This Pumpkin Dump Cake is an easy to make cake that will perfectly exemplify the fall essence in it’s taste. Everyone loves a good seasonal dessert and for pumpkin lovers, a dump cake with pumpkin pie is the best option out there and the good thing about this recipe is there’s very little work involved in making it; now that’s cozy. If you’re looking to wow your guests during the holidays or if you want to reignite your family’s love for pumpkin flavored dishes, you need only a few basic ingredients. So, let’s jump into making this easy yet delicious Seasonal favorite cake!
INGREDIENTS
One can of pure pumpkin puree (15 oz)
One twelve-ounce can of evaporated milk
3/4 cup of sugar, granulated
Three huge eggs
1 1/2 teaspoons of cinnamon powder
Half a teaspoon ground ginger
1/4 teaspoon of nutmeg, ground
Half a teaspoon of salt
One fifteen-ounce box of yellow cake mix (gluten-free if necessary)
One cup (two sticks) of melted unsalted butter
Half a cup of chopped pecans, if desired, for garnish
INSTRUCTIONS
Make sure to preheat your oven to 350°F (175°C).
Place your pumpkin puree, sugar, numerous spices, salt, and eggs in a big bowl and beat the mixture fully to form a smooth combination. This step ensures the pumpkin mixture is complete.
Now, grase a 9 by 13 inch baking dish with oil and pour the pumpkin mixture into it, covering the bottom entirely.
Now, combine the pumpkin batter with the butter, warming it together in a pan. Once the mix is prepared, pour it into the baking pan. Roughly blend it into the pumpkin and butter mixture.
You do not have to pour out all of the butter, it is completely fine if some butter is left in the dish. The butter will melt during the baking process when combined with the rest of the ingredients, thus creating a crisp topping to the cake.
The creamy topping will act as a new layer to the cake, changing its taste and aerating the whole dish. Combine the softened butter with a cake whisk until fully dissolved.
Until the cake’s golden brown crust is solid, continue to bake your cake for up to 50 to 60 minutes. Keep an eye out for slight bubbling at the edges.
Before slicing the cake, make sure its temperature has dropped to room temperature, once that happens grab a dollop of whipped cream or vanilla ice cream and combine it with the cake’s custard-like texture.
