Make Delicious Pumpkin Dump Cake This Winter Season
Image Credit: thelonely_penguin_bakes/Instagtam

This pumpkin dump cake is the best fall dessert you'll ever cook. It's sweet, warm, and surprisingly simple. It's soft, spicy, and really delicious. This dump cake is a thing of beauty, thanks to the wonderfully moist cake and the flaky, buttery outer crust with toffee bits and chopped pecans. It comes together quickly and tastes best when warm and slightly sloppy. With just one mouthful of this pumpkin dump cake, you'll be so overwhelmed with the sweetness that you'll forget your name. This recipe is for everyone, whether you're a novice cook or a busy person with limited free time. It comes together quickly and only calls for staple pantry goods. It will actually arrive at your table in less than an hour. However, it tastes as though you laboured over it for hours.

Ingredients

• 15-ounce can of pureed pumpkin

• 12-ounce can of evaporated milk 

• 3 eggs

• Pumpkin pie spice, 3 tsp

• Granulated sugar, 1/2 cup

• 50g of brown sugar

• 1 box of cake mix

• 2 sticks of melted butter

• Chopped pecans, 1 cup

• 50g of toffee bits

• Vanilla ice cream

Method

  1. Grease a 9-by-13-inch baking dish with butter or nonstick spray and preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius).
  2. In a sizable bowl, combine the pumpkin, evaporated milk, eggs, pumpkin pie spice, and sugars. Pour it into the prepared baking dish once it is smooth.
  3. The melted butter should then be distributed evenly over the top of the dry cake mix. Add some toffee chunks and chopped pecans on top.
  4. Until the middle is firm, bake for 45 minutes. Serve the cake warm with an ice cream scoop to enhance the taste of your dish.

Storage instructions

How to refrigerate?

Wrap the cake in plastic wrap and keep it in an airtight container. It will stay in the refrigerator for 2 to 5 days. While this cake is delicious when cooled, it is even better when served warm. Microwave the cold cake for 20 seconds at a time until heated.

How to freeze?

Wrap the cake twice in plastic wrap and foil. Alternatively, cut the cake into smaller pieces and store them in freezer-safe containers. Store the dump cake for up to three months in the freezer.

How to reheat?

The cake should spend the night in the refrigerator defrosting. Serve chilled or reheat in the microwave for 20 seconds at a time. Place the cake in an oven-safe dish and bake for 15 minutes, or until warmed through, for larger portions.