Indulge in the warm, comforting flavors of fall with this pumpkin dump cake recipe. It’s a simple yet delightful dessert that combines the rich taste of pumpkin with a buttery cake topping. Perfect for potlucks or cozy family gatherings, this dessert is sure to please everyone. Easy to prepare and even easier to enjoy, let’s dive into this seasonal favorite that brings joy to your table with every bite.
Ingredients
– 1 can (15 oz) pumpkin puree
– 1 can (12 oz) evaporated milk
– 3 large eggs
– 1 cup granulated sugar
– 1 tsp vanilla extract
– 1 tsp pumpkin pie spice
– 1 box yellow cake mix
– 1 cup unsalted butter, melted
– 1 cup chopped nuts (optional)
– 1 cup whipped cream (for serving)
Servings and Cooking Time
This recipe makes 12 servings. Preparation time is about 15 minutes, and cooking time is approximately 50-60 minutes.
Nutritional Value
Each serving (1 slice) contains approximately:
– Calories: 250
– Protein: 3g
– Fat: 12g
– Carbohydrates: 34g
– Fiber: 2g
This nutritional information is based on one serving.
Step-by-Step Cooking Process
1. Preheat your oven to 350°F (175°C).
2. Grease a 9×13 inch baking dish.
3. In a large bowl, combine pumpkin puree, evaporated milk, eggs, sugar, vanilla, and pumpkin pie spice.
4. Mix until smooth.
5. Pour the pumpkin mixture into the prepared baking dish.
6. Evenly sprinkle the dry cake mix over the pumpkin layer.
7. Drizzle the melted butter over the cake mix.
8. If desired, sprinkle chopped nuts on top.
9. Bake for 50-60 minutes or until the center is set.
10. Let cool for at least 15 minutes before serving.
Alternative Ingredients
You can substitute the yellow cake mix with gluten-free cake mix for a gluten-free version. Also, replace evaporated milk with almond or coconut milk for a dairy-free option. The pumpkin spice can be adjusted or replaced with cinnamon if preferred.
Serving and Pairings
Serve the pumpkin dump cake warm with a dollop of whipped cream or vanilla ice cream. It’s also delightful with a sprinkle of cinnamon or drizzled caramel sauce. Pair it with coffee or a spiced chai for a perfect fall dessert experience.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it in the microwave for about 20-30 seconds. This cake can be frozen for up to 2 months; just ensure it’s well-wrapped to prevent freezer burn.
Cooking Mistakes
- Not greasing the pan properly, leading to sticking.
- Overmixing the pumpkin mixture, which can make it dense.
- Skipping the cooling step, which helps the cake set.
- Using cold ingredients straight from the fridge.
- Not adjusting baking time for altitude differences.
- Forgetting to check the cake with a toothpick for doneness.
Helpful Tips
- Use fresh pumpkin puree for a richer flavor.
- Let the cake cool completely before cutting for cleaner slices.
- Experiment with toppings like chocolate chips or coconut.
- Serve with a sprinkle of nutmeg for extra flavor.
- Try adding a layer of cream cheese frosting for a twist.
FAQs
Can I make this cake ahead of time?
Yes, you can prepare it a day in advance. Just store it in the refrigerator and reheat before serving.
What if I don’t have pumpkin pie spice?
You can make your own blend using equal parts cinnamon and nutmeg, or simply use ground cinnamon.
Is this recipe suitable for freezing?
Absolutely! Just ensure it’s well-wrapped and stored in an airtight container for best results.
Can I use fresh pumpkin instead of canned?
Yes, but you’ll need to cook and puree the pumpkin first. Make sure it’s well-drained.
How do I know when the cake is done?
Insert a toothpick in the center; it should come out clean or with a few moist crumbs.
Conclusion
The pumpkin dump cake is a delightful dessert that captures the essence of autumn in every bite. Its simplicity and delicious flavors make it a perfect choice for any occasion. Whether served warm or cold, it’s a treat that will have everyone asking for seconds. Enjoy this easy recipe and embrace the fall season!
Pumpkin Dump Cake Recipe
Ingredients
- 1 can 15 oz pumpkin puree
- 1 can 12 oz evaporated milk
- 3 large eggs
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 1 tsp pumpkin pie spice
- 1 box yellow cake mix
- 1 cup unsalted butter melted
- 1 cup chopped nuts optional
- 1 cup whipped cream for serving
Instructions
- Preheat your oven to 350°F (175°C).
- Grease a 9x13 inch baking dish.
- In a large bowl, combine pumpkin puree, evaporated milk, eggs, sugar, vanilla, and pumpkin pie spice. Mix until smooth.
- Pour the pumpkin mixture into the prepared baking dish.
- Evenly sprinkle the dry cake mix over the pumpkin layer.
- Drizzle the melted butter over the cake mix.
- If desired, sprinkle chopped nuts on top.
- Bake for 50-60 minutes or until the center is set.
- Let cool for at least 15 minutes before serving.
- Serve warm with a dollop of whipped cream or vanilla ice cream.
Nutrition
