To me, pumpkin dump cake IS autumn. To me, its tradition and comfort and family. This is a recipe that my mom has been making since I was young. She got it from a neighbor long ago and then made her own tweaks to make it even better. One of my favorite childhood memories is of my dad begging my mom to make pumpkin dump cake at least three times a week, all fall long, every year. He would often ask in a round about way, complaining that his vitamin A was getting low because it has been too long since he has had pumpkin dump cake.
Pumpkin is rich in vitamin A, but I would say that all the other indulgent ingredients cancel out any health benefits 🙂 I don’t usually use cake mixes when I cook, but this recipe is one of those exceptions because it is so good. Just do it and don’t look back. This pumpkin dump cake is made up of a thick layer of rich sweet pumpkin goodness topped with a toasty cake mix crumble. And don’t forget a generous heap of whipped cream! Its better than pumpkin pie. And so much easier. Its so perfect for taking to autumn gatherings and everyone will want the recipe.
Its amazing fresh out of the oven, but its my very favorite eaten cold, as a leftover. After sitting in the fridge overnight the texture firms up and the flavors meld and deepen. Eaten right out of the pan with lots of whipped cream, it is the best breakfast ever.
You need this in your life.
Recipe by Edible Experiments (from a recipe passed down from my mom)