Pumpkin Dump Cake Recipe By Paula Deen
Introduction
If you are looking for an easy and delicious autumn dessert to make, then look no further––Paula Deen's Pumpkin Dump Cake is the perfect solution. This recipe is incredibly simple to make and requires minimal ingredients. Furthermore, it is a great way to take advantage of the abundance of pumpkins that are available during the fall season. This dump cake is sure to please a crowd and will have everyone asking for seconds.
Ingredients
The ingredients you will need for this recipe are: one 15 oz. can of pumpkin puree, one 14 oz. can of sweetened condensed milk, one teaspoon of ground cinnamon, one teaspoon of ground nutmeg, one teaspoon of ground ginger, one teaspoon of ground allspice, one box of yellow cake mix, one cup of chopped pecans, one cup of melted butter, and one cup of brown sugar.
Instructions
Preheat your oven to 350°F and lightly grease a 9x13 inch baking dish. In a medium bowl, mix together the pumpkin puree, sweetened condensed milk, cinnamon, nutmeg, ginger, and allspice. Pour the mixture into the baking dish and spread it out evenly. Sprinkle the box of yellow cake mix over the pumpkin mixture and top it with the chopped pecans. Drizzle the melted butter over the top and then sprinkle the brown sugar over the entire dish. Bake the cake for 40 minutes or until the top is golden brown. Let the cake cool for at least 15 minutes before serving.
Variations
This recipe is incredibly versatile and you can easily customize it to make it your own. For example, you can swap out the yellow cake mix for a spice cake mix if you want to give the cake an extra kick of flavor. You can also switch out the pecans for walnuts, almonds, or any other type of nut. Additionally, if you aren't a fan of pumpkin, you can substitute it with sweet potatoes or applesauce.
Serving Suggestions
This Pumpkin Dump Cake is a great dessert for any autumn occasion. It pairs well with a scoop of vanilla ice cream or a dollop of whipped cream. You can also serve it with a drizzle of caramel or chocolate sauce for an extra layer of sweetness. If you are hosting a large gathering, you can double the recipe and bake two cakes in separate baking dishes.
Storage
This cake can be stored in an airtight container for up to three days. If you want to keep the cake for longer, you can freeze it for up to three months. When you are ready to serve it, thaw the cake in the refrigerator overnight and then reheat it in the oven at 350°F for 15 minutes.
Nutrition
This Pumpkin Dump Cake is a delicious treat that is also packed with nutrition. One serving (1/12 of the cake) contains approximately 340 calories, 16 grams of fat, 48 grams of carbohydrates, and 4 grams of protein. It also contains a range of essential vitamins and minerals, such as calcium, iron, magnesium, and phosphorus.
Conclusion
Paula Deen's Pumpkin Dump Cake is an easy and delicious fall dessert that is sure to be a hit with family and friends. With minimal ingredients, it is a great way to make use of the abundance of pumpkins that are available during the fall season. Furthermore, it is a great source of essential vitamins and minerals. So, if you are looking for an easy and tasty autumn dessert, look no further––this Pumpkin Dump Cake is the perfect solution.
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