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When the holidays roll around, finding easy Thanksgiving desserts becomes a top priority. This Pumpkin Dump Cake is the ultimate solution for a delicious, stress-free celebration. It offers effortless preparation, letting you focus on loved ones rather than complex baking. Prepare for festive fall flavors and a satisfying texture that everyone will adore, making your Thanksgiving memorable and simple.
Why You’ll Love This Easy Thanksgiving Dessert
- Stress-Free Baking: Enjoy a relaxed holiday with minimal fuss in the kitchen.
- Maximum Flavor, Minimal Effort: Achieve rich, delicious results with little hands-on time.
- Perfect Blend: Get the comforting taste of pumpkin pie combined with a tender cake.
- Crowd-Pleaser: This generous dessert is ideal for potlucks and large family gatherings.
- Simple & Impressive: Create a dessert that looks and tastes fantastic using basic ingredients. It truly is one of the best easy Thanksgiving desserts you can make.
Ingredients
Gathering simple ingredients is the first step to creating this delightful Thanksgiving dessert easy recipe. Each component plays a crucial role in building the cake’s layers of flavor and texture.
- 15 oz can of pumpkin puree (not pumpkin pie filling)
- 12 oz can of evaporated milk
- 3 large eggs
- ¾ cup granulated sugar
- 1 teaspoon pumpkin pie spice
- ¼ teaspoon sea salt
- 1 box (15.25 oz) spice cake mix, or yellow cake mix
- ¾ cup unsalted butter (1 ½ sticks), melted
- 1 cup pecans, chopped
Notes & Substitutions
You have flexibility with your cake mix; a spice cake mix enhances the fall flavors, but a yellow cake mix works wonderfully too.
For clarity on why specific ingredients matter, it’s helpful to understand the difference between pumpkin puree and pumpkin pie filling.
Ensure you use evaporated milk, not sweetened condensed milk, as they have different sugar levels. You can make your own pumpkin pie spice by combining ½ tsp cinnamon, ¼ tsp ginger, ⅛ tsp nutmeg, and a pinch of cloves. Feel free to substitute walnuts for pecans, or omit nuts entirely for allergies. For a gluten-free version, simply use a certified gluten-free yellow or spice cake mix. Always opt for unsalted butter to control the overall saltiness of your dish.
Equipment
You won’t need any fancy gadgets for this straightforward recipe. Most of these items are probably already in your kitchen, making this one of the most accessible easy Thanksgiving desserts.
- 9×13 inch baking dish (3-quart capacity)
- Large mixing bowl
- Small mixing bowl
- Whisk or electric mixer
- Measuring cups and spoons
- Rubber spatula or spoon
- Non-stick cooking spray
Step-by-Step Instructions
This Thanksgiving dessert easy recipe comes together quickly with these clear steps. Follow along for perfect results every time!
- Prepare the Oven and Dish: Preheat your oven to 350°F (175°C). Lightly coat the inside of your 9×13 inch baking dish with non-stick cooking spray. This prevents sticking and ensures easy serving.
- Combine Pumpkin and Milk: In your large mixing bowl, add the entire can of pumpkin puree and the evaporated milk. Whisk them together until well combined and smooth.
- Add Eggs: In a separate small bowl, lightly beat the three eggs. Pour the beaten eggs into the large bowl with the pumpkin mixture. Mix again thoroughly.
- Incorporate Spices and Sugar: Add the granulated sugar, pumpkin pie spice, and sea salt to the pumpkin mixture. Stir until all ingredients are fully incorporated and the mixture is smooth and uniform.
- Pour Pumpkin Layer: Carefully pour the prepared pumpkin mixture into your greased 9×13 inch baking dish. Spread it evenly across the bottom with a spatula.
- Add Dry Cake Mix: Evenly distribute the dry cake mix over the pumpkin filling. Do not stir it in. Just sprinkle it gently to cover the pumpkin layer. A few lumps are fine.
- Drizzle Butter and Pecans: Drizzle the melted butter evenly over the dry cake mix layer. Ensure the butter covers as much of the dry mix as possible. Finally, sprinkle the chopped pecans over the butter and cake mix.
- Bake to Perfection: Place the baking dish in the preheated oven. Bake for 50-60 minutes, or until the top cake layer is golden brown and the pumpkin custard underneath is set. A slight jiggle in the center is normal.
- Cool Before Serving: Remove the Pumpkin Dump Cake from the oven. Let it cool completely at room temperature before slicing and serving. This allows the custard to firm up properly.
Pro Tips for the Perfect Pumpkin Dump Cake
For the best results with this easy Thanksgiving dessert, keep these simple tips in mind.
- Room Temperature Ingredients: Allow eggs and evaporated milk to come to room temperature for smoother mixing and even baking.
- Do Not Stir Cake Mix: It’s crucial not to mix the dry cake mix into the wet pumpkin layer. The cake mix needs to stay on top to form the crumbly, cake-like topping.
- Even Distribution: Drizzle the melted butter and scatter the pecans as evenly as possible over the cake mix layer. This ensures a consistent, crisp topping.
- Test for Doneness: While the top will be golden, you can also gently insert a toothpick into the pumpkin layer – it should come out mostly clean.
- Troubleshooting: If the top browns too quickly, loosely tent the dish with foil for the remaining baking time. If your cake seems soggy, it might be slightly underbaked; try adding 5-10 more minutes.
Serving Suggestions, Storage, and Variations
Elevate your Pumpkin Dump Cake with these ideas, ensuring you enjoy every last bite of this delightful Thanksgiving dessert easy recipe.
Serving
Serve your Pumpkin Dump Cake warm or at room temperature. Classic toppings like a dollop of freshly whipped cream or a scoop of vanilla bean ice cream are always a hit. For an extra treat, drizzle with caramel sauce or sprinkle with a dash of extra cinnamon.
Storage
Store any leftover Pumpkin Dump Cake promptly. Place it in an airtight container and refrigerate for up to 2-4 days. You can also freeze individual slices for longer storage; wrap them tightly in plastic wrap and then foil for up to 2 months. Thaw frozen slices in the refrigerator overnight and reheat gently in the microwave or oven until warm.
Variations
Get creative with your Pumpkin Dump Cake!
- Chocolate Chip Delight: Add ½ cup of mini chocolate chips to the dry cake mix layer for a sweet twist.
- Other Fruit Fillings: Experiment with other pureed fruit fillings like apple butter or mashed sweet potato for a different fall flavor profile.
- Cream Cheese Swirl: Beat 4 oz softened cream cheese with ¼ cup sugar and 1 egg, then swirl it into the pumpkin layer before adding the cake mix.
- Nutty Alternatives: Try toasted shredded coconut or a mix of different nuts like walnuts or slivered almonds.
Nutrition Information
Here is an estimated nutritional breakdown per serving for this easy Thanksgiving dessert. These values are approximate and may vary based on specific ingredients and portion sizes.
| Nutrient | Amount |
|---|---|
| Calories | 461 kcal |
| Carbohydrates | 51 g |
| Protein | 6 g |
| Fat | 26 g |
| Saturated Fat | 10 g |
| Cholesterol | 79 mg |
| Sodium | 380 mg |
| Potassium | 358 mg |
| Fiber | 2 g |
| Sugar | 36 g |
| Vitamin A | 6000 IU |
| Vitamin C | 2.2 mg |
| Calcium | 140 mg |
| Iron | 3 mg |
Frequently Asked Questions (FAQ)
Can I make this Pumpkin Dump Cake gluten-free?
Yes, simply substitute a gluten-free yellow or spice cake mix for the regular one. Always check the packaging to ensure it’s certified gluten-free.
What’s the difference between evaporated and condensed milk in this recipe?
Evaporated milk is unsweetened and has about 60% of the water removed. Sweetened condensed milk is very sweet and much thicker, so they are not interchangeable for this Thanksgiving dessert easy recipe.
Can I bake this in a pie dish instead of a 9×13 pan?
Using pie dishes would require adjusting baking times and possibly splitting the recipe into multiple smaller dishes. A 9×13 inch pan is ideal for the proper layer distribution.
How far in advance can I make this dessert?
You can prepare and bake this Pumpkin Dump Cake up to 2 days in advance. Store it covered in the refrigerator until ready to serve.
Can I make this Pumpkin Dump Cake in a Crock-Pot?
While some dump cakes can be made in a slow cooker, this specific recipe with its custard-like bottom layer performs best in a traditional oven. The oven ensures the distinct layers set correctly.
What exactly is a “dump cake”?
A “dump cake” is a simple dessert where ingredients are literally “dumped” into a pan in layers, without much mixing, and then baked. It’s known for its ease and delicious, comforting results.
Conclusion
This Foolproof Pumpkin Dump Cake truly proves that easy Thanksgiving desserts can be incredibly delicious and impressive. It’s the perfect blend of rich pumpkin flavor and a crumbly, buttery cake topping, requiring minimal effort. Give this simple recipe a try this holiday season and enjoy a hassle-free, memorable Thanksgiving. Your family and friends will rave about these fantastic easy Thanksgiving desserts for years to come!
Easy Thanksgiving Dessert: Foolproof Pumpkin Dump Cake Recipe
Equipment
- Oven
- 3-quart baking dish (9×13 inch)
- Large mixing bowl
- Small Bowl
- Whisk
Ingredients
Main Ingredients
- 15 oz can pumpkin puree
- 12 oz can evaporated milk
- 3 eggs
- ¾ cup sugar
- 1 teaspoon pumpkin pie spice
- ¼ teaspoon sea salt
- 1 box spice cake mix or yellow cake mix
- ¾ cup butter (1 ½ sticks), melted
- 1 cup pecans chopped
Instructions
Instructions
- Preheat oven to 350°F and coat a 3-quart (9×13 inch) baking dish with cooking spray.
- Combine pumpkin puree and evaporated milk in a large mixing bowl.
- Beat eggs in a small bowl, then add them to the pumpkin mixture.
- Stir in pumpkin pie spice, sugar, and sea salt, mixing all ingredients thoroughly.
- Pour the combined pumpkin mixture into the prepared baking dish.
- Evenly distribute the dry cake mix over the pumpkin filling, without worrying too much about perfection.
- Drizzle melted butter over the cake mix layer, then sprinkle chopped pecans on top.
- Bake for 50-60 minutes until the top cake layer is golden and the pumpkin custard is set.
- Let the cake cool to room temperature before serving, optionally topped with ice cream or whipped cream.
Notes
A 40-year-old chef from Mexico City, has dedicated his life to perfecting the art of Mexican cuisine. Raised in a family with a deep passion for cooking, Carlos drew inspiration from the traditional recipes passed down by his grandmother. After studying culinary arts and gaining experience in top Mexican restaurants, he pursued his dream of opening his own restaurant, Sabor de Tradición. Here, he combines authentic Mexican flavors with modern culinary techniques. Carlos is renowned for his creativity and unwavering commitment to honoring his heritage while also pushing the boundaries of Mexican cuisine
