This Pumpkin Dump Cake is a fall favorite, bringing together smooth pumpkin, warm spices, and a sweet topping. It’s super easy to make; just mix and dump everything into a pan!
You won’t believe how simple it is to enjoy this dessert. Scoop, bake, and serve with whipped cream for a cozy touch. Seriously, who doesn’t love a dessert that requires little effort? 🎃
Key Ingredients & Substitutions
Pumpkin Puree: A must-have for flavor! If you don’t have canned, you can roast and mash fresh pumpkin. Just make sure it’s smooth and consistent for the best texture.
Evaporated Milk: This adds creaminess. You can substitute with coconut milk or heavy cream for a dairy-free version. Almond or soy milk can work too, but the result may be less creamy.
Yellow Cake Mix: This provides the cake’s structure. If you’re looking for a healthier option, try a whole grain cake mix or make your own using flour, baking powder, and sugar.
Nuts: Chopped pecans or walnuts add crunch and flavor, but they’re optional. If you’re nut-free, simply skip them or replace with a sprinkle of seeds like pumpkin or sunflower seeds.
How Do I Ensure the Cake Bakes Evenly?
Getting the right bake is essential for this cake! Here are the key tips to follow:
- Preheat the oven before baking to ensure even cooking.
- Keeping the pumpkin filling at the right consistency helps; whisk until smooth to avoid lumps.
- Don’t stir after adding the cake mix. The topping and pumpkin mix are meant to layer for that perfect texture.
- Check for doneness by inserting a toothpick in the center; it should come out with some moist crumbs but not wet batter.
Let the cake rest after baking; this helps it set up nicely for that perfect serving texture!
How to Make Pumpkin Dump Cake
Ingredients You’ll Need:
- 1 can (15 oz) pumpkin puree
- 1 can (12 oz) evaporated milk
- 3 large eggs
- 1 cup granulated sugar
- 2 tsp pumpkin pie spice
- 1/2 tsp salt
- 1 box yellow cake mix (about 15.25 oz)
- 1 cup (2 sticks) unsalted butter, melted
- 1 cup chopped pecans or walnuts (optional)
- Whipped cream or vanilla ice cream, for serving
- Caramel sauce, for drizzling (optional)
How Much Time Will You Need?
This delicious pumpkin dump cake will take about 15 minutes to prepare and approximately 50 to 60 minutes to bake. Don’t forget to let it cool for about 15 minutes before serving. Grab a cozy spot and enjoy the fragrant aroma while it bakes!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Next, take a 9×13-inch baking dish and lightly grease it. This helps prevent sticking and makes serving easier!
2. Mix the Pumpkin Filling:
In a large bowl, combine the pumpkin puree, evaporated milk, eggs, granulated sugar, pumpkin pie spice, and salt. Using a whisk, mix everything together until it’s smooth and well combined. Feel free to taste the mixture to ensure it’s sweet and spiced just right!
3. Pour It In:
Pour the pumpkin mixture evenly into your greased baking dish, spreading it out to make sure it gets an even layer. This will be the delicious base of your cake!
4. Add the Cake Mix:
Next, take the dry yellow cake mix and sprinkle it evenly over the top of the pumpkin mixture. Remember, no stirring here! Just let it rest on top for that crumbly texture.
5. Drizzle the Butter:
Now, pour the melted butter evenly over the cake mix layer. If you like nuts, go ahead and sprinkle those on top too for a lovely crunch!
6. Bake It Up:
Place the baking dish in your preheated oven and bake for 50 to 60 minutes. You’ll know it’s done when the top is golden brown and the center is set but still slightly moist. The smell will be amazing!
7. Cool and Serve:
Once it’s out of the oven, let your cake cool for at least 15 minutes. This helps the texture set up nicely! It should have a delicious pudding-like layer underneath the crumbly topping.
8. Enjoy!
Serve your pumpkin dump cake warm with a big dollop of whipped cream or a scoop of vanilla ice cream. Drizzle on some caramel sauce for an extra touch of sweetness if you’d like! This dessert is perfect for fall gatherings or just a cozy treat at home.
Happy baking and enjoy every bite of your Pumpkin Dump Cake!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you prefer fresh pumpkin, roast and mash it until smooth. You’ll need about 2 cups of fresh pumpkin to replace the 15 oz can of pumpkin puree.
How Should I Store Leftovers?
Store any leftover pumpkin dump cake in an airtight container in the fridge for up to 3 days. To reheat, warm individual portions in the microwave or oven until heated through.
Can I Make This Cake Gluten-Free?
Yes! You can substitute the regular yellow cake mix with a gluten-free cake mix. Just follow the instructions on the box for the best results!
What Other Toppings Can I Use?
In addition to whipped cream and caramel sauce, try serving it with chocolate sauce, a sprinkle of cinnamon, or even a scoop of pumpkin spice ice cream for added flavor!
