Why You’ll Love this Pumpkin Dump Cake Recipe
If you’re like me and love the cozy flavors of fall, you’ll absolutely adore this Pumpkin Dump Cake recipe. It’s incredibly simple, yet it delivers a rich, warm taste that instantly brings back memories of chilly autumn days.
The blend of pumpkin and spices creates a comforting aroma that fills your kitchen. Plus, the texture is divine—you get a soft, gooey base topped with a slightly crispy layer.
This cake is perfect for gatherings, and it’s a hit with both kids and adults. Trust me, once you try it, you’ll be making it every fall!
Ingredients of Pumpkin Dump Cake
When it comes to whipping up a delightful dessert that captures the essence of fall, Pumpkin Dump Cake is a go-to favorite. It’s like a warm hug on a chilly day, and the best part? You don’t need to be a baking whiz to pull it off.
Just gather a few simple ingredients, and you’ll be on your way to creating a delicious treat that’s perfect for any gathering. Plus, it’s so easy that even my cat could probably make it—if only she’d thumbs.
So, let’s plunge into what you’ll need to make this scrumptious cake.
Ingredients for Pumpkin Dump Cake:
- 1 (30 ounce) can pumpkin pie mix
- 2 eggs, beaten
- 1 (5 ounce) can evaporated milk
- 18 1/4 ounces yellow cake mix
- 1/2 cup margarine, melted
Now, before you start tossing these ingredients into the mixing bowl, let’s chat a bit about them.
First off, using pumpkin pie mix is a game changer—it’s already spiced and sweetened, which cuts down on prep time and makes it super convenient. If you can’t find pumpkin pie mix, you could use plain pumpkin puree and add your own spices like cinnamon and nutmeg, but let’s be honest, who’s the time for that?
And about that margarine—feel free to swap it with butter if you want to go the extra mile for flavor. Just be warned, you might’ve to fend off your family from stealing spoonfuls of the melted goodness.
Trust me, it’s a whole thing. Happy baking!
How to Make Pumpkin Dump Cake
Alright, my fellow bakers, let’s get down to the fun part—actually making this Pumpkin Dump Cake. First things first, preheat your oven to a cozy 350 degrees.
While that’s warming up, grab a large mixing bowl and toss in that hefty 30-ounce can of pumpkin pie mix. Add in 2 beaten eggs and pour in the 5-ounce can of evaporated milk. Now, give it a good stir until you have a smooth, creamy mixture. It should look like a pumpkiny dream come true. You know, the kind of dream that makes you want to plunge right into the bowl—maybe just me?
Once your pumpkin mixture is all blended, it’s time to pour it into a greased 13 x 9 inch pan. Try not to spill it everywhere; I speak from experience here, and trust me, a pumpkin spill isn’t the kind of mess you want to clean up.
Now comes the fun part—sprinkling! Grab your 18 1/4 ounces of yellow cake mix and sprinkle it generously over the pumpkin layer. Don’t be shy; you want to cover it well.
And because we all know that melted margarine is like the fairy dust of baking, take your 1/2 cup of melted margarine and drizzle it evenly all over that cake mix. It’s like giving your cake a warm, buttery blanket.
Now, pop your pan into the preheated oven and let it bake for about 50 minutes. Keep an eye on it—you’re looking for that golden-brown top that will make your heart do a little happy dance.
When it’s finally ready, pull it out and let it cool for a few minutes, if you can resist the temptation to plunge in right away. Seriously, the aroma wafting through your kitchen will test your willpower.
Once it has cooled a bit, slice it up, serve it with some whipped cream if you’re feeling fancy, and enjoy the warm, comforting flavors of fall in every bite. Who knew such a simple recipe could bring so much joy?
Pumpkin Dump Cake Substitutions & Variations
While the classic Pumpkin Dump Cake is a delight on its own, experimenting with substitutions and variations can elevate your baking game even further.
For a gluten-free version, try using a gluten-free cake mix. If you want to reduce sugar, unsweetened applesauce can replace some of the pumpkin pie mix.
I love adding spices like nutmeg or ginger for an extra flavor kick. You can also swap the yellow cake mix for chocolate cake mix for a unique twist.
Finally, try mixing in nuts or chocolate chips for added texture and richness. The possibilities are endless!
What to Serve with Pumpkin Dump Cake
After experimenting with various substitutions and variations for your Pumpkin Dump Cake, you might wonder what to serve alongside this delicious dessert.
I love to pair it with a generous scoop of vanilla ice cream; the creaminess complements the cake perfectly. You could also drizzle some caramel sauce over the top for an extra touch of sweetness.
Whipped cream adds a lightness that balances the rich flavors, too. If you’re feeling adventurous, serve it with spiced chai or a warm cup of coffee, enhancing those cozy fall vibes.
Trust me, these pairings elevate your dessert experience! Enjoy every bite!
Additional Tips & Notes
To guarantee your Pumpkin Dump Cake turns out perfectly, I recommend using room temperature ingredients, especially the eggs and evaporated milk. This helps everything mix smoothly and creates a better texture.
Don’t skip greasing your pan; it guarantees easy serving later. If you want a little extra flavor, consider adding a teaspoon of vanilla extract to the pumpkin mixture.
For a fun twist, sprinkle some chopped nuts or chocolate chips on top before baking.
Finally, keep an eye on the cake during the last few minutes of baking; ovens can vary, and you want that golden-brown top. Enjoy!