Betty Crocker pumpkin pudding dump cake is the ultimate easy fall dessert, combining the flavors of pumpkin, warm spices, and a sweet cake layer. This dump cake requires minimal effort – just mix, layer, and bake – but it delivers maximum flavor. With a creamy, spiced pumpkin filling on the bottom and a buttery cake topping, this dessert is perfect for family gatherings, potlucks, or any occasion when you’re craving something cozy and sweet.
Why Make a Pumpkin Pudding Dump Cake?
This cake is:
- Effortless: True to its name, a dump cake requires little preparation. Simply dump in the ingredients, mix, and bake.
- Full of fall flavors: The pumpkin, cinnamon, and spice blend create the warm flavors we all crave during the autumn months.
- Perfect for sharing: This crowd-pleasing dessert can serve a large group, making it ideal for any gathering.
Betty Crocker Pumpkin Pudding Dump Cake Recipe
Ingredients:
- 1 can (15 oz) pumpkin puree (not pumpkin pie filling)
- 1 can (12 oz) evaporated milk
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- 1 box Betty Crocker yellow cake mix (or spice cake mix for added flavor)
- 1 cup melted butter
- Optional toppings: chopped nuts (pecans or walnuts), whipped cream, caramel sauce
Instructions:
- Preheat the oven: Set your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Mix the pumpkin base: In a large bowl, whisk together the pumpkin puree, evaporated milk, sugar, eggs, cinnamon, and nutmeg until smooth. Pour this mixture into the prepared baking dish.
- Add the cake mix layer: Evenly sprinkle the Betty Crocker cake mix over the pumpkin mixture. Do not stir.
- Add butter and toppings: Drizzle the melted butter evenly over the cake mix layer. For added crunch and flavor, top with chopped nuts if desired.
- Bake: Bake the cake for 50-60 minutes, or until the top is golden brown and the pumpkin mixture has set.
- Serve: Let the cake cool slightly before serving. Top with whipped cream or caramel sauce if desired for an extra touch of sweetness.
Tips for Making the Perfect Dump Cake
- Use different cake mixes: While yellow cake mix is traditional, you can switch to spice cake mix for a deeper flavor, or even chocolate cake mix for a unique twist.
- Topping variations: Add chocolate chips, shredded coconut, or toffee bits for additional flavor and texture.
- Make it dairy-free: Substitute the evaporated milk with coconut milk or any other plant-based milk.
For a different pumpkin dessert option, check out our recipe for Pumpkin Bread Pudding, which has a custardy base and rich pumpkin flavor.
Frequently Asked Questions (FAQ)
1. Can I use fresh pumpkin instead of canned?
Yes, you can substitute fresh pumpkin puree, just make sure it’s well-puréed and smooth. The flavor will be slightly different but still delicious.
2. How do I store leftovers?
Store any leftover pumpkin dump cake in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave before serving.
3. Can I make this cake ahead of time?
Yes, you can prepare and bake the cake a day in advance. Just store it in the refrigerator and warm it up slightly before serving.
Conclusion: A Simple, Tasty Fall Dessert
Betty Crocker pumpkin pudding dump cake is the epitome of an easy yet flavorful dessert that captures all the best tastes of fall. With its creamy pumpkin base and buttery cake topping, it’s sure to become a favorite for gatherings and festive dinners. Plus, with only a few simple steps, it’s a no-fuss recipe that delivers a big payoff in flavor.
Final Verdict: If you want a cozy, comforting dessert that’s quick to make, this pumpkin pudding dump cake is the way to go!