The Pumpkin Dump Cake is a delightful dessert that combines the warm, comforting flavors of pumpkin pie with the effortless simplicity of a dump cake. With its rich, spiced pumpkin filling and a golden, buttery cake topping, this dessert is perfect for fall gatherings or any cozy occasion. The best part? It requires minimal prep time and delivers maximum flavor, making it a beloved favorite among busy bakers and pumpkin enthusiasts alike.
Why You Will Love This Recipe
You’ll fall in love with this pumpkin dump cake recipe for its incredible taste and ease of preparation. The harmonious blend of pumpkin, cinnamon, and nutmeg creates a warm and inviting flavor profile that screams autumn. Not only is this dessert incredibly satisfying, but it also fits well into a busy lifestyle. With just a few simple steps and minimal cleanup, you can whip up a delightful treat that can easily feed a crowd. Plus, it’s a fantastic way to enjoy the nutritional benefits of pumpkin, making it a dessert you can feel good about serving.
Tips and Tricks
1. Use Fresh Pumpkin Puree: If you have the time, roasting a fresh pumpkin and pureeing it will enhance the flavor and texture of your cake.
2. Layer Ingredients Thoughtfully: The key to a successful dump cake is layering the ingredients correctly. Pour the pumpkin mixture first, then sprinkle the cake mix evenly over it to ensure an even bake.
3. Add Pecans or Walnuts: For an added crunch and depth of flavor, consider mixing in some chopped nuts either in the pumpkin layer or as a topping.
4. Don’t Overmix: When combining the pumpkin mixture, mix just until incorporated to avoid a dense texture.
5. Serve Warm: This cake is best served warm, perhaps with a scoop of vanilla ice cream or a dollop of whipped cream.
Make Ahead Tips
You can prepare the pumpkin mixture a day in advance and store it in the refrigerator. Just give it a good stir before layering it in the baking dish. The cake topping can also be pre-measured and stored in an airtight container. Once you’re ready to serve, simply assemble and bake. The leftovers, if any, will stay fresh for 3-4 days in the refrigerator.
Recipe Variations
1. Gluten-Free Option: Substitute the cake mix with a gluten-free cake mix for a gluten-free version of this dessert.
2. Vegan Adaptation: Use a plant-based butter substitute and a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) in place of the eggs.
3. Spiced Up: Experiment with different spices like ginger or cloves for a more intense flavor.
4. Chocolate Pumpkin Dump Cake: Add a layer of chocolate chips between the pumpkin and cake mix for a decadent twist.
How to Serve
To serve your pumpkin dump cake, cut it into generous squares and place them on plates. A scoop of vanilla ice cream or a dollop of whipped cream on top adds a delightful contrast to the warm cake. Drizzle caramel sauce or sprinkle chopped pecans for an attractive garnish. Serve with a steaming cup of coffee or spiced chai tea to complete the cozy experience.
Pairing Suggestions
For drink pairings, a spiced apple cider or pumpkin spice latte is a perfect match, enhancing the autumnal flavors of the cake. If you prefer wine, a sweet dessert wine or a light-bodied red can complement the richness. As for side dishes, consider pairing with a fresh arugula salad or a charcuterie board featuring cheeses and nuts.
How to Store
To store leftovers, allow the cake to cool completely before covering it with plastic wrap or aluminum foil and placing it in the refrigerator. It will last for about 3-4 days. For longer storage, cut it into portions and freeze in airtight containers or freezer bags for up to 3 months. To reheat, simply microwave individual portions for about 30 seconds or until warm.
Equipment Needed
- 9×13 inch baking dish
- Mixing bowls
- Whisk and spatula
- Measuring cups and spoons
- Aluminum foil (for covering while baking if necessary)
Dietary Adaptations
To make this recipe vegan, replace the eggs with a flax egg and use dairy-free butter. For a nut-free version, simply omit any nuts that might be added. Always check your cake mix for allergens, as some brands may contain dairy or nuts.
Seasonal Adaptations
In the fall, fresh pumpkin is readily available and adds a depth of flavor to this dish. In summer, consider using canned pumpkin to maintain consistency and ease of preparation. You could also experiment with seasonal spices like cardamom or add fresh ginger for a zesty twist.
Recipe FAQs
1. Can I use fresh pumpkin instead of canned?
Yes, fresh pumpkin can be used, but ensure it is pureed smoothly before adding.
2. What if I don’t have cake mix?
You can make your own cake mix using flour, sugar, baking powder, and salt.
3. How long does it take to bake?
The cake typically takes about 45-50 minutes at 350°F, but check for doneness.
4. Can I add cream cheese to the pumpkin layer?
Yes, adding softened cream cheese can create a richer filling.
Pumpkin Dump Cake
The Pumpkin Dump Cake is a delightful dessert that combines the warm, comforting flavors of pumpkin pie with the effortless simplicity of a dump cake.
Ingredients
- 1 (15 oz) can of pumpkin puree
- 1 (12 oz) can of evaporated milk
- 3 large eggs
- 1 cup granulated sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- 1 (15.25 oz) box of yellow cake mix
- ½ cup unsalted butter, melted
- Optional: 1 cup chopped nuts (pecans or walnuts)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking dish.
- In a large mixing bowl, combine pumpkin puree, evaporated milk, eggs, granulated sugar, cinnamon, nutmeg, and salt. Mix well until smooth.
- Pour the pumpkin mixture into the greased baking dish, spreading it evenly.
- Sprinkle the dry cake mix over the pumpkin mixture evenly, ensuring all areas are covered.
- Drizzle the melted butter over the top of the cake mix.
- If using, sprinkle chopped nuts over the butter layer.
- Bake in the preheated oven for 45-50 minutes or until the top is golden brown and the pumpkin layer is set.
- Remove from the oven and allow to cool slightly before serving.
Nutrition Information
Yield
12Serving Size
1Amount Per Serving Calories 393Total Fat 17gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 9gCholesterol 68mgSodium 459mgCarbohydrates 57gFiber 2gSugar 37gProtein 6g
TastyFitnessRecipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although tastyfitnessrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thoughts
This pumpkin dump cake recipe is not just a dessert; it’s an experience of warmth, nostalgia, and comfort. Whether it’s for a holiday gathering or a simple family dinner, this cake is sure to impress with its delightful flavors and easy preparation. I hope you enjoy making and sharing this dish as much as I do! Happy baking!