Indulge in the essence of fall with this Easy Pumpkin Pie Dump Cake! Revel in the layers of rich pumpkin puree, aromatic spices, and a crunchy pecan-infused spice cake mix, all in just over an hour.
Oh, how autumn memories flutter back! I remember those chilly afternoons when Grandma would whip up her magical pumpkin pie. But let’s be real; I’m not Grandma. I don’t have her finesse or patience, but that didn’t stop my pumpkin pie cravings! One day, after a particularly strong wave of nostalgia, I decided to blend the charm of yesteryears with today’s simplicity. And lo and behold, this Pumpkin Pie Dump Cake was born! It’s like the lazy lovechild of Grandma’s pie and my all-time favorite cake. Now, every bite is a delicious walk down memory lane, minus the tedious hours of preparation.
Why You’ll Love Easy Pumpkin Pie Dump Cake:
Dive into this Easy Pumpkin Pie Dump Cake and discover the magic that sets it apart.
First, it’s the effortless fusion of two beloved desserts—pumpkin pie meets cake—in one decadent dish.
Secondly, the charm of this dish isn’t just in the taste, but in the name itself: dump and bake! Forget about intricate steps; we’re here for a good time, not a long one!
Lastly, whether you’re a kitchen newbie or a seasoned chef, this recipe promises to deliver consistent, mouth-watering results every single time.
Ingredients Notes For This Easy Pumpkin Pie Dump Cake
Alright, ingredient rundown time!
For the pumpkin puree, be sure you grab the pure stuff. We’re talking no added spices or sweeteners, so steer clear of that sneaky pumpkin pie mix.
Egg tip: having them at room temperature ensures a smooth blend with the pumpkin, so no unexpected scrambles!
When it comes to the Spice Cake mix, I’m partial to Duncan Hines for its rich flavor, but if you have another favorite, go for it!
Pecans add a delightful crunch, but if nuts aren’t your jam, you can skip or substitute.
And finally, the butter – yes, unsalted is the way to go; we’re controlling our salt intake one dish at a time!
Easy-to-follow Steps To Make Easy Pumpkin Pie Dump Cake:
Here’s your roadmap to deliciousness:
- Step 1: Begin by setting the mood—preheat that oven to a toasty 350°F and give your 9×13 baking dish a nice spritz with baker’s spray. Trust me; you’ll thank yourself later.
- Step 2: Let’s mix things up! Combine pumpkin puree, eggs, evaporated milk, sugar, vanilla extract, pumpkin pie spice, and cinnamon in a bowl. Whisk away until it’s as smooth as a jazz tune.
- Step 3: Pour your autumn-hued masterpiece into the dish. Even it out like you’re smoothing a blanket.
- Step 4: Think of the spice cake mix and chopped pecans as best buddies. Mix ’em together, then sprinkle evenly over your pumpkin layer. It’s like a flavorful blanket.
- Step 5: Melted butter and whole milk make the dreamiest of pairs. Mix and pour over the cake mix, ensuring you drown out those dry spots. Some dry specks peeking through? Just push ’em gently under the butter blanket.
- Step 6: Finally, it’s oven time! Bake for a solid hour. You’re looking for a golden top and a set center. No jiggly centers here!
Ah, leftovers, nature’s gift! Once cooled, cover your dump cake tightly with cling film or aluminum foil and pop it in the fridge. It’ll stay fresh for up to 4-5 days, but I’d be surprised if it lasted that long! Feeling futuristic? You can also freeze slices for a surprise treat down the road. Just thaw in the fridge overnight when the craving strikes.
Variations and Substitutions:
Feeling a tad adventurous? You can easily tweak this recipe:
- Nuts: Not a pecan fan? Swap them out for walnuts or almonds, or ditch them entirely if you’re nut-averse.
- Cake Mix: Vanilla or butter pecan mix can make a tasty alternative to the spice cake mix.
- Sweetness: If you’ve got a sweet tooth (or three), try adding a drizzle of caramel or dollop of whipped cream on top before serving.
- Spice it Up: Feel free to adjust the spice levels to your preference. A dash of nutmeg or clove can really amp up the autumnal vibes.
There you have it, my friends—a taste of autumn wrapped up in a cake that’s as easy as, well, dumping ingredients together! 😉 Happy baking!
Easy Pumpkin Pie Dump Cake
- Pure pumpkin puree: 2 cans 15 ounces each (Ensure not to use pumpkin pie mix)
- Eggs: 4 at room temperature
- Evaporated milk: 12 ounces
- Granulated sugar: 1½ cups
- Vanilla extract: 1 tablespoon
- Pumpkin pie spice blend: 1 tablespoon
- Cinnamon: 2 teaspoons
- Spice Cake mix Recommended: Duncan Hines brand: 15.25 ounces
- Pecans: 1½ cups finely chopped
- Unsalted butter: 1 cup melted
- Whole milk: ½ cup
- Preparation: Initiate by preheating the oven to a temperature of 350° F. Concurrently, ensure a 9×13 baking dish is amply greased using baker’s spray and set it aside for subsequent use.
- Mixture Formation: In a sizable mixing vessel, manually combine the pure pumpkin puree, eggs, evaporated milk, granulated sugar, vanilla extract, pumpkin pie spice blend, and cinnamon. This mixture should be consistently smooth with all ingredients wholly amalgamated.
- Layering: Transfer the aforementioned mixture into the previously prepared baking dish, ensuring a uniform distribution.
- Secondary Mixture: In a separate medium-sized vessel, coalesce the dry spice mix and finely chopped pecans. Subsequent to this, dispense this mixture over the primary pumpkin layer in an equitable manner.
- Tertiary Mixture: In another medium vessel, amalgamate the liquefied unsalted butter with whole milk. Carefully decant this mixture over the entirety of the dry cake mix layer, ensuring no extensive dry sections of the spice cake mix remain exposed. In the event of such exposure, utilize a spoon to discreetly submerge the dry mixture into the butter, ensuring minimal disturbance to the layer.
- Baking: Position the baking dish in the preheated oven and allow it to bake for approximately one hour. The culmination of this process should present a cake with a golden-hued surface and a fully set center.