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.

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