sprayed pan.
Stir cake mix into melted margarine, until fine and crumbly.
(You can add pecan pieces to this now if you want.)
Top pumpkin mixture, pressing down lightly.
Top with toasted pecans, if you didn’t add to cake mix.
Bake 40 to 50 minutes, covering the last 10 minutes if getting too brown.
Serve with caramel sauce and Cool Whip.
