why make this recipe
Pumpkin Pie Dump Cake is a fantastic choice for fall gatherings and holiday celebrations. It’s quick and easy to make, making it perfect for busy schedules. The combination of creamy pumpkin and sweet cake creates a comforting dessert that everyone will love. Plus, this recipe requires minimal prep and just one baking dish, leaving you with less cleanup and more time to enjoy your company.
how to make Pumpkin Pie Dump Cake
Ingredients:
- 1 (15oz) can pumpkin puree (not pumpkin pie mix)
- 1 (12oz) can evaporated milk
- 3 eggs
- 1 cup sugar
- 1 tsp cinnamon
- 1 box spice cake mix
- 2 sticks butter (melted)
- Whipped cream for topping (optional)
Directions:
- Preheat your oven to 350°F and grease a 9×13 baking dish.
- In a large bowl, whisk together the pumpkin puree, evaporated milk, eggs, sugar, and cinnamon until smooth and well combined.
- Pour the pumpkin mixture into your greased baking dish.
- Evenly sprinkle the dry cake mix over top.
- Slowly drizzle the melted butter over the cake mix.
- Bake for 55-60 minutes.
- Let cool on the counter for at least an hour and then cover and place in the fridge.
- Slice and serve with whipped cream. Enjoy!
how to serve Pumpkin Pie Dump Cake
This dessert is best served chilled or at room temperature. You can enjoy it as is or add a dollop of whipped cream on top for extra sweetness and creaminess. It pairs perfectly with a warm cup of coffee or a scoop of vanilla ice cream.
how to store Pumpkin Pie Dump Cake
Store any leftovers in an airtight container in the refrigerator for up to 4 days. If you want to keep it longer, you can freeze it. Make sure to cover it well with plastic wrap and aluminum foil. It should last for about 2-3 months in the freezer.
tips to make Pumpkin Pie Dump Cake
- Make sure to use pure pumpkin puree for the best flavor; avoid pumpkin pie mix as it contains added spices and sugars.
- For a twist, try adding some chopped nuts or chocolate chips on top before baking.
- Keep an eye on the cake towards the end of the baking time. It’s done when the top is golden brown and set in the middle.
- Allow it to cool completely before storing it in the fridge, as this helps to set the layers nicely.
Serving Ideas
Serve your Pumpkin Pie Dump Cake with a sprinkle of cinnamon on top for an extra touch. You can also pair it with caramel sauce drizzled over the whipped cream for added flavor.
Final Thoughts
Pumpkin Pie Dump Cake is a delightful and simple dessert that captures the essence of fall. With its easy preparation and delicious taste, it’s sure to become a seasonal favorite. Gather your loved ones and enjoy this wonderful treat together!
FAQs
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin. Make sure to cook and puree it until smooth before using.
Can I make this recipe gluten-free?
Absolutely! You can use a gluten-free spice cake mix instead of the regular one.
How can I add more flavor to the cake?
You can enhance the flavor by adding vanilla extract or a pinch of nutmeg to the pumpkin mixture. Additional spices like ginger can also add a nice warmth.
Pumpkin Pie Dump Cake
Ingredients
For the cake
- 1 can 15oz can pumpkin puree not pumpkin pie mix
- 1 can 12oz can evaporated milk
- 3 pieces eggs
- 1 cup sugar
- 1 tsp cinnamon
- 1 box spice cake mix
- 2 sticks butter, melted
- to taste Whipped cream for topping optional
Instructions
Preparation
- Preheat your oven to 350°F and grease a 9×13 baking dish.
- In a large bowl, whisk together the pumpkin puree, evaporated milk, eggs, sugar, and cinnamon until smooth and well combined.
- Pour the pumpkin mixture into your greased baking dish.
- Evenly sprinkle the dry cake mix over top.
- Slowly drizzle the melted butter over the cake mix.
Baking
- Bake for 55-60 minutes.
- Let cool on the counter for at least an hour, then cover and place in the fridge.
- Slice and serve with whipped cream.