Do you love pumpkin desserts, but want to switch things up from the classic pumpkin pie? Look no further than pumpkin dump cake with yellow cake mix! This recipe is easy, delicious, and perfect for fall. Plus, it’s a great way to use up any leftover canned pumpkin you may have from other recipes.
Ingredients:
- 1 can (15 oz) pumpkin puree
- 1 can (12 oz) evaporated milk
- 3 large eggs
- 1 cup granulated sugar
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp salt
- 1 box yellow cake mix
- 1 cup unsalted butter, melted
- 1 cup chopped pecans
Instructions:
- Preheat your oven to 350°F (175°C).
- In a large bowl, combine the pumpkin puree, evaporated milk, eggs, sugar, cinnamon, nutmeg, and salt until well mixed.
- Pour the mixture into a 9×13 inch baking dish.
- Sprinkle the yellow cake mix evenly over the pumpkin mixture.
- Pour the melted butter over the cake mix, making sure to cover as much of the dry mix as possible.
- Sprinkle the chopped pecans on top.
- Bake for 50-55 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: 378
Fat: 22g
Saturated Fat: 10g
Cholesterol: 70mg
Sodium: 391mg
Potassium: 208mg
Carbohydrates: 42g
Fiber: 2g
Sugar: 32g
Protein: 4g
Cooking Time:
50-55 minutes
Equipment:
- Large mixing bowl
- 9×13 inch baking dish
- Oven
Serving Suggestions:
Top with whipped cream or vanilla ice cream for an extra decadent dessert!
Variations:
Try using a spice cake mix instead of yellow cake mix for a different flavor profile. You could also swap out the pecans for walnuts or almonds.
Substitutions:
If you don’t have evaporated milk, you can use heavy cream or half-and-half instead. If you’re not a fan of nuts, you can leave them out entirely.
Storage:
Store any leftover cake covered in the refrigerator for up to 3 days.
Tips:
- Make sure to cover as much of the dry cake mix with the melted butter as possible to ensure the cake bakes evenly.
- Let the cake cool for at least 10 minutes before serving to allow the filling to set.
- Don’t overmix the pumpkin filling – you want it to be well combined, but not whipped.
Notes:
This recipe is perfect for fall gatherings or potlucks. It’s easy to make, feeds a crowd, and is sure to be a hit with pumpkin lovers!
Frequently Asked Questions:
Can I use fresh pumpkin instead of canned pumpkin puree? Yes, you can use fresh pumpkin puree if you prefer. Just make sure to cook the pumpkin first and puree it until smooth.
Can I freeze this cake? Yes, you can freeze this cake for up to 3 months. Just make sure to wrap it tightly in plastic wrap and then in foil before freezing.
Personal Thoughts:
I absolutely love this pumpkin dump cake recipe! It’s so easy to make, and the combination of the pumpkin filling, cake mix, and pecans is absolutely delicious. Plus, it’s a great alternative to pumpkin pie for fall gatherings. I highly recommend giving this recipe a try!