What is an easy pumpkin dump cake recipe fall dessert?

An easy pumpkin dump cake recipe fall dessert is a simple, layered dessert made by 'dumping' ingredients into a baking dish. It typically features a spiced pumpkin base, topped with dry cake mix, and slices of butter, which bake together to form a creamy bottom layer and a buttery, crumbly crust. It's incredibly easy to make and perfect for autumn.

Can I use pumpkin pie filling instead of pumpkin puree for this easy pumpkin dump cake recipe?

No, it's crucial to use 100% pure pumpkin puree, not pumpkin pie filling. Pumpkin pie filling already contains sugar and spices, which will alter the flavor and sweetness balance of this specific easy pumpkin dump cake recipe fall dessert. Stick to pure pumpkin puree for the best results.

What are the best serving suggestions for this fall dessert?

This easy pumpkin dump cake recipe fall dessert is delicious served warm with a scoop of vanilla ice cream, a dollop of whipped cream, or a drizzle of caramel sauce. It also pairs wonderfully with a hot cup of coffee or a spiced chai latte, making it a versatile treat for any occasion.

How should I store leftover easy pumpkin dump cake recipe fall dessert?

Leftover pumpkin dump cake should be stored in an airtight container in the refrigerator for up to 3-4 days. You can gently reheat individual servings in the microwave for a warm treat.

Easy Pumpkin Dump Cake Recipe Fall Dessert: 1 Hour of Pure Bliss!

Description

A ridiculously simple yet irresistibly delicious fall dessert featuring a spiced pumpkin base and a buttery, cake-like crumble topping.

Ingredients

Scale

1 (15 ounce) can 100% pure pumpkin puree (NOT pie filling)
1 (12 fluid ounce) can evaporated milk
1 cup granulated sugar
2 teaspoons pumpkin pie spice
1 teaspoon vanilla extract
1 (15.25 ounce) box yellow cake mix
1 cup (2 sticks) unsalted butter, cold and thinly sliced

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Instructions

Step 1: Preheat your oven to 350°F (175°C) and lightly grease a 9x13 inch baking dish.
Step 2: In a large bowl, combine the pumpkin puree, evaporated milk, granulated sugar, pumpkin pie spice, and vanilla extract. Whisk until well combined and smooth.
Step 3: Pour the pumpkin mixture evenly into your prepared 9x13 inch baking dish and spread gently to form a uniform layer.
Step 4: Carefully and evenly sprinkle the dry yellow cake mix over the pumpkin mixture. Do not stir.
Step 5: Arrange the thinly sliced cold butter pats evenly over the dry cake mix.
Step 6: Bake for 50-60 minutes, or until the top is golden brown and the pumpkin layer is bubbly around the edges. A wooden skewer inserted into the pumpkin layer should come out mostly clean.
Step 7: Remove from the oven and let cool on a wire rack for at least 15-20 minutes before serving. Serve warm with whipped cream or vanilla ice cream if desired.

Notes

For a nutty crunch, add 1/2 cup chopped pecans or walnuts over the cake mix before butter. Serve warm with vanilla ice cream or whipped cream for best results.

Prep Time: 15 minutes
Cook Time: 50-60 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (approx 1/12 of cake)
Calories: 350 kcal
Sugar: 28g
Sodium: 280mg
Fat: 18g
Saturated Fat: 10g
Unsaturated Fat: 7g
Trans Fat: 0.5g
Carbohydrates: 45g
Fiber: 2g
Protein: 4g
Cholesterol: 50mg