Pumpkin dump cake

Before we get into that, let’s talk about the dump cake concept. As you can guess by name, this type of cake is “threw away” all the ingredients in a baking dish and letting them make magic in the oven. Some cakes are literally just a layer of canned pie topped with cake mix and butter. This is a bit complicated, but it’s worth it. This is what you dump:

A custard layer similar to pumpkin pie filling. Dry Cake Mix Pecan Butter

The dump cake is a bit like a cobbler or crumble. Real Confession: I actually prefer it over pumpkin pie!

Ingredient Notes

As always, I’ll use my measurements to scroll down for the complete recipe, but here are some notes and findings from my tests on this recipe.

Canned pumpkin puree: Use 100% pure pumpkin puree, not pumpkin pie stuffing. Yellow Cake Mix: When I tested this recipe, I used several brands of plain yellow cake mix that I could compare with, as the cake mix is ​​different in size. There wasn’t much difference, but I found that the 15.25oz box (Duncan Hines) works a little better than the 13.25oz box (Betty Crocker). Chop pecans: Pecans add a wonderful contrasting texture to your cake. I also tested the recipe without nuts (as my family has nut allergies). Unsalted butter: Again, after testing multiple times I discovered the trick. The cake is best when the butter is placed in thin slices on top of the cake. I also tried melting the butter, but it got dried powdery spots on top of the cake. Tip: It’s easier to slice the butter thinly if the butter is cooled well.

How to make pumpkin dump cake

prepare. Preheat the oven to 350ºF and apply a large baking dish (9 x 13 inches) with butter or non-stick spray. I like to use a glass baking dish for this recipe.

Make a pumpkin mixture. Beat the eggs in a bowl until the white and egg yolk are completely mixed together. Add canned pumpkin, sugar, spices and salt. Beat until the mixture is smooth. Doing that before adding evaporated milk is easier to mix the ground spices into the pumpkin mixture. Once the pumpkin is cared for, whisk the evaporated milk. The mixture should be smooth and creamy.

assemble. Pour the pumpkin mixture into a greased baking dish and sprinkle the cake mix on top. Sprinkle evenly to completely cover the pumpkin. (You can use your fingers too!) Then sprinkle some pecans on top. Don’t stir! This is the magic of dump cake! As shown in the photo, distribute thin slices of butter evenly over the cake.

bake. Place the dump cake in the oven and bake for 45 minutes or until the knife inserted in the center is almost clean and the top is golden brown.

Serves cool. Let the cake cool to room temperature, cut into squares and serve with whipped cream or vanilla ice cream.

Variations of recipes

Use pumpkin pie spices. I like to customize the flavor using a spice blend, but if you want to streamline the process, you can use pumpkin pie spices instead. Instead of cinnamon, ginger, nutmeg and cloves, use 2 teaspoons of pumpkin pie spice. Make it gluten-free. Use gluten-free cake mix to make this recipe suitable for people with gluten sensitivity or allergies. Get creative with custard. Butternut squash puree also works with the custard layer, and you can’t even taste the difference. In fact, most canned “pumpkin” purees are actually made from a special type of squash, rather than an actual pumpkin. If you are using homemade pumpkin puree or butternut squash puree, we recommend straining it in a cheesecloth-lined colander or mesh strainer for 30 minutes to remove any excess liquid. It should be the same consistency as canned pumpkins.

The base of this pumpkin dump cake is custard and should be stored in the fridge. Once the cake has cooled completely, cover it with a baking dish or transfer leftovers to an airtight container. It will last for up to 3 days. I noticed that the upper layer tends to cure a little after refrigeration, but it’s still very good!

Preheat the oven to 350°F. Grease a 9 x 13 inch baking dish (see note) with butter or non-stick spray.

In a large bowl, whisk the eggs until mixed. Add pumpkin, sugar, cinnamon, ginger, nutmeg, cloves and salt. Whisk until smooth to incorporate spices.

Three big eggs, 1 Can (15 oz) 100% pure pumpkin puree, 1 cup of granulated sugar, 1 teaspoon ground cinnamon, 1/2 teaspoon ground inger, ¼ teaspoon crushed nutmeg, ¼tsp ground cloves, ¼tsp salt

Add evaporated milk to the pumpkin mixture. Beat until it is firmly combined. Pour into an oiled baking dish.

1 Can (12 oz) Evaporated milk, well shaken

Sprinkle dry cake mix over the pumpkin mixture. Do not stir. Simply cover the pumpkin completely over the edges and spread it as evenly as possible over the top. Sprinkle the pecans evenly over the cake mix. Again, don’t stir them.

1 box (15.25 oz) yellow cake mix, 1 cup of chopped pecans

Cut the butter into thin slices (which can be done easily when the butter is cooled). Place butter slices on top of the cake mix and pecans and cover the entire surface as much as possible (see photo).

¾ cup of saltless butter, chilled

Bake cake in a preheated oven for 45 minutes or until the top is set, not jiggly, but golden brown. Test with a knife inserted in the center. It should almost come out nicely.

Allow the cake to cool completely before cutting into squares and serving. If necessary, drop a scoop of whipped cream or vanilla ice cream to serve at room temperature.

Baking dish: Uses a clear glass Pyrex baking dish, 9 x 13 inches. If you use dark metal pans or ceramic baking dishes, you may need to adjust the baking time to compensate. Shortcuts: Replace 2 teaspoons of pumpkin pie spice with cinnamon, ginger, nutmeg and cloves. Storage: The lower layer is custard, so the remaining cakes need to be refrigerated. It will last for up to 3 days when refrigerated. This cake is best eaten on the same day, as the upper layer tends to be a little more difficult when cooled.

Serving: 1square, calorie: 344kcal, carbohydrates: 43g, protein: 5g, fat: 18g, Saturated fat: 8g, Polyunsaturated fat: 2g, January Saturated Fat: 6g, Trans Fat: 0.4g, cholesterol: 68mg, sodium: 251mg, potassium: 189mg, fiber: 2g, sugar: 29g, Vitamin A: 4808iu, Vitamin C: 2mg, calcium: 143mg, iron: 1mg

Nutrition information is calculated automatically and should only be used as an approximation.

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