Thanksgiving is one of my absolute favorite times of the year! It’s all about gathering with family, sharing stories, and, of course, indulging in delicious food. And let me tell you, when it comes to desserts, my go-to is this *thanksgiving dump cake*. It’s so incredibly easy to whip up and bursting with that warm, spiced pumpkin flavor that just screams holiday cheer. Seriously, you just dump everything in one pan, and voilà! You’ve got a comforting, cozy dessert that everyone will love. Trust me, this is a dessert that will make your Thanksgiving table shine!
Ingredients List
- 1 can (15 oz) pumpkin puree
- 1 can (12 oz) evaporated milk
- 3 large eggs
- 1 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 box (15.25 oz) yellow cake mix
- 1 cup pecans, chopped
- 1/2 cup unsalted butter, melted
How to Prepare Instructions
Preheat the Oven
First things first, let’s preheat that oven to 350°F (175°C). Preheating is super crucial because it helps the cake bake evenly and rise beautifully. You don’t want to throw it in a cold oven and end up with a sad, dense dessert!
Combine the Ingredients
In a large bowl, mix together the pumpkin puree, evaporated milk, eggs, sugar, cinnamon, and nutmeg. I like to use a whisk for this—just whip it until it’s nice and smooth. Make sure there are no lumps! This is the heart of your dump cake, so give it some love.
Prepare the Baking Dish
Now, grab a 9×13 inch baking dish and give it a good greasing with some butter or non-stick spray. This step is key to ensuring your cake comes out easily and doesn’t stick to the sides. We want every delicious bite to make it to the plate!
Layer the Cake
Pour your luscious pumpkin mixture into the prepared dish, spreading it out evenly. Then, sprinkle the dry yellow cake mix over the top. Don’t mix it in! Just let it sit there like a cozy blanket over the pumpkin. Next, scatter those chopped pecans on top and drizzle your melted butter over everything. This will create that amazing crispy topping!
Bake the Cake
Pop the dish into the oven and bake for about 50-60 minutes. You’ll know it’s done when the top is golden brown and a toothpick inserted in the center comes out clean. Oh, that smell wafting through your kitchen? Pure bliss!
Cool and Serve
Once it’s out of the oven, let the cake cool for a bit—about 10-15 minutes is perfect. This allows it to set up nicely. Serve it warm with a dollop of whipped cream or a scoop of vanilla ice cream if you’re feeling extra indulgent. You’re going to love every bite!
Why You’ll Love This Recipe
- Super easy to prepare—just dump and bake!
- Rich, warm pumpkin flavor with a hint of spice.
- Perfect for Thanksgiving gatherings or cozy family dinners.
- Vegetarian-friendly, so everyone can enjoy it!
- Deliciously topped with crunchy pecans and buttery goodness.
- Great for making ahead of time—just reheat and serve!
Tips for Success
To make sure your *thanksgiving dump cake* turns out absolutely perfect, here are a few tips I’ve learned along the way:
- Use Room Temperature Ingredients: Make sure your eggs and evaporated milk are at room temperature before mixing. This helps everything blend smoothly and creates a better texture.
- Don’t Overmix: When you combine the pumpkin mixture, mix just until everything is combined. Overmixing can lead to a denser cake, and we want it to be light and fluffy!
- Watch the Baking Time: Ovens can vary, so start checking your cake around the 50-minute mark. If the top is golden brown and a toothpick comes out clean, you’re good to go!
- Let It Cool: Giving your cake some cooling time is essential. This helps the layers set and makes it easier to slice and serve. If you cut it too soon, it might fall apart!
- Experiment with Toppings: While whipped cream and vanilla ice cream are classic, you can also try drizzling caramel sauce or a sprinkle of cinnamon on top for an extra special touch.
By keeping these tips in mind, you’re well on your way to making a scrumptious *thanksgiving dump cake* that will impress everyone at the table! Enjoy the baking adventure!
Nutritional Information Section
Alright, let’s talk about the numbers! Keep in mind that these values are estimates and can vary based on the specific ingredients you use. Here’s a rough breakdown of the nutritional information for one slice of this delicious *thanksgiving dump cake*:
- Calories: 300
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Cholesterol: 50mg
- Sodium: 150mg
- Carbohydrates: 40g
- Sugar: 20g
- Fiber: 2g
- Protein: 4g
So, while this cake is a sweet treat, it’s also packed with flavor and warmth—perfect for those cozy Thanksgiving gatherings! Just remember, moderation is key, especially when there’s so much deliciousness on the table!
FAQ Section
Can I use fresh pumpkin instead of canned puree?
Absolutely! Just make sure to cook and puree the pumpkin until it’s smooth. Canned pumpkin is super convenient, but fresh can add a lovely, rich flavor.
What can I substitute for pecans?
If nuts aren’t your thing, you can totally skip them or substitute with walnuts or even crushed graham crackers for a different texture. It’s all about what you love!
Can I make this *thanksgiving dump cake* ahead of time?
You bet! This cake actually tastes even better the next day. Just bake it, let it cool, and store it in the fridge. Reheat it in the oven or microwave before serving!
Is this cake gluten-free?
To make this dessert gluten-free, swap the yellow cake mix for a gluten-free variety. Just check the packaging to ensure it’s safe for your diet.
How do I know when my dump cake is done?
When the top is golden brown and a toothpick inserted in the center comes out clean, you’re all set! The aroma wafting through your kitchen will be a good indicator too—yum!
Storage & Reheating Instructions
So, you’ve made this scrumptious *thanksgiving dump cake* and now you have some leftovers—lucky you! To keep it fresh and tasty, store any uneaten cake in an airtight container in the refrigerator. It’ll stay good for about 3-4 days, but trust me, it’s usually gone long before that!
When you’re ready to enjoy those leftovers, you can easily reheat them. Just pop a slice in the microwave for about 20-30 seconds until it’s warmed through. If you prefer your cake on the oven side, preheat your oven to 350°F (175°C), place the slice in an oven-safe dish, cover it with aluminum foil to prevent it from drying out, and warm it for about 10-15 minutes. Either way, serve it up with a little whipped cream or ice cream, and you’ll feel like it’s fresh out of the oven all over again!
Print
thanksgiving dump cake: 5 Reasons You’ll Crave This Delight
- Total Time: 75 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A simple and delicious Thanksgiving dump cake made with pumpkin and spice.
Ingredients
- 1 can (15 oz) pumpkin puree
- 1 can (12 oz) evaporated milk
- 3 large eggs
- 1 cup sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1 box yellow cake mix
- 1 cup chopped pecans
- 1/2 cup melted butter
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, combine pumpkin puree, evaporated milk, eggs, sugar, cinnamon, and nutmeg.
- Pour the mixture into a greased 9×13 inch baking dish.
- Sprinkle the dry cake mix evenly over the pumpkin mixture.
- Top with chopped pecans and drizzle melted butter on top.
- Bake for 50-60 minutes or until the top is golden brown.
- Let cool before serving.
Notes
- Serve with whipped cream or vanilla ice cream.
- Store leftovers in the refrigerator.
- This cake can be made a day in advance.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 20g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
Keywords: thanksgiving dump cake, pumpkin dump cake, easy dessert
