Pumpkin Dump Cake with a Golden Fall Topping
This Pumpkin Dump Cake is the perfect fall dessert, combining the rich taste of pumpkin with a delightful hint of spice, topped with a crunchy, golden layer.
Equipment
- 1 9x13-inch baking dish greased
- 1 Mixing Bowl large
- 1 Whisk
Ingredients
Main Ingredients
- 1 can 15 oz pumpkin puree
- 1 can 12 oz evaporated milk
- 3/4 cup granulated sugar
- 3 large eggs
- 1 tablespoon pumpkin pie spice
- 1 box yellow cake mix
- 1 cup unsalted butter sliced
Instructions
Preparation
- Preheat your oven to 350°F and grease a 9x13-inch baking dish.
- In a large mixing bowl, combine pumpkin puree, evaporated milk, sugar, eggs, and pumpkin pie spice. Whisk until smooth.
- Pour the pumpkin mixture into the prepared baking dish, spreading it evenly.
- Sprinkle the yellow cake mix evenly over the pumpkin mixture.
- Place the slices of butter evenly over the cake mix, covering as much surface as possible.
- Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and crispy.
Serving
- Allow the cake to cool slightly before serving. Serve with whipped cream or vanilla ice cream, if desired.
Storage
- Store any leftovers in an airtight container in the refrigerator for up to three days.
Notes
Pro Tips: Ensure even butter distribution for a crispy topping. Use room temperature ingredients for best results.
Ingredient Substitutions: Use gluten-free cake mix if necessary, and consider dairy-free alternatives for butter.
How to Serve: Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.
Storage & Freshness: Store leftovers in the refrigerator for up to three days.
Make-Ahead Tips: Prepare the wet mixture in advance and refrigerate until ready to bake.
Ingredient Substitutions: Use gluten-free cake mix if necessary, and consider dairy-free alternatives for butter.
How to Serve: Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.
Storage & Freshness: Store leftovers in the refrigerator for up to three days.
Make-Ahead Tips: Prepare the wet mixture in advance and refrigerate until ready to bake.