Description
This easy Pumpkin Dump Cake is a delightful autumn dessert combining smooth pumpkin puree with warm spices and a crunchy cake topping. Perfect for festive gatherings or a cozy treat, it offers a wonderful blend of creamy and crisp textures in every bite.
Ingredients
Scale
Pumpkin Mixture
- 1 (15 oz) can pumpkin puree
- 1 (12 oz) can evaporated milk
- 4 large eggs
- 1½ cups white sugar
- 1 tsp cinnamon
- 1 tsp ground ginger
- 1 tsp nutmeg
Topping
- 1 box yellow cake mix (15.25 oz)
- 1 cup melted butter
- ¾ cup chopped pecans (optional)
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish thoroughly to prevent sticking.
- Mix Pumpkin Filling: In a large mixing bowl, whisk together the pumpkin puree, evaporated milk, eggs, sugar, cinnamon, ginger, and nutmeg until the mixture is smooth and well combined.
- Layer Pumpkin Mixture: Pour the pumpkin mixture into the prepared baking dish, spreading it evenly to ensure an even bake throughout the dessert.
- Add Cake Mix Topping: Evenly sprinkle the dry yellow cake mix over the pumpkin layer, covering the surface completely.
- Drizzle Melted Butter: Pour the melted butter over the dry cake mix topping, making sure to cover as much of the surface as possible. This will create a crispy, golden crust.
- Add Pecans (Optional): If using, sprinkle the chopped pecans evenly over the top to add extra texture and flavor.
- Bake the Cake: Place the baking dish in the preheated oven and bake for 45-50 minutes, or until the top is golden brown and the edges are crisp. Insert a toothpick in the center to ensure it comes out clean for doneness.
- Cool and Serve: Allow the cake to cool slightly before serving to let the layers set for easier slicing and enhanced flavor.
Notes
- For a nuttier texture, substitute pecans with walnuts or omit nuts for a nut-free option.
- You can add whipped cream or vanilla ice cream as a topping for serving.
- Use fresh spices for the best flavor impact.
- Store leftovers covered in the refrigerator for up to 4 days.
- This recipe is easily doubled for larger gatherings.
