Dabl at Home
Simple Pumpkin Dump Cake
Baking is SO EASY with a dump cake. Try out this season-appropriate pumpkin version tonight!
The fall season is in full swing, and that means everywhere you turn, it's pumpkin this and pumpkin that. We love a classic pumpkin spice latte on a cool afternoon, but we think your love for the autumn season can be taken up a notch with this pumpkin dump cake!
If you've never tried a dump cake before, welcome to the party! You may never end up baking a normal cake again after seeing how easy it is to create a sweet delight with minimal effort. The best part about these recipes is how incredibly versatile they are - if you don't love pumpkin, simply swap out the pumpkin spice base for some canned, syrupy fruit (for instance, canned peaches can be subbed in for a peach dump cake!).
How to Make a Pumpkin Dump Cake
Gather all of your ingredients, which include:
- 1 can of pumpkin puree (15 oz.)
- 10 oz. of evaporated milk
- 2 eggs
- 1 full stick of butter, sliced
- 1 tablespoon of pumpkin spice
- 1 bag of yellow cake mix (not pictured)
- A handful of halved pecans (not pictured)
Mix together your pumpkin puree, evaporated milk, 2 eggs and pumpkin spice in a bowl and whisk until fully incorporated.
Pour your mixture into a glass pan (9in. x 13in. is perfect), and make sure the mixture is level for a consistent bake!
This is the fun part - slowly pour (or dump!) your cake mixture on top of the batter. If you do simply dump the cake mix on top, make sure you take a spatula and flatten it out afterwards so you get an even consistency.
IMPORTANT NOTE - DO NOT MIX!
Optional: sprinkle pecans on top of the cake mix.
Evenly place your slices of butter on top.
Place into your oven at 350 Degrees Fahrenheit, and bake for 45 minutes.
This is the hardest part: place on a cooling rack, and let cool for at least one hour.
Top with whipped cream, and serve the easiest, crowd-pleasing cake you'll ever make!