Should a dump cake be refrigerated?

Absolutely! Most dump cakes use fruit or other fresh ingredients that must be refrigerated to avoid food-borne illness. Your dump cake should be cooled at room temperature for no more than 2 hours before being stored in the fridge where it will last for 4-5 days.

Why is my dump cake still powdery?

If your cake layer is still powdery, you probably did not distribute the cake mix evenly over the top of the pumpkin pie filling, so there were some patches that did not have any butter. For best results, make sure the cake mix is in an even layer and drizzle butter over every section.

Is dump cake good the next day?

Dump cakes last for 4-5 days in the fridge, and the pumpkin spice flavors usually come out more as it sits. The leftovers are so good!

Pumpkin Dump Cake

Description

This Pumpkin Dump Cake is loaded with the flavors of fall and is incredibly easy to make. Made with homemade pumpkin pie filling and topped with a box of spice cake mix, chopped pecans, and melted butter, this delicious dessert is more like a pumpkin cobbler than a regular cake. Your guests will rave over these fall flavors, and you'll love how quickly this easy fall dessert comes together.

Ingredients

cooking spray
29 ounces (796 ml) canned pumpkin puree (about 3 cups)
1 ¼ cups (312 grams) evaporated milk
2/3 cup (133 grams) white sugar
3/4 cup (165 grams) brown sugar
3 large eggs
1 egg yolk
2 teaspoon pumpkin pie spice
1/2 teaspoon ground ginger
1/2 teaspoon allspice
1/2 teaspoon salt
1 teaspoon cornstarch
15 ounce (430 grams) box spice cake mix
1 cup (100 grams) pecans, chopped
1 cup (227 grams) unsalted butter, melted

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Instructions

Preheat the oven to 350°F. Prepare a 9x13-inch baking pan with cooking spray and parchment paper.
In a large mixing bowl, whisk together the pumpkin puree, evaporated milk, white sugar, brown sugar, eggs, egg yolk, pumpkin pie spice, ginger, allspice, salt, and cornstarch, until smooth. Pour into the prepared baking pan.
Sprinkle the dry cake mix over top of the pumpkin batter in an even layer. Top with chopped pecans.
Evenly pour the melted butter over top of the dry cake mix and pecans, ensuring even coverage and that all of the dry cake batter is covered with melted butter.
Place into the oven to bake for 55 minutes. When done, the center should still be jiggly. Allow the cake to rest for 1-2 hours for the center to finish cooking and set.
Serve cold or warm with ice cream and a drizzle of salted caramel sauce.

Notes

How to store: Store your leftover pumpkin dump cake in an airtight container or wrap it with plastic wrap and keep it in the fridge for 4-5 days.

How to reheat: The easiest way to reheat your homemade pumpkin dump cake is to microwave an individual serving for 1-2 minutes. If you want to reheat the whole baking dish, pop it in the oven at 350 degrees F for 5-7 minutes until warm.

How to freeze: Freeze any leftovers in a freezer-safe container for 2-3 months. Thaw in the fridge before reheating.

Prep Time: 10 minutes
Cook Time: 55 minutes
Category: Cake
Method: Bake
Cuisine: American