Indulge in the rich flavors of autumn with this simple pumpkin dump cake recipe. This dessert combines the warm spices of pumpkin pie with the ease of a dump cake, making it a favorite for gatherings or a sweet treat at home. Topped with whipped cream or vanilla ice cream, it’s sure to impress your family and friends. Let’s dive into this delicious recipe that’s as easy as it is tasty!
Ingredients
- 1 can (15 oz) pumpkin puree
- 1 can (12 oz) evaporated milk
- 3 large eggs
- 1 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1 box yellow cake mix
- 1 cup unsalted butter, melted
- 1 cup chopped pecans (optional)
Servings and Cooking Time
This recipe serves approximately 12 people. Preparation time is about 15 minutes, while cooking time is 50-60 minutes.
Nutritional Value
Each serving (1/12 of the cake) contains approximately 300 calories, 15g fat, 40g carbohydrates, and 4g protein. This nutritional information is based on a standard serving size for one person.
Step-by-Step Cooking Process
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine pumpkin puree, evaporated milk, eggs, sugar, cinnamon, nutmeg, and ginger.
- Mix until smooth and well combined.
- Pour the pumpkin mixture into a greased 9×13-inch baking dish.
- Sprinkle the dry cake mix evenly over the pumpkin layer.
- Drizzle the melted butter over the cake mix, ensuring even coverage.
- If using, sprinkle chopped pecans on top of the butter layer.
- Bake in the preheated oven for 50-60 minutes, or until the top is golden brown.
- Allow the cake to cool for about 15 minutes before serving.
- Serve warm, topped with whipped cream or ice cream.
Alternative Ingredients
You can substitute pumpkin puree with butternut squash puree for a different flavor. Additionally, use gluten-free cake mix for a gluten-free option. For a dairy-free version, try coconut oil instead of butter.
Serving and Pairings
This pumpkin dump cake pairs wonderfully with whipped cream, vanilla ice cream, or a drizzle of caramel sauce. It also complements a warm cup of spiced chai or coffee, making it an ideal dessert for fall gatherings.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 5 days. You can reheat individual portions in the microwave for about 30 seconds. This cake can also be frozen for up to 3 months; thaw in the refrigerator before serving.
Cooking Mistakes
- Not measuring ingredients accurately can affect texture.
- Skipping the butter can lead to a dry cake.
- Overmixing can make the cake dense.
- Using expired baking powder can prevent rising.
- Baking at incorrect temperatures can lead to uneven cooking.
Helpful Tips
- For added flavor, mix in chocolate chips or dried cranberries.
- Let the cake cool before cutting for cleaner slices.
- Experiment with different spices for a unique twist.
- Serve with a sprinkle of cinnamon on top for extra flair.
FAQs
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin by roasting and pureeing it. This will give a fresher flavor, but ensure it’s well-cooked and smooth.
What can I substitute for eggs in this recipe?
You can use flax eggs or unsweetened applesauce as an egg substitute. Use 1/4 cup of applesauce for each egg.
How do I know when the cake is done baking?
The cake is done when the top is golden brown and a toothpick inserted in the center comes out clean or with a few crumbs.
Can I make this cake ahead of time?
Absolutely! This cake can be made a day in advance and stored in the refrigerator until ready to serve.
Is this recipe suitable for a gluten-free diet?
Yes, use a gluten-free cake mix and ensure all other ingredients are gluten-free.
Conclusion
The pumpkin dump cake is a delightful, easy-to-make dessert that captures the essence of fall in every bite. With its warm spices and creamy texture, it’s perfect for any occasion. Whether enjoyed at a family gathering or as a cozy treat at home, this recipe is sure to become a seasonal favorite. Enjoy your baking!
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 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1 box yellow cake mix
- 1 cup unsalted butter melted
- 1 cup chopped pecans optional
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine pumpkin puree, evaporated milk, eggs, sugar, cinnamon, nutmeg, and ginger.
- Mix until smooth and well combined.
- Pour the pumpkin mixture into a greased 9x13-inch baking dish.
- Sprinkle the dry cake mix evenly over the pumpkin layer.
- Drizzle the melted butter over the cake mix, ensuring even coverage.
- If using, sprinkle chopped pecans on top of the butter layer.
- Bake in the preheated oven for 50-60 minutes, or until the top is golden brown.
- Allow the cake to cool for about 15 minutes before serving.
- Serve warm, topped with whipped cream or ice cream.
Nutrition
