why make this recipe
Pumpkin Dump Cake is a delightful dessert that is perfect for autumn but can be enjoyed year-round. It is easy to make and combines the warm flavors of pumpkin and spices with a sweet cake topping. This recipe is great for gatherings, holidays, or whenever you crave a comforting treat. The best part? You can whip it up in no time without the need for complicated techniques or special equipment.
how to make Pumpkin Dump Cake
Ingredients:
- 1 (15 oz) can pure pumpkin puree
- 3 large eggs
- 1 cup granulated sugar
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1 tsp vanilla extract
- 1 (15.25 oz) box yellow cake mix
- 1 cup chopped pecans or walnuts
- 1/2 cup unsalted butter, melted
Directions:
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- In a large bowl, mix pumpkin puree, eggs, sugar, cinnamon, nutmeg, and vanilla until smooth.
- Spread the pumpkin mixture evenly in the prepared dish.
- Sprinkle the yellow cake mix evenly over the pumpkin layer do not stir.
- Scatter chopped nuts on top and drizzle with melted butter.
- Bake for 45-50 minutes or until golden brown and bubbly.
- Allow cooling slightly before serving; pair with whipped cream or ice cream if desired.
how to serve Pumpkin Dump Cake
Pumpkin Dump Cake can be served warm or at room temperature. It pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream. You can also top it with a sprinkle of cinnamon or chopped nuts for added flavor and texture.
how to store Pumpkin Dump Cake
To store leftover Pumpkin Dump Cake, cover it tightly with plastic wrap or aluminum foil and keep it in the refrigerator. It will stay fresh for up to 3-4 days. You can also freeze it for up to two months. Just make sure to wrap it well to prevent freezer burn. When ready to eat, thaw it in the fridge overnight and reheat if desired.
tips to make Pumpkin Dump Cake
- Make sure to use pure pumpkin puree, not pumpkin pie filling, for the best flavor.
- Don’t skip the nuts; they add a lovely crunch and enhance the taste.
- For a spicier cake, feel free to add a pinch of ginger or cloves.
- If you want a sweeter dessert, you can increase the sugar by 1/4 cup.
Serving Ideas
Serve this delicious cake with a side of coffee or tea for a lovely afternoon snack. It also makes for a perfect dessert after dinner during family gatherings or holiday feasts.
Final Thoughts
Pumpkin Dump Cake is a simple and scrumptious dessert that is sure to impress friends and family. Its rich pumpkin flavor combined with the cake topping creates a unique treat that is loved by many. Whether it’s for a special occasion or just a cozy night in, this recipe is a must-try.
FAQs
Can I use fresh pumpkin instead of canned puree?
Yes, you can use fresh pumpkin puree. Just cook and blend the pumpkin until smooth, ensuring you have about 15 oz.
Is it possible to make this recipe gluten-free?
Yes! You can substitute the yellow cake mix with a gluten-free cake mix for a gluten-free version.
Can I prepare this a day ahead?
Absolutely! You can prepare the Pumpkin Dump Cake a day in advance and store it in the refrigerator. Just warm it up slightly before serving.
Pumpkin Dump Cake
Ingredients
For the pumpkin mixture
- 1 can 1 (15 oz) can pure pumpkin puree Ensure it’s pure pumpkin puree, not pumpkin pie filling.
- 3 large 3 large eggs
- 1 cup 1 cup granulated sugar Increase to 1 1/4 cup for a sweeter dessert.
- 2 tsp 2 tsp ground cinnamon
- 1/2 tsp 1/2 tsp ground nutmeg
- 1 tsp 1 tsp vanilla extract
For the topping
- 1 box 1 (15.25 oz) box yellow cake mix Can use gluten-free cake mix for a gluten-free option.
- 1 cup 1 cup chopped pecans or walnuts Adds crunch and enhances flavor.
- 1/2 cup 1/2 cup unsalted butter, melted
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- In a large bowl, mix pumpkin puree, eggs, sugar, cinnamon, nutmeg, and vanilla until smooth.
- Spread the pumpkin mixture evenly in the prepared dish.
- Sprinkle the yellow cake mix evenly over the pumpkin layer—do not stir.
- Scatter chopped nuts on top and drizzle with melted butter.
Baking
- Bake for 45-50 minutes or until golden brown and bubbly.
- Allow cooling slightly before serving; pair with whipped cream or ice cream if desired.