The Smell of Fall in a Pan
The first time I made this cake, my kitchen smelled like cinnamon and caramelized sugar. It reminded me of my grandma’s porch in October. Crisp leaves rustled outside as the oven hummed. Ever wondered how a few pantry staples could taste like autumn itself? One bite of this warm, gooey dessert, and you’ll get it. Share your favorite fall memory in the comments—does it involve pumpkin too?My First Cake Disaster (And Why It Worked)
I once forgot to flour the pan. The edges stuck, but the middle was perfect. My family still ate it with spoons straight from the dish. Mistakes remind us that food is about joy, not perfection. Home cooking connects us, even when it’s messy. Have you ever salvaged a baking fail? Tell me your story!Why This Cake Feels Like a Hug
– The pumpkin layer stays creamy, while the cake mix crisps up like crumble topping. – Butter melts into every layer, making each bite rich but not heavy. Which flavor combo surprises you most—pumpkin with pecans or cake mix with butter? Try it with ice cream for extra magic.From Pantry Staple to Party Star
This dish started in the 1950s, when cake mixes became popular. Busy moms loved “dump cakes” for their ease. *Did you know some versions use fruit instead of pumpkin?* Today, it’s a potluck favorite. Would you serve this at a holiday gathering or keep it cozy at home?
Ingredients:
| Ingredient | Amount | Note |
|---|---|---|
| Pumpkin puree | 29 oz can | |
| Evaporated milk | 12 oz can | |
| Granulated sugar | 1 cup | |
| Large eggs | 3 | at room temperature |
| Pumpkin pie spice | 1 Tablespoon | |
| Yellow or golden butter cake mix | 15.25 oz box | |
| Chopped pecans | 1 cup | divided |
| Unsalted butter | 1 cup | sliced thinly |
| Fresh whipped cream | Optional | for serving |
| Ice cream | Optional | for serving |
| Chopped pecans | Optional | for garnish |
Easy Pumpkin Dump Cake for Cozy Fall Nights
Step 1 Preheat your oven to 350°F. Grab a 13×9-inch baking dish. Spray it lightly with cooking spray. Dust it with flour so nothing sticks.
Step 2 Whisk pumpkin, milk, sugar, eggs, and spice in a big bowl. Mix until smooth. Pour into the dish. Spread it evenly.
Step 3 Sprinkle cake mix over the pumpkin layer. Add 1 cup pecans next. Cover with thin butter slices.
Step 4 Bake for 60 minutes. Edges should brown lightly. The center should set firm. Let cool 5 minutes before serving. (*Hard-learned tip: Use room-temperature eggs for smoother mixing.*)
What’s your go-to fall dessert? Share below!
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Yield: 12 servings
Category: Dessert, Fall
3 Fun Twists on Pumpkin Dump Cake
Chocolate Lover’s Swap Use chocolate cake mix instead of yellow. Add chocolate chips on top before baking.
Apple Spice Upgrade Swap pumpkin for apple pie filling. Use cinnamon instead of pumpkin spice.
Nut-Free Version Skip pecans. Top with crushed graham crackers or oats for crunch.
Which twist would you try first? Vote in the comments!
Serving Ideas for Your Pumpkin Cake
Serve warm with whipped cream or vanilla ice cream. Sprinkle extra pecans for crunch. Pair with hot spiced cider or coffee for a cozy treat. For adults, try a splash of bourbon in your coffee.Which would you choose tonight?
Keep It Fresh or Freeze It
Store leftovers covered in the fridge for up to 4 days. Reheat slices in the microwave for 20 seconds. Want it longer? Freeze cooled slices in airtight bags for 3 months. Thaw overnight before warming. *Fun fact*: My neighbor swears frozen slices taste like pumpkin pie ice cream! Batch-cooking tip: Double the recipe and freeze half for busy weeks. Why this matters: Wasting less food saves money and time. Ever tried freezing desserts? Share your tricks below!Fix Common Hiccups
Issue 1: Soggy middle? Bake 10 extra minutes or chill before serving. Issue 2: Dry edges? Cover with foil halfway through baking. Issue 3: Cake mix clumps? Sift it over the batter for even sprinkling. Why this matters: Small tweaks make big flavor wins. My grandkids fought over crispy corners—until I tried the foil trick. What’s your biggest baking fail? Let’s swap stories!Your Questions, Answered
Q: Can I use gluten-free cake mix?
A: Yes! Swap equal amounts. Add 1 tsp xanthan gum if the mix lacks it.
Q: Can I prep this ahead?
A: Mix wet ingredients the night before. Add dry bits just before baking.
Q: Nut allergies—what’s a good swap?
A: Skip pecans or use toasted oats for crunch.
Q: Can I halve the recipe?
A: Use an 8×8 pan and bake 45 minutes.
Q: Brown sugar instead of white?
A: Go for it! It adds a caramel twist.
Share the Cozy Vibes
This cake tastes like fall hugs. Serve it with coffee for breakfast—no judgment here! Tag@SpoonSway on Pinterest with your creations. Did you add a fun twist? Tell me below. Happy cooking! —Sarah Cooper.
Pumpkin Dump Cake Fall Delight
Description
Experience the delightful flavors of fall with this Pumpkin Dump Cake, featuring a rich pumpkin base topped with cake mix, pecans, and butter.
Ingredients
Instructions
- Preheat the oven to 350 degrees F.
- Lightly spray a 13×9-inch baking dish with cooking spray and coat with flour.
- In a large bowl whisk together pumpkin, evaporated milk, sugar, eggs and pumpkin pie spice until combined.
- Pour the batter into the prepared baking dish and spread evenly.
- Sprinkle evenly with cake mix.
- Then sprinkle with 1 cup of chopped pecans.
- Cut butter very thinly and lay over the cake mix.
- Bake in the oven for 60 minutes or until the center is set and edges are lightly browned.
- Cool for 5 minutes and serve warm with whipped cream or ice cream and additional chopped pecans.
Notes
- For added flavor, serve with a scoop of vanilla ice cream or a dollop of whipped cream.
Pumpkin, Cake, Fall, Dessert
