I’ve discovered the ultimate fall comfort dessert that’ll make you look like a baking genius! 🎃 This 3-layer pumpkin pudding dump cake combines Betty Crocker cake mix with creamy pumpkin and warm spices for a magical dessert that practically makes itself. You won’t believe how easy and delicious it is! 😋
Ingredients for betty crocker pumpkin pudding dump cake
Gather these simple ingredients to create a magical three-layer pumpkin dessert that’s perfectly spiced.
| Ingredient | Amount | Notes |
|---|---|---|
| Betty Crocker Yellow Cake Mix 📦 | 1 whole | Standard 15.25 oz box |
| Pumpkin Puree 🎃 | 15 oz | Not pumpkin pie filling |
| Instant Vanilla Pudding Mix 🍮 | 3.4 oz | One small box |
| Butter 🧈 | 1 cup | Melted, unsalted |
| Evaporated Milk 🥛 | 12 oz | One standard can |
| Ground Cinnamon 🌶️ | 2 tsp | Fresh, aromatic spice |
| Ground Nutmeg 🌰 | ½ tsp | Freshly grated preferred |
| Ground Ginger 🌱 | ½ tsp | For warm spice flavor |
| Ground Cloves 🌺 | ¼ tsp | Use sparingly |
| Salt 🧂 | ½ tsp | Fine table salt |
| Eggs 🥚 | 3 whole | Large, room temperature |
| Vanilla Extract 🍶 | 1 tsp | Pure, not imitation |
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For best results, use Libby's pure pumpkin puree and Betty Crocker Super Moist yellow cake mix. Find premium spices at Penzeys or Whole Foods for the most aromatic fall flavors.
Store-brand evaporated milk works fine, but avoid pumpkin pie filling as a substitute for pure pumpkin. Look for bright orange pumpkin puree without any dark spots or separation.
Store unopened canned ingredients in a cool, dark pantry. Once opened, transfer remaining pumpkin puree to an airtight container and refrigerate for up to 5 days.
Step-by-Step Instructions for Betty Crocker Pumpkin Pudding Dump Cake
Let me walk you through creating this cozy fall dessert that’s as simple as it is delicious.
🔥 Step 1: Prep Your Pan and Oven
I always start by preheating my oven to 350°F (175°C) to ensure it’s perfectly heated when we’re ready to bake. While the oven warms up, I grab my 9×13-inch baking dish and give it a light coating of cooking spray.
You don’t need to grease heavily since this is a dump cake, but a light coating helps with serving later. I like to place the prepared pan on a clean workspace next to all my measured ingredients for easy assembly.
🍳 Step 2: Create the Pumpkin Layer
In a large mixing bowl, I combine 1 can (15 oz) of pure pumpkin puree with 1 package of instant vanilla pudding mix. I whisk these together until they’re well blended, then add 1 cup of evaporated milk and 1 teaspoon each of pumpkin pie spice and vanilla extract.
Once everything is mixed into a smooth, creamy consistency, I pour this pumpkin mixture into my prepared baking dish, making sure to spread it evenly with a spatula. This creates our delicious bottom layer.
⏰ Step 3: Add Cake Mix and Finish
Now comes the fun part! I take 1 box of Betty Crocker yellow cake mix and sprinkle it evenly over the pumpkin layer. It’s important not to mix – just let it create a uniform dry layer on top.
Next, I drizzle 1 cup (2 sticks) of melted butter all over the cake mix layer, trying to cover as much of the dry mix as possible. Finally, I scatter 1 cup of chopped pecans across the top.
The cake goes into the preheated oven for 50-55 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean. I let it cool for 15-20 minutes before serving.
Storing and Reheating This Recipe
For short-term storage, place your cooled pumpkin pudding dump cake in an airtight container and refrigerate for up to 3-4 days. I recommend cutting it into individual portions before storing to make reheating easier. The layered nature of this cake means it stays surprisingly moist in the fridge, but I always press plastic wrap directly against any cut edges to prevent them from drying out. ❄️
To freeze this delightful dessert, wrap individual portions tightly in plastic wrap, then place them in freezer bags with the air pressed out. I’ve found this cake freezes beautifully for up to 2-3 months when properly wrapped. For best results, label each package with the date and thaw overnight in the refrigerator before reheating. The pumpkin layer helps keep the cake moist even through freezing.
When it comes to reheating, you have several options that work well. For individual portions, microwave for 30-45 seconds at 50% power, checking halfway through. For larger portions, place in a preheated 325°F oven for 10-15 minutes, covered with foil to prevent over-browning. My favorite method is using the microwave, then giving it a quick 2-minute finish in the oven to crisp up the top layer. 🔥
To maintain the best quality when serving reheated portions, I like to add a fresh element just before serving. A dollop of whipped cream or a drizzle of caramel sauce can bring back that fresh-baked feeling. If you notice any dryness after storage, try placing a small pat of butter on top while reheating, or serve with a scoop of vanilla ice cream. The warmth of the spices actually develops nicely after a day or two in the fridge!
Nutrition Facts
385kcal
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Trained in classic French technique but raised on slow-cooked ribs and spicy rubs, she blends culinary skill with smoke and soul.
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