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Pioneer Woman Pumpkin Dump Cake - recipe card

Pioneer Woman Pumpkin Dump Cake

  • Author: Anabelle Mclean
  • Prep Time: 10
  • Cook Time: 55
  • Total Time: 65
  • Yield: 4 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

A warmly spiced pumpkin pie filling topped with a buttery, golden cake mix crumble and optional pecans. This effortless dump cake delivers the cozy flavors of pumpkin pie and a crisp, buttery topping with just four main ingredients. Perfect for a last-minute holiday dessert or a simple weeknight treat.

Ingredients

Scale
  • 1 (15 oz) can pumpkin puree (pure pumpkin, not pumpkin pie filling)
  • 1 (12 oz) can evaporated milk
  • 3 large eggs
  • 1 cup granulated sugar
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground ginger
  • 1/4 tsp fine sea salt
  • 1 (15.25 oz) box yellow cake mix, dry, not prepared
  • 1/2 cup unsalted butter, melted
  • 1/2 cup chopped pecans (optional)

Instructions

  1. Preheat the oven to 350°F (177°C) with a rack set in the center position. Lightly grease a 9×13-inch baking dish with butter or nonstick cooking spray.
  2. In a large mixing bowl, whisk together the canned pumpkin puree, evaporated milk, eggs, granulated sugar, cinnamon, nutmeg, ginger, and fine sea salt until completely smooth and no streaks of egg remain, about 1 minute of vigorous whisking.
  3. Pour the pumpkin mixture into the prepared 9×13-inch baking dish and spread it into an even layer with a spatula, making sure it reaches all corners.
  4. Sprinkle the dry yellow cake mix evenly over the entire surface of the pumpkin mixture. Use your fingers or the back of a spoon to gently break up any clumps and distribute the cake mix in a uniform layer, but do not stir or mix it into the pumpkin layer.
  5. Drizzle the melted unsalted butter evenly over the top of the dry cake mix, trying to cover as much of the surface as possible so no large dry patches remain. If using pecans, scatter them evenly over the buttered cake mix layer.
  6. Bake at 350°F (177°C) for 50 to 55 minutes, until the top is deeply golden brown and the pumpkin layer is set. The center should no longer jiggle when the dish is gently shaken, and the butter will have melted into the cake mix forming a crisp crumble.
  7. Remove the baking dish from the oven and allow the dump cake to rest on a wire rack for 15 to 20 minutes before serving. This rest time allows the pumpkin layer to firm up so it slices cleanly.
  8. Serve warm, scooping portions with a large spoon so each serving includes both the soft pumpkin base and the buttery crumble topping. Top with a scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream if desired.

Notes

Store leftovers tightly covered in the refrigerator for up to 3 days. To freeze, wrap the cooled dump cake in plastic wrap followed by aluminum foil and freeze for up to 2 months. Reheat individual portions in the microwave at 50% power for 45 to 60 seconds, or reheat the whole dish in a 300°F (149°C) oven for 10 to 15 minutes until warmed through. For best texture, do not overmix the pumpkin layer, and do not stir the cake mix into the pumpkin filling.

Nutrition

  • Calories: 640
  • Sugar: 69g
  • Sodium: 497mg
  • Unsaturated Fat: 13g
  • Carbohydrates: 93g
  • Fiber: 4g
  • Protein: 11g
  • Cholesterol: 159mg

Keywords: pioneer woman pumpkin dump cake, pumpkin dump cake 4 ingredients, easy pumpkin dump cake, pumpkin pie dump cake, 4 ingredient pumpkin dessert, canned pumpkin dump cake, yellow cake mix pumpkin dessert, fall dump cake, Thanksgiving dump cake, pumpkin cake crumble

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Find it online: https://bellesbestbites.com/pioneer-woman-pumpkin-dump-cake-recipe/