Easy Eggless Pumpkin Dump Cake Recipe (2024)

FAQs

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

However, anyone well-versed in the ways of the dump cake will tell you that there is one rule you should never break when making a dump cake. Since it's not a step that you'll ever see in most other cake recipes, it can be easily missed. The mistake to avoid is simple: Don't mix it.

So removing eggs from a cake recipe puts you at risk of a crumbly, flat and limp dessert.

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. It has a similar consistency to a fruit cobbler or crisp and is served by the scoop rather than the slice!

A prototypical dump cake recipe begins with adding one or more cans of fruit or pie filling to a shallow baking dish. A boxed cake mix is then spread on top. This is then topped with butter or margarine (in pieces or melted), and baked in the oven.

And the mouthfuls of dusty, raw cake mix is just one of dump cake's problems. The other is the sickly sweetness and gloopy texture that comes with canned fruit, overpowering any hint of fresh flavor. Dump Test #1: Splotchy, dry flour spots—not a good look.

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.

There could be various reasons, like you are not properly sifting the dry ingredients, or mixing the dry and wet ingredients too thoroughly. Or maybe the egg substitute is being too heavy. Make sure that the baking powder isn't too old or hasn't become moistened.

When vinegar reacts with baking soda, it creates carbon dioxide bubbles, which act as leavening agents. So as the batter bakes, these tiny bubbles expand, causing the cake to rise and giving it that light, airy texture we all love.

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. (Vegans can use plant-based milks or yogurt in its place.

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.

Should dump cake be refrigerated? ›

The simple answer is: it depends. Dump cakes that are made with fruit or other perishable ingredients should be refrigerated to prevent spoilage. However, if your dump cake is made with non-perishable ingredients like boxed cake mix and canned pie filling – then there's no need to put it in the fridge.

If using boxed cake mix, according to Leaf.tv, you can add 3 whole eggs and 1/3 cup of vegetable oil to boxed white cake mix to make it yellow.

An Elvis Presley cake is a single-layer classic yellow cake that's topped with a pineapple glaze. Much like a poke cake, the syrup and juices of the pineapple will seep into the cake through fork holes, resulting in a decadent, ultra-moist cake.

Baked Alaska is a cake topped with ice cream and caramelized meringue. It's so delicious and a great way to wow your guests! You can use your favorite flavor of ice cream or a combination of flavors.

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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.