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Best Pumpkin Dump Cake | Kids Activities Blog

Fall is the time for all things pumpkin, and this simple pumpkin dump cake recipe will not disappoint!

There is nothing better on a chilly autumn afternoon than filling the house with the heavenly aroma of pumpkin, cinnamon, and spice as the most delicious moist, and buttery cake bakes away as you decorate, or curl up on the couch with a latte and a good book!

This tender, spicy pumpkin dump cake is so tasty you might just take a fork to the pan!

Pumpkin Dump Cake Recipe

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Fall is a time of gatherings–from tailgating parties, to Halloween, Thanksgiving, and so much more!

With how busy this time of year is, it can be hard to find the time to bake. That’s why I love dump cakes so much! It really doesn’t get any easier!

Combine minimal pantry staple ingredients, along with just a few steps, and in no time at all you will have a mouthwatering dessert that is sure to be a hit!

This Pumpkin dump cake recipe

  • Serves: 12-15
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
Easily make a delicious pumpkin dump cake from basic pantry and fridge ingredients, like: canned pumpkin, butter, a box of cake mix, eggs, evaporated milk, granulated sugar, pumpkin pie spice, and chopped pecans.

Ingredients needed

  • 1 can (29 oz) pumpkin puree 
  • 1 can (12 oz) evaporated milk 
  • 1 cup granulated sugar
  • 3 large eggs, room temperature 
  • 3 teaspoons pumpkin pie spice 
  • 1 box (15.25 oz) yellow or golden butter cake mix 
  • 1 ½ cups chopped pecans, divided
  • 1 cup (2 sticks) unsalted butter, sliced thinly 
  • Fresh whip cream for serving, optional
  • Ice Cream for serving, optional

instructions to make a pumpkin dump cake

STEP 1

Preheat the oven to 350 degrees F. Lightly spray a 13×9 baking dish with cooking spray and coat with flour.

STEP 2

In a large bowl combine pumpkin, milk, sugar, eggs, and pumpkin pie spice.

Combine the pumpkin, milk, sugar, eggs, and pumpkin pie spice in a mixing bowl.

STEP 3

Whisk together until completely combined.

Mix the batter ingredients, thoroughly, until lumps have disappeared.

STEP 4

Pour into prepared baking dish and spread evenly.

Pour pumpkin dump cake batter into a greased pan, smoothing the top.

STEP 5

Sprinkle with cake mix.

Sprinkle the cake mix over the top, like snow! {giggle}

STEP 6

Then, sprinkle with 1 cup chopped pecans.

pumpkin dump cake topped with chopped pecans
Add pecans on top of the cake mix and pumpkin batter for more flavor!

STEP 7

Cut butter very thinly and cover the cake mix.

The secret to the flavor and moistness of this cake–top with slices of butter! YUM!

STEP 8

Bake in oven for 60 minutes or until center is set and edges are lightly browned.

STEP 9

Allow to cool slightly and serve warm with whipped cream or ice cream and additional ½ cup chopped pecans.

Add a dollop of homemade whipped cream on top of a buttery, moist slice of the best pumpkin dump cake, and you have a the perfect fall dessert!

How Long Will Pumpkin Dump Cake Last?

In my house, not very long! {giggle}

To maximize freshness, once your pumpkin dump cake has cooled, store it in an airtight container. If refrigerated, it will stay good for a couple of days (if you even have any leftovers!).

This pumpkin dump cake recipe has the perfect combination of an ooey-gooey center and a crispy topping!

Can You Freeze Pumpkin Dump Cake?

Yes! You can also freeze your pumpkin dump cake (in an airtight container) for 1-2 months.

Simply let it defrost on the counter or in the fridge.

Get creative with topping choices for your slice of pumpkin dump cake!

What Toppings Can I add To Pumpkin Dump Cake?

There are SO many choices!

A scoop of vanilla ice cream, or a touch of whipped cream are solid choices. Followed by buttery-smooth homemade caramel sauce, a sprinkling of pumpkin pie seasoning, or even chocolate shavings!

Be creative and try whatever you like!

How amazing is that golden, crispy pecan crust?!

Is This Pumpkin dump cake recipe gluten free?

It is very easy to tweak this recipe ever so slightly in order to make a gluten free pumpkin dump cake!

All you need to do, is swap out the regular cake mix for a gluten free cake mix, instead!

As always, double check the label on all of your ingredients, just to be safe!

Prep Time
15 minutes

Cook Time
1 hour

Total Time
1 hour 15 minutes

Ingredients

  • 1 can (29 oz) pumpkin puree
  • 1 can (12 oz) evaporated milk
  • 1 cup granulated sugar
  • 3 large eggs, room temperature
  • 3 teaspoons pumpkin pie spice
  • 1 box (15.25 oz) yellow or golden butter cake mix
  • 1 ½ cups chopped pecans, divided
  • 1 cup (2 sticks) unsalted butter, sliced thinly
  • Fresh whip cream for serving, optional
  • Ice Cream for serving, optional

Instructions

  1. Preheat oven to 350 degrees F. Lightly spray a 13×9 baking dish with cooking spray and coat with flour.
  2. In a large bowl combine pumpkin, milk, sugar, eggs and pumpkin pie spice.
  3. Whisk together until completed combined. 
  4. Pour into prepared baking dish and spread evenly.
  5. Sprinkle with cake mix. 
  6. Then sprinkle with 1 cup chopped pecans. 
  7. Cut butter very thinly and cover cake mix. 
  8. Bake in oven for 60 minutes or until center is set and edges are lightly browned.
  9. Allow to cool slightly and serve warm with whipped cream or ice cream and additional ½ cup chopped pecans.

 

More of the best pumpkin desserts for the holidays

Which pumpkin dessert are you going to try first? Comment below and tell us!



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