I would think a few days at room temperature, or maybe about a week in the fridge, and a few months in the freezer. It has replaced regular pumpkin pie at our family Thanksgiving dinners since I introduced it. Thanks for the great recipe! Each time I made it everyone loved it. Drizzle sweetened condensed milk over the dry cake mix. the top was kinda flat tasting. Preheat oven to 350 degrees F. Grease a 9x13-inch baking dish. You could try using a low-fat butter or margarine for the top as well as fat free milk. It is kind of rich, so small slices are probably perfect. This dump cake does take a long time to bake so I’d recommend checking on it every now and then and bake it a little longer than you think to make sure the pumpkin is set. Vegan – This one might be a little tough, but could probably be done. You might also need to make a homemade sweetened condensed milk substitute, and also use a milk (almond milk or coconut milk) and butter substitute. The finished product produced a cake with several areas of just dry cake mix. Pour batter into a greased 9×13 baking dish, and bake at 350º, according to the directions on the cake mix box (approx 23-28 mins). Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 â¦ Spoon evenly over cake and into holes. In a separate bowl, sift together the flour, baking powder and salt. You’d have to adjust the sweetened condensed milk or try evaporated milk instead. In a separate bowl, sift together the flour, baking powder and salt. This was THE hit of my friend's wedding shower everyone asked for the recipe. COMBINE pie filling, sweetened condensed milk and almond extract in medium bowl. It's good cold or warm! It is delicious and so easy to make.Geidi. Delicious cakes can be made easy. I've tried different nut toppings the last few times making it and my favorite is the "Nut topping" that is a crushed mixture of nuts found in most grocery stores. Your daily values may be higher or lower depending on your calorie needs. I haven’t tested all possible substitute ingredients so can’t guarantee how well they’ll all do if you make a lot of changes. What else can I add to this recipe? So simple to make you’ll wonder why you haven’t made it before. I am going to take it for our TG feast along with traditional pumpkin pie but I prefer this pie cake. Amount is based on available nutrient data. Melted butter or slices of butter are then generally placed on top of the dry cake mix before baking. Here’s a quick video to show you how to put this dump cake together…. Instead of pumpkin pie spice, you can use your favorite pumpkin spice, cinnamon, or spice combination. Preheat oven to 350°F, spray... one cup of cake mix for topping and set... base, combine pumpkin, condensed milk, brown sugar, pie spice... sprinkle with powdered sugar. Start with a box of yellow cake mix and using the recipes below create a new gourmet favorite! https://www.tasteofhome.com/recipes/shortcut-tres-leches-cake Be sure as always to check particular brands and ingredients if you’re following a specific diet or have diet restrictions or allergies. Cool. Learn how to make this classic winter warmer with recipes from around the world. Mix together sweetened condensed milk and 1/2 of the jar of caramel topping. (For easier storage - I don't use paper on the bottom just a little oil. Bake at 350 degrees F (175 degrees C) for approximately 45 to 60 minutes. You have to make sure most of the mix gets wet. The Pumpkin Dump Cake will cut better into slices when cold or at room temperature, but it still tastes good warm. You can change them up with your favorite fruit, cake flavors, and mix-ins. Spread dry cake mix over the top. Dump cakes can vary a lot! And much easier too! I may use extra large eggs or 4 instead of 3. Remove the parchment paper. 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