Dump cakes have become all the rage lately since their simplicity and great taste make them easy desserts anyone can love. The Pumpkin Dump Cake embraces the autumnal season in full while never forgetting to take it easy! A layer of creamy, fragrantly spiced pumpkin pie filling rests beneath a buttery, golden brown cake layer and, if your whimsy so desires, a dollop of whipped cream! All you need to do is mix, dump, bake, and voila! Just like magic, the Pumpkin Dump Cake appears in its fall-festiveness, ready to impress! It’s a snap to make and a snap to eat. This is one baking trend that’s sure to amaze for a long time!
Ingredients
- 1 1/2 cups half-and-half
- 1 cup brown sugar
- 3 large eggs
- 1 1/2 teaspoons nutmeg, plus more, optional, to taste, for garnish
- 1 teaspoon cinnamon
- 3/4 teaspoon ground ginger
- 1 1/2 teaspoons vanilla extract
- 2 (15-ounce) cans pure pumpkin
- 1 cup unsalted butter, melted, divided
- 1 (15.25-ounce) box yellow cake mix
- whipped cream, optional, to taste, for serving
Directions
Step 1 -Preheat the oven to 350 degrees F.
Step 2 -Grease a 9×13-inch baking dish with cooking spray.
Step 3 -In a large mixing bowl, whisk together the half-and-half, the brown sugar, the eggs, 1 1/2 teaspoons of the nutmeg, the cinnamon, the ginger, and the vanilla until well-combined.
Step 4 -Add the pumpkin to the milk mixture, whisking to combine.
Step 5 -Whisk in 1/4 cup of the melted butter.
Step 6 -Evenly spread the pumpkin mixture into the prepared baking dish.
Step 7 -Sprinkle the cake mix evenly over the pumpkin mixture.
Step 8 -Drizzle the remaining melted butter over the cake mix, using a spoon to gently spread the butter around and allowing the butter to soak into the cake mix.
Step 9 -Bake until the top is browned and cooked through, about 1 hour.
Step 10 -Allow the cake to cool to room temperature.
Step 11 -Serve topped with the whipped cream and the extra nutmeg.
