Pumpkin Dump Cake
Looking for a simple and satisfying dessert that captures the cozy flavors of fall? Try making Pumpkin Dump Cake! This easy-to-follow recipe requires just a handful of ingredients and minimal effort, making it perfect for busy days or last-minute gatherings.
Why Try This Recipe?
- Quick and Easy: With only three main ingredients, this recipe is incredibly straightforward and can be whipped up in no time.
- Fall Flavors: The combination of spice cake mix and canned pumpkin creates a warm and comforting taste that’s perfect for autumn.
Summary of Ingredients
To make Pumpkin Dump Cake, you’ll need:
- 1 box of spice cake mix
- 15 ounces of canned pumpkin
- 2 eggs
Serving Suggestions
Once baked and cooled, serve Pumpkin Dump Cake with a dollop of whipped cream for an extra touch of sweetness. It’s also delicious on its own or paired with a scoop of vanilla ice cream.
Storage Information
Store any leftover Pumpkin Dump Cake in an airtight container in the refrigerator for up to 3-4 days. Simply reheat individual servings in the microwave for a warm treat.
Techniques and Tips
- Be sure to grease your baking pan thoroughly to prevent the cake from sticking.
- Use an electric mixer to combine the ingredients evenly and achieve a smooth batter.
- Check for doneness by inserting a toothpick into the center of the cake—if it comes out clean, the cake is ready.
Variation
Feel free to customize this recipe to suit your taste preferences. You can add a sprinkle of cinnamon or nutmeg to the batter for extra spice, or top the baked cake with chopped nuts or a drizzle of caramel sauce for added texture and flavor.
FAQs About the Recipe
Q: Can I use a different type of cake mix? A: Yes, you can experiment with different flavors of cake mix, such as yellow or white, for a unique twist on this recipe.
Q: Can I make this recipe without eggs? A: While eggs help bind the ingredients together and add moisture to the cake, you can try using a commercial egg replacer or applesauce as a substitute.
Q: Can I freeze Pumpkin Dump Cake? A: Yes, you can freeze Pumpkin Dump Cake for up to 2-3 months. Wrap individual portions tightly in plastic wrap and store them in a freezer-safe container. Thaw overnight in the refrigerator before reheating.
Pumpkin Dump Cake
Equipment
- Mixing bowl
- 9x13 inch Baking Pan
- Electric Mixer
Ingredients
- 1 box spice cake mix
- 15 ounces canned pumpkin
- 2 eggs
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking pan and set it aside.
- In a medium bowl, combine the spice cake mix, canned pumpkin, and eggs using a mixer on medium speed. Mix until well combined.
- Spread the mixture into the prepared baking pan, ensuring it's evenly distributed.
- Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Once baked, remove the cake from the oven and allow it to cool completely.
- Serve the pumpkin dump cake with whipped cream if desired.
- Enjoy your delicious pumpkin dessert!
Notes
- Serve with whipped cream for an extra indulgent touch, or dust with powdered sugar for a simple finish.
- Feel free to add a sprinkle of cinnamon or nutmeg to enhance the pumpkin spice flavor.
