Easy Eggless Pumpkin Dump Cake Recipe (2024)

FAQs

What is the biggest mistake to avoid when making a dump cake? ›

However, always refrain from mixing either cold or melted butter into the dry cake mix when assembling. Don't make this dump cake mistake, and you'll be raking in the compliments at your next get-together.

If there isn't enough egg, your batter or dough may not be able to hold its structure or could end up overly dry or dense. On the other hand, if there is too much egg, your baked goods could lose their shape due to excess liquid, or have a rubbery (or even overly cakey) texture depending on the recipe.

If you've baked your dump cake and there's still cake mix powder on the top, it's likely because the butter wasn't evenly distributed on top of the cake. When assembling your dump cake recipe, be sure to spread the cake mix in a thin even layer and space the pats of butter evenly across the top.

Yes! Is dump cake supposed to be runny? Compared to other kinds of cakes, dump cake does bake up a little less caky and little more gooey thanks to all of the delicious fruit.

Do you refrigerate dump cake? There's no dairy in this recipe, but we'd still recommend you refrigerate dump cake. It'll help it last longer in the fridge. Cover the dish in plastic wrap, and store it in the fridge 4 to 5 days.

Sprinkle the cake mix over the top of the fruit. Slice the butter into tablespoons and distribute evenly over the surface of the cake mix. Bake until the tops are brown and bubbly, 45 minutes to 1 hour. Serve with whipped cream.

Eggless cake may not come out fluffy for a host of reasons like not sifting the flour well, inactive leavening agent, improper mixing or overmixing the batter leading to deflation of air bubbles.

Using a 1/4 cup of milk or yogurt in place of eggs is perfect for baked goods where moisture is key, such as cakes or muffins.

Besides the cringe-worthy name, most dump cakes are way too sweet and can be kind of a one-note experience. Using canned pie filling and cake mix also means loads of preservatives and who knows what else going into your cake. Also, sometimes when you just "dump" things into a pan, they don't always bake evenly.

Do you dump cake from the pan before or after cooling? ›

It's important to pay attention to the specifics called for in a recipe, but in general, most cakes are best removed from the pan after cooling for 10 to 20 minutes. Try it too soon, and it may fall apart. Wait too long, and it may stick.

Store the dump cake in an airtight container at room temperature for up to 3 days. Cover with foil and reheat in the oven at 350 degrees F until heated through.

Food Stylist: Simon Andrews. Dump cake is a classic American dessert that became popular with the production and marketing of store-bought boxed cake mixes. But it's more like a cobbler than a cake — it's filled with fruit and, as the name suggests, all the ingredients are “dumped” in a dish and baked in the oven.

Most common reason is when the oven door is opened too soon and the cake hasn't set up and baked properly. The mixture could be too soft due to not enough ingredients or if there is too much liquid added.

The sinking part is what makes the dense and gluey streaks. This can be result of over-creaming the eggs, butter and sugar. To prevent this, cream the ingredients at medium speed. To prevent overmixing, fold dry ingredients into wet ingredients just until there are no more traces of flour.

1) You forgot to add baking powder, or you used expired baking powder. 2) Your pan is too big, so the mixture can't rise enough to fill it. Or 3) You over whisked.

Cakes sink in the middle due to several reasons. One reason is that the cake batter might be too moist, causing it to collapse during baking. Another reason could be that the oven temperature is too low, leading to uneven baking. Opening the oven door too frequently while baking can also cause cakes to sink.