Are you looking for a simple yet scrumptious dessert that will impress your guests? Look no further than this easy pumpkin dump cake with spice cake mix! With just a few ingredients and minimal effort, you can whip up a tasty treat that will have everyone asking for seconds.
- 1 can (15 oz) pumpkin puree
- 1 can (12 oz) evaporated milk
- 3 eggs
- 1 cup brown sugar
- 1 tsp pumpkin pie spice
- 1 box spice cake mix
- 1 cup chopped pecans (optional)
- 1 cup melted butter
- Preheat oven to 350°F.
- In a large bowl, mix together pumpkin puree, evaporated milk, eggs, brown sugar, and pumpkin pie spice until well combined.
- Pour mixture into a greased 9×13 inch baking dish.
- Sprinkle dry cake mix over the top of the pumpkin mixture, making sure to cover evenly.
- If using pecans, sprinkle them on top of the cake mix.
- Drizzle melted butter over the entire dish.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool for 10-15 minutes before serving.
Each serving (1/12 of the cake) contains approximately:
- Calories: 450
- Total Fat: 23g
- Saturated Fat: 11g
- Cholesterol: 90mg
- Sodium: 450mg
- Total Carbohydrates: 57g
- Dietary Fiber: 2g
- Sugars: 44g
- Protein: 6g
This pumpkin dump cake takes approximately 50-60 minutes to bake in the oven.
- 9×13 inch baking dish
- Large mixing bowl
- Measuring cups and spoons
- Whisk or electric mixer
This pumpkin dump cake is delicious on its own, but can also be served with a dollop of whipped cream or a scoop of vanilla ice cream. It’s perfect for fall gatherings or holiday parties.
If you’re feeling creative, try mixing things up with these variations:
- Substitute the spice cake mix for yellow cake mix or white cake mix.
- Add 1 tsp of cinnamon or nutmeg to the pumpkin mixture for an extra burst of flavor.
- Top with a streusel crumb topping before baking for added texture.
If you don’t have all the ingredients on hand, here are some possible substitutions:
- Instead of pumpkin puree, try using sweet potato puree or butternut squash puree.
- Instead of evaporated milk, use heavy cream or half-and-half.
- Instead of pecans, try using walnuts or almonds.
This pumpkin dump cake can be stored in an airtight container in the refrigerator for up to 5 days. It can also be frozen for up to 3 months.
Tips and Notes
- Make sure to grease your baking dish well to prevent sticking.
- If you don’t have pumpkin pie spice, you can make your own by combining cinnamon, nutmeg, allspice, and ginger.
- For an extra decadent dessert, try serving this pumpkin dump cake with a drizzle of caramel sauce.
Frequently Asked Questions
Can I make this pumpkin dump cake ahead of time?
Yes! You can prepare the cake mixture ahead of time and store it in the refrigerator until you’re ready to bake. Just be sure to add the dry cake mix and melted butter right before baking. Can I use fresh pumpkin instead of canned?
Yes, but make sure to cook and puree the pumpkin before using it in this recipe. Can I use a different type of cake mix?
Absolutely! You can try using yellow cake mix or white cake mix for a different flavor.
This easy pumpkin dump cake with spice cake mix is a must-try for any pumpkin lover. It’s the perfect dessert for fall gatherings and holiday parties, and is sure to impress your guests. With its simple ingredients and minimal effort, you’ll be able to enjoy a delicious treat in no time. So go ahead and give it a try – your taste buds will thank you!