Melinda'S Pumpkin Dump Cake
A warm, comforting pumpkin dump cake blending rich pumpkin flavor with cinnamon and nutmeg, topped with buttery cake, perfect for fall gatherings and holiday desserts.
Ingredients
Instructions
- Melt the butter and set aside.
- Mix the pumpkin, sugar, eggs, cinnamon, ginger, nutmeg, and evaporated milk in a 13 x 9-inch pan or casserole dish.
- Pour the dry cake mix evenly over the pumpkin mixture without mixing it in.
- Pour the melted butter over the cake mix.
- Bake at 350°F (175°C) until the top is browned, about 30 minutes.
Tips & Substitutions
For a richer flavor, consider using brown sugar instead of white sugar. You can also substitute almond milk for evaporated milk for a dairy-free version. Ensure the butter is fully melted to achieve a crispy top. If you want to enhance the spice profile, feel free to add a pinch of cloves. This dessert is perfect for fall gatherings or to pair with a scoop of vanilla ice cream.
Serving Suggestions
Serve this delightful pumpkin dump cake warm, possibly topped with whipped cream or a scoop of vanilla ice cream for an indulgent treat. It pairs beautifully with a hot cup of spiced chai or coffee. For a festive touch, consider garnishing with crushed graham crackers or pecans. This dessert is a fantastic addition to your autumn gatherings or holiday celebrations.
Storage & Reheating
Leftover pumpkin dump cake can be stored in an airtight container in the refrigerator for up to 5 days. To reheat, place individual portions in the microwave for about 20-30 seconds. For a warm, fresh-out-of-the-oven taste, you can also reheat it in the oven at 350°F (175°C) for about 10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Melinda'S Pumpkin Dump Cake contains roughly 509 calories, with 5g protein, 64g carbohydrates, and 27g fat. It is an excellent source of dietary fiber (27% of the Daily Value), and a good source of calcium and iron. Note that it is relatively high in sodium, at 684mg per serving (30% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin puree in this recipe. Make sure to cook and puree the pumpkin until smooth. You will need approximately 2 cups of fresh pumpkin to replace the large can. Adjust the sugar to your taste since fresh pumpkin can be less sweet than canned.
How do I know when the cake is done baking?
The cake is done when the top is golden brown and a toothpick inserted in the center comes out clean or with just a few moist crumbs. Keep an eye on it after the 25-minute mark to prevent overbaking, as ovens can vary.
Can I make this dessert ahead of time?
Absolutely! You can prepare the pumpkin mixture and store it in the fridge for up to 24 hours before baking. Just mix in the cake mix and melted butter right before baking for best results. This makes it a convenient option for holiday parties.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).