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Pumpkin Dump Cake

Irresistibly Easy Pumpkin Dump Cake for Cozy Fall Evenings

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This Pumpkin Dump Cake is a delightful, easy dessert perfect for cozy fall evenings, combining creamy pumpkin with a crunchy topping.
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Prep Time 15 minutes
Cook Time 50 minutes
Cooling Time 15 minutes
Total Time 1 hour 20 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pumpkin Mixture
  • 1 can Canned Pumpkin Provides the main flavor and creamy texture; substitute with sweet potato or butternut squash for variation.
  • 2 large Eggs Acts as a binding agent; ensure they are at room temperature for even mixing.
  • 1 cup Sugar Sweetens the pumpkin base; consider reducing it or using a sugar alternative if desired.
  • 2 teaspoons Cinnamon Adds warmth and classic fall flavor; adjust according to your taste preference.
  • 1 teaspoon Nutmeg Provides aromatic notes that enhance pumpkin flavor; freshly grated nutmeg intensifies the taste.
  • 1 teaspoon Vanilla Extract Adds depth to the flavor; use pure vanilla for the best aroma and taste.
For the Topping
  • 1 box Yellow Cake Mix Forms the crunchy topping and base layer; a gluten-free cake mix can serve for a gluten-free treat.
  • 1 cup Chopped Pecans/Walnuts Adds delightful crunch and texture; omit or substitute with chocolate chips for nut-free options.
  • 1/2 cup Melted Butter Moistens and enriches the final dish; keep it warm for easier drizzling over the cake mix.

Equipment

  • 9x13-inch baking dish

Method
 

Step‑by‑Step Instructions for Pumpkin Dump Cake
  1. Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish with cooking spray or butter.
  2. In a large mixing bowl, combine the canned pumpkin, eggs, sugar, cinnamon, nutmeg, and vanilla extract. Blend until smooth and creamy, about 2-3 minutes.
  3. Pour the prepared pumpkin mixture into the greased baking dish, spreading it evenly across the bottom.
  4. Sprinkle the yellow cake mix evenly over the pumpkin layer without stirring.
  5. Scatter the chopped pecans or walnuts over the cake mix, then drizzle the melted butter on top.
  6. Bake for 45 to 50 minutes until golden-brown and bubbling edges appear. A toothpick inserted should come out clean or with a few moist crumbs.
  7. Remove from the oven and let cool for about 10-15 minutes. Serve warm, topped with whipped cream or vanilla ice cream.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 40gProtein: 3gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 60mgSodium: 180mgPotassium: 200mgFiber: 2gSugar: 25gVitamin A: 1500IUVitamin C: 1mgCalcium: 50mgIron: 1mg

Notes

Use room temperature eggs for better mixing and ensure not to stir the cake mix for the best texture.

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