Betty Crocker pumpkin pudding dump cake is a delightful and easy-to-make dessert that combines all the best flavors of fall. With layers of creamy pumpkin filling and a buttery cake topping, this dump cake requires minimal preparation and is perfect for any occasion – from Thanksgiving gatherings to cozy evenings at home.
Why Make a Pumpkin Pudding Dump Cake?
This dessert is a go-to for fall because it’s:
- Effortless to prepare: As the name suggests, you “dump” the ingredients into a baking dish, layer by layer, and bake – no fuss.
- Packed with flavor: The combination of pumpkin, spices, and buttery cake mix brings out warm, comforting flavors.
- Versatile: You can serve it warm or chilled, with toppings like whipped cream or ice cream.
How to Make Betty Crocker Pumpkin Pudding Dump Cake
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 a more festive flavor)
- 1 cup melted butter
- Optional toppings: chopped pecans or walnuts, whipped cream, caramel sauce
Instructions:
- Preheat the oven: Set your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
- Mix the pumpkin filling: In a bowl, whisk together the pumpkin puree, evaporated milk, sugar, eggs, cinnamon, and nutmeg until smooth.
- Layer the filling: Pour the pumpkin mixture into the prepared baking dish.
- Add the cake mix: Evenly sprinkle the Betty Crocker cake mix over the top of the pumpkin mixture. Do not stir – the cake mix should remain on top as a dry layer.
- Add butter and toppings: Drizzle the melted butter evenly over the dry cake mix. If using, sprinkle with chopped pecans or walnuts for added texture and flavor.
- Bake: Bake the cake for 50-60 minutes, or until the top is golden brown and the pumpkin mixture has set. Let cool slightly before serving.
- Serve and enjoy: Serve warm, topped with whipped cream, a drizzle of caramel sauce, or even a scoop of vanilla ice cream for a decadent finish.
Tips for the Best Pumpkin Dump Cake
- Try different cake mixes: While a yellow cake mix is traditional, you can use spice cake mix for extra fall flavors or even a butter pecan mix for a nutty twist.
- Storage and reheating: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual servings in the microwave for a warm treat.
- Serve with toppings: The cake pairs wonderfully with a variety of toppings – from whipped cream and nuts to toffee bits and fruit preserves.
For another fall dessert idea, try our Pumpkin Bread Pudding, which offers a similar spiced flavor in a comforting bread-based pudding.
Frequently Asked Questions (FAQ)
1. Can I make this dump cake ahead of time?
Yes! You can prepare and bake the cake in advance, then store it in the refrigerator. When ready to serve, reheat in the oven for a few minutes until warm.
2. Can I make this cake dairy-free?
Yes, simply use a dairy-free butter substitute and replace the evaporated milk with a plant-based milk like coconut milk or almond milk.
3. How do I store leftovers?
Store any leftover cake in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or enjoy them chilled.
Conclusion: A Simple and Tasty Dessert for All
Betty Crocker pumpkin pudding dump cake is the perfect way to enjoy all the flavors of fall in a simple, no-fuss dessert. With its creamy pumpkin base, spiced notes, and buttery cake topping, it’s a comforting treat that’s sure to please any crowd.
Final Verdict: If you’re looking for a quick, flavorful dessert to share with family and friends, this dump cake is your answer!