Pumpkin Dump Cake

About this dessert

• Fall flavors: it has that mix of warm spices we love, and they're easily adjustable to your and your family's palate.
• Easy pumpkin dessert: it's an important part of dump cakes in general, that they're easy to put together. Even though this has a made-from-scratch pie filling, it comes together in a few minutes.
• Make ahead: it keeps well for several days in the refrigerator or the freezer, always well wrapped or covered. Make sure you don't overbake it so it stays creamy even after it was refrigerated or frozen.
• Great for a crowd: you can put together several of these pretty quickly, so it's a good alternative for large holiday celebrations.

How to prepare this dessert

Dump cakes are meant to be simple. That's the whole idea behind this type of dessert. For both layers, you simply 'dump' ingredients in a bowl and mix them.

• Pumpkin mixture: simply put all ingredients in a large bowl (image 1) and beat them until smooth. An electric hand-held mixer is what I always use and it takes about a minute, but you can do it by hand with a large whisk. Make sure it's very well combined and completely smooth (image 2).
• Cake mix topping: this layer is similar to a crumble but much easier to put together. Pour the cake mix into a mixing bowl and add the melted butter (image 3). Mix it all together. The final mixture will be crumbly and have dry spots (image 4). That's fine.

Baking the pumpkin crunch cake

• Adding the topping: sprinkle it over the filling (image 5). It will feel as if it's sinking, but it's fine. Make sure you cover the edges.
• Pecans: you can add them on top of the cake mix before baking the cake (image 6) or after about 20 minutes (you simply take the cake out of the oven, sprinkle the pecans over it, and pop it in the oven again). They will be very dark if you add them from the beginning.

When is the cake done?

Just as you would do with a pumpkin pie, this dessert must be taken out from the oven while the center still jiggles a little. It will firm up as it cools down but remains soft and creamy. If you bake it until very firm (no jiggle at all), the filling will be on the dry side when you eat it.

Kitchen notes

• Organization: always read the recipe first and make sure you have all the ingredients, at the right temperatures, and also the rest of the equipment and space to make it. This will make the process so much easier!
• Baking time: keep in mind that all ovens and pans are different, even if they look the same or very similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. You can use a thermometer that is placed inside the oven (like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend you keep track of how your oven works and what tiny details you might need to adjust. 
• Mixing the filling: I recommend a hand-held mixer, but you can do it by hand with a large hand whisk, or in the stand mixer with the paddle attachment (not worth the trouble of washing it up in my opinion, since the ingredients just need to be well mixed).
• Serving it: you have to treat it as you would a pumpkin pie. I recommend room temperature plain, or with a dollop of whipped cream.
• Freezing it: let it cool completely and then wrap tightly before freezing. It will last for a month. Let come at room temperature and warm it in a medium oven (350°F/180°C) before eating so the topping gets crunchy again.
• Canned pumpkin pie filling: this would be a last minute substitution, a last resort. The homemade filling in the recipe here is always the first choice, but the canned stuff can work as it's already pre-cooked. You do have to add eggs and evaporated milk and maybe check if the spices need some extra boost and add more.