Pumpkin Dump Cake
A delightful fall dessert that combines the flavors of pumpkin and spices with a buttery, crumbly topping, perfect for any occasion.
Ingredients
For the Pumpkin Base
- 1 can 15 oz pure pumpkin puree
- 3 large eggs Ensure eggs are at room temperature for best results.
- 1 cup granulated sugar
- 2 tsp ground cinnamon
- ½ tsp ground nutmeg
- 1 tsp vanilla extract
For the Topping
- 1 box 15.25 oz yellow cake mix
- 1 cup chopped pecans or walnuts Can substitute with nuts of choice.
- ½ cup unsalted butter, melted Use a dairy-free alternative for a vegan version.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Gather and prepare all your ingredients for a smooth baking process.
Mix the Pumpkin Base
- In a large bowl, combine the pumpkin puree, eggs, sugar, cinnamon, nutmeg, and vanilla extract. Stir well until the mixture is smooth and creamy.
Layering
- Pour the pumpkin mixture into the greased baking dish, spreading it out evenly.
- Sprinkle the yellow cake mix evenly over the pumpkin layer without stirring.
- Top with the chopped nuts.
- Drizzle the melted butter evenly over the top.
Baking
- Bake in the preheated oven for 45-50 minutes or until the cake is golden brown and bubbly.
Serving
- Allow the Pumpkin Dump Cake to cool slightly before slicing.
- Serve warm, optionally topped with whipped cream or vanilla ice cream.
- Share with family and friends for a delightful treat.
Notes
For dietary adaptations, consider using applesauce instead of eggs for vegan options or a gluten-free cake mix for gluten-sensitive individuals.