I love a little cheat when it comes to baking. Using a box mix in this Pumpkin Cake Mix Cake makes it easy, quick and just as delicious.
I still love all things pumpkin any time of the year. This cake is tasty and is great to feed a crowd. I love that it bakes up quick and is a portable dessert too.
Pumpkin dump cake made with a yellow cake mix is a simple, delicious, and crowd-pleasing dessert that combines the flavors of pumpkin and spices with the convenience of a cake mix. It's perfect for fall gatherings, potlucks, and holiday celebrations.
Frequently Asked Questions:
This cake is best stored in the fridge. Wrap in plastic wrap and eat within 5 days. It's actually really good cold and I almost prefer to eat it cold the day after it's made.
You will want to use 100% pumpkin puree for this pumpkin cake. Using pumpkin pie filling will drastically change the texture and taste.
I have used a box of spice cake mix before and it turned out great. If you go this route, omit the pumpkin pie spice called for in the recipe.
How to Store a Pumpkin Dump Cake
To store a pumpkin dump cake made with cake mix, follow these steps to ensure it stays fresh and retains its flavor:
- Allow the pumpkin dump cake to cool completely to room temperature. This will help prevent condensation from forming when you cover it, which could make the cake soggy.
- Once the cake has cooled, cover the baking dish with plastic wrap or aluminum foil. Make sure it's tightly sealed to keep air out and maintain freshness. If you have a baking dish with a tight-fitting lid, you can use that instead.
- Place the covered pumpkin dump cake in the refrigerator. The cake will keep well in the refrigerator for up to 5 days. When you're ready to enjoy a slice, you can serve it chilled, at room temperature, or gently warmed in the microwave or oven. I personally think it's delicious cold!
- If you want to store the pumpkin dump cake for a longer period, you can freeze it. Wrap the cooled cake tightly in plastic wrap or aluminum foil and then place it in a freezer-safe container or zip-top plastic bag. Label the container with the date and contents, and store it in the freezer for up to 3 months. To serve, allow the cake to thaw in the refrigerator overnight or at room temperature for a few hours before enjoying.
More Pumpkin Recipes:
- Whole Wheat Pumpkin Muffins
- Extra Thick Pumpkin Cake
- One Bowl Chocolate Chip Pumpkin Cake
- Pumpkin Pie Recipe
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Pumpkin Dump Cake
- 1 can pumpkin puree not pie filling, 16 ounces
- 1 cup evaporated milk
- 3 eggs
- 1 ½ cup sugar
- ½ teaspoon salt
- 4 teaspoons pumpkin pie spice
- 1 box yellow cake mix roughly 15 ounce box
- 1 cup chopped pecans or walnuts if you prefer
- 1 cup butter melted
- vanilla ice cream or whipped cream for serving
- Preheat the oven to 350 degrees F. and grease a 9x13 inch baking dish.
- In a large bowl add together the pumpkin puree, evaporated milk, eggs, sugar, salt, and pumpkin pie spice. Mix until well combine and then pour the mixture into the prepared pan.
- Sprinkle the dry cake mix on top of the pumpkin mixture and gentle pat down the top with your hands. Sprinkle the nuts over the cake mix and then evenly pour the melted butter over the top of the nuts.
- Bake the cake for 50 minutes. Serve with lightly sweetened whipped cream or vanilla ice cream. It's delicious the second day at room temperature or even cold.
- This cake is great warm, at room temperature, and I even love it cold!
Pumpkin Cake Mix Cake is a dessert that is good throughout all of the seasons. The ease to make it coupled with how moist and delicious it is solidifies this cake as a winner in my book.