Pumpkin Dump Cake Recipe

Pumpkin puree: This is the base of the cake, providing a rich, smooth texture and a distinct pumpkin flavor.

Evaporated milk: Adds creaminess and helps to bind the ingredients together.

Eggs: Essential for structure and stability in the cake.

Sugar: Sweetens the cake and balances the flavors.

Cinnamon: Adds warmth and spice to complement the pumpkin.

Yellow cake mix: Forms the top layer of the cake, creating a delicious contrast in texture.

Melted butter: Ensures the cake mix bakes into a golden, crispy topping.

Pecans: Adds a crunchy texture and nutty flavor to the finished cake.

To ensure a perfectly even distribution of the melted butter over the cake mix, try using a pastry brush. This will help you cover all areas without leaving any dry spots, resulting in a more uniform golden brown crust. Additionally, lightly toasting the chopped pecans in a dry skillet for a few minutes before sprinkling them on top can enhance their flavor and add an extra layer of crunch to your pumpkin dump cake.

• pumpkin puree - Substitute with sweet potato puree: Sweet potato puree has a similar texture and sweetness, making it a good alternative.

• evaporated milk - Substitute with heavy cream: Heavy cream provides a rich and creamy texture similar to evaporated milk.

• eggs - Substitute with flax eggs: Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water per egg. This works well as a binding agent.

• sugar - Substitute with honey: Honey adds natural sweetness and moisture to the cake.

• cinnamon - Substitute with pumpkin pie spice: Pumpkin pie spice includes cinnamon along with other spices like nutmeg and cloves, enhancing the flavor.

• yellow cake mix - Substitute with spice cake mix: Spice cake mix adds additional warm spices that complement the pumpkin flavor.

• melted butter - Substitute with coconut oil: Coconut oil provides a similar fat content and adds a subtle coconut flavor.

• chopped pecans - Substitute with chopped walnuts: Walnuts have a similar texture and nutty flavor, making them a good alternative.

• To keep your pumpkin dump cake fresh, allow it to cool completely before storing. This helps to prevent condensation, which can make the cake soggy.
• Once cooled, cover the baking dish tightly with plastic wrap or aluminum foil. Alternatively, you can transfer individual slices to an airtight container.
• Store the dessert in the refrigerator for up to 4-5 days. The cool temperature will help maintain its texture and flavor.
• For longer storage, consider freezing the cake. First, cut the pumpkin dump cake into individual portions. This makes it easier to thaw and enjoy later.
• Wrap each slice tightly in plastic wrap, then place them in a freezer-safe bag or container. Be sure to remove as much air as possible to prevent freezer burn.
• Label the container with the date so you can keep track of its freshness. The cake can be frozen for up to 2-3 months.
• When you're ready to enjoy a slice, thaw it in the refrigerator overnight. For a quicker option, you can microwave it on a low setting until warmed through.
• To bring back some of the original texture, consider reheating the pumpkin dump cake in the oven at 350°F (175°C) for about 10-15 minutes. This will help to crisp up the top layer and make it taste freshly baked.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover pumpkin dump cake in an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent the top from over-browning.
  4. Heat for about 15-20 minutes or until warmed through.
  5. Remove the foil for the last 5 minutes to crisp up the top layer.

• Microwave Method:

  1. Place a portion of the pumpkin dump cake on a microwave-safe plate.
  2. Cover it with a microwave-safe cover or another plate to retain moisture.
  3. Heat on medium power for 1-2 minutes, checking halfway through to ensure it’s evenly heated.
  4. Let it sit for a minute before serving to allow the heat to distribute evenly.

• Toaster Oven Method:

  1. Preheat your toaster oven to 350°F (175°C).
  2. Place a slice of the pumpkin dump cake on a piece of aluminum foil or a small baking tray.
  3. Heat for about 10-15 minutes, keeping an eye on it to prevent burning.
  4. For a crispier top, you can broil it for the last 2-3 minutes, but watch closely.

• Stovetop Skillet Method:

  1. Heat a non-stick skillet over medium-low heat.
  2. Place a slice of the pumpkin dump cake in the skillet.
  3. Cover with a lid to trap the heat and moisture.
  4. Heat for about 5-7 minutes, flipping halfway through to ensure even warming.
  5. This method can give the bottom a nice, slightly caramelized texture.

• Air Fryer Method:

  1. Preheat your air fryer to 320°F (160°C).
  2. Place a slice of the pumpkin dump cake in the air fryer basket.
  3. Heat for about 5-7 minutes, checking halfway to ensure it doesn’t overcook.
  4. This method can help maintain a crispy top while warming the inside.

• Oven: Used to bake the pumpkin dump cake at a consistent temperature of 350°F (175°C).

• Mixing bowl: Used to combine the pumpkin puree, evaporated milk, eggs, sugar, and cinnamon.

• Whisk: Helps in mixing the ingredients thoroughly to create a smooth batter.

• Baking dish: A greased dish where the pumpkin mixture is poured and baked.

• Spatula: Useful for scraping the mixing bowl to ensure all ingredients are used.

• Measuring cups: Essential for accurately measuring the pumpkin puree, evaporated milk, and sugar.

• Measuring spoons: Used to measure the cinnamon.

• Can opener: Needed to open the cans of pumpkin puree and evaporated milk.

• Knife: Used to chop the pecans.

• Cutting board: Provides a safe surface for chopping the pecans.

• Microwave or stove: Used to melt the butter before drizzling it over the cake mix.

• Toothpick: Used to check if the cake is done by inserting it into the center to see if it comes out clean.

Prepare ingredients ahead: Measure and set out all ingredients before starting. This makes the process smoother and faster.

Use pre-chopped nuts: Save time by buying chopped pecans instead of chopping them yourself.

Melt butter in microwave: Quickly melt the butter in the microwave instead of using a stovetop.

Mix in one bowl: Combine the pumpkin puree, evaporated milk, eggs, sugar, and cinnamon in one bowl to reduce cleanup time.

Use non-stick spray: Grease the baking dish with non-stick spray for quick and easy preparation.