This Thanksgiving, let’s switch things up and make a delicious Pumpkin Pie Dump Cake. It’s a delightful twist on the traditional pumpkin pie, combining all those wonderful fall flavors into an easy-to-make dessert. This cake is perfect for those who want to try something new yet keep the classic taste of pumpkin pie.
Ingredients:
- 1 can (15 oz) of pumpkin puree
- 1 can (12 oz) of evaporated milk
- 3 large eggs
- 1 cup of granulated sugar
- 1 box of spice cake mix
- 1 cup of unsalted butter, melted
- 1 cup of chopped pecans
- 1 teaspoon of ground cinnamon (optional, for extra flavor)
Instructions:
- Preheat the Oven:
- Preheat your oven to 350°F (175°C).
- Prepare the Pumpkin Mixture:
- In a large mixing bowl, add the pumpkin puree, evaporated milk, eggs, and granulated sugar.
- Mix everything together until well combined. If you like a bit more spice, add the ground cinnamon to the mixture.
- Pour the pumpkin mixture into a greased 9×13-inch baking dish and spread it out evenly.
- Add the Cake Mix:
- Open the box of spice cake mix and sprinkle it evenly over the pumpkin mixture in the baking dish. Do not mix it in; just spread it over the top.
- Add Butter and Pecans:
- Pour the melted butter evenly over the cake mix. Make sure to cover as much of the surface as possible.
- Sprinkle the chopped pecans evenly over the butter.
- Bake the Cake:
- Place the baking dish in the preheated oven and bake for 50-60 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- The cake should be firm and set in the middle, with a slightly crispy topping from the pecans and butter.
- Cool and Serve:
- Allow the cake to cool for at least 30 minutes before serving. This helps the layers to set and makes it easier to cut and serve.
- Serve warm or at room temperature. You can also add a dollop of whipped cream or a scoop of vanilla ice cream on top for an extra treat.
Tips:
- Butter Distribution: Make sure the melted butter covers as much of the cake mix as possible. This ensures that the cake bakes evenly and the topping becomes nice and crispy.
- Pecan Substitution: If you or your guests have nut allergies, you can omit the pecans or substitute them with crushed graham crackers or oats for a crunchy topping.
- Spice Variation: If you don’t have spice cake mix, you can use yellow or white cake mix and add your own blend of spices such as cinnamon, nutmeg, ginger, and cloves.
Conclusion:
This Pumpkin Pie Dump Cake is a fantastic alternative to the traditional pumpkin pie, offering the same comforting flavors with an added twist. It’s incredibly easy to make, requiring minimal effort and delivering maximum flavor. Whether you’re hosting a large Thanksgiving gathering or having a small family dinner, this dessert is sure to be a hit.
More Detailed Steps and Tips:
- Mixing the Pumpkin Mixture:
- When combining the pumpkin puree, evaporated milk, eggs, and sugar, use a whisk to ensure the mixture is smooth and well-blended. This will help create a consistent base for your cake.
- Adding a teaspoon of cinnamon or pumpkin pie spice can enhance the flavor, giving it a richer, more aromatic taste.
- Sprinkling the Cake Mix:
- When sprinkling the cake mix over the pumpkin mixture, try to distribute it as evenly as possible. Any large clumps can be gently broken up with a spoon or your fingers.
- Butter and Pecans:
- The key to a perfect dump cake is the butter. Make sure it is melted and pour it slowly over the cake mix. It should cover the entire surface to help create a crisp, golden top.
- If you’re not a fan of pecans, consider using walnuts or even a mix of your favorite nuts. They add a wonderful crunch that complements the soft, fluffy cake.
- Baking Tips:
- Keep an eye on your cake as it bakes. Oven temperatures can vary, so check for doneness around the 45-minute mark. The top should be golden brown, and a toothpick inserted into the center should come out clean or with a few moist crumbs.
- Letting the cake cool for about 30 minutes before serving will help it set. This makes it easier to cut and enhances the flavors.
- Serving Suggestions:
- This cake is delicious on its own, but serving it with a dollop of homemade whipped cream or a scoop of vanilla ice cream takes it to the next level.
- For a festive touch, sprinkle a little cinnamon or nutmeg on top of the whipped cream or ice cream.
Frequently Asked Questions:
1. Can I make this cake ahead of time?
- Yes, you can make this cake a day in advance. Store it covered in the refrigerator and reheat it in the oven at a low temperature before serving.
2. What if I don’t have evaporated milk?
- You can substitute evaporated milk with half-and-half or whole milk. The texture might be slightly different, but it will still be delicious.
3. Can I use fresh pumpkin instead of canned?
- Absolutely! If you prefer using fresh pumpkin, make sure to cook and puree it until smooth. You’ll need about 1 3/4 cups of fresh pumpkin puree to replace the canned pumpkin.
4. How can I make this recipe gluten-free?
- Use a gluten-free cake mix and make sure all other ingredients are gluten-free. This way, you can enjoy this dessert even if you have dietary restrictions.
This Pumpkin Pie Dump Cake is a delightful addition to any holiday meal. It’s easy to make, full of flavor, and sure to impress your guests. Give it a try this Thanksgiving and enjoy a new twist on a classic favorite. Thank you for trying out this recipe. I hope you enjoyed making and eating it as much as I do. Don’t forget to check out my website for more delicious recipes. See you in the next recipe. Bye!
