There’s something magical about the aroma of a Pumpkin Dump Cake wafting through your kitchen. Imagine the rich, sweet scent of pumpkin mingling with warm spices like cinnamon and nutmeg, wrapping around you like a cozy blanket on a chilly autumn day. low carb dessert alternatives It’s that delightful dessert that feels like a warm hug, perfect for those rainy afternoons or festive gatherings when you want to impress without breaking a sweat.
I remember the first time I made this Pumpkin Dump Cake for my friends during an impromptu gathering. As we dug into the warm, gooey layers topped with whipped cream, the laughter echoed in the room. Everyone was guessing my secret ingredient, but little did they know it was just pure pumpkin love and a sprinkle of magic! For more inspiration, check out this Butternut Squash Mac Cheese recipe.
Why You'll Love This Recipe
- This Pumpkin Dump Cake is incredibly easy to prepare, making it perfect for busy bakers
- The flavor profile is a delightful blend of pumpkin and warm spices that evoke comfort
- Its golden crust is irresistibly appealing, making it a showstopper on any dessert table
- Versatile enough to enjoy year-round, it’s great for cozy nights or holiday feasts
You can never have too many delicious desserts up your sleeve, especially one that has such a fun name! There’s no need for fancy techniques or complex ingredients here; just simple joy and satisfaction wrapped in a slice of cake.
I once served this delectable treat at a family reunion, and everyone was asking for seconds!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
Canned Pumpkin: Use pure pumpkin puree, not pumpkin pie filling, for better control over sweetness and spice.
Yellow Cake Mix: A classic boxed mix saves time while providing a fluffy texture; no need to complicate things.
Unsalted Butter: Melted butter adds richness; be sure it’s unsalted to keep flavors balanced.
Evaporated Milk: This creamy ingredient enhances moisture; avoid sweetened condensed milk as it changes the cake’s flavor.
Ground Cinnamon: A must-have spice! It brings warmth and depth to the pumpkin flavor.
Nuts (optional): Chopped pecans or walnuts add crunch; toast them lightly for enhanced flavor before adding.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it together
Preheat your oven to 350°F (175°C), allowing it to heat up nicely while you prepare your ingredients. Grab a 9×13-inch baking dish and spray it lightly with nonstick cooking spray.
Combine wet ingredients: In a large mixing bowl, combine canned pumpkin and evaporated milk until smooth. Add sugar along with cinnamon and stir until everything blends beautifully.
Add dry ingredients: Sprinkle yellow cake mix evenly over the pumpkin mixture without stirring. This creates that signature dump cake layer where flavors meld together as they bake.
Melt butter and pour over cake mix: Melt your butter and drizzle it generously over the dry cake mix layer. No need to mix; this step ensures an irresistible topping!
Bake to perfection: Place your baking dish in the preheated oven and let it bake for about 50-60 minutes until golden brown on top. You’ll know it’s done when it’s gently puffed up around the edges.
Cool and serve!: Once out of the oven, allow your Pumpkin Dump Cake to cool slightly before serving. Top each slice with whipped cream or vanilla ice cream—trust me; you won’t regret it!
Enjoy every bite of this delightful treat as its flavors dance on your palate! With its easy preparation and comforting taste, this Pumpkin Dump Cake is bound to become one of your go-to recipes for any occasion! perfect pairing with savory soups. explore comforting soup recipes satisfying savory options.
You Must Know
- Pumpkin dump cake is fall’s favorite dessert, combining the flavors of pumpkin pie and cake in one delightful dish
- It’s incredibly easy to make, requiring minimal effort for maximum flavor impact
- The aroma wafting through your kitchen is a cozy embrace that invites everyone to the table
Perfecting the Cooking Process
Start by mixing the pumpkin filling while the oven preheats. Then layer the cake mix on top before baking to achieve an even texture.
Add Your Touch
Feel free to swap out pumpkin for sweet potato or add chocolate chips for a decadent twist. A sprinkle of nuts can add a delightful crunch.
Storing & Reheating
Store leftover pumpkin dump cake in an airtight container in the fridge for up to four days. Reheat slices in the microwave for a quick treat.
Chef's Helpful Tips
- For perfect results with your pumpkin dump cake, use fresh pumpkin puree for better flavor
- Ensure even baking by spreading the batter uniformly across your pan
- Don’t skip letting it cool completely before serving; it enhances texture and taste
Sharing this recipe brings back memories of family gatherings, where laughter filled the air as we devoured warm slices topped with whipped cream.
FAQ
Can I use canned pumpkin for my pumpkin dump cake?
Yes, canned pumpkin works great and saves preparation time!
How do I make my pumpkin dump cake more flavorful?
Add spices like nutmeg and cloves for extra warmth and depth of flavor.
What should I serve with my pumpkin dump cake?
Serve warm with whipped cream or vanilla ice cream for a delightful contrast!
Pumpkin Dump Cake
- Total Time: 1 hour 15 minutes
- Yield: Serves approximately 12 slices 1x
Description
Pumpkin Dump Cake is a delightful, easy-to-make dessert that perfectly captures the essence of fall. With layers of spiced pumpkin filling and a buttery cake topping, this treat is sure to impress at any gathering. The warm aromas of cinnamon and nutmeg wafting through your kitchen create an inviting atmosphere that beckons everyone to the table. Serve it warm with whipped cream or vanilla ice cream for an irresistible combination that celebrates the season.
Ingredients
- 1 (15 oz) can pure pumpkin puree
- 1 (12 oz) can evaporated milk
- 1 cup granulated sugar
- 2 tsp ground cinnamon
- 1 (15.25 oz) box yellow cake mix
- 1/2 cup unsalted butter, melted
- Optional: 1/2 cup chopped pecans or walnuts
Instructions
- Preheat your oven to 350°F (175°C) and prepare a 9×13-inch baking dish with nonstick spray.
- In a large bowl, mix together the pumpkin puree, evaporated milk, sugar, and cinnamon until smooth.
- Evenly sprinkle the cake mix over the pumpkin mixture without stirring.
- Drizzle melted butter over the cake mix layer.
- Bake for 50-60 minutes or until golden brown on top and puffed around the edges.
- Allow to cool slightly before serving with whipped cream or ice cream.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approximately 116g)
- Calories: 265
- Sugar: 22g
- Sodium: 153mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 27mg
Keywords: For added flavor, incorporate nutmeg or cloves alongside the cinnamon. Swap pumpkin for sweet potato for a different twist. Store leftovers in an airtight container in the fridge for up to four days.