Why make this recipe
Fall is the perfect time for cozy desserts, and what better way to embrace the season than with a delicious Pumpkin Dump Cake? This easy dessert combines the warm flavors of pumpkin and spices with a buttery cake topping. It’s a simple recipe that requires minimal effort but offers maximum flavor. Whether you’re hosting a fall gathering or just craving something sweet, this dump cake is sure to impress.
How to make Irresistible Fall Pumpkin Dump Cake
Ingredients :
- 1 15 oz can Pumpkin puree
- 3 large Eggs
- 1 15.25 oz box Yellow cake mix
- 2 tsp ground Cinnamon
- 1 cup Granulated sugar
- 1/2 tsp ground Nutmeg
- 1 tsp Vanilla extract
- 1 cup Pecans or walnuts
- 1/2 cup unsalted Butter
Directions :
- Preheat the oven to 350°F (175°C).
- In a large bowl, combine the pumpkin puree, eggs, cinnamon, sugar, nutmeg, and vanilla extract. Mix well.
- Pour the pumpkin mixture into a greased baking dish.
- Sprinkle the dry cake mix evenly over the pumpkin mixture.
- Drizzle melted butter over the top of the cake mix.
- Top with chopped pecans or walnuts.
- Bake for 45-50 minutes or until a toothpick comes out clean.
- Let cool slightly before serving.
How to serve Irresistible Fall Pumpkin Dump Cake
This Pumpkin Dump Cake is fantastic served warm. You can enjoy it on its own or add a scoop of vanilla ice cream or a dollop of whipped cream on top. For an extra touch, sprinkle a little cinnamon on the ice cream for added flavor. It also makes a great dessert for Thanksgiving or any fall celebration.
How to store Irresistible Fall Pumpkin Dump Cake
To store any leftovers, let the cake cool completely. Then cover it with plastic wrap or aluminum foil and place it in the refrigerator. The dump cake will stay fresh for about 3-4 days. If you want to keep it longer, you can freeze individual slices. Wrap them tightly and store in an airtight container for up to 3 months.
Tips to make Irresistible Fall Pumpkin Dump Cake
- Make sure to use pure pumpkin puree, not pumpkin pie filling, for the best flavor.
- You can swap out the nuts for chocolate chips or keep it nut-free if you prefer.
- For a spicier kick, feel free to add a pinch of ginger or cloves to the pumpkin mixture.
Variation
Add a layer of cream cheese before adding the cake mix for a creamy twist! Just beat together 8 oz of cream cheese with a little sugar and spread it over the pumpkin layer before adding the cake mix.
FAQs
1. Can I use fresh pumpkin instead of canned?
Yes! If you prefer fresh pumpkin, make sure to cook and puree it until smooth before using it in the recipe.
2. Is this recipe gluten-free?
This recipe uses a yellow cake mix, which typically contains gluten. However, you can substitute it with a gluten-free cake mix for a gluten-free version.
3. Can I make this dessert ahead of time?
Absolutely! You can prepare the pumpkin mixture a day ahead and store it in the fridge. Just layer it with the cake mix and nuts before baking when you’re ready to serve.
Irresistible Fall Pumpkin Dump Cake
- Total Time: 65
- Yield: 8 servings
- Diet: Vegetarian
Description
A warm and cozy pumpkin dump cake with buttery cake topping, perfect for fall gatherings.
Ingredients
- 1 15 oz can Pumpkin puree
- 3 large Eggs
- 1 15.25 oz box Yellow cake mix
- 2 tsp ground Cinnamon
- 1 cup Granulated sugar
- 1/2 tsp ground Nutmeg
- 1 tsp Vanilla extract
- 1 cup Pecans or walnuts
- 1/2 cup unsalted Butter
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, combine the pumpkin puree, eggs, cinnamon, sugar, nutmeg, and vanilla extract. Mix well.
- Pour the pumpkin mixture into a greased baking dish.
- Sprinkle the dry cake mix evenly over the pumpkin mixture.
- Drizzle melted butter over the top of the cake mix.
- Top with chopped pecans or walnuts.
- Bake for 45-50 minutes or until a toothpick comes out clean.
- Let cool slightly before serving.
Notes
Serve warm with vanilla ice cream or whipped cream. Store leftovers in the refrigerator for up to 3-4 days.
- Prep Time: 15
- Cook Time: 50
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 70mg
Keywords: pumpkin, dump cake, fall dessert, easy dessert, Thanksgiving