What is the biggest mistake to avoid when making a dump cake?

The most common mistake is not evenly spreading the cake mix . This can cause certain areas to remain dry or powdery instead of forming a cohesive crust. Make sure to drizzle butter thoroughly and evenly across the top for a uniform texture.

Can you use pumpkin instead of oil in cake mix?

Yes! Pumpkin puree can be used as a substitute for oil in cake mixes. This not only adds moisture but also enhances the flavor with a hint of pumpkin.

Does dump cake have to be refrigerated after baking?

Yes, it’s best to refrigerate dump cake once it has cooled, especially if it contains dairy like evaporated milk or butter. This ensures freshness and prevents spoilage.

What does pumpkin cake taste like?

Pumpkin cake has a rich, spiced flavor with notes of cinnamon, nutmeg, and cloves. It’s often moist and has a custard-like texture when paired with pumpkin puree.

Pumpkin Dump Cake Recipe: A Quick and Delicious Fall Dessert

Pumpkin Dump Cake

Print Recipe

This Pumpkin Dump Cake is a comforting and warm dessert perfect for fall, with its spiced pumpkin flavor and golden, buttery top. The combination of the soft, creamy pumpkin layer and the lightly crispy, cake-like top creates a satisfying contrast in every bite.

For a festive touch, top it with a dollop of whipped cream or a scoop of vanilla ice cream. The cake’s rustic appearance and inviting aroma will fill your home with the essence of autumn. Whether served at a cozy family dinner or a holiday gathering, this Pumpkin Dump Cake is sure to be a crowd-pleaser.

Author: Olivia
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Yield: 4 1x
Category: Dessert, Fall Baking
Method: Baking
Cuisine: American

Ingredients

Scale

1 can (15 oz) pumpkin puree
1 box yellow cake mix
1/2 cup (1 stick) unsalted butter, melted
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 cup chopped pecans (optional)
1/2 cup sweetened shredded coconut (optional)

Instructions

Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
In a medium-sized bowl, combine the pumpkin puree, cinnamon, nutmeg, ginger, and cloves. Spread this pumpkin mixture evenly into the prepared baking dish.
Sprinkle the dry cake mix over the pumpkin layer, spreading it evenly.
Drizzle the melted butter over the cake mix, covering it as evenly as possible. Optionally, sprinkle chopped pecans and shredded coconut on top for added texture and flavor.
Bake for 40-45 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
Allow to cool for a few minutes before serving. Serve warm with a scoop of vanilla ice cream or whipped cream if desired.

Layering the pumpkin mixture and cake mix for a perfectly baked dump cake.

Nutrition

Serving Size: 1 slice
Calories: 300 kcal per serving
Sugar: 22g per serving
Sodium: 250mg per serving

Keywords: Pumpkin Dump Cake

Find it online: https://besttastingrecipes.com/pumpkin-dump-cake-recipe-a-quick-and-delicious-fall-dessert/