Pumpkin Dump Cake Recipe

I recently tried making a Healthy Pumpkin Dump Cake that combines pumpkin pie filling with evaporated milk, eggs, and melted unsalted butter. Adding a spice cake mix and chopped walnuts creates a satisfying fusion of flavors and textures in an effortlessly interesting dessert. This recipe is a refreshing twist on classic treats.

I recently tried a Pumpkin Dump Cake recipe that totally blew my mind. The concept of using one can of pumpkin pie filling as a base and then layering it with evaporated milk, two large eggs, and melted unsalted butter instead of a traditional batter was a game changer for me.

I tossed in a box of spice cake mix and topped it off with walnuts and the combination worked wonders. I always love recipes that simplify the process so much and this one is perfect for a unique dessert party treat or even a quick weeknight fix.

It reminds me a bit of some of those healthier twists on classic desserts that are all the rage now while still keeping that exploratory edge of dump n bake style recipes. The resulting cake is super moist yet crisp on top, making it an irresistible dessert alternative that I knew I had to share.

Why I Like this Recipe

1. I really love how super easy this recipe is to make. It doesn’t take forever and feels like a quick win when I’m in the mood for something tasty.
2. I enjoy the mix of textures in it – the smooth pumpkin base and the crunchy nuts on top give me the best of both worlds.
3. I appreciate that I can easily make it gluten-free which makes it even more versatile for any get together.

Pumpkin Dump Cake is like this awesome, easy dessert that I can whip up without too much hassle. It’s made with a can of pumpkin pie filling that creates a creamy base and then you just dump a crumbly spice cake mix on top, loaded with crunchy walnuts. It kinda reminds me of fall every time I take a bite and yeah, it’s super simple even if you need a gluten-free version. Enjoying it during a local fall party or just when I’m feelin’ like some comfort food makes it totally worth it.

Ingredients

• It gives the cake a classic pumpkin flavor plus loads of vitamins and fiber.
• It makes the dish creamy and adds protein, though it’s high in calories.
• They help bind all the ingredients with extra protein, making the cake a bit fluffier.
• Melted butter gives a moist texture and rich flavor that elevates this fall dessert.
• Infused with spices, this mix provides sweetness and warm flavor perfect for autumn treats.
• Chopped walnuts bring crunch and healthy fats, giving a nutty twist to each bite.

Ingredient Quantities

• 1 can (15 oz) pumpkin pie filling
• 1 can (12 oz) evaporated milk
• 2 large eggs
• 1/2 cup unsalted butter, melted
• 1 box (15.25 oz) spice cake mix (or gluten-free spice cake mix if preferred)
• 1 cup chopped walnuts

How to Make this

1. Preheat your oven to 350°F and grease up a 9×13 inch baking dish real good.

2. Dump the can of pumpkin pie filling into the dish and spread it out evenly.

3. Pour the can of evaporated milk over the pumpkin so its nicely distributed.

4. Crack the 2 eggs in a bowl and beat them a bit then stir them with the half cup of melted unsalted butter.

5. Pour the egg and butter mixture over the pumpkin and milk layer.

6. Evenly sprinkle the entire box of spice cake mix right on top of the mixture.

7. Spread the 1 cup of chopped walnuts over the cake mix for that awesome crunch.

8. Place the dish in your preheated oven and bake it for about 45 to 50 minutes, or until the edges are set and the top looks a bit crispy.

9. Take the dish out of the oven and let it cool for at least 10 minutes before serving.

10. Slice it up and enjoy your easy Pumpkin Dump Cake, perfect for any fall get together!

Equipment Needed

1. Oven (preheated at 350°F)
2. 9×13 inch baking dish (make sure to grease it real good)
3. Mixing bowl (for beating the eggs)
4. Whisk or fork (to beat the eggs a bit)
5. Measuring cup (for the half cup of melted unsalted butter)
6. Can opener (if your pumpkin pie filling or milk cans need it)
7. Spatula or large spoon (to spread the pumpkin and later the cake mix)
8. Knife (to chop the walnuts if needed)

FAQ

Pumpkin Dump Cake Recipe Substitutions and Variations

• If you don’t have pumpkin pie filling, you might try mashed butternut squash instead. It changes the flavor a bit but still gives you that fall vibe.
• For the evaporated milk, you can blend equal parts whole milk and cream or even use coconut milk if you’re looking for a dairy-free twist.
• If you’re out of eggs, unsweetened applesauce works pretty well as a substitute. Use about 1/4 cup per egg and expect a slightly different texture.
• Instead of unsalted butter, you could use melted coconut oil. It adds a subtle coconut flavor that can really make the cake interesting.
• If walnuts are not your thing, try swapping them with chopped pecans or almonds for a fun change in crunch and taste.

Pro Tips

1. If you’re into having that extra crunch, try to lightly toast the walnuts in a dry pan for a few minutes before sprinkling them over the mix. It adds a subtle nutty flavor that can make a big difference.
2. Make sure everything is at room temp when you start. Room temp eggs and evaporated milk will help the mixtures combine better and give you a more even bake.
3. Keep an eye on it toward the end of the baking time. Ovens are different and sometimes your cake might need a couple more minutes or less, so check often to avoid overcooking the top.
4. Let the dish cool for more than just 10 minutes if you can. A longer cool period really helps the flavors to settle and makes it easier to cut clean slices without things falling apart.