Searching for that perfect fall dessert recipe? Then my Recipe for Pumpkin Dump Cake is apt for you. It is easy, tastes best in the autumn, and all you need to do is dump the ingredients in the baking pan. So, here’s how to make this dump and quick to eat pumpkin dessert.
If you are looking to make more Pumpkin recipes this season, then here are some more for you – Pumpkin Curry Soup, Pumpkin Pie Smoothie, Thai Pumpkin Noodle Soup, Pumpkin Chocolate Chip Bread and Pumpkin Apple Soup.
About This Recipe
Every year with the onset of August, the pumpkin-fever hits me. Because having stayed in the US, it kind of is the pumpkin season for me in India as well. Make soft and delicious Pumpkin Pie Pancakes or an energising Pumpkin Pie Smoothie, anything is possible with this versatile Pumpkin.
However, the simplest Pumpkin recipe that I am so looking forward to making this season is this Pumpkin Dump Cake. Easy to be made from dry cake mix or yellow cake mix, this Dump Cake is actually not a cake.
A cross between a pie and a cake, it is a great dessert to make when you have a time crunch and looking for something delicious to eat. A gooey bottom layer topped with crunchy cake mix and pecans, it pairs very well with ice cream.
So whenever I am on a time crunch and have some fresh pumpkin available with me, this Pumpkin Dump cake is always on the menu. This one is easy to make and just need a few everyday ingredients.
In order to make this pumpkin dessert, all you need is pumpkin puree, evaporated milk, brown sugar, butter, and your fav yellow cake mix.
Its hands down the easiest dessert recipes to make this season. After all, you just need to dump the soothing pumpkin mixture in a cake pan and then relax.
This Pumpkin Dump Cake is,
- Easy + Quick
- Perfect for quick dessert
Pumpkin Puree – Get your hands on fresh pumpkin during fall or winter and make this dump cake. If you want to know how to make Pumpkin Puree? Then, do check out my recipe to make Pumpkin Puree at home.
You can even use canned pumpkin puree if you do not get fresh pumpkin or they are not in season.
Milk – If evaporated milk is not available to you easily, you can use cream instead of it.
Spices – To add a little hint of spice, add in some ground ginger and cinnamon. These two ingredients adds a great flavour, that gives it that Winter touch.
Sugar – I have added combination of both white and brown sugar, that adds a perfect texture too along with sweetness in the cake.
Eggs and Unsalted Butter – Eggs and butter will make the dump cake soft and it also helps in the rising giving it that perfect crumbly texture.
Yellow Cake Mix – This is the star ingredient, that makes this cake so easy. The yellow cake mix that will give a perfect texture to the cake.
Pecans – Pecans adds a great bite and crunch in the soft and moist cake. You can use walnuts instead of pecan if they are not available to you.
How to make Pumpkin Dump Cake?
Preheat the oven to 350 F. Grease an 8×8 inch tray with butter.
Mix pumpkin puree, evaporated milk, ginger, cinnamon, white sugar, brown sugar, and eggs in a mixing bowl.
Pour the mixture in the prepared tray.
Sprinkle the cake mix on top of it evenly.
Sprinkle pecans on top.
Finally drizzle the butter all over the tray and bake for 45-50 minutes until the edges the cake are browned and knife comes out clean from the centre.
Remove the tray from the oven and let the cake cool for 5 minutes. Serve warm with a scoop of ice cream.
Frequently asked Questions:
To make it with cream cheese, whisk 200 g (8oz) cream cheese with 2 tbsp milk and 2 tbsp powdered sugar until smooth.
Fill this mixture in a piping bag and snip the end of the bag. Pipe the mixture over the pumpkin puree layer and then top with the cake mix. Bake as mentioned below. Top the Pumpkin Dump Cake with Cream Cheese Frosting.
Benefits of Pumpkin
– Firstly, pumpkin is really good for the health of your heart.
– The amount of fiber, vitamin C and potassium that pumpkin contains is really good enough.
– Moreover, pumpkin contains antioxidants that reduce the damage done to our eyes.
– Consuming pumpkin also helps in fighting against diabetes and reduces the risk of cancer.
You see, eating this pumpkin dessert is sure going to be healthy, ha! Serve it warm with a dollop of ice cream, just as it is or swirl up some chocolate sauce with it.
Before you ask, here’s the recipe of this super easy and decadent dump cake.
You can serve a slice of this Pumpkin Dump Cake along with your froth coffee during your evening break or serve it as a dessert with a scoop of Vanilla Ice Cream on top. Sounds delicious, right?
Pumpkin Dump Cake can be stored for about 5 days in the refrigerator once it is cooled down properly. Either store it in an air tight container or plastic wrap it tightly before placing in the fridge.
Take it out a little before you want to serve it, or if you like it warm, microwave it until it is nice and warm. You can even freeze it. Just tightly wrap it before freezing too.
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Pumpkin Dump Cake Recipe
- 15 oz Pumpkin Puree
- 12 oz Evaporated Milk
- 1 tsp Ground Ginger
- 2 tsp Ground Cinnamon
- ½ cup White Sugar
- ½ cup Brown Sugar
- 3 Eggs
- 8 oz Yellow Cake Mix
- 1 cup Pecans (Chopped)
- ¾ cup Unsalted Butter (Melted)
- Pre heat the oven to 350 F (180 C)
- Grease a 8×8 inch tray with butter.
- Mix pumpkin puree, evaporated milk, ginger, cloves, cinnamon, white sugar, brown sugar and eggs in a mixing bowl.
- Pour the mixture in the prepared tray.
- Sprinkle the cake mix on top of it evenly.
- Sprinkle pecans on top.
- Finally drizzle the butter all over the tray and bake for 45-50 minutes until the edges the cake are browned and knife comes out clean fro the centre.
- Remove the tray from the oven and let the cake cool for 5 minutes.
- Serve warm with a scoop of ice cream.