Fall is the season for all things pumpkin, and what better way to embrace this beloved flavor than with The Best Pumpkin Dump Cake? This easy, decadent dessert combines the rich taste of pumpkin with warm spices and a buttery, crisp topping, making it the perfect treat for fall gatherings and holiday celebrations. Whether you’re hosting a Thanksgiving dinner or simply craving a sweet indulgence, this recipe will delight your family and friends.
Ingredients:
1 can (15 oz) pumpkin puree
1 can (12 oz) evaporated milk
3 large eggs
1 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1 box yellow cake mix (about 15 oz)
1 cup unsalted butter, melted
1/2 cup chopped pecans (optional)
Directions:
Preheat the Oven:
Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish to ensure your cake doesn’t stick.
Prepare the Pumpkin Mixture:
In a large bowl, whisk together the pumpkin puree, evaporated milk, eggs, granulated sugar, ground cinnamon, ground nutmeg, ground ginger, and ground cloves until smooth and well combined. Pour this pumpkin mixture into the prepared baking dish.
Add the Cake Layer:
Evenly sprinkle the dry yellow cake mix over the top of the pumpkin mixture, ensuring it covers the entire surface. This layer will create a delicious cake-like texture.
Drizzle with Butter:
Drizzle the melted butter evenly over the cake mix. If you love a little crunch, sprinkle with chopped pecans for added texture and flavor.
Bake to Perfection:
Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and the edges are set. Once done, allow it to cool slightly before serving.
Serving Tips:
Serve Warm: This cake is best enjoyed warm, as it enhances the flavors and provides a comforting experience. If you need to reheat it, simply place individual portions in the microwave for about 20-30 seconds.
Add Toppings: Enhance your serving with a scoop of vanilla ice cream, whipped cream, or a sprinkle of powdered sugar. For extra flavor, drizzle caramel sauce or chocolate sauce on top.
Garnish: Consider garnishing with a sprinkle of cinnamon or nutmeg for an aromatic touch, or add chopped pecans or walnuts for extra crunch.
Pairing Beverages: This dessert pairs beautifully with a warm beverage like spiced apple cider, coffee, or a chai latte, making it perfect for fall gatherings.
Portion Sizes: Cut the cake into squares for easy serving. A 9×13-inch baking dish typically yields 12 servings, but you can adjust portion sizes based on your needs.
Storage Tips:
Cool Completely: Allow the pumpkin dump cake to cool completely before storing. This helps prevent condensation, which can make the cake soggy.
Cover and Refrigerate: Store any leftovers in an airtight container or cover the baking dish with plastic wrap or aluminum foil. The cake can be stored in the refrigerator for up to 4 days.
Freezing: For longer storage, pumpkin dump cake can be frozen. Cut into individual portions and wrap each piece tightly in plastic wrap, then place in a freezer-safe container or bag. It will keep well for up to 3 months. To serve, thaw in the refrigerator overnight and reheat in the microwave or oven.
Avoid Moisture: When refrigerating or freezing, ensure there’s no moisture inside the container, as this can affect the texture and taste of the cake.
Reheating: To reheat, place slices in the microwave for about 20-30 seconds or warm in the oven at 350°F (175°C) for about 10 minutes, until heated through.
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FAQs:
Can I use fresh pumpkin instead of canned pumpkin puree?
Yes, you can use fresh pumpkin! To do so, you’ll need to roast and puree the pumpkin until smooth. For this recipe, you’ll need about 2 cups of fresh pumpkin puree to replace the 15 oz can of pumpkin puree. Just make sure to remove any excess moisture from the puree for the best texture.
Can I make this recipe gluten-free?
Absolutely! To make a gluten-free version of pumpkin dump cake, substitute the regular yellow cake mix with a gluten-free cake mix. Most brands work well, but ensure it’s a direct substitute for a standard yellow cake mix to maintain the desired texture and flavor.
How can I adjust the sweetness of the cake?
If you prefer a less sweet dessert, you can reduce the granulated sugar in the recipe by 1/4 to 1/2 cup, depending on your taste preference. You can also try using alternatives like coconut sugar or a sugar substitute, but be sure to check the packaging for conversion guidelines.
Can I add other ingredients to the dump cake?
Yes, feel free to customize your pumpkin dump cake! You can add chocolate chips, dried cranberries, or raisins for extra flavor and texture. If you enjoy spices, consider adding a pinch of allspice or cardamom for a unique twist. Just keep in mind that adding extra ingredients may slightly alter the baking time.
Conclusion:
The Best Pumpkin Dump Cake is not only an easy and delicious recipe, but it also captures the essence of fall with every bite. Whether you’re sharing it with loved ones during the holidays or enjoying a quiet night in, this dessert is sure to become a favorite in your home. Give it a try, and watch it become a cherished tradition!
📖 Recipe:
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The Best Pumpkin Dump Cake
- Total Time: 1 hour
- Yield: 12 servings
- Diet: Vegetarian
Description
Indulge in the warm flavors of fall with The Best Pumpkin Dump Cake! This easy, layered dessert combines pumpkin puree, warm spices, and a buttery cake mix topping for a deliciously spiced treat that’s perfect for holiday gatherings. Enjoy it warm with whipped cream or ice cream for a comforting dessert experience.
Ingredients
1 can (15 oz) pumpkin puree
1 can (12 oz) evaporated milk
3 large eggs
1 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1 box yellow cake mix (about 15 oz)
1 cup unsalted butter, melted
1/2 cup chopped pecans (optional)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish.
- In a large bowl, whisk together the pumpkin puree, evaporated milk, eggs, sugar, cinnamon, nutmeg, ginger, and cloves until smooth and well combined. Pour the pumpkin mixture into the prepared baking dish.
- Evenly sprinkle the dry yellow cake mix over the top of the pumpkin mixture.
- Drizzle the melted butter evenly over the cake mix, then sprinkle with chopped pecans if using.
- Bake for 45-50 minutes, or until the top is golden brown and the edges are set. Let it cool slightly before serving.
Notes
For a gluten-free version, substitute the yellow cake mix with a gluten-free cake mix.
You can customize by adding chocolate chips or dried fruits for added flavor.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12 servings
- Calories: 320 kcal
