For me, pumpkin is one of those must use ingredients in the fall – whether I’m making a sweet dish or a savory one. The recipe I’m sharing today, Easy Pumpkin Dump Cake, has been in my arsenal for quite some time, initially having come from one of my mom’s old cookbooks, if I remember correctly.
I’ve enjoyed cooking for as long as I can remember. I used to scour my mom’s cookbooks for interesting recipes to try. When I was around 11 or so, I’d create these elaborate Sunday dinners for the family. To put it simply – cooking is in my DNA.
Whether you’re just starting out in the kitchen or you’ve been at it for a while, might I suggest this yummy dump cake, perfect anytime in the fall. It’s warm, tasty and just the right sweet treat on a cool fall evening.
Easy Pumpkin Dump Cake
Personally, I love to pair it with my Spiced Cider, while I enjoy a good book relaxing on the front porch. Wrapped in my favorite cozy blanket, of course 🙂
One of the greatest things about any dump cake is how remarkably easy they are to make. It’s truly a mix, dump and bake kind of thing. Yay! Sometimes you just need those quick and easy recipes in your back pocket, right?
If you have littles alongside you in the kitchen, be sure to hand them that spoon and get them mixing and dumping 🙂
COMPONENTS OF A DUMP CAKE
BATTER MIXTURE
You’re literally going to combine your pumpkin, spices, sugar, eggs and evaporated milk in a bowl and pour the mixture into your already greased and floured 9×13 pan.
TOPPING MIXTURE
Now, sprinkle the yellow cake mix on top. If you’ve chosen to add pecans, nuts or another type of topping (think toffee bits), toss those on top too. Slice your butter into thin pats and toss over the sprinkled cake mix.
BAKE IT AND EAT IT
Bake your dump cake for about an hour at 350°. Serve warm, with a touch of your favorite fresh or pre-packaged whipped cream.
This Easy Pumpkin Dump Cake is a staple at our place, with its oozy pumpkin center and crispy cake topping. Give it a try and let me know how you like it.
Pumpkin Dump Cake
Ingredients
- 1 can pumpkin 30 oz.
- 16 oz evaporated milk
- 1 pkg yellow cake mix
- 1 tsp ground cloves
- 1 tsp ground ginger
- 1 cup sugar
- 2 tsp cinnamon
- 4 eggs
- 1 stick butter
- pecans or other nuts – optional
Instructions
- Preheat oven to 350°
- Grease and flour a 9×13 baking pan.
- In a large bowl, combine pumpkin, evaporated milk, ginger, cloves, cinnamon, sugar and eggs.
- Pour prepared batter into baking pan.
- Top batter with entire box of cake mix, taking care to distribute across the batter in an even layer.
- Slice butter into thin pats and distribute evenly over cake mixture.
- Bake for 1 hour or until knife inserted in center comes out clean.
