Print

Easy Maple Bourbon Pumpkin Dump Cake (Best 30-Minute Dessert)

maple bourbon pumpkin dump cake - featured image
Print Recipe

This easy maple bourbon pumpkin dump cake is a quick, forgiving dessert that comes together in 30 minutes with simple pantry ingredients. The maple and bourbon add warm, complex flavors to a classic pumpkin dump cake, making it perfect for fall gatherings or last-minute dinner parties.

Ingredients

Scale
  • 1 can (15 oz) pumpkin puree (not pumpkin pie filling)
  • 1 cup whole milk
  • 3 large eggs, room temperature
  • 1/2 cup maple syrup (real maple syrup)
  • 1/4 cup bourbon (e.g., Bulleit or Maker’s Mark)
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon salt
  • 1 box (15.25 oz) yellow cake mix (not butter recipe or extra moist)
  • 3/4 cup unsalted butter, melted
  • Whipped cream or vanilla ice cream (for topping, optional)
  • Extra maple syrup for drizzling (optional)
  • Toasted pecans or walnuts (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center of the oven. Spray a 9×13 inch baking dish generously with nonstick cooking spray.
  2. Make the pumpkin layer: In a large mixing bowl, combine the pumpkin puree, whole milk, eggs, maple syrup, bourbon, pumpkin pie spice, and salt. Whisk until smooth and fully combined.
  3. Pour the mixture into the prepared baking dish. Use a spatula to spread it evenly to the edges.
  4. Sprinkle the cake mix evenly over the top. Do not stir it in. Use your fingers or a fork to break up any clumps.
  5. Drizzle the melted butter over the cake mix as evenly as possible.
  6. Bake for 28-32 minutes, until the top is golden brown and the edges are bubbly. The center should be set but still slightly jiggly.
  7. Cool for at least 10 minutes before serving. This allows the cake to set.
  8. Serve warm with toppings of your choice, such as vanilla ice cream, whipped cream, extra maple syrup, or toasted pecans.

Notes

Let the cake rest for at least 10 minutes before serving to allow the pumpkin layer to set. For a bourbon-free version, substitute with 1/4 cup apple cider or additional maple syrup. For a gluten-free option, use a gluten-free yellow cake mix. The cake can be stored in the refrigerator for up to 4 days and freezes well for up to 3 months.

Nutrition

Keywords: pumpkin dump cake, maple bourbon, easy dessert, fall dessert, 30-minute dessert, dump cake, pumpkin dessert

Find it online: https://livelybite.com/easy-maple-bourbon-pumpkin-dump-cake-best-30-minute-dessert/