If you’re craving a warm and cozy fall treat, this Betty Crocker Pumpkin Pudding Dump Cake will be the perfect choice. With layers of spiced pumpkin, creamy pudding, and a buttery cake crust, this simple recipe combines all the comforting flavors of autumn. Additionally, it’s incredibly easy—simply “dump” the ingredients into a dish and bake.
Why You’ll Love This Recipe
- Simple and quick: Enjoy a “dump and bake” dessert that requires minimal effort.
- Cozy fall flavors: The mix of pumpkin, cinnamon, and nutmeg gives you that quintessential autumn taste.
- Moist and creamy texture: The pudding and pumpkin blend ensures the cake stays moist, while the cake mix creates a delightful crunchy top.
How to Make Betty Crocker Pumpkin Pudding Dump Cake
Ingredients
- 1 can (15 oz) pumpkin puree
- 1 box (3.4 oz) instant vanilla pudding mix
- 3 large eggs
- 1 cup milk
- 1 box Betty Crocker yellow cake mix
- 1/2 cup (1 stick) butter (melted)
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg (optional for extra spice)
Instructions
Step 1: Prepare the Pumpkin Pudding Mixture
- Preheat the oven to 350°F (175°C). Also, grease a 9×13-inch baking dish for easy removal later on.
- In a large bowl, whisk together the pumpkin puree, vanilla pudding mix, eggs, milk, cinnamon, and nutmeg until everything is thoroughly combined.
Step 2: Layer the Cake Mix
- Afterward, pour the pumpkin pudding mixture evenly into the prepared baking dish.
- Then, sprinkle the Betty Crocker yellow cake mix evenly over the pumpkin mixture, ensuring the entire surface is covered.
Step 3: Add the Butter Topping
- Drizzle the melted butter over the top of the cake mix as evenly as possible, since this will create a golden and crunchy topping.
- Bake for 50-60 minutes until the top turns golden brown and the center is set.
Step 4: Cool and Serve
- Finally, let the cake cool slightly before serving. You can serve it warm or chilled, depending on your preference.
Serving Suggestions
- Top with whipped cream or ice cream: For added indulgence, serve with a dollop of whipped cream or a scoop of vanilla ice cream.
- Sprinkle with nuts or chocolate chips: Additionally, enhance the flavor by adding chopped pecans, walnuts, or chocolate chips.
- Garnish with spices: For extra flavor, dust the top with cinnamon or pumpkin pie spice before serving.
Tips for the Best Pumpkin Dump Cake
- Use pure pumpkin puree: It’s important to use pumpkin puree, not pumpkin pie filling, to control the sweetness and flavor.
- Let it cool completely: Allowing the cake to set before slicing will make for cleaner, neater pieces.
- Customize the spices: Feel free to adjust by adding more spices like ginger, allspice, or cloves to elevate the taste.
For more pumpkin desserts, consider trying:
- Pumpkin Cream Cheese Dump Cake for a creamier variation.
- Pumpkin Chia Pudding if you want a healthy and flavorful fall treat.
Frequently Asked Questions (FAQ)
1. Can I use a different flavor of cake mix?
Absolutely! You can swap the yellow cake mix for a spice cake mix, white cake mix, or even chocolate cake mix to try something different.
2. How should I store leftovers?
Make sure to store any leftover cake in an airtight container in the refrigerator for up to 5 days. Reheat individual servings in the oven or microwave as desired.
3. Can I make this cake ahead of time?
Of course! You can prepare this cake 1-2 days in advance and store it in the fridge until ready to serve. Often, the flavors meld beautifully when the cake sits for a bit.
Conclusion: A Cozy and Easy Dessert for Any Occasion
All in all, this Betty Crocker Pumpkin Pudding Dump Cake is a delightful treat for any fall gathering or a cozy night in. With its spiced pumpkin filling, creamy texture, and buttery cake topping, it’s sure to become a crowd favorite.