Pumpkin Dump Cake
Indulge in the cozy flavors of fall with this Pumpkin Dump Cake. Combining the rich taste of pumpkin with a buttery cake mix and crunchy walnuts, this dessert is a breeze to prepare and perfect for gatherings or a comforting family treat.
Ingredients
Instructions
- Prepare pumpkin according to directions on can label to make pie filling for two pies.
- Mix prepared pumpkin with cake mix and melted margarine in a baking dish.
- Sprinkle walnuts on top of the mixture.
- Bake in a preheated oven until golden brown and set.
Tips & Substitutions
For a richer flavor, consider substituting half of the margarine with melted butter. You can also use a spice cake mix for added depth. If you prefer a nut-free version, simply omit the walnuts or replace them with chocolate chips. Ensure the pumpkin is well-mixed to avoid clumps in the final dish. This recipe can easily be adjusted for vegan diets by using a plant-based cake mix and margarine.
Serving Suggestions
This Pumpkin Dump Cake is delightful served warm with a scoop of vanilla ice cream or whipped cream on top. It pairs beautifully with Gingersnaps for a spiced contrast. Consider serving it alongside a cup of coffee or tea for a cozy dessert experience. It also makes an excellent addition to fall gatherings and potlucks.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, simply warm individual portions in the microwave for 30 seconds to 1 minute or until heated through. For a warm dessert experience, you can also reheat in a 350°F oven for about 10-15 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Pumpkin Dump Cake contains roughly 448 calories, with 6g protein, 12g carbohydrates, and 44g fat. It is an excellent source of vitamin A (86% of the Daily Value), and a good source of dietary fiber and iron. It also contributes 5g of dietary fiber toward your daily target.
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, but you'll need to cook and puree it first. Aim for about 3 cups of pureed fresh pumpkin to replace the two cans. Make sure to season it appropriately to match the flavor of canned pumpkin, which is typically sweetened and spiced.
What can I substitute for walnuts?
If you're looking for a substitute for walnuts, consider pecans or almonds for a similar crunch. Alternatively, you could use sunflower seeds or pumpkin seeds for a nut-free option. Chocolate chips also make a delicious addition if you're looking for a sweeter twist.
Can I make this recipe gluten-free?
Absolutely! To make this Pumpkin Dump Cake gluten-free, simply use a gluten-free cake mix. Many brands offer delicious options that work well in this recipe. Just ensure that all other ingredients, such as the margarine and canned pumpkin, are also gluten-free.
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).