Hamdi Saidani This Pioneer Woman 3-Ingredient Pumpkin Dump Cake is a moist and effortless recipe, which is made with pumpkin puree and spice cake mix. It’s the perfect fall dessert, ready in about an hour.
Pioneer Woman Pumpkin Dump Cake Ingredients
An incredibly simple method for a pumpkin pie-cobbler hybrid.
- 1 (29 ounce) can pumpkin puree
- 1 (12 fluid ounce) can evaporated milk
- 3 large eggs
- ½ cup packed brown sugar
- ½ cup white sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- 1 (15.25 ounce) package spice cake mix
- ½ cup coarsely chopped pecans
- ½ cup melted butter
How To Make Pioneer Woman Pumpkin Dump Cake
A step-by-step guide to the easiest pumpkin dessert you’ll ever make.
- Prep the Oven and Pan: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan.
- Make the Pumpkin Layer: In a large bowl, whisk together the pumpkin puree, evaporated milk, eggs, brown sugar, white sugar, cinnamon, ginger, cloves, and salt until smooth. Pour this mixture into the prepared pan and spread it evenly.
- Assemble the “Dump” Layers: Sprinkle the dry spice cake mix directly from the box evenly over the top of the pumpkin mixture. Scatter the chopped pecans over the cake mix.
- Drizzle and Bake: Drizzle the melted butter as evenly as possible over the entire surface. Bake for 50 to 60 minutes, until the topping is golden brown and the edges are bubbly. Let it cool on a wire rack before serving.
Recipe Tips
For the most delicious and perfectly textured dump cake.
- How to get an even topping? It’s important to distribute the dry cake mix and the melted butter as evenly as you can. An even layer of butter will ensure the cake mix bakes into a uniformly crispy, crumbly topping without dry spots.
- Can I use a different cake mix? Yes. If you can’t find a spice cake mix, a yellow cake mix is the best substitute. You can add 2 teaspoons of pumpkin pie spice to the dry cake mix before sprinkling it over the pumpkin layer to get that classic fall flavor.
- Is pumpkin puree the same as pumpkin pie filling? No, they are very different. This recipe calls for 100% pure pumpkin puree. Pumpkin pie filling is already sweetened and spiced, and using it would make the dessert overly sweet and throw off the flavor balance.
- Why is it called a “dump cake”? The name comes from the simple preparation method: you literally “dump” the ingredients into the pan in layers without much mixing. It’s designed to be incredibly easy and foolproof.
What To Serve With Pumpkin Dump Cake
The perfect accompaniments for this warm, gooey dessert.
This dessert is like a cross between a pumpkin pie and a cobbler, and it’s best served warm. It’s absolutely delicious with:
- A big scoop of vanilla bean ice cream
- A dollop of sweetened whipped cream
- A drizzle of caramel sauce
How To Store Pumpkin Dump Cake
Keeping your dessert fresh and tasty.
- Refrigerate: Once cooled, cover the dump cake with plastic wrap and store it in the refrigerator. It will stay fresh for up to 5 days.
- Reheat: You can enjoy it cold, but for the best experience, reheat individual servings in the microwave for 30-45 seconds until warm and gooey.
Pioneer Woman Pumpkin Dump Cake Nutrition Facts
An estimated guide per serving.
- Calories: 434 kcal
- Carbohydrates: 58 g
- Protein: 8 g
- Fat: 20 g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I make this dump cake ahead of time?
Yes, this is a great dessert to make ahead. You can bake it a day in advance and store it, covered, in the refrigerator. Reheat the entire pan in a 350°F oven for 15-20 minutes or microwave individual portions.
Can I use fresh pumpkin puree?
You can, but be aware that the consistency of fresh puree can vary. If it’s very watery, the bottom layer might not set up as firmly as it would with canned puree.
I have dry patches of cake mix on top of my cake. Why?
This happens when the melted butter doesn’t cover all of the dry cake mix. Try to drizzle the butter as evenly as possible to saturate the entire surface. A few small dry spots are normal and don’t affect the overall taste.
Try More Pioneer Woman Recipes:
- Pioneer Woman Strawberry Icebox Cake Recipe
- Pioneer Woman Pumpkin Poke Cake Recipe
- Pioneer Woman Key Lime Cake Recipe
Pioneer Woman 3-Ingredient Pumpkin Dump Cake Recipe
Description
An incredibly easy and delicious fall dessert with a creamy, spiced pumpkin pie base and a buttery, crunchy pecan-cake mix topping.
Ingredients
Instructions
- Preheat oven to 350°F. Grease a 9×13-inch pan.
- In a large bowl, whisk together pumpkin puree, evaporated milk, eggs, both sugars, and all the spices.
- Pour the pumpkin mixture into the prepared pan.
- Sprinkle the dry spice cake mix evenly over the pumpkin layer.
- Top with chopped pecans.
- Drizzle the melted butter all over the top.
- Bake for 50-60 minutes, until the top is golden brown and the edges are bubbly.
- Let cool slightly before serving.
Notes
- u003cliu003eLet cool slightly before serving.u003c/liu003eu003cliu003eFor the best results, drizzle the melted butter as evenly as possible over the dry cake mix.u003c/liu003eu003cliu003eThis dessert is best served warm with a scoop of vanilla ice cream or a dollop of whipped cream.u003c/liu003eu003cliu003eLeftovers should be stored, covered, in the refrigerator.u003c/liu003e
