Easy PUMPKIN DUMP CAKE | Pumpkin Dump Cake Recipe | Pumpkin Dessert Idea
Today I am baking at home and inspired by the viral TikTok pumpkin dump cake recipe video. I am ready for fall baking and pumpkin spice. This is an easy pumpkin dessert that can be topped with whipped cream and pecans.
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0:00 Intro
0:11 Ingredients
1:09 Pumpkin Mixture
3:08 Bake
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⭐️ COOKWARE VIDEO
???? TIKTOK Viral Recipe video
INGREDIENTS
15.25 oz (432 g) Yellow Cake Mix
2 sticks (227 g) salted butter
4 large eggs
14 oz (396 g) can sweetened condensed milk
15 oz (425 g) pumpkin puree
1 Tbsp pumpkin spice mix
1 Tbsp (15 ml) vanilla extract
1/4 tsp salt
9 x 13 baking dish
BAKE @ 350 ºF / 176 ºC for 50 minutes. Cool and set for 30 minutes.
DISCLAIMER: This video and description contain affiliate links, which means that if you click on one of the product links, I’ll receive a small commission. This helps support the channel and allows me to continue to make videos like this. Thank you for your support!
MUSIC
Places by Ulas Pakkan, Courtesy of Shutterstock, Inc.
Eminence Landscapes by Ian Post, Courtesy of
Pumpkin Dump Cake Recipe
Easy Pumpkin Dessert Recipe
3 Ingredient Pumpkin Spice Cake (+ 3 bonus tips)
3 Ingredient Pumpkin Spice Cake
PUMPKIN SPICE CAKE INGREDIENTS
1 box cake mix (I used spice cake)
1 can pumpkin puree
2 eggs
BROWN SUGAR CAKE SOAK INGREDIENTS
1/4 cup brown sugar
1/4 cup water (idk if this counts as 1 ingredient)
1 tsp pumpkin spice
1 tsp vanilla extract
CREAM CHEESE FROSTING INGREDIENTS
1 brick (8oz) cream cheese, softened at room temp
2 cups heavy cream, cold
1 cup powdered sugar
1. Preheat oven to 350F. Spray your pan(s) of choice with non-stick spray and line with parchment paper.
2. In a mixing bowl, whisk the eggs and pumpkin puree together. Add the cake mix and mix until thoroughly combined.
3. Pour into the pan and bake according to pan size directions on cake mix package.
4. In the meantime, prepare the cake soak by combining all the listed ingredients in a small saucepan. Bring to a simmer over medium heat for 1 minute then set aside to cool.
5. For the frosting, whisk together the cream cheese, and powdered sugar in a mixing bowl. Set aside. In a separate mixing bowl, whisk the heavy cream until stiff peaks form. Fold the cream cheese mixture into the whipped cream until smooth. Chill in the fridge until needed.
6. When the cake is done, cool on a wire rack until room temperature. To speed up cooling, cool on a wire rack for 10 minutes then transfer to the fridge for 10 minutes. Prick the surface of the entire cake with a fork and brush on the cake soak syrup.
7. Reserve about 1.5 cups of frosting in a piping bag fitted with a large round tip. Spread the remaining frosting onto the cooled cake in an even layer. Pipe on frosting in a squiggle pattern across the surface of the cake. Top with desired decorations like flowers, chocolate, sprinkles, etc.
#shorts #recipe #cake
3 x Pumpkin Spice Recipes Pumpkin Spice Cake Buttercream and Syrup. Halloween and Fall Flavours
↓↓↓↓↓↓↓ Click for Ingredient Measurements ↓↓↓↓↓↓↓
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EQUIPMENT/INGREDIENTS (Affiliate)
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Kitchen Scales:
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CAKE: 5
INGREDIENTS:
2 x 5 Cakes
1 Pumpkin Spice Buttercream (see below)
1 Batch Pumpkin Spice Syrup (see below)
Simple Cake Syrup OR Pumpkin Spice Syrup (see below)
Ganache Sauce:
70g Whipping Cream
70g Dark Chocolate
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PUMPKIN SPICE CONDENSED MILK BUTTERCREAM
INGREDIENTS: Makes 5 Cups
500g Unsalted Butter - Softened
1 Can (400g) Sweetened Condensed Milk - room temp
3/4 Cup Pumpkin Puree - I used Fresh but canned will work just as well!
SPICE MIX: Makes 1 Tablespoon
2 Teaspoons Cinnamon
1/4 Teaspoon Nutmeg
1/4 Teaspoon Cloves
1/4 Teaspoon Ginger
1/4 Teaspoon Allspice
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PUMPKIN SPICE SYRUP:
INGREDIENTS:
3/4 Cup Water
1 Cup Brown Sugar (use white sugar for a lighter colour syrup)
1/4 Cup Pumpkin Puree/Mash
Spice Mix:
1 Teaspoon Cinnamon
1/2 Teaspoon Nutmeg
1/8 Teaspoon Cloves
1/8 Teaspoon Ginger
NB: Adjust spices according to your taste
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INGREDIENTS CONVERSION LINK:
Link to convert Grams to Cups
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SUPER MOIST PUMPKIN CAKE | recipe
6 inch cake
1 1/4 cup flour
2 eggs
1/4 cup melted butter
1/4 cup oil
1/2 cup brown sugar
1/2 cup white sugar
1/2 cup pumpkin puree
1 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ginger
1/2 tsp all spice
1 tsp almond extract
1/4 cup buttermilk
Glaze
2 tbsp cream cheese
1 tbsp pumpkin puree
1 tbsp milk
1 1/2 cup powdered sugar
9/10 inch cake
2 1/4 cups flour
4 eggs
1 cup granulated sugar
1/2 cup brown sugar
1/2 cup oil
1/2 cup melted butter
1/2 cup butter milk
1 cup pumpkin puree
2 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1 tsp all spice
1/2 tsp nutmeg
1/2 tsp ginger
link to my All-purpose seasoning..
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The BEST Pumpkin Spice Cake Recipe
This pumpkin spice cake is my favorite “welcome to fall” treat. A super moist butter cake that uses real pumpkin puree, pumpkin spices, buttermilk, and oil which helps it stay moist, even after a week in the fridge. Frosted with cream cheese frosting and adorable marzipan candy pumpkins! Its really the perfect centerpiece for the Holidays.
PUMPKIN SPICE CAKE RECIPE ►
MARZIPAN PUMPKINS RECIPE ►
PUMPKIN PUREE RECIPE ►
HOW TO USE A SCALE ►
BOSCH UNIVERSAL PLUS MIXER ►
CHAPTERS ►
00:00 Introduction
0:13 Making the pumpkin spice cake
01:30 Baking and trimming the cakes
02:54 Making cream cheese frosting
03:35 Stacking and crumb coating
06:30 Making marzipan pumpkins
13:01 Decorating the cake
PUMPKIN SPICE CAKE ►
18 ounces (510 g) All Purpose Flour
2 teaspoons (2 tsp) Baking Soda
2 teaspoons (1 tsp) Baking Powder
1 Tablespoon (2 tsp) Cinnamon
2 teaspoons (2 tsp) Cloves
2 teaspoons (2 tsp) Nutmeg
1/2 teaspoon (1/2 tsp) Ginger
1 1/2 teaspoons (1 tsp) Salt
8 large (8 Large) Eggs room temperature
14 ounces (396 g) Granulated Sugar
3 ounces (85 g) Light Brown Sugar
15 ounces (425 g) Pumpkin Puree
4 ounces (113 g) Vegetable Oil
1 Tablespoon (2 tsp ) Vanilla Extract
5 ounces (142 g) Buttermilk room temperature, or combine milk with 1 Tbsp of white vinegar and rest for 5 minutes.
6 ounces (170 g) Melted Butter
CREAM CHEESE FROSTING ►
16 oz (453 g) cream cheese room temperature
8 oz (226 g) unsalted butter room temperature
1 tsp (1 tsp) vanilla extract
1/2 tsp (1/2 tsp) salt
32 oz (907 g) powdered sugar sifted
MARZIPAN PUMPKINS ►
5 ounces (142 g) fine almond flour
6 ounces (170 g) powdered sugar
1 teaspoon almond extract or vanilla or rose water
3 ounces (85 g) corn syrup
1 Tablespoon butter (optional for kneading)
electric yellow, leaf green, bright white, egg yellow, ivory, chocolate brown, electric orange, red, Americolor soft gel paste food color
optional buttercup, cut kiwi, lemon, almond and poppy petal dust I get mine from the thesugarart.com
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Easy Pumpkin Cake Recipe
Full of pumpkin flavor and warm spices, this Pumpkin Cake comes together so quickly and easily! The crumb is so tender and moist that the cake will melt in your mouth. It’s the ultimate fall dessert that is perfect for any upcoming holiday gathering. Even better, you can make this cake ahead of time for easy entertaining. Here’s to a stress-free holiday!
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