Pumpkin Dump Cake: The Ultimate Pumpkin Dump Cake Recipe
Introduction to Pumpkin Dump Cake
Pumpkin Dump Cake is a delightful dessert that perfectly embodies the flavors of fall. This simple yet satisfying cake is not only easy to make but also incredibly delicious. With its rich pumpkin filling and a golden cake topping, it’s an ideal treat for any gathering, whether it’s a family dinner or a cozy get-together with friends. Let’s explore how to make this scrumptious dish that will have everyone asking for seconds!
A Personal Story Behind My Pumpkin Dump Cake Journey
I first encountered Pumpkin Dump Cake at a family gathering years ago. My aunt prepared it, and I was immediately captivated by its warm, inviting aroma and comforting taste. Over the years, I’ve adapted her recipe to make it even easier to prepare, while still retaining that homemade goodness. Now, it’s a staple dessert in my household, often served during the fall season, and it brings back wonderful memories every time I make it.
What Makes This Pumpkin Dump Cake Recipe Special?
This recipe stands out because of its effortless preparation. It’s a “dump” cake, meaning you simply combine the ingredients without the need for complex mixing or layering. The combination of pumpkin puree and spices creates a moist and flavorful base, while the yellow cake mix adds a deliciously crunchy topping. Plus, serving it warm with whipped cream or vanilla ice cream elevates it to a whole new level of comfort food bliss!
The Full Pumpkin Dump Cake Recipe
Ingredients
- 30 ounces pumpkin puree
- 12 ounces evaporated milk
- 4 large eggs
- 1 ½ cups granulated sugar
- 2 teaspoons ground cinnamon
- 2 teaspoons pumpkin pie spice
- 1 box yellow cake mix
- 1 cup salted butter
- 1 cup chopped walnuts or pecans
- Whipped cream for serving
- Vanilla ice cream for serving
Instructions
- Preheat your oven to 350°F (175°C) and prepare a 9×13-inch baking dish by greasing it lightly. This will help ensure that your cake doesn’t stick.
- In a large mixing bowl, combine the pumpkin puree, evaporated milk, eggs, granulated sugar, ground cinnamon, and pumpkin pie spice. Mix until well combined. This filling will be the heart of your cake, so make sure it’s smooth and creamy.
- Carefully pour the pumpkin mixture into the prepared baking dish, spreading it evenly across the bottom.
- Sprinkle the dry yellow cake mix evenly over the pumpkin mixture. If you want to enhance the flavor, feel free to sprinkle a bit more pumpkin pie spice on top of the cake mix.
- Next, melt the butter and pour it evenly over the cake mix. Alternatively, you can slice the butter thinly and distribute it over the cake mix for a more rustic look.
- Spread the chopped walnuts or pecans evenly over the top of the cake. This adds a delightful crunch and complements the softness of the pumpkin filling.
- Bake in the preheated oven for 1 hour, or until the top is golden brown and a toothpick inserted in the center comes out clean. Keep an eye on it towards the end of the baking time to ensure it doesn’t over-bake.
- Once baked, let it cool for a few minutes. Serve the pumpkin dump cake warm with a generous dollop of whipped cream, a scoop of vanilla ice cream, and a sprinkle of pumpkin spice for an extra touch of flavor!
Serving Suggestions and Variations for Pumpkin Dump Cake
This pumpkin dump cake is perfect on its own, but you can elevate the experience by serving it with various toppings. Whipped cream and vanilla ice cream are classic choices, adding a creamy contrast to the warm cake. For a twist, consider adding caramel sauce drizzled over the top or a sprinkle of chocolate chips for those who enjoy a sweet surprise. You can also experiment with different nuts, such as pecans or almonds, for varying textures and flavors.
Frequently Asked Questions About Pumpkin Dump Cake
Can I make this cake ahead of time?
Yes, you can prepare the pumpkin mixture and store it in the refrigerator for a day. Just assemble and bake it when you’re ready to serve!
How do I store leftovers?
Store any leftover pumpkin dump cake in an airtight container in the refrigerator for up to 4 days. Just reheat it in the microwave before serving again.
Can I freeze pumpkin dump cake?
Yes, you can freeze it! Allow the cake to cool completely, then wrap it tightly in plastic wrap and aluminum foil. It will keep for up to 3 months. Thaw in the refrigerator overnight before serving.
Is this recipe suitable for a gluten-free diet?
You can easily make a gluten-free version by using a gluten-free yellow cake mix. Just be sure to check all other ingredients for gluten content.
Recipe Stats
- Prep Time: 15 minutes
- Cooking Time: 1 hour
- Total Time: 1 hour 15 minutes
- Calories per Serving: 380
- Servings: 12
Pumpkin Dump Cake
Ingredients
Main Ingredients
- 30 ounces pumpkin puree
- 12 ounces evaporated milk
- 4 large eggs
- 1.5 cups granulated sugar
- 2 teaspoons ground cinnamon
- 2 teaspoons pumpkin pie spice
- 1 box yellow cake mix
- 1 cup salted butter
- 1 cup chopped walnuts or pecans
- 1 serving whipped cream for serving
- 1 serving vanilla ice cream for serving
Instructions
- Preheat your oven to 350°F (175°C) and prepare a 9x13-inch baking dish by greasing it lightly. This will help ensure that your cake doesn’t stick.
- In a large mixing bowl, combine the pumpkin puree, evaporated milk, eggs, granulated sugar, ground cinnamon, and pumpkin pie spice. Mix until well combined. This filling will be the heart of your cake, so make sure it’s smooth and creamy.
- Carefully pour the pumpkin mixture into the prepared baking dish, spreading it evenly across the bottom.
- Sprinkle the dry yellow cake mix evenly over the pumpkin mixture. If you want to enhance the flavor, feel free to sprinkle a bit more pumpkin pie spice on top of the cake mix.
- Next, melt the butter and pour it evenly over the cake mix. Alternatively, you can slice the butter thinly and distribute it over the cake mix for a more rustic look.
- Spread the chopped walnuts or pecans evenly over the top of the cake. This adds a delightful crunch and complements the softness of the pumpkin filling.
- Bake in the preheated oven for 1 hour, or until the top is golden brown and a toothpick inserted in the center comes out clean. Keep an eye on it towards the end of the baking time to ensure it doesn’t over-bake.
- Once baked, let it cool for a few minutes. Serve the pumpkin dump cake warm with a generous dollop of whipped cream, a scoop of vanilla ice cream, and a sprinkle of pumpkin spice for an extra touch of flavor!