These canned pumpkin recipes are simple, delicious, and perfect for family gatherings. This pumpkin dump cake offers a warm, gooey texture and a crispy topping, making it a beloved dessert. It’s quick to prepare and sure to impress your loved ones!
Table of Contents
Easy Canned Pumpkin Recipes: The Ultimate Dump Cake
What is a Pumpkin Dump Cake?
A pumpkin dump cake is a delightful and effortless dessert that combines creamy pumpkin filling with a crispy cake topping. You essentially “dump” the ingredients into a pan, making it a super easy recipe for busy weeknights or festive occasions.
Why This Canned Pumpkin Recipe Works
This canned pumpkin recipe works beautifully because it balances flavors and textures. The pumpkin layer is rich and spiced, while the topping adds a satisfying crunch. Plus, this dish is versatile and can be served warm, cold, or even with a scoop of ice cream!
Ingredients for Your Pumpkin Dump Cake
Pumpkin Layer Ingredients
- 15 oz canned pumpkin puree
- 12 oz evaporated milk
- 1 cup packed brown sugar (213g)
- 3 large eggs
- 2 tsp pumpkin pie spice
Topping Ingredients
- 15.25 oz yellow cake mix
- 1 cup chopped pecans (114g)
- 1 cup unsalted butter, melted (226g)
How to Make a Canned Pumpkin Dump Cake
Step 1: Prepare Your Oven and Pan
First, preheat your oven to 350°F (175°C). Grease a 9×13 inch cake pan with non-stick cooking spray to ensure your cake comes out easily.
Step 2: Create the Creamy Pumpkin Batter
In a large mixing bowl, combine the pumpkin puree, evaporated milk, brown sugar, eggs, and pumpkin pie spice. Whisk everything together until fully blended and smooth; the mixture should have a rich, inviting aroma.
Step 3: Assemble the Dump Cake Layers
Pour the pumpkin batter evenly into the prepared pan. Next, sprinkle the dry cake mix over the top of the pumpkin layer. Scatter the chopped pecans over the cake mix, adding a delightful crunch to your dessert.
Step 4: Bake to Golden Perfection
Slowly pour the melted butter over the pecans to cover the surface. Bake for 45-50 minutes until the edges are golden brown and the center is set. You can check doneness by inserting a knife into the center; it should come out clean.
Tips for the Best Pumpkin Dump Cake
Achieving the Perfect Texture and Flavor
For that perfect gooey texture, be sure not to overbake the cake. The flavors deepen as it cools, offering a warm, comforting taste that’s hard to resist.
Making Your Dump Cake Ahead of Time
You can make this cake ahead of time and store it in the fridge for up to a week. It’s great for meal prep or last-minute gatherings!
Storage and Reheating Instructions
To store leftovers, keep them covered tightly in the fridge. You can also freeze individual slices wrapped in plastic wrap and placed in a bag for up to three months. Reheat by microwaving for 20-30 seconds or warming in a 300°F oven for about 10 minutes.
Delicious Serving Suggestions
This pumpkin dump cake pairs beautifully with vanilla ice cream, whipped cream, or even a drizzle of caramel sauce. Enjoy it with a hot cup of coffee or spiced cider for the ultimate dessert experience!
Customizing Your Pumpkin Dump Cake
Simple Ingredient Substitutions
If you’re looking to switch things up, try using different cake mixes like spice, vanilla, or white cake mix. You can also substitute heavy cream for evaporated milk for an even richer flavor.
Exploring Different Cake Mixes
Feel free to experiment with flavored cake mixes. A chocolate cake mix could add a delightful surprise to your pumpkin mix!
Nut and Spice Variations
Switch out the pecans for walnuts, chopped almonds, or even mini chocolate chips. For the spice, you can use a homemade blend including cinnamon, ginger, nutmeg, and cloves for an extra kick.
FAQs
What ingredients do I need for canned pumpkin recipes?
You’ll need canned pumpkin puree, evaporated milk, brown sugar, eggs, and pumpkin pie spice for the pumpkin layer. For the topping, you need yellow cake mix, chopped pecans, and melted butter.
How do I make canned pumpkin recipes step by step?
To make canned pumpkin recipes, prepare the pumpkin batter, pour it into a greased pan, add cake mix and nuts on top, pour butter, and bake until golden brown.
Can I make canned pumpkin recipes ahead of time?
Yes, you can make canned pumpkin recipes ahead of time and store them in the fridge for up to one week.
How should I store leftover canned pumpkin recipes?
Store leftovers covered tightly in the fridge for up to a week or freeze individual slices wrapped tightly for up to three months.
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Conclusion
This canned pumpkin recipe brings joy and warmth to any gathering. Whether you’re enjoying a slice with friends or savoring it with family, it’s sure to delight. For more inspiration, check out our Pinterest page for additional ideas and recipes to try.
Canned Pumpkin Recipes: Easy and Indulgent Delight
Equipment
- 9×13 inch cake pan
- large mixing bowl
- whisk
- Knife
Ingredients
Pumpkin Layer
- 15 oz canned pumpkin puree
- 12 oz evaporated milk
- 1 cup packed brown sugar (213g)
- 3 large eggs
- 2 tsp pumpkin pie spice
Topping
- 15.25 oz yellow cake mix
- 1 cup chopped pecans (114g)
- 1 cup unsalted butter melted (226g)
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13 inch cake pan.
- Combine pumpkin puree, evaporated milk, brown sugar, eggs, and pumpkin pie spice in a large bowl. Whisk until smooth.
- Pour the pumpkin batter evenly into the prepared pan.
- Sprinkle the dry cake mix evenly over the batter, followed by the chopped pecans.
- Slowly pour the melted butter over the pecans to cover the entire surface.
- Bake for 45-50 minutes until the edges are golden brown and the center is set. Test doneness by inserting a knife; it should come out clean.
- Allow the cake to cool slightly before serving.