They say looks can be deceiving. Names can be, too. There are plenty of great dishes out there with weird, confusing, or downright unappetizing names. The classic New York fountain drink called an “egg cream” contains neither eggs nor cream. Chinese “thousand-year-old eggs” aren’t anything like that old. Suffocated crayfish, anyone? Does England’s “bubble and squeak” sound appealing?
So how about a pumpkin dump cake? Sounds pretty bad, but it’s actually downright delicious. It’s also quite easy to make. It’s kind of like a cobbler: you essentially just pour the ingredients into a pan and then bake it. Once it’s out of the oven and had a chance to cool off a little bit, you simply flip the pan over and dump the cake out.
The video we’ve posted below has more details, but here’s a quick rundown of the recipe. You’ll need: canned pumpkin, sugar, evaporated milk, eggs, salt, pumpkin spice, cake mix, chopped pecans, and butter. Preheat the oven to 350 and grease a 9 by 13 baking pan. In a bowl, thoroughly mix the canned pumpkin, sugar, evaporated milk, salt, eggs, and pumpkin spice. Next, pour this batter into the baking pan, being careful to spread it evenly. Add the cake mix on top, again taking care to spread it evenly. Sprinkle the chopped pecans and then pour melted butter over the whole thing as evenly as possible. Then all you have to do is toss it in the oven for about an hour.
If you’re a fan of spicy, nutty, pumpkin-flavored treats, the pumpkin dump cake will probably become your new favorite fall recipe. It’s perfect with a nice, steaming cup of coffee, cocoa, or apple cider. You can dress a pumpkin dump cake up with whipped cream, fruit, powdered sugar, melted caramel, ice cream, or anything else you love.
Are you adding the pumpkin dump cake to your autumnal baking repertoire despite its name? Let us know in the comments at Facebook. Be sure to like and share: maybe your friends will bake some for you!