Prepare to be enchanted by the perfect pumpkin dump cake recipe with spice cake! This delectable dessert is a harmonious blend of autumnal flavors, with a moist, dense crumb that melts in your mouth. It’s the ultimate indulgence for pumpkin lovers, offering a flavor-packed experience that will have your taste buds dancing with delight.
Imagine the warm, comforting aroma of pumpkin and spice wafting through your kitchen as this cake bakes to perfection. The combination of the rich pumpkin puree and the spicy, aromatic spice cake creates a symphony of flavors that will transport you straight to the heart of the harvest season. It’s a dessert that effortlessly bridges the gap between comfort and sophistication, making it the perfect addition to your fall baking repertoire.
Dive in and let the flavors of this pumpkin dump cake with spice cake envelop you in a cozy embrace. With its moist, tender texture and its irresistible blend of spices, this recipe is destined to become a new family favorite. Get ready to savor every bite and bask in the glory of this truly exceptional dessert.
The Secret Behind This Irresistible Dish
The secret to the irresistible nature of this pumpkin dump cake with spice cake lies in the perfect balance of flavors and textures. The pumpkin puree provides a rich, velvety base, while the spice cake mix introduces a warm, comforting array of spices that complement the pumpkin beautifully. The combination of these two elements creates a harmonious symphony of flavors that is sure to delight your senses.
But it’s not just the flavors that make this recipe exceptional. The ease of preparation is another key factor that sets it apart. As a “dump cake,” this dessert comes together with minimal effort, making it the perfect choice for busy weeknights or last-minute gatherings. Simply layer the ingredients in a baking dish and let the oven do the work – it’s that simple!
Ingredients
• 1 (15 oz) can evaporated milk
• 3 large eggs
• 1 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1 (15.25 oz) box spice cake mix
• 1/2 cup (1 stick) unsalted butter, melted
The key ingredients that make this pumpkin dump cake with spice cake so exceptional are the pumpkin puree and the spice cake mix. The pumpkin puree provides a rich, velvety texture and a burst of pumpkin flavor, while the spice cake mix adds a warm, comforting blend of spices that perfectly complement the pumpkin. The combination of these two elements creates a truly unique and delightful dessert.
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with non-stick cooking spray or butter.
- Prepare the Pumpkin Mixture: In a large bowl, whisk together the pumpkin puree, evaporated milk, eggs, sugar, cinnamon, ginger, nutmeg, and cloves until well combined.
- Add the Spice Cake Mix: Sprinkle the spice cake mix evenly over the pumpkin mixture in the prepared baking dish. Do not stir.
- Top with Melted Butter: Drizzle the melted butter evenly over the top of the spice cake mix, ensuring it covers the entire surface.
- Bake to Perfection: Bake the pumpkin dump cake for 45-50 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. Be careful not to overbake, as this can result in a dry texture.
- Cool and Serve: Allow the pumpkin dump cake to cool for at least 20 minutes before serving. Serve warm or at room temperature, and enjoy the perfect balance of pumpkin and spice.
Timing Overview
• Cook time: 45-50 minutes
• Cooling time: 20 minutes
• Total Time: 80-85 minutes
Nutritional Information
Nutritional information is an estimate per serving, based on 12 servings.
• Protein: 5 g
• Sodium: 362 mg
• Carbohydrates: 48 g
• Fat: 15 g
• Fiber: 2 g
Make It Your Own: Substitutions and Ideas
• To Make it Vegan: Replace the eggs with flax or chia eggs (1 tbsp ground flax or chia seeds mixed with 3 tbsp water per egg), use plant-based milk instead of evaporated milk, and opt for a vegan spice cake mix or a homemade version.
• To Add a Spicy Kick: Mix in a teaspoon or two of ground cayenne pepper or chili powder to the pumpkin mixture for a delightful touch of heat.
Finishing Touches and Serving Ideas
• Garnish Suggestions: Garnish the pumpkin dump cake with a dollop of whipped cream, a sprinkle of chopped pecans or walnuts, and a dusting of ground cinnamon or nutmeg.
• Beverage Pairing: This dish pairs beautifully with a cup of hot apple cider, a rich and creamy pumpkin spice latte, or a glass of dry white wine or light-bodied red wine.
Common Mistakes to Avoid
• Mistake 2 – Using Cold Ingredients: Make sure all of your ingredients, especially the eggs and evaporated milk, are at room temperature before beginning. Cold ingredients can impact the cake’s rise and result in a dense, heavy texture.
• Mistake 3 – Not Preheating the Oven: Ensure your oven is fully preheated to the correct temperature before baking the pumpkin dump cake. Placing the cake in an oven that is not hot enough can cause it to bake unevenly and take longer to cook.
A Guide to Storing for Later
• Freezing: This pumpkin dump cake can be frozen for up to 3 months. Allow it to cool completely, then wrap tightly in plastic wrap and aluminum foil, or place in a freezer-safe container. Thaw in the refrigerator before reheating.
• Reheating: To reheat the pumpkin dump cake, place it in a 350°F (175°C) oven for 10-15 minutes, or until heated through. You can also reheat individual portions in the microwave for 30-60 seconds.
FAQs
Can I use a different type of cake mix instead of spice cake?
Absolutely! While the spice cake mix is the traditional choice, you can experiment with other flavors that complement the pumpkin, such as yellow cake mix, butter pecan cake mix, or even a cinnamon-swirl cake mix. Just be mindful that the final flavor profile may vary based on the cake mix you choose.
How can I make this recipe dairy-free?
To make this pumpkin dump cake dairy-free, you can substitute the evaporated milk with a dairy-free alternative, such as unsweetened almond milk or coconut milk. You’ll also need to ensure the spice cake mix and any other ingredients, like the melted butter, are dairy-free as well.
Can I add chocolate chips or nuts to the recipe?
Absolutely! Feel free to mix in up to 1 cup of chocolate chips, chopped pecans, or walnuts to the pumpkin mixture before baking. This will add a delightful crunch and extra layer of flavor to the pumpkin dump cake.
How can I make this pumpkin dump cake ahead of time?
This pumpkin dump cake can be made a day in advance and stored in the refrigerator. Simply prepare the recipe as directed, allow it to cool completely, then cover and refrigerate. When ready to serve, reheat the cake in a 350°F (175°C) oven for 10-15 minutes, or until warmed through.
Can I use fresh pumpkin puree instead of canned?
Yes, you can use fresh pumpkin puree in this recipe. Simply roast and puree a small sugar pumpkin or butternut squash to yield the 15 ounces of pumpkin puree needed. Keep in mind that the texture and flavor may vary slightly compared to using canned pumpkin.
Final Thoughts on This Amazing Recipe
This pumpkin dump cake with spice cake is a true celebration of the flavors of fall. The rich, velvety pumpkin combined with the warm, aromatic spices creates a dessert that is both comforting and indulgent. Whether you serve it as the centerpiece of a festive gathering or enjoy it as a cozy treat on a chilly autumn evening, this recipe is sure to leave a lasting impression on all who try it.
So, gather your loved ones, preheat your oven, and let the enchanting aroma of this pumpkin dump cake with spice cake fill your home. Savor each bite and revel in the perfect harmony of pumpkin and spice that makes this dessert truly unforgettable. Bon appétit!
The Perfect 🎃 Pumpkin Dump Cake Recipe with Spice Cake
⏱️ Timing Overview
🥘 Ingredients
📝 Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish with non-stick cooking spray or butter.
- In a large bowl, whisk together the pumpkin puree, evaporated milk, eggs, sugar, cinnamon, ginger, nutmeg, and cloves until well combined.
- Sprinkle the spice cake mix evenly over the pumpkin mixture in the prepared baking dish. Do not stir.
- Drizzle the melted butter evenly over the top of the spice cake mix, ensuring it covers the entire surface.
- Bake the pumpkin dump cake for 45-50 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. Be careful not to overbake, as this can result in a dry texture.
- Allow the pumpkin dump cake to cool for at least 20 minutes before serving. Serve warm or at room temperature, and enjoy the perfect balance of pumpkin and spice.
