Pumpkin Spice Dump Cake Recipe

Indulge in the cozy flavors of fall with this delightful Pumpkin Spice Dump Cake recipe. This cake combines the rich and velvety taste of pumpkin puree with warm spices, creating a dessert that’s as comforting as your favorite autumn sweater. The cake has a unique texture that marries a creamy pumpkin filling with a buttery spiced cake crust that bakes to a beautiful golden hue. The aromatic blend of pumpkin pie spice and cinnamon fills your kitchen with a delicious scent, inviting family and friends to gather around. This recipe is perfect for holiday gatherings, cozy family dinners, or any occasion where you want to savor the tastes of the season while keeping things simple.

Ingredients

30 ounces pure pumpkin puree: This forms the base of the cake, providing moisture and that signature pumpkin flavor.
4 large eggs, room temperature: Eggs help bind the ingredients together and give the cake a fluffy texture.
12 ounces evaporated milk: This adds richness and creaminess to the pumpkin layer.
1 1/2 cups granulated sugar: Sugar sweetens the dessert and balances the flavors of the pumpkin and spices.
1 tablespoon vanilla extract: Vanilla enhances the overall flavor profile, making the cake even more aromatic.
1 tablespoon pumpkin pie spice blend: This blend gives the cake its warm, festive flavor.
2 teaspoons cinnamon: Cinnamon adds an extra layer of warmth and spice to the dessert.
15.25 ounces spice cake mix: This is the magic ingredient that creates a light, fluffy topping with minimal effort.
1 cup unsalted butter, melted: Melted butter adds richness and helps the cake mix to create a delightful crust.
1/2 cup whole milk: This adds moisture to the butter, ensuring the topping bakes perfectly.

Step-by-Step Instructions

Preheat your oven to 350 degrees F (175 degrees C). Coat a 9 x 13 inch baking dish with baker’s spray and set aside.
In a large bowl, whisk together the pumpkin puree, eggs, evaporated milk, granulated sugar, vanilla extract, pumpkin pie spice, and cinnamon until smooth and well incorporated.
Pour the pumpkin mixture into the prepared baking dish, spreading it evenly across the bottom.
Sprinkle the spice cake mix evenly over the pumpkin layer to create a nice topping.
In a separate bowl, mix the melted butter and whole milk until well combined. Pour this mixture evenly over the cake mix to ensure it soaks in.
Bake in the preheated oven for 1 hour, or until the top is golden brown and the center is set.
Allow the cake to cool slightly before serving. Enjoy!

Recipe Details

Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 12
Calories: Approximately 350 per serving

Tips, Storage & Variations

Tips: For a smoother cake layer, ensure all ingredients are at room temperature before mixing.
Storage: Store leftover cake in an airtight container in the refrigerator for up to 4 days.
Freezing: The cake can be frozen for up to 2 months. Wrap it tightly in plastic wrap and aluminum foil before freezing.
Variations: You can add nuts or chocolate chips to the spice cake mix for an extra crunch or sweetness.

FAQ Section

Q: Can I use fresh pumpkin instead of canned puree?
A: Yes, you can use fresh pumpkin puree. Make sure it is well-cooked and pureed smoothly.

Q: How do I know when the cake is done?
A: The cake is done when the top is golden brown and the center is set. A toothpick inserted in the center should come out clean.

Q: Can this recipe be doubled for a larger crowd?
A: Yes, you can double the ingredients and bake in a larger pan, but adjust the baking time accordingly.

Q: Is this cake served warm or cold?
A: This cake can be enjoyed warm or cold, depending on your preference. It is particularly comforting when served warm.

Q: Can I make this cake ahead of time?
A: Yes, you can prepare the cake a day in advance and store it in the refrigerator until ready to serve.

Q: What toppings go well with this dump cake?
A: Whipped cream, vanilla ice cream, or a sprinkle of pecans complement this cake wonderfully.

Conclusion

This Pumpkin Spice Dump Cake is sure to become a cherished autumn tradition in your home. With its effortless preparation and deliciously comforting flavors, it’s a dessert that will bring warmth and joy to your gatherings. We encourage you to gather your loved ones, try this recipe, and share the delightful results. Enjoy the cozy season!

Pumpkin Spice Dump Cake

Print Recipe

Indulge in the cozy flavors of fall with this delightful Pumpkin Spice Dump Cake recipe, combining rich pumpkin puree and warm spices for a comforting dessert.

Author: amanda-lewis
Prep Time: 15
Cook Time: 60
Total Time: 75
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

30 ounces pure pumpkin puree
4 large eggs, room temperature
12 ounces evaporated milk
1 1/2 cups granulated sugar
1 tablespoon vanilla extract
1 tablespoon pumpkin pie spice blend
2 teaspoons cinnamon
15.25 ounces spice cake mix
1 cup unsalted butter, melted
1/2 cup whole milk

Instructions

Preheat your oven to 350°F (175°C) and coat a 9 x 13 inch baking dish with baker’s spray.
In a large bowl, whisk together the pumpkin puree, eggs, evaporated milk, granulated sugar, vanilla extract, pumpkin pie spice, and cinnamon until smooth.
Pour the pumpkin mixture into the prepared baking dish, spreading it evenly.
Sprinkle the spice cake mix evenly over the pumpkin layer.
In a separate bowl, mix the melted butter and whole milk until well combined, then pour evenly over the cake mix.
Bake in the preheated oven for 1 hour or until the top is golden brown and the center is set.
Allow the cake to cool slightly before serving. Enjoy!

Notes

For a smoother layer, ensure all ingredients are at room temperature. Store leftover cake in an airtight container in the refrigerator for up to 4 days.