As the leaves start to change and the air becomes crisp, it’s time to break out the pumpkin recipes. This pumpkin dump cake recipe with yellow cake mix is the perfect dessert to enjoy on a chilly autumn evening. With just a few simple ingredients and easy instructions, you can create a delicious and comforting treat that your whole family will love.
Ingredients:
- 1 can (15 oz) pumpkin puree
- 1 can (12 oz) evaporated milk
- 3 eggs
- 1 cup granulated sugar
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 1/2 tsp salt
- 1 box yellow cake mix
- 1 cup unsalted butter, melted
Instructions:
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish.
- In a large bowl, whisk together the pumpkin puree, evaporated milk, eggs, sugar, cinnamon, ginger, cloves, and salt until well combined.
- Pour the pumpkin mixture into the prepared baking dish.
- Sprinkle the yellow cake mix evenly over the pumpkin mixture.
- Drizzle the melted butter over the cake mix.
- Bake for 50-60 minutes, or until the top is golden brown and the filling is set.
- Let cool for at least 10 minutes before serving.
Nutritional Information:
Serving Size: 1 piece
Calories: 380
Total Fat: 19g
Saturated Fat: 12g
Cholesterol: 90mg
Sodium: 460mg
Total Carbohydrates: 48g
Dietary Fiber: 1g
Sugars: 36g
Protein: 4g
Cooking Time:
50-60 minutes
Equipment:
- 9×13 inch baking dish
- Large mixing bowl
- Whisk
- Spatula
Serving Suggestions:
This pumpkin dump cake is delicious served warm with a scoop of vanilla ice cream on top. You can also sprinkle some chopped pecans or walnuts over the ice cream for added crunch.
Variations:
If you want to switch things up, you can try using a spice cake mix instead of yellow cake mix. You can also add some chopped apples or raisins to the pumpkin mixture for added texture and flavor.
Substitutions:
- If you don’t have evaporated milk, you can use regular milk instead.
- If you don’t have yellow cake mix, you can use white cake mix or even spice cake mix.
- If you don’t have unsalted butter, you can use salted butter, but you may want to reduce the amount of salt in the recipe.
Storage:
This cake can be stored covered in the refrigerator for up to 3 days. You can also freeze it for up to 2 months. To reheat, simply microwave or bake in the oven until warmed through.
Tips:
- Make sure to evenly sprinkle the cake mix over the pumpkin mixture for even baking.
- If the top of the cake is browning too quickly, you can cover it with foil for the last 10-15 minutes of baking.
- Let the cake cool for at least 10 minutes before serving to allow it to set.
Notes:
This recipe is perfect for fall gatherings and potlucks. It’s easy to make and always a crowd-pleaser.
Frequently Asked Questions:
- Can I use fresh pumpkin instead of canned pumpkin puree? Yes, but you will need to cook and puree the pumpkin first.
- Can I use a different type of cake mix? Yes, you can use white cake mix or even spice cake mix for a different flavor.
- Can I use margarine instead of butter? Yes, but the flavor may be slightly different.
Personal Thoughts:
This pumpkin dump cake recipe with yellow cake mix is one of my favorite fall desserts. It’s so easy to make, and the combination of pumpkin and warm spices is so comforting. I love serving it warm with a scoop of vanilla ice cream on top. I highly recommend giving this recipe a try!