Okay, so today I tried making this super easy dessert that only needs three things. It’s called a “Pumpkin Dump Cake,” and let me tell you, it’s as simple as it sounds. I got this idea because, well, fall is coming, and I wanted something pumpkin-y without spending hours in the kitchen. Plus, I’m not exactly a master baker, so the fewer steps, the better.
First things first, I grabbed a box of spice cake mix. I figured the spices would go well with the pumpkin flavor, you know? Then, I got two cans of pumpkin pie filling. Make sure it’s the pie filling, not just plain pumpkin, because it’s already got some sweetness and spices mixed in. Lastly, I grabbed two sticks of unsalted butter. That’s it! Can you believe it?
I preheated my oven to 350°F, like the recipes I saw online suggested. While that was warming up, I greased up a baking pan. I used a 8×12 inch one because that’s what I had, and it seemed like a good size for this kind of cake. I just used some non-stick spray, but butter works too.
Now for the fun part – dumping everything together! I poured the pumpkin pie filling into the pan and spread it out evenly. Then, I sprinkled the dry cake mix right on top of the pumpkin. No mixing, no bowls, just straight from the box to the pan.
- Layer 1: Pumpkin pie filling
- Layer 2: Dry cake mix
- Layer 3: Melted butter
The last step was the butter. I melted the two sticks in the microwave and then drizzled it all over the cake mix. I tried to cover as much of the surface as possible because that’s what makes the top all crispy and delicious.
Into the oven it went! I baked it for about 50 minutes. I saw some recipes that said to bake it for an hour or even longer, but mine was looking pretty golden brown and done after 50 minutes, so I pulled it out. You know your oven best, so just keep an eye on it.
A Few Tips I Learned
You gotta let it cool for a bit before digging in. I know, it’s tough, but it helps it set up better. And trust me, it smells amazing while it’s cooling, so you’ll be tempted. The top gets this nice, crunchy texture, and the inside is all soft and pumpkin-y. I served it with a dollop of whipped cream because, why not? It was a big hit with my family, and even I was impressed with how good it tasted for something so simple. Plus, the cleanup was a breeze. I’ll definitely be making this again, maybe even for Thanksgiving!
