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Pumpkin Pie Dump Cake Simple and Tasty Dessert

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To make a tasty Pumpkin Pie Dump Cake, you need these simple ingredients: - 1 can (15 oz) pumpkin puree - 1 can (12 oz) evaporated milk - 1 cup granulated sugar - 3 large eggs - 1 teaspoon vanilla extract - 2 teaspoons pumpkin pie spice - 1 box (15.25 oz) yellow cake mix - 1/2 cup unsalted butter, melted - 1 cup chopped pecans (optional) - Whipped cream, for serving (optional) This recipe blends sweet pumpkin with rich spices. The yellow cake mix adds a nice texture. You can play with the toppings. I often add whipped cream and pecans for extra flavor. The pumpkin puree brings moisture. Evaporated milk makes it creamy. Vanilla and spices give it warmth. Gather these ingredients, and you are ready to bake! Check out the Full Recipe for all the details on how to create this delightful dessert. 1. First, preheat your oven to 350°F (175°C). 2. Grease a 9x13 inch baking dish with cooking spray or butter. 3. In a large mixing bowl, combine the wet ingredients. 4. Whisk together the pumpkin puree, evaporated milk, granulated sugar, eggs, vanilla extract, and pumpkin pie spice. 5. Mix until the mixture is smooth and well combined. 1. Pour the pumpkin mixture into the prepared baking dish. 2. Spread it evenly across the bottom of the dish. 3. Take the box of yellow cake mix and sprinkle it evenly over the pumpkin layer. 4. Make sure to cover the pumpkin completely without mixing. 5. Drizzle the melted butter over the cake mix. 6. If you like, sprinkle chopped pecans over the buttered cake mix. 1. Place the dish in the preheated oven and bake for 50-60 minutes. 2. Check for doneness by inserting a toothpick in the center. 3. The toothpick should come out clean when it's done. 4. The top will look golden brown, but it might be a bit tousled. 5. Once baked, remove from the oven and let it cool for about 10-15 minutes before serving. This method creates a simple and tasty dessert. For the full recipe, check out the details above! To ensure even baking, I recommend spreading the pumpkin mixture evenly in the dish. Use a spatula to smooth it out. This helps the cake cook uniformly. Keep an eye on the baking time. Ovens can vary, so check your cake a bit early. For the perfect texture, let the cake cool for 10-15 minutes after baking. This helps the layers set and makes it easier to slice. If you want a more moist cake, add an extra egg or a splash of milk to the pumpkin mixture. Get creative when serving your Pumpkin Pie Dump Cake. You can cut it into squares and serve it warm with a scoop of ice cream. This adds a nice contrast to the warm cake. For a beautiful presentation, top each slice with whipped cream. A sprinkle of pumpkin pie spice or some chopped pecans also makes it look fancy. You can even drizzle caramel sauce over the top for a sweet touch. Try these ideas to make your dessert not just tasty but also fun to eat! {{image_2}} You can make this cake your own by changing the flavors. Adding different spices gives new tastes. For example, try a pinch of nutmeg or some ground ginger. You can also add a splash of almond extract for a sweet twist. If you love chocolate, consider a chocolate pumpkin dump cake. Just mix in some chocolate chips with the pumpkin mixture. You can use dark chocolate for a richer flavor. It creates a fun blend of chocolate and pumpkin. This fun twist makes it a dessert everyone will love. If you need a gluten-free option, use a gluten-free cake mix. Many brands offer great choices that taste just as good. Just check the label to ensure it meets your needs. For a dairy-free option, swap the evaporated milk for almond or coconut milk. You can also use dairy-free butter instead of regular butter. These swaps keep the taste rich and creamy without dairy. Enjoy a delicious dessert that fits your diet! For the full recipe, check out the complete guide to Pumpkin Spice Dream Dump Cake. To keep your Pumpkin Pie Dump Cake fresh, store it in the fridge. Use an airtight container or cover it tightly with plastic wrap. This way, it will stay moist and tasty for up to four days. If you want to save some for later, you can freeze it! Cut the cake into portions and wrap them in plastic wrap. Place the wrapped pieces into a freezer bag, squeezing out all the air. This method prevents freezer burn. You can freeze the cake for up to three months. Warming up your leftovers is easy. Preheat your oven to 350°F (175°C). Place the cake in an oven-safe dish. Cover it with foil to keep it from drying out. Heat it for about 15-20 minutes, or until it’s warm throughout. If you prefer, you can also use the microwave. Just heat a slice for about 30 seconds. Check to see if it’s warm enough. If not, heat for another 10 seconds. Enjoy your cake warm, and consider adding whipped cream on top for extra delight! Yes, you can make this recipe ahead of time. You can prepare the pumpkin mixture and layer it with the cake mix. Cover it tightly and store it in the fridge for up to one day. When ready to bake, just add the melted butter on top and pop it in the oven. This makes it easy for busy days. If you don’t have pumpkin puree, you can use mashed sweet potatoes or butternut squash. Both options work well and give a similar flavor. Make sure to use the same amount as the recipe calls for. You can also use canned pie filling, but check if it has added spices. Pumpkin Pie Dump Cake lasts about 3 to 5 days in the fridge. Store it in an airtight container to keep it fresh. If you want to enjoy it longer, you can freeze it. Just make sure to wrap it well. Yes, you can make this recipe dairy-free! Use coconut milk or almond milk instead of evaporated milk. For the butter, substitute it with coconut oil or a dairy-free spread. These swaps will keep the cake delicious and creamy. This blog post covered how to make a tasty Pumpkin Pie Dump Cake. We explored key ingredients like pumpkin puree and cake mix. I shared easy step-by-step instructions for baking and tips for a perfect texture. You also learned about fun variations and how to store leftovers. Now, enjoy this warm dessert at home. Feel free to get creative with toppings and flavors. Your family will love it! Happy baking!
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Craving an easy fall dessert? Look no further than this Pumpkin Pie Dump Cake! With just a few simple ingredients, you can whip up a sweet treat that captures the warmth of pumpkin pie without the hassle. I’m here to guide you through each step, from mixing to baking, and give you tips along the way. Get ready to impress your family and friends with this simple and tasty dessert!

Ingredients

Main Ingredients

To make a tasty Pumpkin Pie Dump Cake, you need these simple ingredients:

– 1 can (15 oz) pumpkin puree

– 1 can (12 oz) evaporated milk

– 1 cup granulated sugar

– 3 large eggs

– 1 teaspoon vanilla extract

– 2 teaspoons pumpkin pie spice

– 1 box (15.25 oz) yellow cake mix

– 1/2 cup unsalted butter, melted

– 1 cup chopped pecans (optional)

– Whipped cream, for serving (optional)

This recipe blends sweet pumpkin with rich spices. The yellow cake mix adds a nice texture. You can play with the toppings. I often add whipped cream and pecans for extra flavor. The pumpkin puree brings moisture. Evaporated milk makes it creamy. Vanilla and spices give it warmth.

Gather these ingredients, and you are ready to bake! Check out the Full Recipe for all the details on how to create this delightful dessert.

Step-by-Step Instructions

Preparation

1. First, preheat your oven to 350°F (175°C).

2. Grease a 9×13 inch baking dish with cooking spray or butter.

3. In a large mixing bowl, combine the wet ingredients.

4. Whisk together the pumpkin puree, evaporated milk, granulated sugar, eggs, vanilla extract, and pumpkin pie spice.

5. Mix until the mixture is smooth and well combined.

Layering the Cake

1. Pour the pumpkin mixture into the prepared baking dish.

2. Spread it evenly across the bottom of the dish.

3. Take the box of yellow cake mix and sprinkle it evenly over the pumpkin layer.

4. Make sure to cover the pumpkin completely without mixing.

5. Drizzle the melted butter over the cake mix.

6. If you like, sprinkle chopped pecans over the buttered cake mix.

Baking

1. Place the dish in the preheated oven and bake for 50-60 minutes.

2. Check for doneness by inserting a toothpick in the center.

3. The toothpick should come out clean when it’s done.

4. The top will look golden brown, but it might be a bit tousled.

5. Once baked, remove from the oven and let it cool for about 10-15 minutes before serving.

This method creates a simple and tasty dessert. For the full recipe, check out the details above!

Tips & Tricks

Baking Tips

To ensure even baking, I recommend spreading the pumpkin mixture evenly in the dish. Use a spatula to smooth it out. This helps the cake cook uniformly. Keep an eye on the baking time. Ovens can vary, so check your cake a bit early.

For the perfect texture, let the cake cool for 10-15 minutes after baking. This helps the layers set and makes it easier to slice. If you want a more moist cake, add an extra egg or a splash of milk to the pumpkin mixture.

Serving Suggestions

Get creative when serving your Pumpkin Pie Dump Cake. You can cut it into squares and serve it warm with a scoop of ice cream. This adds a nice contrast to the warm cake.

For a beautiful presentation, top each slice with whipped cream. A sprinkle of pumpkin pie spice or some chopped pecans also makes it look fancy. You can even drizzle caramel sauce over the top for a sweet touch.

Try these ideas to make your dessert not just tasty but also fun to eat!

Variations

Flavor Variations

You can make this cake your own by changing the flavors. Adding different spices gives new tastes. For example, try a pinch of nutmeg or some ground ginger. You can also add a splash of almond extract for a sweet twist.

If you love chocolate, consider a chocolate pumpkin dump cake. Just mix in some chocolate chips with the pumpkin mixture. You can use dark chocolate for a richer flavor. It creates a fun blend of chocolate and pumpkin. This fun twist makes it a dessert everyone will love.

Dietary Substitutions

If you need a gluten-free option, use a gluten-free cake mix. Many brands offer great choices that taste just as good. Just check the label to ensure it meets your needs.

For a dairy-free option, swap the evaporated milk for almond or coconut milk. You can also use dairy-free butter instead of regular butter. These swaps keep the taste rich and creamy without dairy. Enjoy a delicious dessert that fits your diet!

For the full recipe, check out the complete guide to Pumpkin Spice Dream Dump Cake.

Storage Info

Storing Leftovers

To keep your Pumpkin Pie Dump Cake fresh, store it in the fridge. Use an airtight container or cover it tightly with plastic wrap. This way, it will stay moist and tasty for up to four days. If you want to save some for later, you can freeze it! Cut the cake into portions and wrap them in plastic wrap. Place the wrapped pieces into a freezer bag, squeezing out all the air. This method prevents freezer burn. You can freeze the cake for up to three months.

Reheating Tips

Warming up your leftovers is easy. Preheat your oven to 350°F (175°C). Place the cake in an oven-safe dish. Cover it with foil to keep it from drying out. Heat it for about 15-20 minutes, or until it’s warm throughout. If you prefer, you can also use the microwave. Just heat a slice for about 30 seconds. Check to see if it’s warm enough. If not, heat for another 10 seconds. Enjoy your cake warm, and consider adding whipped cream on top for extra delight!

FAQs

Can I make this recipe ahead of time?

Yes, you can make this recipe ahead of time. You can prepare the pumpkin mixture and layer it with the cake mix. Cover it tightly and store it in the fridge for up to one day. When ready to bake, just add the melted butter on top and pop it in the oven. This makes it easy for busy days.

What can I use instead of pumpkin puree?

If you don’t have pumpkin puree, you can use mashed sweet potatoes or butternut squash. Both options work well and give a similar flavor. Make sure to use the same amount as the recipe calls for. You can also use canned pie filling, but check if it has added spices.

How long does Pumpkin Pie Dump Cake last in the fridge?

Pumpkin Pie Dump Cake lasts about 3 to 5 days in the fridge. Store it in an airtight container to keep it fresh. If you want to enjoy it longer, you can freeze it. Just make sure to wrap it well.

Is there a way to make this recipe dairy-free?

Yes, you can make this recipe dairy-free! Use coconut milk or almond milk instead of evaporated milk. For the butter, substitute it with coconut oil or a dairy-free spread. These swaps will keep the cake delicious and creamy.

This blog post covered how to make a tasty Pumpkin Pie Dump Cake. We explored key ingredients like pumpkin puree and cake mix. I shared easy step-by-step instructions for baking and tips for a perfect texture. You also learned about fun variations and how to store leftovers.

Now, enjoy this warm dessert at home. Feel free to get creative with toppings and flavors. Your family will love it! Happy baking!

To make a tasty Pumpkin Pie Dump Cake, you need these simple ingredients: - 1 can (15 oz) pumpkin puree - 1 can (12 oz) evaporated milk - 1 cup granulated sugar - 3 large eggs - 1 teaspoon vanilla extract - 2 teaspoons pumpkin pie spice - 1 box (15.25 oz) yellow cake mix - 1/2 cup unsalted butter, melted - 1 cup chopped pecans (optional) - Whipped cream, for serving (optional) This recipe blends sweet pumpkin with rich spices. The yellow cake mix adds a nice texture. You can play with the toppings. I often add whipped cream and pecans for extra flavor. The pumpkin puree brings moisture. Evaporated milk makes it creamy. Vanilla and spices give it warmth. Gather these ingredients, and you are ready to bake! Check out the Full Recipe for all the details on how to create this delightful dessert. 1. First, preheat your oven to 350°F (175°C). 2. Grease a 9x13 inch baking dish with cooking spray or butter. 3. In a large mixing bowl, combine the wet ingredients. 4. Whisk together the pumpkin puree, evaporated milk, granulated sugar, eggs, vanilla extract, and pumpkin pie spice. 5. Mix until the mixture is smooth and well combined. 1. Pour the pumpkin mixture into the prepared baking dish. 2. Spread it evenly across the bottom of the dish. 3. Take the box of yellow cake mix and sprinkle it evenly over the pumpkin layer. 4. Make sure to cover the pumpkin completely without mixing. 5. Drizzle the melted butter over the cake mix. 6. If you like, sprinkle chopped pecans over the buttered cake mix. 1. Place the dish in the preheated oven and bake for 50-60 minutes. 2. Check for doneness by inserting a toothpick in the center. 3. The toothpick should come out clean when it's done. 4. The top will look golden brown, but it might be a bit tousled. 5. Once baked, remove from the oven and let it cool for about 10-15 minutes before serving. This method creates a simple and tasty dessert. For the full recipe, check out the details above! To ensure even baking, I recommend spreading the pumpkin mixture evenly in the dish. Use a spatula to smooth it out. This helps the cake cook uniformly. Keep an eye on the baking time. Ovens can vary, so check your cake a bit early. For the perfect texture, let the cake cool for 10-15 minutes after baking. This helps the layers set and makes it easier to slice. If you want a more moist cake, add an extra egg or a splash of milk to the pumpkin mixture. Get creative when serving your Pumpkin Pie Dump Cake. You can cut it into squares and serve it warm with a scoop of ice cream. This adds a nice contrast to the warm cake. For a beautiful presentation, top each slice with whipped cream. A sprinkle of pumpkin pie spice or some chopped pecans also makes it look fancy. You can even drizzle caramel sauce over the top for a sweet touch. Try these ideas to make your dessert not just tasty but also fun to eat! {{image_2}} You can make this cake your own by changing the flavors. Adding different spices gives new tastes. For example, try a pinch of nutmeg or some ground ginger. You can also add a splash of almond extract for a sweet twist. If you love chocolate, consider a chocolate pumpkin dump cake. Just mix in some chocolate chips with the pumpkin mixture. You can use dark chocolate for a richer flavor. It creates a fun blend of chocolate and pumpkin. This fun twist makes it a dessert everyone will love. If you need a gluten-free option, use a gluten-free cake mix. Many brands offer great choices that taste just as good. Just check the label to ensure it meets your needs. For a dairy-free option, swap the evaporated milk for almond or coconut milk. You can also use dairy-free butter instead of regular butter. These swaps keep the taste rich and creamy without dairy. Enjoy a delicious dessert that fits your diet! For the full recipe, check out the complete guide to Pumpkin Spice Dream Dump Cake. To keep your Pumpkin Pie Dump Cake fresh, store it in the fridge. Use an airtight container or cover it tightly with plastic wrap. This way, it will stay moist and tasty for up to four days. If you want to save some for later, you can freeze it! Cut the cake into portions and wrap them in plastic wrap. Place the wrapped pieces into a freezer bag, squeezing out all the air. This method prevents freezer burn. You can freeze the cake for up to three months. Warming up your leftovers is easy. Preheat your oven to 350°F (175°C). Place the cake in an oven-safe dish. Cover it with foil to keep it from drying out. Heat it for about 15-20 minutes, or until it’s warm throughout. If you prefer, you can also use the microwave. Just heat a slice for about 30 seconds. Check to see if it’s warm enough. If not, heat for another 10 seconds. Enjoy your cake warm, and consider adding whipped cream on top for extra delight! Yes, you can make this recipe ahead of time. You can prepare the pumpkin mixture and layer it with the cake mix. Cover it tightly and store it in the fridge for up to one day. When ready to bake, just add the melted butter on top and pop it in the oven. This makes it easy for busy days. If you don’t have pumpkin puree, you can use mashed sweet potatoes or butternut squash. Both options work well and give a similar flavor. Make sure to use the same amount as the recipe calls for. You can also use canned pie filling, but check if it has added spices. Pumpkin Pie Dump Cake lasts about 3 to 5 days in the fridge. Store it in an airtight container to keep it fresh. If you want to enjoy it longer, you can freeze it. Just make sure to wrap it well. Yes, you can make this recipe dairy-free! Use coconut milk or almond milk instead of evaporated milk. For the butter, substitute it with coconut oil or a dairy-free spread. These swaps will keep the cake delicious and creamy. This blog post covered how to make a tasty Pumpkin Pie Dump Cake. We explored key ingredients like pumpkin puree and cake mix. I shared easy step-by-step instructions for baking and tips for a perfect texture. You also learned about fun variations and how to store leftovers. Now, enjoy this warm dessert at home. Feel free to get creative with toppings and flavors. Your family will love it! Happy baking!

- Pumpkin Pie Dump Cake

Indulge in the cozy flavors of fall with this Pumpkin Spice Dream Dump Cake! This easy recipe combines creamy pumpkin puree, sweet evaporated milk, and warm spices, all topped with buttery cake mix for a delightful treat. Perfect for gatherings or a sweet evening at home, this cake is sure to impress. Click through to discover step-by-step instructions and make your autumn dessert dreams come true!
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Ingredients
  

1 can (15 oz) pumpkin puree

1 can (12 oz) evaporated milk

1 cup granulated sugar

3 large eggs

1 teaspoon vanilla extract

2 teaspoons pumpkin pie spice

1 box (15.25 oz) yellow cake mix

1/2 cup unsalted butter, melted

1 cup chopped pecans (optional)

Whipped cream, for serving (optional)

Instructions
 

Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish with cooking spray or butter.

    In a large mixing bowl, combine the pumpkin puree, evaporated milk, granulated sugar, eggs, vanilla extract, and pumpkin pie spice. Whisk until the mixture is smooth and well combined.

      Pour the pumpkin mixture into the prepared baking dish, spreading it evenly across the bottom.

        Evenly sprinkle the box of yellow cake mix over the pumpkin layer, making sure to cover it entirely without mixing.

          Drizzle the melted butter over the top of the cake mix, ensuring as much of the surface as possible is covered. If using pecans, sprinkle them over the buttered cake mix.

            Bake in the preheated oven for 50-60 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean. The cake might appear a bit tousled, but that's normal!

              Once baked, remove from the oven and allow it to cool for about 10-15 minutes before serving.

                Prep Time: 15 minutes | Total Time: 1 hour 15 minutes | Servings: 12

                  - Presentation Tips: Serve warm with a dollop of whipped cream on top, and sprinkle a little extra pumpkin pie spice for garnish. Enjoy the perfect autumn dessert!

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