Fall is in the air, and so is the enticing aroma of pumpkin spice! If you’re searching for the ultimate comfort dessert that’s incredibly easy to make, then this Easy Pumpkin Dump Cake with Homemade Pumpkin Spice is just what you need. Picture this: a warm, golden-brown cake with a delightful crumb topping, a spiced pumpkin layer oozing with flavor, and the perfect crunchiness on top. What’s not to love?
Here’s a fun fact: Did you know that pumpkin pie spices were originally used for more than just pies? The rich flavors were often found in savory dishes as well! This recipe not only caters to your sweet tooth but is super simple—just dump your ingredients into a dish and let the oven do the work. It’s a fantastic choice for family gatherings, just like my popular chocolate chip cookie recipe that everyone raves about. Trust me, your family will be eagerly coming back for more!
What is Easy Pumpkin Dump Cake with Homemade Pumpkin Spice?
So, what’s in a name? Why call it a “dump cake”? Did the inventor simply want to make things easier? Whoever came up with this quirky name clearly understood that sometimes the simplest pleasures in life bring the most joy. After all, they say the way to a man’s heart is through his stomach—and this cake is the perfect testament to that. Imagine you’re sitting around a cozy table with your loved ones, sharing laughter and delicious food. This cake is sure to be the star of your gathering. Ready to dive into this delicious adventure? Let’s get baking!
Why You’ll Love This Easy Pumpkin Dump Cake with Homemade Pumpkin Spice
There’s nothing quite like the aroma of homemade pumpkin spice wafting through your kitchen. This Easy Pumpkin Dump Cake with Homemade Pumpkin Spice not only highlights the warm, comforting flavors of pumpkin but also provides a perfect base for creative toppings! Think whipped cream, caramel sauce, or even a sprinkle of nuts. It’s cost-effective too—no need for fancy ingredients typical of bakery treats. Compared to a traditional pumpkin pie, which can be a bit fiddly with crusts and fillings, this dump cake is all about keeping it simple while maximizing flavor. Your wallet and your taste buds will thank you!
How to Make Easy Pumpkin Dump Cake with Homemade Pumpkin Spice
Let me reassure you, this dish is practically foolproof! With a satisfyingly moist cake and a crunchy topping, it delivers on both texture and flavor. The best part? You’ll be enjoying this delightful dessert in just about 10 minutes of prep time, and it comes together in one pan—perfect for busy schedules.
Key Ingredients for Easy Pumpkin Dump Cake with Homemade Pumpkin Spice
- 1 can (15 oz) pumpkin puree (not pumpkin pie filling)
- 1 can (12 oz) evaporated milk
- 4 large eggs
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- **2 teaspoons homemade pumpkin spice ** (made with cinnamon, nutmeg, and ginger)
- 1 box (15.25 oz) spice cake mix
- 1 cup (2 sticks) unsalted butter (melted)
- Optional toppings: Whipped cream or nuts for serving
Step-by-Step Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish with cooking spray or butter.
- In a large bowl, mix together the pumpkin puree, evaporated milk, eggs, sugar, vanilla extract, and homemade pumpkin spice until well combined.
- Pour the pumpkin mixture into the greased baking dish, ensuring an even layer.
- Sprinkle the dry spice cake mix evenly over the pumpkin mixture. Don’t stir; just let it sit on top!
- Now, drizzle the melted butter over the cake mix layer, covering it completely. This will create a crispy and delicious topping.
- Bake for 40-45 minutes, or until the top is golden brown, and a toothpick inserted in the center comes out clean.
- Allow the cake to cool slightly before serving. Top with whipped cream or nuts as desired.
Top Tips for Perfecting Easy Pumpkin Dump Cake with Homemade Pumpkin Spice
- Substitutions: You can easily swap the evaporated milk with coconut milk for a dairy-free option. Use gluten-free spice cake mix for those sensitive to gluten.
- Timing: Keep an eye on the cake as it bakes. Oven temperatures can vary, so check for doneness a few minutes before the suggested time.
- Avoid common mistakes: Make sure you’re using pumpkin puree, not pumpkin pie filling, as they have different ingredients that affect the final taste.
Storing and Reheating Tips
If you happen to have leftovers (which is rare!), you can store your Easy Pumpkin Dump Cake with Homemade Pumpkin Spice in an airtight container in the refrigerator for up to 4 days. For longer storage, it can also be frozen for up to 3 months. To reheat, simply place it in a 350°F (175°C) oven for about 10-15 minutes, or until warmed through. This will keep the cake deliciously moist and the topping crispy.
Now, roll up your sleeves and dive into this easy-to-make dessert that is sure to impress your family and friends! Enjoy the flavors of the season with each delightful bite of this Easy Pumpkin Dump Cake with Homemade Pumpkin Spice. Your kitchen will become the heart of family gatherings with this simple recipe as your secret weapon. Happy baking!
Easy Pumpkin Dump Cake
Ingredients
For the Pumpkin Layer
- 1 can 15 oz pumpkin puree Not pumpkin pie filling
- 1 can 12 oz evaporated milk Can substitute with coconut milk for a dairy-free option
- 4 large eggs
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 teaspoons homemade pumpkin spice Made with cinnamon, nutmeg, and ginger
For the Cake Layer
- 1 box 15.25 oz spice cake mix Do not stir into the pumpkin mixture
- 1 cup unsalted butter Melted (2 sticks)
Optional Toppings
- to taste whipped cream
- to taste nuts For serving
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish with cooking spray or butter.
- In a large bowl, mix together the pumpkin puree, evaporated milk, eggs, sugar, vanilla extract, and homemade pumpkin spice until well combined.
- Pour the pumpkin mixture into the greased baking dish, ensuring an even layer.
- Sprinkle the dry spice cake mix evenly over the pumpkin mixture. Don’t stir; just let it sit on top.
- Drizzle the melted butter over the cake mix layer, covering it completely.
Baking
- Bake for 40-45 minutes, or until the top is golden brown, and a toothpick inserted in the center comes out clean.
- Allow the cake to cool slightly before serving. Top with whipped cream or nuts as desired.
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