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As autumn leaves begin to fall and the air turns crisp, there’s no better way to embrace the season than with a delicious Pumpkin Dump Cake. This recipe captures the essence of cozy fall days with its rich flavors and simple preparation. Whether you’re hosting a family gathering or simply craving a sweet treat, this cake is sure to be a hit.
Why You’ll Love This Recipe
You’ll fall in love with this Pumpkin Dump Cake because it’s incredibly easy to make and filled with the warm flavors of pumpkin and spices. The combination of a moist, flavorful base topped with a crunchy, buttery topping is irresistible. Plus, it’s a crowd-pleaser that disappears quickly at any gathering.
Kitchen Equipment You’ll Need
- Mixing bowl
- 9×13 inch baking pan
- Whisk
- Measuring cups and spoons
Ingredients
- 16 ounces pumpkin puree
- 13 ounces evaporated milk
- 2 teaspoons pumpkin pie spice
- 4 eggs
- 1 1/2 cups sugar
- 18 1/2 ounces yellow cake mix
- 1 cup butter, melted
- 1 cup pecans, chopped
Step-by-Step Instructions
- Preheat your oven to 350 degrees Fahrenheit.
- In a mixing bowl, combine the pumpkin puree, evaporated milk, pumpkin pie spice, eggs, and sugar. Whisk together until smooth.
- Pour this mixture into an ungreased 9×13 inch baking pan.
- Evenly sprinkle the dry yellow cake mix over the pumpkin mixture in the pan.
- Drizzle the melted butter over the cake mix, ensuring an even distribution for a crunchy topping.
- Top with chopped pecans.
- Bake for 40-45 minutes or until the cake is firm. It may take a little longer depending on your oven.
Tips for Success
For the best results, ensure the butter is evenly distributed over the cake mix. This creates the perfect crunchy topping. If you prefer a spicier cake, feel free to add extra cinnamon or nutmeg.
Additional Tips and Variations
To save time, you can use Pumpkin Pie Spice instead of individual spices. If you’re a fan of nuts, try adding walnuts or almonds instead of pecans for a different flavor. Serve the cake cool with a dollop of whipped cream for an extra treat.
Nutritional Highlights (Per Serving)
Enjoy this dessert knowing it’s a great source of vitamin A from the pumpkin. Each serving is a delightful balance of sweet and savory with just the right amount of indulgence.
Frequently Asked Questions (FAQ)
Can I use fresh pumpkin instead of canned?
Yes, fresh pumpkin can be used. Just make sure to cook and puree it to match the consistency of canned pumpkin.
How should I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to three days.
Can I make this cake ahead of time?
Absolutely! This cake can be made a day in advance and stored in the fridge. It tastes even better the next day as the flavors meld together.
Conclusion
This Pumpkin Dump Cake is the perfect way to celebrate the flavors of fall. With its simple preparation and delightful taste, it’s a recipe you’ll want to make again and again. Give it a try and let us know how it turned out for you! We’d love to hear your feedback and any creative variations you come up with. Happy baking!
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