Pumpkin Dump Cake is a delicious and simple dessert that captures the flavors of fall in every bite. This cozy treat combines pumpkin puree with warm spices and a buttery cake topping, making it perfect for holidays or chilly evenings. It’s a great recipe for anyone looking for an easy dessert that doesn’t require much fuss.
Why make this recipe
This Pumpkin Dump Cake is an excellent choice for busy bakers or those who want something sweet without complex steps. It uses common ingredients that you might already have in your pantry. Plus, it allows you to enjoy the taste of pumpkin and spices without spending hours in the kitchen. This cake is also perfect for gatherings, as it can serve a crowd and is sure to please everyone.
How to make Pumpkin Dump Cake
Ingredients :
- 1 can (15 oz) pumpkin puree
- 1 can (12 oz) evaporated milk
- 3 large eggs
- 1 cup sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1 box yellow cake mix
- 1 cup unsalted butter, melted
- 1 cup chopped nuts (optional)
Directions :
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, combine the pumpkin puree, evaporated milk, eggs, sugar, cinnamon, nutmeg, and ginger. Mix well.
- Pour the pumpkin mixture into a greased 9×13-inch baking dish.
- Evenly sprinkle the dry cake mix over the pumpkin layer.
- Drizzle the melted butter over the top of the cake mix.
- If using, sprinkle chopped nuts on top.
- Bake for 50-60 minutes or until the top is golden and the pumpkin is set.
- Allow to cool slightly before serving. Enjoy your cozy dessert!
How to serve Pumpkin Dump Cake
Serve your Pumpkin Dump Cake warm or at room temperature. It’s delightful on its own or topped with a dollop of whipped cream or a scoop of vanilla ice cream. This dessert is perfect after dinner or as a sweet treat during the day.
How to store Pumpkin Dump Cake
Store any leftovers in an airtight container in the refrigerator. It can last for about 3-4 days. If you want to keep it longer, you can freeze the cake. Wrap it tightly in plastic wrap and place it in a freezer-safe container. It can last for up to 3 months in the freezer.
Tips to make Pumpkin Dump Cake
- Make sure to mix your pumpkin filling thoroughly to avoid lumps.
- For an extra kick of flavor, add a pinch of salt to the pumpkin mixture.
- If you’re not a fan of nuts, you can skip them or replace them with chocolate chips for a different taste.
Variations
You can try adding different spices to the pumpkin mixture, such as allspice or cloves, to enhance the flavor. Also, consider using a spice cake mix instead of yellow cake mix for a twist.
FAQs
1. Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin puree, but make sure it is well-cooked and pureed to avoid excess moisture in the cake.
2. Is it okay to make this cake ahead of time?
Absolutely! You can prepare the cake a day in advance and store it in the refrigerator until you’re ready to serve.
3. How do I know when the cake is done?
The cake is done when the top is golden brown and the center is set. You can insert a toothpick into the center; if it comes out clean, the cake is ready.
Pumpkin Dump Cake
Ingredients
Pumpkin Mixture
- 1 can 15 oz pumpkin puree
- 1 can 12 oz evaporated milk
- 3 large eggs
- 1 cup sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
Cake Layer
- 1 box yellow cake mix
- 1 cup unsalted butter, melted
- 1 cup chopped nuts (optional) Can be replaced with chocolate chips for a different taste.
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, combine the pumpkin puree, evaporated milk, eggs, sugar, cinnamon, nutmeg, and ginger. Mix well.
- Pour the pumpkin mixture into a greased 9×13-inch baking dish.
- Evenly sprinkle the dry cake mix over the pumpkin layer.
- Drizzle the melted butter over the top of the cake mix.
- If using, sprinkle chopped nuts on top.
Baking
- Bake for 50-60 minutes or until the top is golden and the pumpkin is set.
- Allow to cool slightly before serving. Enjoy your cozy dessert!