Pumpkin Pecan Dump Cake
Recipe Introduction: Pumpkin Pecan Dump Cake
Ever get that craving for autumn? I do! I got you covered. Let's talk pumpkin dump cake with pecans . This easy pumpkin dessert is pure cozy goodness.
It's simple, quick, and tastes like fall in every bite. I promise it will be your next fall baking recipe !
Quick Hook: Fall Flavors Made Easy
Craving a taste of autumn without the fuss? This pumpkin dump cake with pecans is calling your name! It combines warm pumpkin spice cake with crunchy pecans for the ultimate comfort treat.
Brief Overview: Autumn in a Pan
This dump cake recipe has American roots. It's all about easy baking. No need to be a fancy chef. This recipe is as simple as layering ingredients and baking.
It will takes about an hour from start to finish. One cake serves 9-12 people. Perfect for a gathering!
Main Benefits: Simple and Delicious
This recipe is super simple. It's also packed with pumpkin and spice. Enjoy a pecan cake recipe ! The pumpkin provides Vitamin A.
It is good for your eyes. This pumpkin pecan dessert is great for Thanksgiving or any autumn get-together. What makes it special? The ease of making it!
Ready to bake? I love this recipe. Why? The result is amazing. It tastes delicious, it is so easy pumpkin dessert , and it's perfect every time! It is like, you dump everything in a pan and bam, the pumpkin pecan dessert appears.
Let's grab our ingredients now, shall we?
Ingredients & Equipment
So, you fancy making a pumpkin dump cake with pecans ? Sorted! Here's what you'll need. It’s proper easy, promise.
I swear, this pumpkin pecan dessert will be ready before you can say "autumnal delight". This dump cake recipe is so simple, even I can't mess it up.
..and that's saying something!
Main Ingredients for Your Easy Pumpkin Dessert
Right then, let's gather the bits. It's dead simple!
- Pumpkin Puree: 1 (15 ounce / 425g) can . Not pumpkin pie filling, mind! Just plain pumpkin .
- Evaporated Milk: 1 (12 ounce / 340g) can . Full fat is best, innit?
- Eggs: 3 large ones. Free range if you're feeling fancy!
- Granulated Sugar: 1 cup (200g) . Normal white sugar, yeah?
- Ground Cinnamon: 1 teaspoon . Go on, give it a good sniff!
- Ground Ginger: ½ teaspoon . Adds a bit of zing!
- Ground Cloves: ¼ teaspoon . Don’t overdo it, it's strong stuff!
- Salt: ¼ teaspoon . Just a pinch to balance the sweetness.
- Yellow Cake Mix: 1 (15.25 ounce / 432g) box . A spice cake mix works great too.
- Unsalted Butter: 1 cup (2 sticks / 226g) , melted. Get the good stuff!
- Chopped Pecans: 1 cup (100g) . Toasted ones are even better.
Quality matters for the butter and pumpkin puree. A good butter tastes richer, while decent pumpkin puree has better flavor.
Seasoning Notes: Making it a True Fall Baking Recipe
Okay, spices are crucial for this pumpkin spice cake . I love the combo of cinnamon, ginger, and cloves. It's pure autumn in a mouthful!
If you’re feeling adventurous, a tiny pinch of nutmeg or even cardamom will make this simple pecan dump cake sing.
No cloves? A little allspice will do in a pinch. It is still going to be the best in this autumn dessert ideas .
Equipment Needed: Keep it Simple
For this quick pumpkin cake , you don't need loads of fancy gear.
- Baking Dish: A 9x13 inch one. Don't worry if it's not perfect.
- Large Mixing Bowl: For the pumpkin layer.
- Whisk: To mix the wet ingredients, don't be lazy!
- Measuring Cups and Spoons: Gotta get the quantities right.
- Oven: Set to 350° F ( 175° C) .
Nailing the Perfect Pumpkin Pecan Dump Cake
Honestly, who doesn’t love a good dump cake recipe ? It's the culinary equivalent of throwing on your comfiest PJs after a long day.
And this pumpkin dump cake with pecans ? Well, it’s autumn in a baking dish! It's that easy pumpkin dessert you didn't even know you needed!
Prep Like a Pro: Your Mise en Place Mission
Right, first things first. Let's get our ducks in a row, shall we? We're talking essential mise en place here.
Grab your pumpkin puree (not pie filling, mind you), evaporated milk, eggs, sugar, and all those lovely pumpkin spice suspects: cinnamon, ginger, cloves, and a pinch of salt.
Get your cake mix ready, melt that butter, and chop those pecans ! Safety first , folks; don’t go losing a finger while chopping.
step-by-step: Pumpkin Pecan Perfection
This is where the magic happens, although it feels more like effortless wizardry. You know?
- Preheat your oven to 350° F ( 175° C) .
- Grease your 9x13 inch baking dish. Trust me, you don't want this sticky situation.
- Whisk together pumpkin puree, evaporated milk, eggs, sugar, and spices in a large bowl. Don't overmix it.
- Pour that lovely pumpkin mixture into your prepared dish. Make it nice and even.
- Sprinkle the dry cake mix evenly over the pumpkin. No peeking! Do not stir!
- Drizzle the melted butter slowly and evenly.
- Scatter those chopped pecans like you mean it. This is all about adding autumn dessert ideas and that delicious crunch.
- Bake for 45- 50 minutes , until golden brown. A toothpick should come out clean, with a few moist crumbs.
Pro Tips: Elevate Your Easy Pumpkin Dessert
Want to take your pumpkin pecan dessert to the next level? First, don't overmix! The beauty of this pecan dump cake is its simplicity.
Also, toast those pecans! Pop 'em in a dry pan on medium heat until fragrant. It's a game changer, I tell ya! Common mistake? Underbaking! Make sure that toothpick comes out clean to achieve a quick pumpkin cake .
Now, get baking, you legend. This is a great fall baking recipe or even a thanksgiving dessert.
Recipe Notes for Your Pumpkin Pecan Dump Cake Adventure
Right then, you're about to bake a truly scrumptious pumpkin dump cake with pecans . Here are a few extra pointers to make sure yours is a total triumph.
Honestly, this easy pumpkin dessert is almost foolproof, but a few little tweaks can elevate it from good to utterly amazing.
Serving Suggestions: Making It Look the Part
Forget fancy plating! This pumpkin pecan dessert is all about cozy vibes.
- Presentation is Key: A dusting of icing sugar? Yes, please. A scoop of vanilla ice cream melting ever-so-slightly on top? Even better!
- Sidekicks: A cup of tea is brilliant, or even a spiced latte to ramp up the pumpkin spice cake vibes. Also, try a bit of freshly whipped cream, you know?
Storage Tips: Making it Last
Here's the lowdown on keeping your pecan dump cake fresh, should you have any leftovers. (Unlikely, but hey, miracles happen!)
- Fridge Rules: Keep any leftover pumpkin dump cake covered in the fridge. It'll happily sit there for 3 days.
- Freezing? Maybe: Honestly, I wouldn't recommend freezing this one. The texture can change a bit. But if you must , wrap it tightly in cling film and foil. Reheat in a low oven until warmed through.
- Reheating: If you like it warm, a quick zap in the microwave does the trick.
Variations: Making it Your Own
Fancy a bit of a twist on the classic? This fall baking recipe is ripe for experimentation!
- Dietary Tweaks: Need a dairy-free version? Use dairy-free butter and evaporated milk. Boom!
- Seasonal Swaps: If you are not crazy about pecan cake recipe , swap the pecans for chopped walnuts, or even some dried cranberries for extra autumn dessert ideas .
Nutrition Basics: The Good Stuff
Let's be real, it is cake. But hey, pumpkins are technically a vegetable, so...sort of healthy?
- Each serving is roughly 350-400 calories. It also brings around 5g protein, 20-25g fat, 40-45g carbs, 2g fiber, and 25-30g sugar.
- Pumpkins contain Vitamins that are good for you.
There you have it! Get ready to enjoy your ridiculously easy dump cake recipe . This quick pumpkin cake is a winner. Happy baking, you lovely lot! You've absolutely got this!
Frequently Asked Questions
Can I use pumpkin pie filling instead of pumpkin puree for this pumpkin dump cake with pecans?
It's best to stick with pumpkin puree, not pumpkin pie filling. Pumpkin pie filling has added spices and sugar, which will throw off the flavor and texture balance in the cake. You want that pure, unadulterated pumpkin goodness to shine through, you see.
Using the puree allows you to control the sweetness and spice levels, just like Mum used to do.
My pumpkin dump cake with pecans is still a bit gooey in the middle, what did I do wrong?
Ah, a common baking conundrum! This usually means it wasn't baked quite long enough. Ovens can be temperamental, so use a toothpick to check for doneness it should come out clean or with just a few moist crumbs.
If the top is browning too quickly, tent it loosely with foil and continue baking until the center sets. Nobody wants a soggy bottom, now do they?
How should I store leftover pumpkin dump cake with pecans?
To keep your lovely creation fresh, store any leftover pumpkin dump cake with pecans in an airtight container in the refrigerator. It will keep for about 3-4 days. You can also freeze it for longer storage (up to 2-3 months); just make sure it's well wrapped to prevent freezer burn.
A little tip is that it's even better served the next day.
Can I make this pumpkin dump cake with pecans ahead of time?
Absolutely! This cake is a great make-ahead dessert. You can bake it a day or two in advance and store it in the refrigerator. Just let it come to room temperature before serving, or warm it up slightly for that fresh baked feeling.
This is especially handy when you're expecting guests and want to avoid last minute kitchen chaos. This is one way to make the hosting game easy!
Are there any fun variations I can try with this recipe?
Crikey, yes! Feel free to get creative. Try using a spice cake mix instead of yellow for a more intense spiced flavor. You could also swap the pecans for walnuts or add a layer of cream cheese frosting after it cools.
Get adventurous with your toppings a caramel drizzle, toasted coconut, or even a sprinkle of chocolate chips could be delightful.
Pumpkin Pecan Dump Cake
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 350-400 |
|---|---|
| Fat | 20-25g |
| Fiber | 2g |
