Warm And Spicy Pumpkin Dump Cake Is The Easiest Way To Enjoy Fall Desserts
1 days ago
What's better than a beautifully spiced, easy, and wonderfully smelling pumpkin spice cake baking on a fall day? A beautifully spiced, easy, and wonderfully smelling pumpkin spice DUMP cake! If you're unfamiliar with what a dump cake is, it's essentially the "crockpot" of the cake world. You take yummy ingredients and dump them in your pan, and bake!
The flavor profile of this rich, buttery dump cake loaded with pumpkin is like if pumpkin pie had a baby with a pumpkin cobbler, but better in my opinion. This cake mix pumpkin cobbler is the ideal fall treat when topped with salted caramel and chilled vanilla ice cream.
Replacements
This dump cake recipe for pumpkin cobbler is supposed to be quick, uncomplicated, and require only basic grocery staples. If you need to make any substitutions, these are my suggested ones for this recipe:
Canned Pumpkin Puree: If you have any fresh pumpkin puree on hand, you may use the same amount. But don't use pumpkin pie filling.
Sugar: Light, dark, or maple sugar can be used.
Eggs: We haven't tested this dish without eggs.
Pumpkin Spice: Feel free to substitute your favorite combination of fall spices, or combine one teaspoon of cinnamon, one-half teaspoon of ginger, and one-half teaspoon of cloves.
Box Yellow Cake Mix: Although I like to use yellow cake mix, you may use any box cake mix, including vanilla, white, or spice.
Unsalted Butter: You are welcome to use any type of butter. Either salted or unsalted butter is ideal for use in dump cake recipes.
Pecans: These are purely optional and serve to enhance the flavor and texture even further. You are welcome to substitute walnuts or another nut in its place.
Two teaspoons of pumpkin pie spice (or make your own, see above)
Half a teaspoon of salt
Your favorite boxed yellow cake mix or spiced cake mix
One cup of butter, split (two sticks of butter)
½ to 1 cup of pecans, chopped
Directions
Preheat oven to 350 F. Lightly oil an 11 x 7 or 9 x 13-inch baking dish.
Dump your pumpkin puree, eggs, evaporated milk, light brown sugar, spices, and salt into a large bowl and mix until it's just blended. Don't overmix to keep your cake creamy.
Pour into your baking dish, and spread evenly.
Open your prepared boxed cake mix, and evenly sprinkle it over the top.
Evenly cut up one cold stick of butter, and place the little pats evenly over the top of the cake mix. Make sure the butter is distributed evenly throughout the cake mix, covering nearly all of it with butter pats.
In a microwave-safe dish, melt the remaining stick of butter. Add the melted butter and chopped pecans on top of the butter slices. The purpose of the melted butter is to cover every bit of the dry cake mix with butter.
Bake for 45 to 60 minutes, until a knife placed in the center comes out clean.
Place the pumpkin cake cobbler on a cooling rack and let it cool for about an hour or until room temperature.
When ready to serve, ladle a heaping portion of pumpkin spice dump cake onto a dish or bowl, garnish with ice cream and, if desired, a drizzle of caramel, and dig in!
Use approximately 1 tablespoon (14 g) of softened butter to grease the baking dish's bottom and sides.
The secret to a creamy and rich pumpkin pie custard filling is to not overmix, just like when making pie filling.
Use both melted and sliced cold butter. The butter slices are an effective way to coat much of the cake batter. Before baking or during the final 20 minutes of baking, brush any dry areas of the dump cake with the melted butter.
Apply a crispy top. Personally, I adore the pecans' added crunch. Any crunchy topping, though, can be substituted with it. Toffee chunks or crushed graham crackers would also be quite tasty.
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