Delicious Pumpkin Dump Cake Is Easy As Pie

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It's Actually Way Easier Than Pie

Pumpkin Dump Cake is amazing stuff; it's buttery, streuselly, pecanishly crunchy on top, smooth and creamy inside, and less work than a pie, even one using a frozen crust. I've always thought someone should conjur up a better term for cakes like this one. Even actual dumps are now called landfills, after all.

I understand that it just indicates that all you have to do is dump everything in a pan and bake it. Close, but not quite. You don't need to break out the mixer or even a sweat for this scrumptious pumpkin dump cake. It takes amazingly little effort.

Why You'll Love This Pumpkin Dump Cake

This recipe has a perfect ratio of ingredients plus the time needed divided by the number of servings it makes, multiplied by the degree of yumminess. You can easily serve twelve to fifteen from this amazing cake compared to a meager eight skinny servings from a pie.

My kitchen motto is "Make It Fast, Make It Easy, Make It Good, Make It Worth It!" Who's with me?

How To Make Pumpkin Dump Cake

Gather the simple ingredients and get out a can opener, a whisk, a measuring spoon, and a mixing bowl. Grease or butter a thirteen-by-nine-inch baking pan. A regular-size yellow cake mix is perfect for this dessert!

Whisk together the canned pumpkin puree (not pumpkin pie filling,) evaporated milk, eggs, brown sugar, and pumpkin pie spice. When everything is well combined, pour the mixture into the baking pan.

Next, carefully sprinkle the dry cake mix over the pumpkin filling, trying to get it even and all the way to the edges.

Then, sprinkle the chopped pecans over the filling and dry cake mix. I can never resist snitching some pecans!

Now melt a cup (two glorious sticks) of butter. I like to do this the lazy way in a glass measuring cup with a lip for pouring. I usually unwrap one end of the butter and stand it in the measuring cup, then lay a napkin on the top to catch splatters.

I toss the wrapper and the napkin, and now I can easily drizzle the melted butter over the pecans with little mess.

All that's left to do is bake this yummy creation at 350 degrees for about 45-50 minutes until the edges are golden brown and set in the middle.

I like this cake best served at room temperature and loaded with whipped topping or ice cream! You will need to refrigerate any leftovers, but I suggest you bring it out an hour or two and let the chill come off before serving.

This cake can be made a day or two before Thanksgiving to save on the oven's workload on that busy day. Just pop it in the refrigerator, then on Thanksgiving, bring it out, put it on the dessert table, and let it come to room temperature.

Why All The Pumpkin

Pumpkin desserts have become a cherished part of American Thanksgiving. Have you ever wondered why? Native Americans introduced early settlers to pumpkins, an important food source. It became part of the early celebrations of a successful harvest.

Pumpkins ripen and are harvested in the fall, so they are perfectly suited to baking for sweet and savory autumn dishes. Pumpkin bread, pies, and desserts convey warmth, abundance, and pleasure, so they have become part of our American heritage on this holiday.

Thanksgiving became a national holiday in 1863 when Abraham Lincoln declared it. Artists, particularly Norman Rockwell, immortalized Thanksgiving and traditional pumpkin desserts for their nostalgia and tradition, which are a huge part of our annual Thanksgiving celebrations.

It is my favorite holiday, and I love spending a relaxing day with our family, including traditional napping and an evening movie. 🧡

PRINTABLE RECIPE CARD

Yield: 15 servings

Pumpkin Dump Cake

Print

This recipe makes an easy, delicious, no-fuss dessert that is creamy, buttery, crunchy, and streusel-lly, perfect for fall or any time.

Prep Time 5 minutes

Cook Time 45 minutes

Total Time 50 minutes

Ingredients

• One 15.25-ounce yellow cake mix, dry
• 3 eggs
• 0ne 12-ounce can of evaporated milk
• One 15-ounce can of pumpkin puree
• 1 cup brown sugar, packed
• 2 tsp pumkin pie spice
• 1 cup butter (two sticks) , melted
• 1 cup chopped pecans

Instructions

1. Preheat the oven to 350 degrees.
2. Butter or grease a 13" by 9" baking pan.
3. Combine the pumpkin puree, evaporated milk, eggs, brown sugar, and pumpkin pie spice in a large mixing bowl.
4. Whisk ingredients together until well blended.
5. Pour the pumpkin mixture into the prepared baking dish.
6. Carefully sprinkle the dry cake mix over the pumpkin mixture.
7. Sprinkle pecans evenly over the dry cake mix.
8. Drizzle the melted butter evenly over the top of the dessert.
9. Bake for 45-50 minutes until the edges are browned and the middle is set,
10. Serve at room temperature with whipped topping or ice cream.
11. Refrigerate leftovers.

Pumpkin is just delicious in so many recipes! Here are some of our favorites! Pumpkin Bread, Pumpkin Poke Cake, Pumpkin Cheesecake Bites.

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Love, GB (Betty Streff)

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