How To Make Easy Pumpkin Dump Cake
Pumpkin dump cake is fluffy, moist, and delicious. Pumpkin Dump Cake has a marshmallow-like whipped cream frosting, and you will be surprised how easy it is. It is the perfect fall treat. It tastes like candy corn and melts in your mouth.
Pumpkin Dump cake
- Servings 8 Persons
- Preparation 30 MINUTES (PLUS COOLING)
- Cooking 40 MINUTES
Ingredients
| Pumpkin, seeded, peeled, chopped, steamed, mashed | 350g |
| Cinnamon powder | 2 teaspoon |
| Evaporated milk | 12 ounces (1 can) |
| Icing sugar | 1/2 cup |
| Brown sugar | 1/2 cup |
| Large eggs | 3 |
| Salt | 1/2 teaspoon |
| Yellow Cake Box | 15ounces |
| Pecans chopped (chocolate chunks) | 1/2 cup |
| Butter , melted, room temperature | 1 cup |
| Salt | 1 teaspoon |
| Whipped cream | For serving |
Method
- Preheat the oven to 350 F and grease a 9 by 13 non-stick baking pan.
- First take mixing bowl, whisk together to combine the pumpkin purée, evaporated milk, icing sugar, brown sugar, eggs, cinnamon powder, and salt
- Pour the pumpkin mixture into your prepared pan.
- Spread the cake mix and pecans over the top of the pumpkin mixture.
- Evenly pour the butter over the cake mix.
- Transfer the batter to your prepared pan and bake at 350˚F for 35 – 40 minutes. or until a toothpick, poked in the center, comes out clean.
- Transfer that to a wire rack and let it cool completely to room temperature in the pan.
- Let cool for a few minutes to set, then serve portions with some fresh piped whipped cream or cream cheese frosting and a little dusting of cinnamon or you may add frosting.
Cream cheese Frosting
- softened cream cheese 8 ounces
- unsalted softened butter 8 tabs
- powdered sugar 1 cup
- vanilla extract 2 tsp
Now the frosting is ridiculously easy. In a large mixing bowl, combine 8 ounces of softened cream cheese, 8 tablespoons of unsalted softened butter, 1 cup of powdered sugar, and 2 teaspoons of vanilla extract. Start beating on medium speed just until the ingredients are combined, then increase to high speed and beat another 2 to 3 minutes, scraping down the bowl as needed. It should be whipped and fluffy. Once the cake is at room temperature, generously spread all of the frostings over the top.
Recommended: Easy Pavlova Recipe
Conclusion
Pumpkin dump cake is fabulous, super easy, and tastes like marshmallow cream. It is a beautiful recipe that is so fluffy and soft that it is hard to resist. You can decorate with cute little pumpkins, and the kids find them irresistible. Pumpkin dump cake is a delicious dessert that is not too sweet. Make this, and you will impress your family and friends.
Nutritional Facts ( per servings)
- Calories 435
- Fat 20 gm
- Carbs 60 gm
- Proteins 8 gm
Some important FAQs about pumpkin dump cake
Why is it called a dump cake?
An American delicacy called a “dump cake” resembles a cobbler but has a cake-like topping. It gets its name from the method of making it, which involves simply “dropping” ingredients into a cake pan without mixing them beforehand (usually canned fruit or pie filling, then a box of cake mix).
How do you store dump cakes after baking?
Dump cake can be kept for up to three months in an airtight container. When you are ready to serve it, let it defrost in the refrigerator overnight before reheating it at 350 degrees F.
How do bakeries keep their cakes so moist?
Secret ingredients that are called simple syrup are used in cakes for keeping cakes moist after baking. Many bakers used simple syrup to keep their cakes so soft.
Do professional bakers use cake mix?
Professional bakers do not use cake mix.
What is America’s favorite cake?
According to survey commissioned by Shane Co. ice cream cake is America’s favorite cake.
