Pumpkin Dump Cake Recipe | Happy Healthy Eating

This Pumpkin Dump Cake is a fun twist on classic pumpkin pie that’s even easier to make and has quickly become our family’s favorite Thanksgiving dessert. Soft pumpkin pie filling topped with crunchy pecan buttery yellow cake mix, all in one bite!

Why you'll love this pumpkin dessert

If you love soft pumpkin puree and warm spices, this easy pumpkin cake will be your go-to dessert for the holidays.

• Suitable for beginners. Stir the wet ingredients, add the cake mix and cream, and bake.
• Convenient. Using yellow cake mix means this dessert is an easy dessert to make.
• Perfect for fall. Pumpkin puree, brown sugar, nutty pecans and earthy pumpkin spice in every bite.
• Great for freezing. If you prep this cake ahead of time and freeze it, you'll get a head start on holiday baking.

What is a dump cake?

Dump cake is a classic American dessert that's very popular during the holidays and at potlucks. It involves “dumping” certain ingredients into a baking dish. Dump cakes are made with fruity preserves, pie fillings or sweet fruit purees and yellow cake mix. Melted cream is then added on top and the whole thing is baked until golden brown. it is related to whipped cream Or ice cream.

Recipe ingredients

Evaporated milk, sweet vanilla extract, and pumpkin pie spice add creamy, floral, and earthy flavors. Scroll to the bottom of the post for exact ingredient content.

• Pumpkin puree—— Try to use organic and completely sugar-free.
• Evaporated milk—— Half-and-half or heavy cream are good substitutes. Do not substitute sweetened condensed milk.
• egg– Make sure they are at room temperature to prevent the mixture from splitting.
• White sugar—— You can use light brown sugar instead.
• brown sugar– Choose light or dark brown sugar.
• Vanilla extract– Both clear and brown (pure) extracts work here.
• pumpkin pie spice – Add your favorite.
• Salt – Kosher salt is best.
• Yellow cake mix – White/vanilla cake mix would also work.
• Pecan—— Feel free to use walnuts instead.
• butter – If you use salted butter, omit the salt in the rest of the recipe.

How to Make Pumpkin Cake

Don't worry about overmixing anything as the cake mix is ​​just poured over the wet ingredients. Scroll to the bottom of the post to see the full recipe card.

• Prepare the oven. Preheat it to 350F. Grease a 13×9-inch baking pan with cooking spray. You can also use butter or non-stick spray.
• Mix wet ingredients. Place pumpkin puree, evaporated milk, eggs, sugar, vanilla extract, pumpkin pie spice, and salt in a large bowl and stir until smooth.

• Add cake mix. Pour mixture into prepared baking dish. Spread cake mix over top until completely covered.
• Give it a thumbs up. Sprinkle pecans over cake mix. Pour melted cream over top. Gently rotate the baking sheet to make sure it is completely covered.
• Bake it. Place in the oven and bake for 50-55 minutes, or until the filling is almost set and the cake is golden brown. Remove from oven and allow to cool for 1 hour.
• Serve. Slice the cooled cake, top with whipped cream, and enjoy!

Tips for success

Pumpkin cake is so versatile. Turn it into muffins or add fluffy cream cheese frosting and dried cranberries!

• Frost it. Once completely cooled, spread the cake with vanilla, cream cheese, or chocolate frosting for the most decadent texture. Cool Whip also works.
• More ingredients. Add 1/4-1/2 cup mini chocolate chips, shredded coconut, or dried cranberries before adding the melted cream for extra flavor and texture.
• Make muffins. Line muffin trays with cupcake liners. Add pumpkin mixture to each until half full, then add 1-2 tablespoons cake mix on top. Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
• Cover it. Check the cake after 30 minutes in the oven. If the top and edges turn dark brown, cover the baking sheet with foil for the remainder of the baking time to prevent burning.
• Use an oven thermometer. When ovens are not calibrated correctly, they will bake at a different temperature than the temperature you set. This can cause problems with the final texture and baking time. To prevent this from happening, insert an oven thermometer into the center oven rack and adjust the oven's dial as needed until the actual baking temperature is 350 degrees Fahrenheit.
• Choose the right baking pan. Avoid using glass baking dishes. They take longer to heat, and the bottoms of baked goods often burn before the center is done baking. For even heat distribution and best results, stick to a ceramic or stainless steel baking pan.

Food recommendations

This tender pumpkin cake is delicious with a dollop of whipped cream and a hint of cinnamon. i love it and mine Iced milk tea latte, Sweet Cream Iced Coffeeor Coconut Milk Thai Iced Coffee. For ice cream ideas, add a dollop of my vanilla, chocolate or Espresso Chocolate Chip Ice Cream.

How to store leftovers

Stay away from strong-smelling foods to prevent the cake from absorbing odors.

• counter: Store in an airtight container for up to 2 days.
• refrigerator: Cover the baking sheet tightly with foil and refrigerate for up to 5 days. You can also use containers.
• refrigerator: Transfer to a freezer-friendly container. Freeze for up to 3 months. Thaw in the refrigerator overnight or on the counter for 30 minutes.

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