Description
Celebrate the flavors of fall with this easy and delicious Pumpkin Dump Cake. Combining a creamy spiced pumpkin base with a buttery, crunchy cake topping, this dessert is a perfect choice for cozy nights in, potlucks, or holiday gatherings. With minimal effort and maximum flavor, it’s destined to be a crowd-pleaser!
Ingredients
Pumpkin Layer:
1 can (15 oz) pumpkin puree (not pumpkin pie filling)
1 cup evaporated milk
3 large eggs
1 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger (optional)
Pinch of salt
Cake Topping:
1 box yellow cake mix
1 cup (2 sticks) unsalted butter, melted
1/2 cup chopped pecans or walnuts (optional)
Instructions
1. Preheat Your Oven:
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or non-stick spray.
2. Prepare the Pumpkin Base:
In a large mixing bowl, whisk together the pumpkin puree, evaporated milk, eggs, sugar, cinnamon, nutmeg, ginger, and salt until smooth. Pour the mixture evenly into the prepared baking dish.
3. Add the Cake Mix:
Sprinkle the dry yellow cake mix evenly over the pumpkin mixture. Ensure the entire surface is covered for a consistent topping.
4. Drizzle with Butter:
Pour the melted butter evenly over the cake mix, ensuring as much of the surface as possible is coated.
5. Optional: Add Nuts:
Sprinkle the chopped pecans or walnuts evenly over the top for added texture and flavor.
6. Bake the Cake:
Bake in the preheated oven for 50–60 minutes, or until the top is golden brown and the center is set. The edges should be slightly crisp, and a toothpick inserted into the center should come out clean.
7. Cool and Serve:
Let the cake cool for at least 20 minutes before serving. Serve warm or at room temperature with whipped cream or vanilla ice cream for an extra indulgent touch.
Notes
- Pumpkin Puree: Ensure you’re using pure pumpkin puree and not pumpkin pie filling.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Make Ahead: Prepare this dessert a day in advance and reheat it in the oven before serving.
- Customization: Swap yellow cake mix for spice cake mix for more fall flavor, or use dairy-free alternatives for a vegan option.
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: 28 g
- Sodium: 320 mg
- Fat: 16 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 70 mg