This is probably my favorite cake, ever. With that being said, I must tell you that I am not a big fan of pumpkin. I’m not counting down the days until it’s “pumpkin everything” season. I’ll put my pumpkin out on the front porch for Halloween, but other than that, I’m just meh about pumpkin. But this cake….wow! There is no overbearing pumpkin taste, whatsoever.
My cousin, Debbie, brought it one year for our traditional Day After Thanksgiving Second Thanksgiving Celebration (which we sadly haven’t done recently. Not really sure why, but it is missed.) It was amazing! My oldest son, who I don’t think has ever enjoyed a piece of cake in his life, ate it up and asked me to make it for him. That’s how good it is. I don’t beg people for recipes, but I pleaded with Debbie to give me this one. She emailed it, and I swear it is the oldest saved email in my inbox, still starred, sitting down there at the bottom of the page from over 5 years ago. I printed it for my recipe box, and now it will be here online, and yet I’ll keep it in my email inbox to safeguard, just in case the internet crashes and my recipe box gets lost. Again, it’s that good.
As I mentioned, I first had it at Thanksgiving. It’s perfect for a holiday dessert. It travels well and it feeds a fair amount, so it’s ideal to bring to your holiday parties. I made it twice for get togethers this past holiday season. I even gave it to my co-workers as a little holiday gift this year by putting it in cute little decorative loaf pans that I found at Christmas Tree Shop.
- I would recommend making the frosting immediately before you are ready to pour it over top, otherwise it will harden on you.
- Cake can be kept in the fridge up to 5 days, in a sealed container.
- Switch up the icing for a change. Chocolate or caramel sauce goes well, or keep it simple and shake a little powdered sugar over the top.
This pumpkin dump cake is truly delicious….but don’t take my word for it, try it for yourself and see!
Pumpkin Dump Cake
- 3 cups flour
- 2 cups sugar
- 2 tsp baking soda
- 1 tsp salt
- 1 1/2 tsp cinnamon
- 4 eggs
- 1 cup vegetable oil
- 2 cups canned pumpkin
- 1 cup semi-sweet chocolate chips
- 1 bundt pan
- 1 1/2 cup powdered sugar
- 2 tsp vanilla
- 1 tsp milk
- Pre-heat oven to 350 degrees.
- Grease bundt pan and lightly flour.
- In large bowl, mix together flour, sugar, baking powder, baking soda, salt and cinnamon.
- Add beaten eggs, oil, pumpkin, and chocolate chips. Mix well in bowl for 3 - 4 minutes.
- Pour into bundt pan but do not spread mixture with a spoon. Instead, tap sides of pan to spread around.
- Bake for one hour and ten minutes.
- Let cool before removing from pan. Once cooled, turned pan upside down over large plate.
- Mix together powdered sugar, vanilla and milk for the topping. Drizzle the icing over the top of the cake.