Pumpkin Dump Cake Recipe

Introduction

There’s something truly magical about fall, especially when it comes to the flavors of the season. One of my all-time favorite desserts to whip up during this time is the Pumpkin Dump Cake. It’s an absolute crowd-pleaser, combining the rich, comforting taste of pumpkin with the buttery goodness of cake mix, topped with crunchy nuts. Every time I make this dish for family gatherings or friends, I’m met with delighted smiles and empty plates. The best part? It’s incredibly easy to make! With just a handful of ingredients and minimal effort, you can create a stunning dessert that tastes like you spent hours in the kitchen.

Ingredients

• 30 oz pumpkin puree (not pumpkin pie filling)
• 12 oz evaporated milk
• 4 large eggs
• 1 1/2 cups granulated sugar
• 2 teaspoons cinnamon
• 2 teaspoons pumpkin pie spice
• 1 box yellow cake mix
• 1 cup butter, melted
• 1 cup chopped pecans (or walnuts)
• Whipped cream for serving (optional)

Instructions

Preheat and Prepare

1. Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish with cooking spray and set aside.

Mix Pumpkin Layer

2. In a medium bowl, whisk together the pumpkin puree, evaporated milk, eggs, sugar, cinnamon, and pumpkin pie spice until smooth. Pour this mixture into the prepared baking dish.

Add Cake Mix

3. Sprinkle the dry yellow cake mix evenly over the pumpkin mixture in the baking dish.

Top with Butter and Nuts

4. Drizzle the melted butter evenly over the cake mix layer. Sprinkle the chopped pecans (or walnuts) on top.

Bake

5. Bake for 1 hour, or until the top is golden and the filling is set.

Serve

6. Let the cake cool slightly before serving. Top with whipped cream or a scoop of vanilla ice cream for extra indulgence if desired.

Nutrition Facts (Per Serving)

• Servings: 12
• Calories: 320
• Sugar: 18g
• Sodium: 250mg
• Fat: 17g
• Saturated Fat: 10g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 2g
• Protein: 5g
• Cholesterol: 85mg

Preparation Time

• Total Time: 1 hour 15 minutes
• Prep Time: 15 minutes
• Cook Time: 1 hour

How to Serve

• Top with whipped cream for a classic touch.
• Serve warm with a scoop of vanilla ice cream for an indulgent dessert.
• Add a sprinkle of cinnamon or pumpkin pie spice on top for extra flavor.
• Pair with a warm beverage like apple cider or coffee.
• Cut into squares for easy serving at gatherings or potlucks.

Additional Tips

1. Use Fresh Ingredients: Ensure your pumpkin puree is fresh and not pumpkin pie filling, as it contains added sugar and spices.
2. Experiment with Nuts: Try using different nuts like walnuts or even pecan halves for a beautiful presentation.
3. Make Ahead: Prepare the pumpkin layer the night before and refrigerate it until you’re ready to bake.
4. Adjust Sweetness: If you prefer a less sweet dessert, reduce the sugar to 1 cup.
5. Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.

Recipe Variations

• Gluten-Free Version: Substitute the yellow cake mix with a gluten-free cake mix.
• Dairy-Free: Use almond milk or coconut milk in place of evaporated milk and a dairy-free butter alternative.
• Spice it Up: Add a pinch of nutmeg or cloves for an extra flavor kick.
• Chocolate Lovers: Mix in chocolate chips with the pecans for a rich twist.
• Apple Pumpkin Dump Cake: Add 2 cups of diced apples to the pumpkin mixture for a delightful apple-pumpkin fusion.

Serving Suggestions

• Garnish with caramel sauce for an extra layer of flavor.
• Serve alongside a cheese platter for a sweet and savory combination.
• Add a scoop of spiced apple sorbet to complement the pumpkin flavors.
• Pair with chai tea for a cozy fall treat.
• Serve at Thanksgiving as a delightful alternative to traditional pumpkin pie.

Freezing and Storage

• Freezing: You can freeze the baked pumpkin dump cake. Wrap it tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before serving.
• Refrigeration: Store any leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave for a quick treat.

FAQ Section

1. Can I use fresh pumpkin instead of canned?
   Yes, you can roast and puree fresh pumpkin. Just make sure it’s not too watery.
2. What can I substitute for eggs?
   Use 1/4 cup of unsweetened applesauce or a flax egg (1 tablespoon flaxseed meal mixed with 2.5 tablespoons water).
3. How do I know when the dump cake is done?
   It’s done when the top is golden brown and the filling is set; you can check with a toothpick.
4. Can I make this cake in advance?
   Yes, you can prepare it a day ahead, bake it, and then reheat it before serving.
5. What should I do if my dump cake is too runny?
   Make sure to bake it long enough. If it’s still runny, return it to the oven for a few more minutes.
6. Is it possible to reduce the sugar?
   Yes, you can reduce the sugar to 1 cup or substitute with a sugar alternative.
7. Can I add chocolate chips?
   Absolutely! Fold in some chocolate chips before baking for a chocolate twist.
8. How long does it take to bake?
   The dump cake typically bakes for about 1 hour.
9. What should I serve it with?
   Whipped cream, ice cream, or caramel sauce make excellent toppings.
10. Can I use a different cake mix?
    Yes, you can try spice cake mix or vanilla cake mix for different flavors.

Conclusion

This Pumpkin Dump Cake recipe is the perfect dessert for fall gatherings, holiday feasts, or simply a cozy night in. With its delightful layers and rich flavors, it’s sure to become a favorite in your household. Easy to make and even easier to enjoy, this dessert captures the essence of autumn in every bite. So, gather your ingredients, preheat the oven, and indulge in a slice (or two) of this scrumptious cake. Your taste buds will thank you!

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