Ingredients
Equipment
Method
- Preheat your oven to 350°F. Spray your 9x13 glass baking dish with non-stick spray and set it aside.
- In a mixing bowl, combine the pumpkin puree, evaporated milk, applesauce, and cinnamon. Stir until smooth, then pour the mixture directly into your baking dish.
- Take your Dolly Parton Banana Cake Mix and sprinkle it evenly over the pumpkin layer. Do not mix - this is the true “dump” magic of the dump cake!
- Cut your stick of butter into thin slices and arrange them evenly over the top of the cake mix. This will melt down as it bakes and give the topping that golden, crisp texture.
- In a small bowl, stir together the brown sugar and chopped pecans. Sprinkle this mixture evenly over the top.
- Bake in a preheated oven for 45 minutes, or until the top is bubbling, golden brown, and the edges start to pull away from the sides slightly.
- Remove from the oven and let it rest for at least ten minutes before serving. Serve warm and enjoy! I enjoy it with a taste of my UK home - a packet of British Bird's Instant Custard!
Video
Notes
This recipe works beautifully with any Dolly Parton cake mix flavor, the Coconut and Yellow varieties are great too. The applesauce replaces the need for eggs or oil and keeps it extra moist, which makes it perfect for pantry cooking.
Storage
- Allow the cake to cool completely before storing. Cover the dish tightly with foil or transfer leftovers to an airtight container. It keeps well in the fridge for up to three days.
- Reheat individual servings in the microwave for 20–30 seconds.
- You can also freeze it for up to two months, just thaw overnight in the fridge before reheating.
Nutrition information is automatically calculated, so should only be used as an approximation.