Easy Pumpkin Dump Cake Recipe
User Reviews
5
Easy Pumpkin Dump Cake Recipe
Description
The Easy Pumpkin Dump Cake Recipe starts by blending pumpkin puree, evaporated milk, eggs, sugar, and pumpkin pie spice into a fluid batter poured into a prepared baking dish. A dry spice cake mix is evenly sprinkled over the pumpkin base, then drizzled with melted butter to moisten the top layer. During baking, the butter melds with the cake mix, forming a soft, tender crust over the dense pumpkin filling, which retains moisture and a slight jiggle when done.
The result is a loosely structured, moist cake with warm spices typical of fall baking. The cake is allowed to cool for at least 30 minutes before serving, which helps it set and slice cleanly. The recipe lends itself to garnish with whipped cream or fresh grated nutmeg for added aroma.
It can be baked in the oven or optionally prepared in a crockpot with adjusted cooking times. The cake holds well if refrigerated and also freezes effectively for extended storage. Adjustments can be made to the cake mix used or butter amount to modify texture slightly.
Overall, the dump cake embraces an effortless approach to a pumpkin dessert without requiring mixing bowls or extensive preparation, making it approachable for cooks of all levels.
Ingredients
- 15 ounces pumpkin I used organic; not pumpkin pie mix, puree
- 12 ounce evaporated milk I used organic
- 3 large egg room temp
- ¾ cup granulated sugar I use all-natural cane sugar
- 1 ½ teaspoons pumpkin pie spice
- 1 box spice cake mix
- 1 cup butter melted; salted or unsalted; if using unsalted, add ⅛ - ¼ teaspoon of salt
Garnish (optional)
- Whipped Cream or ice cream
- nutmeg fresh grated
Instructions
- Preheat oven to 350 degrees (see notes for high altitude) and spray a 9x13 inch baking dish with cooking spray or non-stick spray.
- In a medium mixing bowl, combine pumpkin puree, evaporated milk, eggs, sugar, pumpkin pie spice (see substitutions). Don’t worry, it will be very fluid and will bake up perfectly.
- Pour pumpkin mixture into the prepared baking dish, then sprinkle the dry cake mix evenly over the top of the pumpkin mixture. Drizzle the melted butter over the top of the cake mix as evenly as possible.
- There may be some dry portions peaking out, that’s okay. If you prefer, instead of melting butter you may slice the butter into thin pats and evenly lay over the entire surface of the pumpkin and cake mixture, this will allow for a bit more even butter distribution, but then it’s not really dump cake is it!
- Bake for 55-65 minutes until the middle has a very slight jiggle -- it will set up as it cools. Allow to cool 30 minutes before serving, may be served warm with ice cream or whipped cream. Or refrigerate until firm and serve with whipped cream.
Notes
- If spice cake mix is unavailable, use vanilla or butter cake mix with added pumpkin pie spice to approximate flavor.
- For crockpot preparation, grease well and cook on high 2 hours or until set, covering with a tea towel to absorb steam.
- At high altitudes above 6,500 feet, increase baking temperature to 375°F and reduce bake time slightly, watching to prevent over-browning.
- Remove cake from oven when center still jiggles slightly; it will firm as it cools.
- Store leftovers loosely covered at room temperature if eating soon, or refrigerate up to one week, and freeze up to three months wrapped tightly.
- Butter can be sliced and layered atop instead of melted for more even distribution.
- Dividing batter into smaller pans reduces baking time and allows portion control.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12-15 servings
Amount Per Serving
Calories 441 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 441kcal | 22% |
| Carbohydrates | 51g | 17% |
| Protein | 6g | 12% |
| Fat | 25g | 38% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 95mg | 32% |
| Sodium | 455mg | 19% |
| Potassium | 330mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 37g | 74% |
| Vitamin A | 6125IU | 123% |
| Vitamin C | 2mg | 2% |
| Calcium | 137mg | 14% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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