- Pumpkin Pie Dump Cake

$- 1 (15 oz) can pumpkin puree - 1 (12 oz) can evaporated milk - 3 large eggs - 1 cup sugar - 1 teaspoon vanilla extract - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/2 teaspoon ground ginger - 1/4 teaspoon salt - 1 box (15.25 oz) yellow cake mix - 1/2 cup unsalted butter, melted - 1 cup chopped pecans (optional) - Whipped cream for serving (optional) When it comes to making Pumpkin Pie Dump Cake, the ingredients are key. Each one adds to the flavor and texture. First, I use a can of pumpkin puree. This is the heart of the recipe. It gives the cake its rich taste and smooth texture. Next, I add evaporated milk. It makes the cake moist and creamy. The eggs help bind everything together. They give it structure. Sugar brings out the natural sweetness of the pumpkin. Vanilla extract adds a nice touch of warmth. For spices, I stick to ground cinnamon, nutmeg, and ginger. These spices make the cake smell and taste like fall. A pinch of salt balances the sweetness. The topping is where the magic happens. A box of yellow cake mix creates a light, fluffy layer. I drizzle melted butter on top for a crispy finish. If you like nuts, sprinkle some pecans for added crunch. Finally, whipped cream is a must for serving. It adds a creamy layer on top. You can find the full recipe above. Enjoy making this easy and delicious dessert! - Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking dish. - In a large bowl, mix together pumpkin puree, evaporated milk, eggs, sugar, vanilla, cinnamon, nutmeg, ginger, and salt. Stir until everything is well mixed. - Pour the pumpkin mixture into the prepared baking dish. - Sprinkle the dry cake mix evenly on top of the pumpkin layer. Do not stir; the cake mix will create a nice topping as it bakes. - Drizzle the melted butter over the dry cake mix. You can also add chopped pecans if you want some crunch. - Bake in the preheated oven for 50-60 minutes. Check for doneness using a toothpick; it should come out clean when inserted in the center. This method makes the process simple and gives you a tasty dessert. For the full recipe, check out Pumpkin Delight Dump Cake. To make the pumpkin layer smooth, mix all the ingredients well. This helps each bite taste great. If your oven runs hot or cool, check the cake a bit early or late. Each oven is different, so adjust your time as needed. I love to top my dump cake with whipped cream and a sprinkle of cinnamon. It adds a nice touch and flavor. You can serve this dessert warm or cold. Both options are tasty, but warm gives a cozy feel. For the best texture, do not stir the cake mix into the pumpkin layer. Let it sit on top; it will bake into a nice crust. To avoid a dry topping, make sure you drizzle enough melted butter over the cake mix. This keeps everything moist and delicious. {{image_2}} You can change up the flavors in your pumpkin pie dump cake. Using different pie spices can add a fun twist. Try adding cardamom or allspice for a warm kick. You can also mix in chocolate chips. They add a rich flavor and surprise element. Just fold in a cup of chocolate chips before pouring the pumpkin layer. This makes it even more delicious! If you need gluten-free options, look for gluten-free cake mix. Many brands offer great choices that work well. For vegan adaptations, swap the eggs with flax eggs or applesauce. You can also use almond or coconut milk in place of evaporated milk. These changes keep it tasty while meeting dietary needs. For a festive touch, add cranberries or pecans. These can bring in fall flavors and add texture. You can sprinkle cranberries on top before baking. Pecans can be mixed into the cake or used as a topping. If it's a special occasion, serve in a pretty dish. You can even decorate with whipped cream and a sprinkle of cinnamon. This makes your dump cake stand out! For the full recipe, check the section above! To keep your Pumpkin Pie Dump Cake fresh, store it in the fridge. Use an airtight container or cover it with plastic wrap. This way, it stays moist and tasty. Yes, you can freeze Pumpkin Pie Dump Cake! Slice it into portions first. Wrap each piece tightly in plastic wrap, then place them in a freezer bag. This helps prevent freezer burn. In the fridge, your dump cake lasts about 4 to 5 days. It’s best to eat it within this time for the best taste and texture. If you freeze it, it can last up to 2 months. Just remember to thaw it in the fridge overnight before eating. To reheat your Pumpkin Pie Dump Cake without drying it out, use the oven. Preheat it to 350°F (175°C). Place the cake in an oven-safe dish and cover it with foil. Heat for about 15-20 minutes. You can also use a microwave. Just warm a slice for 30 seconds. If it seems dry, add a little whipped cream on top for moisture. For the Full Recipe, refer back to the earlier section. A dump cake is a simple dessert. You mix ingredients in one dish. Then, you bake it without much fuss. The name comes from "dumping" the ingredients in. It’s an easy way to enjoy cake with less work. Yes, you can use fresh pumpkin. Just cook and mash it first. This gives you a rich flavor. However, canned pumpkin is more convenient. It saves time and ensures a smooth texture. You know it's done when the top is golden brown. A toothpick should come out clean when poked in the center. The edges will pull away from the dish slightly. This means it has baked properly. You can serve it with whipped cream. A scoop of vanilla ice cream works well, too. Adding a sprinkle of cinnamon enhances the taste. Fresh pecans on top can add a nice crunch. Yes, you can make it ahead of time. Prepare it and store it in the fridge. Bake it the next day for fresh flavors. This dessert is perfect for gatherings or holidays. Check the Full Recipe for more details. This blog post covered the wonderful recipe for Pumpkin Pie Dump Cake. You learned about the key ingredients, easy steps to prepare it, and tips for perfecting your cake. Remember, use fresh spices for the best flavor and enjoy it warm, topped with whipped cream. I hope this scrumptious dessert brings joy to your table. Now, gather your ingredients and start baking! You'll love how simple and delicious it is.$

Indulge in the sweet and cozy flavors of Pumpkin Delight Dump Cake, the perfect fall dessert! This easy recipe combines pumpkin puree, warm spices, and a delightful cake topping for a treat everyone will love. With simple ingredients and straightforward steps, you can whip up this delicious dump cake in no time.

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Ingredients

1 (15 oz) can pumpkin puree

1 (12 oz) can evaporated milk

3 large eggs

1 cup sugar

1 teaspoon vanilla extract

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground ginger

1/4 teaspoon salt

1 box (15.25 oz) yellow cake mix

1/2 cup unsalted butter, melted

1 cup chopped pecans (optional)

Whipped cream for serving (optional)

Instructions

Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking dish.

In a large mixing bowl, combine the pumpkin puree, evaporated milk, eggs, sugar, vanilla extract, cinnamon, nutmeg, ginger, and salt. Mix well until fully incorporated.

Pour the pumpkin mixture evenly into the prepared baking dish.

Sprinkle the dry cake mix evenly over the pumpkin layer. Do not stir; it will create a nice topping as it bakes.

Drizzle the melted butter evenly over the cake mix and, if desired, sprinkle the chopped pecans on top for added crunch.

Bake in the preheated oven for 50-60 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.

Allow the dump cake to cool for about 10-15 minutes before serving. This will enhance the flavors and make it easier to cut.

Prep Time: 15 minutes | Total Time: 1 hour 15 minutes | Servings: 12

- Presentation Tips: Serve warm with a dollop of whipped cream on top, and sprinkle with a pinch of cinnamon for an extra touch.