Description
Creamy pumpkin dump cake delivers autumn’s warmest comfort in one simple dessert. Effortless baking meets nostalgic flavors, promising rich spices and buttery crumble that invite you to savor seasonal bliss.
Ingredients
Scale
Main Ingredients:
- 1 (29 ounces / 822 grams) can pumpkin puree
- 4 large eggs
- 1 (13.25 ounces / 375 grams) box spice cake mix
Baking Enhancers and Sweeteners:
- 1 (12 ounces / 340 grams) can evaporated milk
- 1 cup light brown sugar
- 2 teaspoons pumpkin pie spice
- 1 teaspoon cinnamon
Toppings and Extras:
- 1 cup (2 sticks / 226 grams) butter, melted
- 1 cup chopped pecans
- 1 cup toffee bits
Serving Options:
- Whipped cream
- Ice cream
Instructions
- Preheat the oven to 350°F and liberally coat a 9×13 inch baking dish with non-stick spray to prevent sticking.
- In a large mixing bowl, thoroughly blend pumpkin puree, evaporated milk, brown sugar, eggs, and pumpkin pie spice until the mixture becomes smooth and uniform.
- Gently transfer the pumpkin mixture into the prepared baking pan, ensuring an even distribution across the bottom.
- Carefully layer the dry cake mix over the pumpkin base, creating a consistent blanket of powder that covers the entire surface.
- Drizzle melted butter uniformly across the cake mix layer, allowing it to seep into the dry ingredients.
- Generously scatter chopped pecans and toffee pieces over the top, creating a delectable crunchy topping.
- Place the pan in the preheated oven and bake for 50-55 minutes, monitoring the dessert’s consistency.
- Test for doneness by inserting a toothpick into the center – a slight pumpkin residue is acceptable, indicating a moist interior typical of traditional pumpkin desserts.
- Remove from the oven and allow the cake to rest for 15 minutes, enabling it to set and develop a more stable texture.
- Serve while still warm, complemented by a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent finish.
Notes
- Select pure pumpkin puree, not pumpkin pie filling, to control sweetness and spice levels for a more authentic taste.
- Toast pecans briefly before adding to enhance their nutty flavor and provide a delightful crunch to the dessert.
- Check cake at 45 minutes to prevent over-browning, as oven temperatures can vary slightly between different models.
- Substitute gluten-free cake mix and ensure other ingredients are gluten-free for those with dietary restrictions.
- Prep Time: 15 minutes
- Cook Time: 50-55 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 366
- Sugar: 22 g
- Sodium: 210 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 41 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 90 mg