Recipe Background
Pumpkin Dump Cake offers a fragrant, spiced pumpkin experience with effortless preparation.
Pumpkin Dump Cake is a cozy fall favorite that fills your kitchen with the warming scent of cinnamon and nutmeg, reminiscent of a brisk autumn day. The combination of aromatic spices blends with earthy pumpkin, creating a dessert that feels like a hug in cake form. Stir in some vanilla to infuse a sweet, fragrant undertone, whispering promises of nostalgic comfort. Perfectly balanced with a hint of ginger, this treat isn't just about flavor but also the delightful aroma that lures everyone into the kitchen for a taste.
Ease envelops this recipe. The simplicity of mixing ingredients and waiting for the oven to work its magic makes success feel effortless. The cake mix offers a crumbled velvet layer atop the silky pumpkin base. It's as if each bite invites the smooth rich pumpkin to dance playfully with the buttery cake crumble. Serve with a dollop of whipped cream and sprinkle some extra nutmeg for flair. This dish boasts elegance without demanding any culinary gymnastics.
Whether you're hosting a casual dinner or simply enjoying a solo retreat with a slice, this cake is an inclusive affair. Share it with friends and let it become a beloved tradition. After all, the best part of cooking is enjoying a delectable dessert with those who savor it just as much as you do.
Ingredients
- 1 1/2 cups half-and-half
- 1 cup brown sugar
- 3 large eggs
- 1 1/2 teaspoons nutmeg plus more, optional, to taste, for garnish
- 1 teaspoon cinnamon
- 3/4 teaspoon ground ginger
- 1 1/2 teaspoons vanilla extract
- 2 (15-ounce) cans pure pumpkin
- 1 cup unsalted butter melted, divided
- 1 (15.25-ounce) box yellow cake mix
- whipped cream optional, to taste, for serving
Directions
- Preheat the oven to 350 degrees F.
- Grease a 9x13-inch baking dish with cooking spray.
- In a large mixing bowl, whisk together the half-and-half, the brown sugar, the eggs, 1 1/2 teaspoons of the nutmeg, the cinnamon, the ginger, and the vanilla until well-combined.
- Add the pumpkin to the milk mixture, whisking to combine.
- Whisk in 1/4 cup of the melted butter.
- Evenly spread the pumpkin mixture into the prepared baking dish.
- Sprinkle the cake mix evenly over the pumpkin mixture.
- Drizzle the remaining melted butter over the cake mix, using a spoon to gently spread the butter around and allowing the butter to soak into the cake mix.
- Bake until the top is browned and cooked through, about 1 hour.
- Allow the cake to cool to room temperature.
- Serve topped with the whipped cream and the extra nutmeg.
×