Pumpkin Dump Cake Recipe | Happy healthy eating

This Pumpkin Dump Cake is a fun twist on the classic pumpkin pie, is easy to make, and has quickly become our family's favorite Thanksgiving dessert. Velvety pumpkin pie filling with a crunchy pecan buttery yellow cake mix for an epic bite!

Why You'll Love This Pumpkin Dessert

If velvety pumpkin puree and warm spice are your thing, this simple Pumpkin Dump Cake will be your dessert of choice for the holidays.

• Beginner-friendly. Whisk wet ingredients, add cake mix and butter and bake.
• convenient Using yellow cake mix means this dessert is an effortlessly sweet treat.
• Great for fall. Pumpkin puree, brown sugar, nutty pecans and earthy pumpkin spice are in every bite.
• Perfect for freezing. If you prepare this cake and freeze it in advance, you can start baking on your holiday.

What is a dump cake?

Dump cake is a classic American dessert that is very popular during the holiday season and at potlucks. It consists of “dumping” certain ingredients into a baking dish. Dump cake is made with a fruity compote, pie filling or sweet puree and a mixture of yellow cake. Melted butter is added on top and the whole thing is baked until golden. It is served with Whipped cream or ice cream.

Recipe ingredients

Evaporated milk, sweet vanilla extract, and pumpkin pie spice add hints of creamy, floral, and earthy goodness. Scroll down to the bottom of the post for exact ingredient amounts.

• Pumpkin Puree – Try to use an organic and completely sugar-free.
• Evaporated milk – Half or heavy cream are good options. Do not swap it for sweetened condensed milk.
• egg- Make sure they are at room temperature to prevent the mixture from separating.
• white sugar- You can use light brown sugar instead.
• Brown Sugar- Go for light or dark brown sugar.
• Vanilla extract- Both clear and brown (pure) extracts work for this.
• Pumpkin Pie Spice- Add your favorites.
• salt- Kosher salt is best.
• Yellow Cake Mix- White/vanilla cake mix also works.
• pecans – Feel free to use walnuts instead.
• butter- If you use salted butter, omit the salt in the rest of the recipe.

How to Make Pumpkin Dump Cake

Don't worry about overmixing as the cake mix is ​​poured onto the wet ingredients. Scroll to the bottom of the post for the full recipe card.

• Prepare the oven. Preheat it to 350F. Grease a 13×9″ baking dish with cooking spray. You can also use butter or non-stick spray.
• Mix the wet ingredients. Whisk pumpkin puree, evaporated milk, eggs, sugar, vanilla extract, pumpkin pie spice, and salt in a large bowl until smooth.

• Add cake mix. Pour the mixture into the prepared baking dish. Sprinkle cake mixture over it until completely covered.
• It is above. Sprinkle pecans over cake mixture. Pour melted butter on top. Gently rotate the baking dish to ensure it is completely coated.
• Bake it. Pop it in the oven for 50-55 minutes or until the filling is almost set and the cake is golden. Remove it from the oven and let it cool for 1 hour.
• serve Slice the cooled cake, top with whipped cream and enjoy!

Tips for success

Pumpkin dump cake is super versatile. Turn it into muffins or add fluffy cream cheese frosting and dried cranberries!

• It's freezing. Once completely cooled, top the cake with a layer of vanilla, cream cheese or chocolate frosting for the most decadent bite. Cool Whip also works.
• More toppings. A sprinkle of 1/4-1/2 cup mini chocolate chips, shredded coconut, or dried cranberries before adding the melted butter will give you more flavor and texture.
• Make the muffins. Line a muffin tray with cupcake liners. Add pumpkin mixture to each until half full, then top with 1-2 tablespoons of cake mixture. Bake for 15-20 minutes or until a toothpick inserted in the center comes out clean.
• cover up Check the cake after 30 minutes in the oven. If the top and edges turn dark brown, cover the baking dish with foil for the remaining baking time to prevent burning.
• Use an oven thermometer. When ovens are not properly calibrated, bake them at a different temperature than the one you set them to. This causes problems with final texture and baking time. Prevent this by sticking an oven thermometer in the center oven rack and adjusting the oven dials as needed until you're actually baking at 350F.
• Choose the right baking dish. Avoid glass baking dishes. They take longer to heat and the bottom of the baked product is usually burnt before the center is baked. For even heat distribution and best results, stick to ceramic or stainless steel baking dishes.

Serving advice

This tender pumpkin dump cake is amazing with whipped cream and cinnamon sprinkles. I love it with me Iced chai tea latte, Sweet Cream Iced Coffeeor Coconut Milk Thai Iced Coffee. For ice cream ideas, add my vanilla, chocolate or scoop Espresso Chocolate Chip Ice Cream.

How to store leftovers

Keep it away from strong-smelling foods to prevent the cake from absorbing flavor.

• Counter: Store it in an airtight container for up to 2 days.
• Fridge: Cover the baking dish tightly with foil and refrigerate for up to 5 days. You can use a container.
• Freezer: Transfer it to a freezer-friendly container. Freeze for up to 3 months. Thaw overnight in the fridge or on the counter for 30 minutes.

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