Pumpkin Dump Cake is a wonderful dessert that combines the flavors of fall into one delicious dish. It’s easy to make and perfect for any occasion, whether it’s a family gathering or just a treat for yourself. This cake is gooey, sweet, and bursting with pumpkin goodness!
Why Make This Recipe
You should definitely try making Pumpkin Dump Cake because it’s incredibly simple and requires minimal effort. With just a few ingredients, you can create a delightful dessert that will impress your family and friends. Plus, who doesn’t love the cozy, warm flavors of pumpkin and spices? This recipe is also great for busy days or special occasions, so you can enjoy a delightful dessert without spending hours in the kitchen!
How to Make Pumpkin Dump Cake
Making Pumpkin Dump Cake is a breeze. Here’s how you can whip it up in no time!
Ingredients:
- 16 ounces pumpkin puree
- 13 ounces evaporated milk
- 2 teaspoons pumpkin pie spice
- 4 eggs
- 1 1/2 cups sugar
- 18 1/2 ounces yellow cake mix
- 1 cup butter, melted
- 1 cup pecans, chopped
Directions:
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the pumpkin puree, evaporated milk, pumpkin pie spice, eggs, and sugar. Mix until well combined.
- Pour the pumpkin mixture into a greased 9×13 inch baking dish.
- Evenly sprinkle the yellow cake mix over the pumpkin mixture (do not stir).
- Drizzle the melted butter over the cake mix, ensuring it covers the mixture as evenly as possible.
- Sprinkle the chopped pecans on top.
- Bake in the preheated oven for 50-60 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
- Allow to cool slightly before serving. Enjoy warm or at room temperature, optionally with whipped cream or ice cream.
How to Serve Pumpkin Dump Cake
Pumpkin Dump Cake is delicious served warm, straight from the oven. You can top it with whipped cream or a scoop of ice cream for extra sweetness. It’s also great at room temperature. Set it out on the dessert table at your next get-together, and watch it disappear!
How to Store Pumpkin Dump Cake
To store Pumpkin Dump Cake, let it cool completely, then cover it with plastic wrap or aluminum foil. You can keep it in the fridge for up to 4 days. If you want to keep it longer, you can freeze it! Just wrap it tightly and place it in the freezer for up to 3 months.
Tips to Make Pumpkin Dump Cake
- Make sure to use pure pumpkin puree and not pumpkin pie filling for the best results.
- Switch up the nuts; walnuts or almonds can also work well as substitutes for pecans.
- For an extra touch, try adding chocolate chips for a rich twist!
Variation
You can easily turn this cake into a spiced version by adding a teaspoon of nutmeg or cloves for a deeper flavor. You can also make it a chocolate version by using chocolate cake mix instead of yellow cake mix!
FAQs
1. Can I use fresh pumpkin instead of canned?
Yes! You can use freshly cooked and pureed pumpkin, but make sure it’s well-drained to avoid excess moisture.
2. How can I make it gluten-free?
You can use a gluten-free yellow cake mix instead of regular cake mix.
3. Can I make this ahead of time?
Absolutely! You can make it a day in advance and store it in the fridge. Just reheat it before serving for a warm treat!
Now that you have everything you need, it’s time to bake and enjoy this delightful Pumpkin Dump Cake!