Why You’ll Love this Easy Pumpkin Dump Cake Recipe
If you’re looking for a dessert that’s both simple to make and bursting with autumn flavors, you’ll absolutely love this easy pumpkin dump cake recipe.
It combines the rich taste of pumpkin with warm spices, creating a cozy, inviting aroma that fills your kitchen. The best part? You won’t spend hours baking; it practically makes itself! Just mix, dump, and bake.
Plus, it’s perfect for gatherings or cozy nights in. I love how it’s so versatile—you can serve it warm with whipped topping or enjoy it cold straight from the fridge.
Trust me, this dessert will quickly become a fall favorite!
Ingredients of Easy Pumpkin Dump Cake
When it comes to whipping up a delightful dessert, this easy pumpkin dump cake is a total game-changer. Not only is it super simple, but it also fills your home with that warm, spicy aroma that screams autumn. Plus, you probably have most of these ingredients in your pantry already. So, let’s roll up our sleeves and see what you’ll need to create this delicious treat.
Ingredients for Easy Pumpkin Dump Cake:
- 29 ounces pumpkin puree
- 12 ounces evaporated milk
- 3 large eggs
- 1 cup sugar
- 1 teaspoon salt
- 1 tablespoon cinnamon
- 18 ounces yellow cake mix
- 1 cup chopped pecans
- 3/4 cup melted margarine
- Whipped topping (optional, for serving)
Now, let’s chat a bit about these ingredients. Pumpkin puree is the star of the show here, bringing that rich, creamy flavor that pairs so well with the cinnamon and sugar.
If you’re feeling adventurous, you can even try swapping in fresh pumpkin puree, but let’s be honest, canned is just so much easier. Evaporated milk adds creaminess, while the eggs help bind everything together.
And the cake mix on top? Oh, it creates a lovely, crispy layer that balances the moist pumpkin filling perfectly. Don’t forget the pecans! They add a nice crunch and a hint of nuttiness.
If you’re not a fan of nuts, feel free to skip them. And whipped topping? Totally optional, but it does make for a pretty presentation and adds a lovely creaminess.
How to Make Easy Pumpkin Dump Cake
Alright, let’s plunge into the delightful world of making Easy Pumpkin Dump Cake. It’s as simple as pie—or should I say, cake?
First things first, preheat your oven to a cozy 350°F. While it’s warming up, grab a large mixing bowl and toss in 29 ounces of pumpkin puree. This is where the magic begins.
Add in 12 ounces of evaporated milk, 3 large eggs, 1 cup of sugar, 1 teaspoon of salt, and 1 tablespoon of cinnamon. Now, mix it all together until it’s smooth and creamy—think of it as a silky pumpkin smoothie (without the straw, of course).
Once your mixture is looking good, pour it into a greased 9 x 13 pan. This is where the fun part comes in. Take 18 ounces of yellow cake mix and sprinkle it over the pumpkin goodness like you’re dusting fairy powder (or just trying to cover it evenly).
Next, grab 1 cup of chopped pecans—these little guys will add some nice crunch—and sprinkle them on top of the cake mix. Finally, drizzle 3/4 cup of melted margarine over everything, because why not make it even more delicious?
Now, pop that beauty into your preheated oven and let it bake for about 50 minutes. Your kitchen is about to smell like a fall festival.
Once the timer goes off, resist the urge to plunge in immediately. Let it cool for a bit. Seriously, patience is a virtue, especially when it comes to desserts.
When it’s finally ready to serve, you can top it with some whipped topping if you’re feeling fancy. And there you have it, a scrumptious Easy Pumpkin Dump Cake that’s perfect for any occasion—or just because you need a little sweet in your life.
Enjoy, and don’t forget to share (or not, no judgment here).
Easy Pumpkin Dump Cake Substitutions & Variations
Have you ever thought about how you can customize your Easy Pumpkin Dump Cake to suit your taste? You can swap out the yellow cake mix for spice cake mix for an extra flavor kick.
If you’re looking for a healthier option, use whole wheat flour or a gluten-free cake mix. For added richness, consider mixing in chocolate chips or dried cranberries. You can also replace pecans with walnuts or sunflower seeds.
Finally, if you want a creamier texture, try adding a layer of cream cheese before the cake mix. The possibilities are endless, so get creative with your ingredients!
What to Serve with Easy Pumpkin Dump Cake
Although I love enjoying Easy Pumpkin Dump Cake on its own, pairing it with the right accompaniments can elevate the experience even further.
I often serve it warm, topped with a generous dollop of whipped topping or vanilla ice cream for that creamy contrast. A sprinkle of cinnamon or nutmeg enhances the fall flavors beautifully.
For a crunchy texture, I like to add some extra chopped pecans on the side. You can also pair it with a warm cup of spiced chai or apple cider to complement the pumpkin goodness.
It makes for a cozy dessert experience that I can’t resist!
Additional Tips & Notes
To guarantee your Pumpkin Dump Cake turns out perfectly every time, I’ve found a few tips that can make the process even easier.
First, make sure your ingredients are at room temperature for better mixing. If you want a richer flavor, try using brown sugar instead of white.
Don’t skimp on the pecans; they add a delightful crunch! When pouring the melted margarine, drizzle it evenly to ascertain every bite is delicious.
Finally, let the cake cool for a bit before serving—it enhances the flavors. Enjoy it warm with whipped topping for a truly indulgent treat!