Pumpkin Spice Dump Cake Recipe

Embrace the warmth and comfort of fall with this delightful Pumpkin Spice Dump Cake. It’s a perfect blend of creamy pumpkin and aromatic spices, topped with a golden, buttery cake layer that creates a satisfying contrast in texture. When baked, the cake develops a crisp top that gives way to a moist and flavorful pumpkin filling below. The inviting aroma will fill your kitchen, making it an ideal dessert for holiday gatherings, family dinners, or just a cozy night at home. This easy-to-make recipe is not only delicious but also perfect for those who love the tradition of pumpkin spice flavors without the fuss of elaborate baking.

Ingredients

• 30 ounces pure pumpkin puree – This forms the base of the dump cake, providing moisture and a rich pumpkin flavor.
• 4 large eggs, room temperature – Eggs help bind the ingredients together, contributing to the cake’s structure.
• 12 ounces evaporated milk – This adds creaminess and richness to the pumpkin mixture.
• 1 1/2 cups granulated sugar – Sugar sweetens the cake and enhances the flavor profile.
• 1 tablespoon vanilla extract – Vanilla adds a warm, aromatic flavor that complements the pumpkin.
• 1 tablespoon pumpkin pie spice blend – This mixture of spices brings the classic pumpkin pie flavor to the cake.
• 2 teaspoons cinnamon – Cinnamon enhances the warmth and depth of flavor within the pumpkin filling.
• 15.25 ounces spice cake mix – The base layer of the dump cake, providing sweetness and spice.
• 1 cup unsalted butter, melted – Butter enriches the cake and helps create a golden crust.
• 1/2 cup whole milk – This adds moisture to the cake mix layer, ensuring it bakes up beautifully.

Step-by-Step Instructions

1. Preheat your oven to 350 degrees F (175 degrees C). Spray a 9 x 13 inch baking dish with baker’s spray and set it aside.
2. In a large bowl, whisk together the pumpkin puree, eggs, evaporated milk, granulated sugar, vanilla extract, pumpkin pie spice, and cinnamon until the mixture is smooth and well combined.
3. Pour the pumpkin mixture into the prepared baking dish, spreading it evenly across the bottom.
4. Sprinkle the spice cake mix evenly over the pumpkin layer to ensure complete coverage.
5. In another bowl, mix the melted butter and whole milk until well combined.
6. Slowly pour the butter and milk mixture over the cake mix, making sure to submerge it as much as possible without stirring the layers.
7. Bake in the preheated oven for 1 hour, or until the top is golden brown and the center is set.
8. Once baked, allow the cake to cool slightly before serving.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 15 minutes
• Servings: 12
• Calories: Approximately 350 per serving

Tips, Storage & Variations

• Cooking Tip: Ensure the eggs are at room temperature, as this helps them mix more easily into the batter.
• Storage: Store leftover dump cake in an airtight container in the refrigerator for up to 3 days.
• Freezing: This cake freezes well; just wrap it tightly in plastic wrap and then in aluminum foil. Thaw in the refrigerator before serving.
• Flavor Variations: Consider adding crushed nuts on top before baking for added texture or folding in chocolate chips into the pumpkin mixture for a decadent twist.

FAQ Section

1. Can I use fresh pumpkin instead of canned puree?
   Yes, you can use fresh pumpkin, but ensure it is cooked and pureed to match the consistency of canned puree.

2. Is there a gluten-free option for this recipe?
   Yes, you can substitute the spice cake mix with a gluten-free blend, ensuring all other ingredients are gluten-free as well.

3. How do I know when the cake is done?
   The top should be golden brown, and you can insert a toothpick in the center; it should come out clean.

4. Can I make this ahead of time?
   Yes, you can prepare it a day in advance. Just store it covered in the refrigerator until you are ready to bake.

5. What toppings go well with dump cake?
   Serve with whipped cream, vanilla ice cream, or a sprinkle of nuts for added flavor and texture.

6. Can I add other spices?
   Absolutely! Experiment with nutmeg or ginger for an additional flavor boost.

People Also Ask

1. What is dump cake?
   Dump cake is a simple dessert made by "dumping" the ingredients into a baking dish without extensive mixing.

2. Can I make this vegan?
   You can substitute eggs with flax eggs and use plant-based milk and butter.

3. How should I serve pumpkin spice dump cake?
   It’s delightful warm, topped with whipped cream or a scoop of ice cream.

4. How long does pumpkin spice dump cake last?
   It should last 3 to 5 days in the refrigerator.

5. Is it normal for dump cake to be a bit gooey?
   Yes, the pumpkin layer may have a gooey texture, which adds to the cake’s moistness.

6. What if I don’t have spice cake mix?
   You can use yellow cake mix and add spices like cinnamon and nutmeg to mimic the flavor.

Conclusion

This Pumpkin Spice Dump Cake is a calling to the senses—a heartwarming treat that fills your home with the spirit of fall. It’s easy to prepare and packed with flavor, making it a perfect dessert for any occasion. Try this recipe out, share it with your friends and family, and enjoy the delightful taste and memories it brings. Happy baking!

Pumpkin Spice Dump Cake

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Embrace the warmth of fall with this delightful Pumpkin Spice Dump Cake, a blend of creamy pumpkin and aromatic spices topped with a golden, buttery cake layer.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Servings: 12 servings

Course: Dessert

Cuisine: American

Calories: 350

Ingredients Method Nutrition Notes

Ingredients

  

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Pumpkin Mixture

• 30 ounces pure pumpkin puree Provides moisture and rich pumpkin flavor.
• 4 large eggs, room temperature Helps bind the ingredients together.
• 12 ounces evaporated milk Adds creaminess and richness.
• 1.5 cups granulated sugar Sweetens the cake.
• 1 tablespoon vanilla extract Adds aromatic flavor.
• 1 tablespoon pumpkin pie spice blend Brings classic pumpkin pie flavor.
• 2 teaspoons cinnamon Enhances warmth and depth of flavor.

See also  Spaghetti with Garlic & Spinach

Cake Layer

• 15.25 ounces spice cake mix Provides sweetness and spice.
• 1 cup unsalted butter, melted Enriches the cake.
• 0.5 cup whole milk Adds moisture.

Method

 

Preparation

1. Preheat your oven to 350 degrees F (175 degrees C). Spray a 9 x 13 inch baking dish with baker's spray and set it aside.
2. In a large bowl, whisk together the pumpkin puree, eggs, evaporated milk, granulated sugar, vanilla extract, pumpkin pie spice, and cinnamon until smooth.
3. Pour the pumpkin mixture into the prepared baking dish, spreading it evenly.
4. Sprinkle the spice cake mix evenly over the pumpkin layer.
5. In another bowl, mix the melted butter and whole milk until well combined.
6. Slowly pour the butter and milk mixture over the cake mix, ensuring it submerges without stirring the layers.

Baking

1. Bake in the preheated oven for 1 hour, or until the top is golden brown and the center is set.
2. Allow the cake to cool slightly before serving.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 52gProtein: 5gFat: 14gSaturated Fat: 8gSodium: 150mgFiber: 2gSugar: 25g

Notes

Ensure eggs are at room temperature to mix easily. Store leftovers in an airtight container in the refrigerator for up to 3 days. This cake freezes well; wrap tightly and thaw in the refrigerator before serving. Consider adding nuts or chocolate chips for variations.

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