Looking for a delicious pumpkin dump cake recipe? Look no further! This recipe is sure to please everyone in your family. Ingredients: 1 cup (2 sticks) unsalted butter, at room temperature 2 cups granulated sugar 3 large eggs, beaten 2 teaspoons pure vanilla extract 2 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 3 cups canned pumpkin puree (not pumpkin pie filling) 1 cup milk, divided 1 cup semisweet chocolate chips Directions: Preheat oven to 350 degrees F (175 degrees C). Butter and flour one 9-inch round cake pan and line with parchment paper. In the bowl of an electric mixer fitted with the paddle attachment, beat butter on medium speed until creamy. Add sugar and beat until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla extract. In another bowl, whisk together flour, baking powder, baking soda and salt. Gradually add to butter mixture alternately with milk, beginning and ending with flour mixture. Stir in chocolate chips. Pour batter into prepared pan and bake for 30 minutes or until a toothpick inserted into the center comes out clean. Cool cake in pan on a wire rack for 10 minutes before inverting onto rack to finish cooling. ..
How Long Can You Keep This Dump Cake Recipe in the Fridge?
The very best way to store leftover pumpkin dump cake is in its original baking pan. Tightly cover the cake with plastic wrap and pop it in the fridge! This Old-Fashioned Pumpkin Dump Cake can be refrigerated for up to five days. Due to the pumpkin filling, it is not recommended to store the cake at room temperature. Recipe Variations Are you baking for someone with a diet restriction or food sensitivity? Never fear! This cake can be made in several different ways. Swap out the whole milk and butter for an alternative non-dairy version to make this recipe dairy-free. To make this recipe nut-free, simply omit the pecans.
Make-Ahead Tips
This dessert tastes delicious, even when made in advance! Make this dump cake the day before and store it in the refrigerator until about thirty minutes before serving. Add a dollop of ice cream and you’ve got a no-fuss cake that will fool everyone into thinking you spent hours in the kitchen!
Can You Freeze This Pumpkin Dump Cake?
To freeze this pumpkin dump cake, bake it in a foil 9X13 pan. Allow the cake to cool completely for about three hours. Tightly wrap the foil pan in plastic wrap, followed by two layers of tin foil. Write the date and name of the cake on the foil and store it in the freezer for up to three months. To defrost, place it in the refrigerator the night before and let it thaw naturally. Most Popular Easy Dessert Recipes
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