Pumpkin Spice Dump Cake Recipe

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

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

Eggs: Essential for structure and stability in the cake.

Sugar: Sweetens the cake and balances the spices.

Cinnamon: Adds warmth and depth to the flavor profile.

Nutmeg: Complements the cinnamon with its earthy, nutty notes.

Yellow cake mix: Provides the cake's structure and a subtle sweetness.

Melted butter: Ensures a moist texture and rich flavor.

Chopped pecans: Adds a delightful crunch and nutty flavor to the topping.

When preparing this pumpkin spice dump cake, ensure that the melted butter is evenly drizzled over the dry cake mix. This step is crucial as it helps create a golden, crispy topping. To achieve an even distribution, use a spoon or a small pitcher to pour the butter slowly, allowing it to seep into the mix. This technique will ensure that the cake bakes uniformly, resulting in a delightful contrast between the soft pumpkin filling and the crunchy pecan topping.

• pumpkin puree - Substitute with sweet potato puree: Sweet potato puree has a similar texture and sweetness, making it a great alternative for pumpkin puree in pumpkin spice recipes.

• evaporated milk - Substitute with coconut milk: Coconut milk provides a creamy texture and a slight sweetness, which can mimic the richness of evaporated milk.

• eggs - Substitute with flaxseed meal and water mixture: Mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water per egg. This mixture acts as a binding agent similar to eggs.

• sugar - Substitute with maple syrup: Maple syrup adds a natural sweetness and a hint of flavor that complements the spices in the recipe.

• cinnamon - Substitute with allspice: Allspice has a warm, spicy flavor that can replace cinnamon in pumpkin spice recipes.

• nutmeg - Substitute with mace: Mace is the outer covering of the nutmeg seed and has a similar flavor profile, making it a suitable substitute for nutmeg.

• yellow cake mix - Substitute with spice cake mix: Spice cake mix adds additional spices that enhance the pumpkin spice flavor, while still providing the necessary structure.

• melted butter - Substitute with coconut oil: Coconut oil provides a similar fat content and moisture level, making it a good alternative to melted butter.

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

• To keep your pumpkin spice dump cake fresh and delightful, allow it to cool completely at room temperature. Once cooled, cover the baking dish tightly with plastic wrap or aluminum foil. Alternatively, you can transfer individual slices into airtight containers. This will help maintain the cake's moisture and flavor for up to 3 days when stored in the refrigerator.

• If you plan to savor your pumpkin spice dump cake over a longer period, freezing is a fantastic option. First, cut the cake into individual servings. Wrap each piece snugly in plastic wrap, ensuring no part of the cake is exposed to air. Then, place the wrapped slices into a freezer-safe bag or container. This method will preserve the cake's taste and texture for up to 3 months.

• When you're ready to indulge in a slice of your frozen pumpkin spice dump cake, remove the desired number of servings from the freezer. Allow them to thaw in the refrigerator overnight or at room temperature for a few hours. For a warm and cozy treat, reheat the thawed cake in the oven at 350°F (175°C) for about 10 minutes or until heated through.

• To elevate the experience, consider serving your pumpkin spice dump cake with a dollop of whipped cream or a scoop of vanilla ice cream. The creamy contrast will complement the spiced flavors beautifully, making each bite a delightful celebration of autumn.

• Preheat your oven to 325°F (165°C). Place the leftover Pumpkin Spice Dump Cake in an oven-safe dish. Cover it with aluminum foil to prevent it from drying out. Heat for about 15-20 minutes, or until warmed through. This method helps maintain the delightful texture of the cake.

• For a quick fix, use the microwave. Place a slice of the cake on a microwave-safe plate. Cover it with a damp paper towel to keep it moist. Heat on medium power for about 30-45 seconds. Check the temperature and add more time if needed, in 10-second increments.

• If you have an air fryer, preheat it to 300°F (150°C). Place the cake slice in the basket, ensuring it doesn’t overlap. Heat for about 5-7 minutes. This method can give the top a slightly crisp texture, adding a new dimension to your dessert.

• For those who enjoy a stovetop approach, use a non-stick skillet over low heat. Add a small amount of butter to the pan and let it melt. Place the cake slice in the skillet and cover with a lid. Heat for about 3-5 minutes, checking occasionally to ensure it doesn’t burn. This method can enhance the buttery flavor of the cake.

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

• Mixing bowl: Needed to combine the pumpkin puree, evaporated milk, eggs, sugar, cinnamon, and nutmeg into a smooth mixture.

• 9x13 inch baking dish: The container where the pumpkin mixture is poured and baked to form the cake.

• Whisk: Useful for beating the eggs and mixing the wet ingredients thoroughly.

• Measuring cups: Essential for accurately measuring the sugar and melted butter.

• Measuring spoons: Used to measure the cinnamon and nutmeg precisely.

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

• Spatula: Handy for scraping down the sides of the mixing bowl and ensuring all ingredients are well combined.

• Knife: Used to chop the pecans into smaller pieces for even distribution.

• Baking sheet: Optional, but placing the baking dish on a baking sheet can help catch any drips or spills.

• Toothpick: Utilized to check the doneness of the cake by inserting it into the center to see if it comes out clean.

Prepare ingredients in advance: Measure and mix the pumpkin puree, evaporated milk, and spices the night before to save time.

Use a food processor: Quickly chop pecans using a food processor instead of doing it by hand.

Melt butter in the microwave: Use the microwave to melt butter faster than on the stovetop.

Pre-grease the baking dish: Grease your baking dish ahead of time to streamline the process.

Opt for pre-mixed spices: Use a pumpkin spice mix instead of measuring individual spices to save time.