Pumpkin Dump
A luscious pumpkin dessert with a moist cake layer topped with nuts and warm spices, perfect for holiday gatherings or cozy family dinners.
Ingredients
Instructions
- Preheat oven to 350°F (175°C).
- In a mixing bowl, combine the pumpkin, evaporated milk, sugar, eggs, salt, and cinnamon (or pumpkin pie spice). Mix well.
- Pour the pumpkin mixture into a greased baking dish.
- Sprinkle the yellow cake mix evenly over the pumpkin layer.
- Slice the butter into small pieces and distribute over the cake mix.
- Sprinkle the nuts on top.
- Bake in the preheated oven for about 45 minutes or until set and golden brown.
- Allow to cool slightly before serving.
Tips & Substitutions
For a richer flavor, consider adding a teaspoon of vanilla extract to the pumpkin mixture. You can substitute the yellow cake mix with a gluten-free cake mix for a gluten-free option. If you want to enhance the spices, feel free to add nutmeg or allspice. Ensure to mix the ingredients thoroughly to achieve a smooth texture. This dish can also be made with sweet potato for a different twist.
Serving Suggestions
Serve warm with a dollop of whipped cream on top for added richness. This dessert pairs beautifully with a scoop of vanilla ice cream, making it a perfect fall treat. You might also consider serving it alongside a warm cup of coffee or a slice of pumpkin bread for a cozy dessert spread. It complements well with savory dishes like Broccoli Cheddar Soup for a delightful meal.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave for a quick warm-up, or place in the oven at 350°F (175°C) for about 10-15 minutes until heated through. Enjoy it warm or at room temperature, as the flavors develop beautifully over time.
Nutrition & Diet Analysis (per serving)
Each serving of Pumpkin Dump contains roughly 566 calories, with 8g protein, 108g carbohydrates, and 13g fat. It is an excellent source of vitamin A (33% of the Daily Value), vitamin C (27% of the Daily Value), and calcium (24% of the Daily Value), and a good source of dietary fiber and protein. Note that it is relatively high in sodium, at 1070mg per serving (47% 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! Make sure to cook and puree it until smooth. You'll need about 2 cups of fresh pumpkin puree to replace the can. Just remember to adjust the moisture accordingly, as fresh pumpkin can be wetter than canned.
How can I make this recipe dairy-free?
To make this recipe dairy-free, substitute the evaporated milk with coconut milk or almond milk. For the butter, you can use a vegan butter alternative. This way, you can enjoy a delicious pumpkin dump while adhering to a dairy-free diet.
What can I use instead of nuts?
If you have nut allergies or prefer not to use nuts, you can replace them with seeds like pumpkin seeds or sunflower seeds for a similar crunch. Alternatively, you could leave them out entirely and add chocolate chips for a sweet twist.
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).