Two layers of decadent bliss make up this delicious dump cake recipe that is filled with sweet fall pumpkin spice flavor. Pumpkin Dump Cake is super simple to prepare. It has a crushed pecan filled cake-like top layer and a smooth and rich bottom pumpkin layer that tastes similar to pumpkin pie.
Pumpkin is a fall staple and loved for its sweet and savory flavoring. If you love pumpkin cakes try this Pumpkin Pudding Cake, Pumpkin Cake with Cream Cheese Frosting or Pumpkin Spice Sheet Cake with Cream Cheese Frosting.
Easy Pumpkin Dump Cake
Though the name “dump cake” isn’t the most appealing, the dessert is extremely decadent with a bold flavor. The name just describes the process of dumping the ingredients into a bowl and mixing before then dumping it into a baking dish, or just dumping all the ingredients together in one dish. For this easy pumpkin dump cake, you’ll have two mixing bowls for the two layers. Then you’ll dump those mixtures straight into your baking dish and bake it. It’s really that easy.
I absolutely love sweet pumpkin recipes, especially easy ones like pumpkin monkey bread and pumpkin French toast casserole. Pumpkin pie will always be my favorite Thanksgiving desserts so this cake has quickly become one I make every year. This easy pumpkin dump cake makes a delicious dessert alternative to pumpkin pie.
How to Make Pumpkin Dump Cake:
With a slightly fluffy top layer made of yellow cake mix covered with melted butter and chopped pecans and a smooth bottom layer remnant of pumpkin pie, you won’t be able to stop eating this cake. Best of all it’s fit for a crowd (if you feel like sharing).
- Prep: preheat the oven to 350ºF and grease a 9×13 baking dish.
- Make the Pumpkin Layer: beat the pumpkin pie mix, eggs, evaporated milk, sugar, salt, and pumpkin pie spice together until smooth. Pour into the prepared dish.
- Prepare the Cake Layer: in a large bowl combine the cake mix, flour, sugar, and pecans with a whisk and spread on top of the pumpkin layer. Sprinkle with additional pecans if desired.
- Butter: Melt the butter in a small bowl and pour on top of the cake.
- Bake: Place the cake in the oven to bake for 60 to 70 minutes or until the center is firm and the top a golden brown. Let cool for 20 minutes before cutting to serve.
How to Serve Dump Cake:
How you serve this pumpkin dump cake is entirely up to you. It can be served warm or chilled and adding additional toppings is always a good idea. Some additional topping ideas are vanilla ice cream, caramel syrup, chocolate syrup, whipped cream, or cool whip. Load it up for the ultimate indulgence.
How to Store Pumpkin Dump Cake:
This cake is best kept in the baking dish fitted with a top or covered in plastic wrap and kept in the refrigerator. Because this cake is made with pumpkin is slightly more gooey than and fruit dump cake and stays together best when stored in the refrigerator. To serve it warm just heat it in the oven set to 250ºF or the microwave.
Can you freeze dump cake?
Unfortunately, no. Dump cakes do not freeze well because they’re so gooey. Once the cake is defrosted it becomes a gooey mess that’s also watery.
Can I use a different boxed cake mix?
Absolutely! This recipe calls for a yellow cake mix, however, you could easily use chocolate, pumpkin, or even vanilla. This recipe is pretty versatile.
Can I use pumpkin puree instead of pumpkin pie mix?
Of course! The pumpkin pie mix already has spices and sugar mixed in, which makes it extra sweet. The pureed pumpkin will cut down on some of the sweetness and have a slightly less spicy flavor. Either version will work well.
More Delicious Pumpkin Recipes:
- Absolutely Perfect Pumpkin Bread
- Cinnamon Pumpkin Roll Cake
- Pumpkin Cheesecake with Caramel Sauce
- Pumpkin Pudding Cake
- Soft and Fluffy Pumpkin Snickerdoodle Cookies
Pumpkin Dump Cake
Ingredients
Pumpkin Filling
- 1 30 ounce can Pumpkin Pie mix not puree
- 3 large Eggs
- 1 cup Evaporated Milk or Heavy Cream
- 2/3 cup Sugar
- 3/4 teaspoon Salt
- 1 tablespoon Pumpkin Pie Spice
Cake Topping
- 1 15.25 ounce Yellow Cake Mix
- 1/2 cup Flour
- 1/4 cup Sugar
- 1 cup Chopped Pecans plus more for top
- 1 cup Butter
Instructions
-
Preheat the oven to 350ºF and lightly grease or spray a 9x13 baking dish or cake pan.
-
In the bowl of an electric mixer fitted with the paddle attachment or using a large bowl and a handheld mixer, combine the pumpkin pie mix, eggs, evaporated milk, sugar, salt, and pumpkin pie spice. Scrape down the sides of the bowl and beat until well combined.
-
Pour the pumpkin mixture into the prepared baking dish.
-
Dump the yellow cake mix, flour, sugar, and pecans into a medium-sized mixing bowl and whisk until mixed evenly. Sprinkle on top of the pumpkin mixture.
-
Add additional pecans to the top of the batter if desired.
-
In a small bowl melt the butter and pour over the top of the cake as evenly as possible (It won't completely cover the top).
-
Bake at 350ºF for 60 to 70 minutes or until the center is firm and a golden brown. Let cool for 20 minutes before slicing and serving.
Nutrition
from The Recipe Critic https://ift.tt/3iKOCoR
