Can I make this in advance?

Yes! I have tested this by prepping it 2-3 days in advance. I then baked it and while it took an extra 10 minutes to bake, it worked to prep in advance. You can also fully cook it and store it in the refrigerator 2-3 days. Just reheat when you want to eat it.

How long can pumpkin dump cake be left out at room temperature?

Pumpkin Dump Cake can be left at room temperature for up to 2 hours. After that it needs to be refrigerated.

Is Pumpkin Dump cake better warm or cold?

Pumpkin dump cake can be enjoyed both warm and cold, and the choice often comes down to personal preference.

Can I freeze Pumpkin Dump Cake?

Yes, this recipe will freeze and thaw well. Let it fully cool store in an airtight container. Freeze for up to 1-2 Months: Pumpkin dump cake can typically be stored in the freezer for 1-2 months and still maintain good quality.

Easy Pumpkin Dump Cake (Crowd Pleaser!)

Name: Pumpkin Dump Cake
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: Cooking spray and a little flour (for prepping the pan); 1 (15-ounce) can pumpkin puree; 1 (12-ounce) can non-fat evaporated milk; 1 cup white sugar; 1 teaspoon nutmeg; 1 teaspoon ginger; 1 teaspoon ground cloves; 2 teaspoon cinnamon; 1/2 teaspoon salt; 4 large eggs; 1 batch yellow cake mix or 1 (15.25 ounce) box yellow cake mix; 1 cup chopped pecans; 1/2 cup (1 stick) butter, melted

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Pumpkin Dump Cake

This easy to make, crowd-pleaser recipe goes a long away (serves 9-12 people). It is a delicious twist on classic pumpkin pie that almost any age will like.

Yield: 9-12 servings 1x

Prep: 15 minutesCook: 55 minutesTotal: 1 hour 10 minutes

Units:

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Ingredients

Cooking spray and a little flour (for prepping the pan)
1 (15-ounce) can pumpkin puree
1 (12-ounce) can non-fat evaporated milk
1 cup white sugar
1 teaspoon nutmeg
1 teaspoon ginger
1 teaspoon ground cloves
2 teaspoon cinnamon
1/2 teaspoon salt
4 large eggs
1 batch yellow cake mix or 1 (15.25 ounce) box yellow cake mix
1 cup chopped pecans
1/2 cup (1 stick) butter, melted

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Instructions

Prep: Preheat oven to 350°F. Grease and sprinkle a little flour all over a 9×13 inch baking dish.
Wet Mixture: In a mixing bowl, whisk together pumpkin, evaporated milk, sugar, nutmeg, ginger, cloves, cinnamon, and salt. Then, whisk in the eggs until smooth and well combined.
Assemble: Pour wet mixture into the prepared baking dish. Sprinkle all of the cake mix all over the top of the pumpkin mixture. Sprinkle pecans over the cake mix. Drizzle melted butter all over the top. (Don’t worry, there will be dry mix where the butter doesn’t cover.)
Bake: Cover the dish loosely with foil (to prevent pecans from burning). Bake on the center rack for 40 minutes. Remove the foil and bake 15 more minutes, until pecans are toasted.
Serve: Let cool for a few hours. Serve with whipped cream. It can safely sit out for 2 hours after it’s cooled, but then store in the refrigerator.

Notes/Tips

Serve it with our Maple Whipped Cream.
Pumpkin dump cake can be enjoyed both warm and cold, and the choice often comes down to personal preference.
Use our homemade Yellow Cake Mix for extra delicious results.
Allow at least an hour for the dump cake to cool before serving.
To prepare in advance:
- Option 1: Prep and Bake later. You can prepare the dump cake 2-3 days in advance and store it in the fridge until you are ready to bake. Just add 5-10 extra minutes to the baking time since it will be doing into the oven cold.
- Option 2: Fully bake and let it cool. Store in the fridge for 2-3 days. Reheat before serving.
Freezer Instructions: Let it fully cool and store in an airtight container. It can typically be stored in the freezer for 1-2 months and still maintain good quality.
Be sure to check out all our best Fall Potluck Dishes.

Cuisine: American Method: Baking

Find it online: https://thrivinghomeblog.com/pumpkin-dump-cake/