If you’re looking for a dessert recipe that’s easy to make and tastes amazing, then look no further than this pumpkin dump cake with white cake mix. This recipe is perfect for fall, Thanksgiving, or any time you want a sweet treat that’s sure to impress.
With just a few simple ingredients, you can create a dessert that’s rich, creamy, and full of pumpkin spice flavor. Plus, it’s a great way to use up any leftover pumpkin puree you might have on hand. So, let’s get started!
Ingredients
- 1 can (15 oz) pumpkin puree
- 1 can (12 oz) evaporated milk
- 3 eggs
- 1 cup white sugar
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 1/2 tsp salt
- 1 box (15.25 oz) white cake mix
- 1 cup unsalted butter, melted
- 1 cup chopped pecans
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 smooth.
- Pour the pumpkin mixture into the prepared baking dish.
- Sprinkle the dry cake mix evenly over the top of the pumpkin mixture.
- Pour the melted butter over the cake mix, making sure to cover the entire surface.
- Sprinkle the chopped pecans over the top.
- 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 slice
Calories: 450
Total Fat: 25g
Saturated Fat: 11g
Cholesterol: 90mg
Sodium: 480mg
Total Carbohydrates: 53g
Dietary Fiber: 2g
Sugars: 39g
Protein: 5g
Cooking Time
Preparation Time: 10 minutes
Cooking Time: 50-60 minutes
Total Time: 1 hour 10 minutes
Equipment
- 9×13 inch baking dish
- Large mixing bowl
- Whisk
- Measuring cups and spoons
- Spatula
Serving Suggestions
This pumpkin dump cake with white cake mix is delicious on its own, but you can also serve it with a dollop of whipped cream or a scoop of vanilla ice cream. It’s perfect for fall gatherings, Thanksgiving, or any time you want a comforting dessert that’s sure to please.
Variations
If you want to mix things up, try adding some chopped apples or pears to the pumpkin mixture before baking. You could also swap out the pecans for walnuts or almonds, or use a spice cake mix instead of white cake mix for a different flavor profile.
Substitutions
If you don’t have white sugar on hand, you can use brown sugar instead. You could also use pumpkin pie spice instead of the individual spices listed in the recipe. And if you’re not a fan of nuts, you can leave them out or use a different type of nut that you prefer.
Storage
This pumpkin dump cake with white cake mix will keep in the refrigerator for up to 3 days. To reheat, simply place a slice in the microwave for 20-30 seconds or until warm.
Tips
- Make sure to use pumpkin puree, not pumpkin pie filling, for this recipe.
- You can use salted butter instead of unsalted butter, but be aware that it may make the dessert a little saltier.
- If the top of the cake is browning too quickly, you can cover it with aluminum foil for the last 10-15 minutes of baking.
Notes
This recipe is adapted from The Country Cook.
Frequently Asked Questions
Can I make this recipe ahead of time?
Yes, you can make this pumpkin dump cake with white cake mix a day or two ahead of time and store it in the refrigerator. Simply reheat before serving.
Can I freeze this recipe?
This dessert is not ideal for freezing, as the texture may change and become mushy when thawed. It’s best enjoyed fresh.
Can I use a different type of cake mix?
Yes, you can use a spice cake mix or a yellow cake mix instead of white cake mix if you prefer.
Can I leave out the nuts?
Yes, you can leave out the chopped pecans or use a different type of nut if you prefer.
Personal Thoughts
This pumpkin dump cake with white cake mix is one of my all-time favorite fall desserts. It’s so easy to make, but it tastes like you spent hours in the kitchen. The pumpkin filling is creamy and spiced just right, and the cake mix and melted butter create a crunchy, buttery topping that’s irresistible. Plus, the chopped pecans add a nice crunch and nutty flavor. I love serving this dessert with a dollop of whipped cream or a scoop of vanilla ice cream. It’s the perfect way to end a fall meal or bring a little comfort to a chilly evening.
To sum it up, this pumpkin dump cake with white cake mix is a must-try recipe for anyone who loves pumpkin spice and easy, delicious desserts. Give it a try and let me know what you think!