Q1: What is the absolute, number one secret to a dump cake that is not dry or powdery on top?

The secret is to ensure your melted butter is drizzled as evenly as possible over the entire surface of the dry cake mix. This is the key that will moisten the dry ingredients and allow them to bake into a beautiful, cohesive, and golden-brown crust. It's okay if there are a few small, dry spots—they just add to the rustic, crumbly texture!

Q2: Can I make this dump cake ahead of time for a party?

Yes, this is a perfect make-ahead dessert! You can bake the entire cake a day ahead of time, let it cool, and store it, covered, in the refrigerator. When you are ready to serve, you can simply reheat it, covered with foil, in a 350°F oven for about 20 minutes.

Q3: What is the difference between canned pumpkin puree and pumpkin pie filling?

It is very important to use 100% pure pumpkin puree for this recipe. Canned pumpkin pie filling is a pre-made mixture that already contains added sugars and spices, so it would make your final dessert much too sweet and improperly spiced.

Q4: Can I use a different kind of cake mix?

Yes, absolutely! This recipe is wonderfully versatile. A classic spice cake mix or even a butter pecan cake mix would be fantastic, fall-flavored alternatives to the yellow cake mix.

Q5: Can I make this recipe with a different kind of fruit filling?

Of course! The "dump cake" method is a classic technique that works beautifully with a variety of canned fruit pie fillings. A classic cherry or apple pie filling would be a fantastic substitute for the pumpkin layer.

Pumpkin Dump Cake (A Delicious Fall Dessert!)

An easy and delicious ‘dump cake’ recipe perfect for the fall season, this Pumpkin Oatmeal Dump Cake features a smooth, pumpkin pie-like custard base. The pumpkin layer is made with pumpkin puree, evaporated milk, and warm spices. This is then topped with a layer of dry yellow cake mix, followed by rolled oats and optional pecans. Melted butter is drizzled over everything, creating a crunchy, cobbler-like topping as it bakes.

Author: Evelyn

Ingredients

1 can (15 oz) pumpkin puree
1 can (12 oz) evaporated milk
3 large eggs
1 cup granulated sugar
1/2 cup brown sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1/4 teaspoon cloves
1 box yellow cake mix
1 cup rolled oats
1/2 cup chopped pecans (optional)
1/2 cup melted butter

Instructions

Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish.
In a large bowl, whisk together the pumpkin puree, evaporated milk, eggs, granulated sugar, brown sugar, cinnamon, nutmeg, ginger, and cloves until smooth.
Pour the pumpkin mixture evenly into the prepared baking dish.
Sprinkle the dry yellow cake mix evenly over the pumpkin mixture.
Sprinkle the rolled oats and chopped pecans (if using) over the cake mix.
Drizzle the melted butter evenly over the top of all the dry ingredients.
Bake for 50-60 minutes, until the top is golden brown and a toothpick inserted into the center comes out clean.
Let the cake cool slightly before serving. It can be enjoyed warm or at room temperature.

Notes

A ‘dump cake’ is a very easy type of dessert where the ingredients are layered or ‘dumped’ into the pan without much mixing.
Using a mix of brown and granulated sugar in the pumpkin base provides a balanced sweetness and moist texture.
Allowing the cake to cool slightly after baking helps it to set, making it easier to slice and serve.

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