As the leaves start to change and the weather cools down, there’s nothing quite like the taste of pumpkin to get us in the fall spirit. While pumpkin pie may be the go-to dessert for many, we’ve got a recipe that will take your fall baking to the next level. Introducing our pumpkin dump cake without cake mix – a fun and easy recipe that will have your taste buds dancing.
Ingredients:
- 1 can (15 oz) pumpkin puree
- 1 can (12 oz) evaporated milk
- 3 eggs
- 1 cup granulated sugar
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp salt
- 1 box yellow cake mix
- 1/2 cup unsalted butter, melted
- 1/2 cup chopped pecans
Instructions:
- Preheat your oven to 350°F and grease a 9×13 inch baking dish.
- In a large mixing bowl, whisk together the pumpkin puree, evaporated milk, eggs, sugar, cinnamon, nutmeg, and salt until well combined.
- Pour the pumpkin mixture into the prepared baking dish.
- Evenly sprinkle the dry cake mix over the top of the pumpkin mixture.
- Drizzle the melted butter over the cake mix, making sure to cover as much of the surface as possible.
- Sprinkle the chopped pecans over the top of the butter.
- Bake for 45-50 minutes, or until the top is golden brown and the cake is set.
- Let the cake cool for a few minutes before serving.
- Serve warm with whipped cream or vanilla ice cream, if desired.
Nutritional Information:
Serving size: 1 piece
Calories: 356
Total Fat: 17g
Saturated Fat: 8g
Cholesterol: 71mg
Sodium: 349mg
Total Carbohydrates: 48g
Dietary Fiber: 2g
Sugar: 36g
Protein: 5g
Cooking Time:
Preparation time: 10 minutes
Cooking time: 45-50 minutes
Equipment:
- 9×13 inch baking dish
- Large mixing bowl
- Whisk
Serving Suggestions:
This pumpkin dump cake is delicious on its own, but it’s even better with a dollop of whipped cream or a scoop of vanilla ice cream. Serve it warm for the ultimate fall dessert experience.
Variations:
This recipe is incredibly versatile, so feel free to get creative with it! Try adding some chopped apples or raisins to the pumpkin mixture for extra texture and flavor. You could also swap out the pecans for walnuts or almonds, or use a different type of cake mix (such as spice cake or chocolate cake) for a different flavor profile.
Substitutions:
If you don’t have evaporated milk on hand, you can use regular milk instead. You could also use brown sugar instead of granulated sugar for a slightly different flavor.
Storage:
This pumpkin dump cake can be stored at room temperature for up to 2 days, or in the refrigerator for up to 5 days. To reheat, simply pop it in the microwave for 20-30 seconds or until warmed through.
Tips:
- Make sure to evenly distribute the cake mix over the pumpkin mixture so that it bakes evenly.
- Don’t skimp on the butter – it’s what gives this cake its deliciously buttery flavor.
- If you’re short on time, you can use a store-bought pumpkin pie spice mix instead of measuring out the cinnamon and nutmeg separately.
Notes:
This recipe is super easy and perfect for beginner bakers. It’s also a great way to use up any leftover canned pumpkin you might have on hand. Enjoy!
Frequently Asked Questions:
Can I make this recipe ahead of time?
Yes! You can prepare the pumpkin mixture and store it in the refrigerator for up to 24 hours before baking. When you’re ready to bake, simply sprinkle the cake mix and pecans over the top, drizzle with melted butter, and bake as directed.
Can I freeze this cake?
Yes, you can freeze this cake for up to 3 months. To reheat, simply thaw in the refrigerator overnight and then warm in the oven or microwave until heated through.
Can I use fresh pumpkin instead of canned?
Yes, you can definitely use fresh pumpkin if you prefer! Simply roast a small pumpkin until tender, scoop out the flesh, and puree in a blender or food processor until smooth. You’ll need about 1 1/2 cups of pumpkin puree for this recipe.
Overall, this pumpkin dump cake without cake mix is a must-try recipe for fall baking. It’s easy to make, incredibly delicious, and perfect for serving to guests or enjoying on a cozy night in. We love the combination of warm spices, buttery cake mix, and crunchy pecans – it’s the ultimate fall dessert. So why not give it a try for yourself and see what all the fuss is about?