Introduction to Pumpkin Dump Cake Recipe
As the leaves turn and the air gets crisp, I find myself craving cozy desserts that warm the heart. That’s where my Pumpkin Dump Cake Recipe comes in! This delightful treat is not just easy to whip up; it’s a crowd-pleaser that will impress your family and friends. With just a few simple ingredients, you can create a delicious dessert that feels like a warm hug on a chilly day. Whether you’re a busy mom juggling schedules or a professional looking for a quick solution, this recipe is your ticket to fall bliss!
Why You’ll Love This Pumpkin Dump Cake Recipe
This Pumpkin Dump Cake Recipe is a lifesaver for busy days! It’s incredibly easy to make, requiring minimal prep time and just one bowl. The warm, spiced flavors of pumpkin and cinnamon will fill your home with the essence of fall. Plus, it’s a dessert that everyone loves, making it perfect for gatherings or cozy family nights. Trust me, you’ll want to keep this recipe close at hand!
Ingredients for Pumpkin Dump Cake Recipe
Gathering the right ingredients is the first step to creating this delightful Pumpkin Dump Cake. Here’s what you’ll need:
- Pumpkin puree: This is the star of the show! It gives the cake its rich flavor and moist texture. Make sure to use pure pumpkin puree, not pumpkin pie filling.
- Evaporated milk: This adds creaminess and richness to the pumpkin mixture. If you’re looking for a lighter option, you can substitute with almond milk or coconut milk.
- Large eggs: Eggs help bind the ingredients together and provide structure. If you’re vegan, you can use flax eggs as a substitute.
- Granulated sugar: This sweetens the cake and balances the spices. For a healthier option, consider using coconut sugar or maple syrup.
- Ground cinnamon: A must-have spice for that warm, cozy flavor. It’s like a hug in spice form!
- Ground nutmeg: This adds a hint of warmth and depth. Just a pinch can elevate the flavor profile.
- Ground ginger: Ginger brings a zesty kick that complements the pumpkin beautifully. Fresh ginger can also be used for a more vibrant flavor.
- Yellow cake mix: This is the magic ingredient that makes this recipe a “dump” cake. It creates a lovely crumb without the fuss of making a cake from scratch.
- Chopped pecans or walnuts: These add a delightful crunch and nutty flavor. Feel free to leave them out if you have nut allergies.
- Unsalted butter: Melted butter adds richness and helps create a golden, crispy top. You can use coconut oil for a dairy-free version.
For exact measurements, check the bottom of the article where you can find everything you need for printing. Happy baking!
How to Make Pumpkin Dump Cake Recipe
Step 1: Preheat the Oven
First things first, let’s get that oven preheating to 350°F (175°C). Preheating is crucial because it ensures even baking. If you skip this step, your cake might not rise properly, and we definitely want a fluffy, delicious dessert!
Step 2: Mix the Pumpkin Base
In a large mixing bowl, combine the pumpkin puree, evaporated milk, eggs, granulated sugar, and spices. I like to use a whisk for this part; it helps blend everything smoothly. Make sure there are no lumps! The mixture should be creamy and fragrant, filling your kitchen with the essence of fall.
Step 3: Prepare the Baking Dish
Next, grab a 9×13 inch baking dish and grease it well with butter or cooking spray. This will prevent the cake from sticking. Pour the pumpkin mixture into the dish, spreading it evenly. It’s like laying the foundation for a cozy dessert!
Step 4: Add the Cake Mix
Now comes the fun part! Sprinkle the dry yellow cake mix evenly over the pumpkin mixture. Don’t stir it in; just let it sit on top. This is what makes it a “dump” cake! The cake mix will create a lovely crumb as it bakes.
Step 5: Top with Nuts and Butter
For a delightful crunch, sprinkle the chopped pecans or walnuts over the cake mix. Then, drizzle the melted butter all over the top. This will create a golden, crispy layer that’s simply irresistible. Trust me, your taste buds will thank you!
Step 6: Bake to Perfection
Pop the baking dish into your preheated oven and let it bake for 50-60 minutes. Keep an eye on it! You’ll know it’s done when the top is golden brown and a toothpick inserted in the center comes out clean. The aroma will be heavenly!
Step 7: Cool and Serve
Once baked, let the cake cool for about 10-15 minutes before serving. This helps the flavors settle and makes it easier to cut. Serve it warm with a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat. Enjoy every bite of this fall delight!
Tips for Success
- Use room temperature ingredients for a smoother batter.
- Don’t skip the cooling time; it enhances the flavors.
- For a twist, add chocolate chips or dried cranberries to the cake mix.
- Store leftovers in an airtight container to keep it fresh.
- Experiment with spices; a dash of allspice can add depth!
Equipment Needed
- Mixing bowl: A large bowl for combining ingredients. A sturdy glass or ceramic bowl works great.
- Whisk: For mixing the pumpkin base. A fork can also do the trick in a pinch.
- Baking dish: A 9×13 inch dish is ideal. If you don’t have one, a similar-sized casserole dish will work.
- Measuring cups and spoons: Essential for accuracy. If you’re in a hurry, you can eyeball it!
Variations of Pumpkin Dump Cake Recipe
- Gluten-Free Option: Use a gluten-free yellow cake mix to make this dessert suitable for those with gluten sensitivities.
- Spiced Up: Add a teaspoon of pumpkin pie spice for an extra layer of flavor that screams fall!
- Chocolate Lovers: Mix in a cup of chocolate chips with the cake mix for a delicious chocolate-pumpkin fusion.
- Nut-Free Version: Omit the nuts entirely or substitute with sunflower seeds for a crunchy texture without the allergens.
- Vegan Twist: Replace eggs with flax eggs and use plant-based butter to create a vegan-friendly dessert.
Serving Suggestions for Pumpkin Dump Cake Recipe
- Serve warm with a generous dollop of whipped cream or a scoop of vanilla ice cream for a delightful contrast.
- Pair with a hot cup of spiced chai or apple cider to enhance the fall flavors.
- For a festive touch, sprinkle with extra chopped nuts or a dusting of powdered sugar before serving.
FAQs about Pumpkin Dump Cake Recipe
Can I make this Pumpkin Dump Cake ahead of time?
Absolutely! This Pumpkin Dump Cake can be made a day in advance. Just bake it, let it cool, and store it in the refrigerator. When you’re ready to serve, reheat it in the oven for a few minutes. It’s a great time-saver for busy days!
What can I substitute for evaporated milk?
If you don’t have evaporated milk on hand, you can use regular milk or a non-dairy alternative like almond or coconut milk. Just keep in mind that the texture might be slightly different, but it will still taste delicious!
How do I know when the cake is done baking?
To check for doneness, insert a toothpick into the center of the cake. If it comes out clean or with just a few moist crumbs, your Pumpkin Dump Cake is ready! The top should also be golden brown and slightly firm to the touch.
Can I freeze Pumpkin Dump Cake?
Yes, you can freeze this cake! Just make sure it’s completely cooled before wrapping it tightly in plastic wrap and aluminum foil. It can be frozen for up to three months. Thaw it in the fridge overnight before serving.
What’s the best way to serve Pumpkin Dump Cake?
For the best experience, serve it warm with whipped cream or vanilla ice cream. You can also drizzle some caramel sauce on top for an extra indulgent treat. It’s a perfect dessert for fall gatherings!
Final Thoughts
As the aroma of this Pumpkin Dump Cake fills your kitchen, you’ll feel the warmth of fall wrapping around you like a cozy blanket. This recipe isn’t just about dessert; it’s about creating memories with loved ones. Whether it’s a family gathering or a quiet evening at home, each bite brings joy and comfort. I hope this Pumpkin Dump Cake Recipe becomes a cherished part of your fall traditions, just as it has in my home. So, gather your ingredients, embrace the season, and enjoy the delightful flavors that make this time of year so special!
Print
Pumpkin Dump Cake Recipe: An Easy Fall Delight!
- Total Time: 1 hour 15 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A simple and delicious pumpkin dump cake recipe perfect for fall gatherings.
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
- 1/2 teaspoon ground ginger
- 1 box (15.25 oz) yellow cake mix
- 1 cup chopped pecans or walnuts
- 1/2 cup unsalted butter, melted
Instructions
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, combine pumpkin puree, evaporated milk, eggs, sugar, cinnamon, nutmeg, and ginger. Mix well.
- Pour the pumpkin mixture into a greased 9×13 inch baking dish.
- Sprinkle the dry cake mix evenly over the pumpkin mixture.
- Top with chopped nuts and drizzle melted butter over the top.
- Bake for 50-60 minutes or until the top is golden brown and a toothpick comes out clean.
- Let cool slightly before serving. Enjoy!
Notes
- Serve with whipped cream or vanilla ice cream for added flavor.
- Store leftovers in the refrigerator for up to 3 days.
- This cake can be made ahead of time and reheated before serving.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 20g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg
