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Luna Hossain

Pumpkin Dump Cake

Pumpkin dump cake is a simple, low-effort dessert that is especially nice in the fall. The oven is preheated and a baking dish is greased, then a smooth mixture of pumpkin puree, sugar, and eggs is spread in the pan. Dry cake mix is sprinkled evenly on top without stirring, followed by chopped nuts and thin slices of butter so a buttery, crumbly, golden crust forms while baking. After about 50 minutes, the cake is cooled slightly so it can be cut cleanly. The finished dessert has a soft, moist pumpkin layer and a crunchy topping, and it can be served warm or chilled.
Calories: ~320 | Carbs: ~40g | Fat: ~16g | Protein: ~4g
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Prep Time 10 minutes
Cook Time 50 minutes
Servings: 9 Squares
Course: Easy Cakes
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • Pumpkin puree plain, smooth
  • Granulated sugar
  • Eggs
  • Dry yellow cake mix
  • Butter
  • Chopped nuts pecans or similar
  • Whipped cream or vanilla ice cream for serving (optional)

Equipment

  • Mixing bowl
  • Spoon or spatula
  • 9x13-inch baking dish
  • Knife
  • Measuring cups
  • Oven

Method
 

  1. Heat the oven to 350°F. The oven should be fully hot before baking.
  2. Grease the baking dish lightly so the cake does not stick.
  3. In a bowl, stir together the pumpkin puree, sugar, and eggs. The mixture should look smooth and thick.
  4. Spread the pumpkin mixture evenly in the baking dish. It should form a solid orange layer.
  5. Sprinkle the dry cake mix evenly over the pumpkin layer. Do not mix it in.
  6. Scatter chopped nuts over the top so they are spread out.
  7. Cut the butter into thin slices and place them across the top. Try to cover most of the surface.
  8. Bake uncovered until the top is golden brown and the center looks set, about 50 minutes.
  9. Let it cool slightly before cutting. The cake should hold together but still feel soft.

Notes

  • Do not stir the cake mix into the pumpkin layer, or the texture will turn dense.
  • Try to spread the butter evenly so dry spots do not form on top.
  • If the top browns too fast, cover it loosely near the end of baking.
  • Let the cake cool a bit before cutting, or it may fall apart.
  • Macros are approximate and will vary based on ingredient brands and portion size.