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To make the best pumpkin pie dump cake, you need a few key items: - 1 can (15 oz) pumpkin puree - 1 can (14 oz) sweetened condensed milk - 2 large eggs - 1 teaspoon vanilla extract - 1 tablespoon pumpkin pie spice - 1 teaspoon cinnamon - 1 box yellow cake mix - 1 cup unsalted butter, melted These ingredients create the sweet and creamy base that makes this dessert shine. The pumpkin puree gives it that classic pumpkin flavor, while the sweetened condensed milk adds a rich creaminess. Eggs help bind everything together. You can also add some extras for more taste: - 1 cup chopped pecans (optional) Adding pecans gives a lovely crunch. They also add a nutty flavor that pairs well with pumpkin. If you want to make it even more special, consider a scoop of whipped cream or vanilla ice cream to serve on top. To make this dessert easy, gather these tools: - 9x13 inch baking dish - Mixing bowls - Spatula - Measuring cups and spoons - Whisk or electric mixer These tools make the process smooth. You’ll mix the ingredients, layer them, and bake everything in the baking dish. Following this setup helps create a lovely, golden brown cake that will impress everyone. For the full recipe, check out the details provided earlier. First, grab a big bowl. Add one can of pumpkin puree, one can of sweetened condensed milk, and two large eggs. Then, pour in one teaspoon of vanilla extract. Next, add one tablespoon of pumpkin pie spice and one teaspoon of cinnamon. Mix everything until it’s smooth and creamy. This mixture gives your dump cake its rich flavor. Now, take your greased baking dish and spread the pumpkin mixture evenly in it. Next, open the box of yellow cake mix. Sprinkle the dry cake mix evenly over the pumpkin layer. Make sure to cover it all. Then, drizzle the melted butter over the cake mix. Use a spatula to help moisten all the mix. If you like nuts, you can sprinkle one cup of chopped pecans on top. Set your oven to 350°F (175°C) to preheat. Once it’s hot, place your dish inside. Bake for 40 to 45 minutes. The top should turn golden brown. To check if it's done, insert a toothpick. If it comes out clean, your cake is ready. When the cake is done, pull it out and let it cool for a bit. It’s best served warm. Add a dollop of whipped cream or a scoop of vanilla ice cream on the side. For a pretty touch, sprinkle a little more cinnamon or pumpkin pie spice on top. This makes your dessert even more inviting. Enjoy your Pumpkin Pie Dump Cake! For the full recipe, check out the details above. To get the perfect texture in your Pumpkin Pie Dump Cake, focus on the layering. Start with the pumpkin mixture. It should be smooth and creamy. Make sure you mix it well. This ensures even spreading. When you add the cake mix, do it gently. You want to keep some air in the layers. Drizzling melted butter evenly helps achieve that nice, golden top. Bake until the top is brown and a toothpick comes out clean. This means your cake is fluffy and moist. You can make this cake a day ahead. Just follow the recipe, then cool it completely. Cover it well and store it in the fridge. When you are ready to serve, warm it slightly in the oven. Do not bake it again; it can dry out. If you want to store it longer, freeze it instead. Just remember to wrap it tightly in plastic wrap. For best taste, eat it within three months. This cake shines at any gathering! Serve it warm for a cozy feel. Add a scoop of vanilla ice cream or a dollop of whipped cream on top. You can also sprinkle extra cinnamon or pumpkin pie spice for flair. For a fun twist, pair it with coffee or chai tea. Your guests will love this tasty treat. Plus, it looks beautiful on the table! For the full recipe, check back to enjoy all the flavors. {{image_2}} You can make a gluten-free version of this dump cake. Start by swapping the yellow cake mix with a gluten-free cake mix. Many brands offer great gluten-free options. Just check the label to ensure it fits your needs. The rest of the recipe stays the same. You will still enjoy that rich pumpkin flavor, but without gluten. If you want a vegan version, you can easily switch some ingredients. Use coconut milk instead of sweetened condensed milk. This gives a nice creamy texture. For the eggs, replace them with flax eggs. Just mix one tablespoon of flaxseed meal with three tablespoons of water for each egg. Let it sit for a few minutes to thicken. With these swaps, your pumpkin pie dump cake will be plant-based and still delicious! Want to spice things up? Try adding chocolate or caramel! You can mix in chocolate chips right into the pumpkin mixture. Dark chocolate or semi-sweet works well for this. For caramel, drizzle some over the top before baking. You can also swirl it into the pumpkin mixture for added sweetness. These flavors bring a new twist to the classic cake. Each bite will be a tasty surprise! Check out the Full Recipe to get started on making this delightful dessert today! To keep your Pumpkin Pie Dump Cake fresh, store it in an airtight container. If you don't have one, cover the dish tightly with plastic wrap or aluminum foil. This helps to keep moisture in and prevents the cake from drying out. Make sure to let it cool to room temperature before storing. When stored properly, your dump cake lasts about 3 to 5 days in the fridge. If you want to keep it longer, consider freezing it. It can stay good for up to 2 months in the freezer. Just remember to wrap it well to avoid freezer burn. When you're ready to enjoy your Pumpkin Pie Dump Cake again, preheat your oven to 350°F (175°C). Place the cake in an oven-safe dish. Warm it for about 15 to 20 minutes. If you're in a hurry, you can microwave slices for about 30 seconds. Just be careful not to overheat, as it can make the cake tough. For the best taste, serve it warm with whipped cream or vanilla ice cream on the side. A dump cake is a simple dessert. You combine ingredients in one dish, then bake. It is quick and easy. The name comes from how you "dump" everything in. For Pumpkin Pie Dump Cake, you mix pumpkin puree, sweetened condensed milk, and spices. Then, you top it with cake mix and butter. It creates a moist cake with a crisp top. Yes, you can make Pumpkin Pie Dump Cake ahead of time. Prepare the cake and bake it as usual. Once it cools, cover it and store it in the fridge. It stays fresh for about three days. You can also freeze it for longer storage. Just make sure to thaw it in the fridge before serving. You can change some ingredients in this recipe. For example, if you want a lighter option, use low-fat condensed milk. You can also swap the yellow cake mix for a spice cake mix for more flavor. If you have nut allergies, leave out the pecans. Just be sure to keep the main ingredients, like pumpkin and eggs, for the best result. This blog post showed you how to make a tasty Pumpkin Pie Dump Cake. We covered the key ingredients, tools, and step-by-step instructions. I shared tips for the best texture and how to prepare ahead. You learned about flavor variations and how to store it well. Enjoy this easy dessert for any festive occasion. With these tips, you can impress everyone with your baking skills!

Pumpkin Pie Dump Cake

Indulge in the flavors of fall with this simple and delicious Pumpkin Pie Dump Cake! This easy dessert combines pumpkin puree, sweetened condensed milk, and cake mix for a treat that's rich, moist, and perfect for any occasion. It’s a crowd-pleaser that requires minimal effort but delivers maximum flavor. Ready to impress your family and friends? Click through to explore the full recipe and get baking today!
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Ingredients
  

1 can (15 oz) pumpkin puree

1 can (14 oz) sweetened condensed milk

2 large eggs

1 teaspoon vanilla extract

1 tablespoon pumpkin pie spice

1 teaspoon cinnamon

1 box yellow cake mix

1 cup unsalted butter, melted

1 cup chopped pecans (optional)

Whipped cream or vanilla ice cream for serving

Instructions
 

Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish with non-stick spray or butter.

    In a large mixing bowl, combine the pumpkin puree, sweetened condensed milk, eggs, vanilla extract, pumpkin pie spice, and cinnamon. Mix well until smooth and creamy.

      Spread the pumpkin mixture evenly into the greased baking dish.

        Next, sprinkle the dry yellow cake mix evenly over the pumpkin mixture, making sure to cover it completely.

          Drizzle the melted butter over the top of the cake mix. Use a spatula to spread it lightly to ensure all of the cake mix gets moistened.

            If using, sprinkle the chopped pecans on top of the butter-covered cake mix for added texture and flavor.

              Bake in the preheated oven for about 40-45 minutes, or until the top is golden brown and a toothpick inserted comes out clean.

                Allow the dump cake to cool slightly before serving.

                  - Prep Time: 15 min | Total Time: 1 hr | Servings: 12

                    - Presentation Tips: Serve warm with a dollop of whipped cream or a scoop of vanilla ice cream on the side. For an attractive touch, sprinkle a little extra cinnamon or pumpkin pie spice over the top before serving. Enjoy!