If you’re craving a dessert that’s both delightfully easy and packed with cozy fall flavors, the One-Pan Pumpkin Dump Cake Recipe is about to become your new favorite go-to. With the warm spices of cinnamon, ginger, and cloves blending beautifully with creamy pumpkin puree and a buttery, golden cake topping, this dish combines the best of comfort and convenience in one simple pan. Whether you’re hosting a gathering or just looking for a fuss-free way to enjoy a seasonal treat, this pumpkin dump cake hits every sweet spot with minimal effort and maximum flavor.
Ingredients You’ll Need
The beauty of this One-Pan Pumpkin Dump Cake Recipe is in its straightforward, pantry-friendly ingredients. Each one plays a starring role in creating a dessert that’s rich in flavor and perfectly textured, from the spiced pumpkin base to the crispy cake topping.
- Pumpkin puree (1 can, 15 oz): This is the heart of the cake, providing moistness and that signature earthy sweetness perfect for fall.
- Evaporated milk (1 can, 12 oz): Adds creaminess and depth without overpowering the pumpkin’s natural flavor.
- Eggs (3 large): These bind the ingredients together and help give the filling a smooth, custardy texture.
- Granulated sugar (1 cup): Sweetens everything evenly, balancing the spices and pumpkin.
- Ground cinnamon (1 tsp): Brings warmth and classic autumn spice notes that elevate the pumpkin perfectly.
- Ground ginger (1/2 tsp): Adds a gentle zing that complements the sweetness and enhances the depth of flavors.
- Ground cloves (1/4 tsp): A little goes a long way in giving the dessert a subtle, cozy hint of spice.
- Salt (1/4 tsp): Enhances all the flavors, making each bite more vibrant and balanced.
- Yellow cake mix (1 box, 15.25 oz): Sprinkled on top for that beautiful, crumbly crust that contrasts the creamy pumpkin beneath.
- Chopped pecans (1 cup, optional): For a crunchy, nutty layer that adds texture and richness.
- Melted butter (1 cup): Drizzled on top to create a golden, crispy finish that makes this cake absolutely irresistible.
How to Make One-Pan Pumpkin Dump Cake Recipe
Step 1: Preheat and Prepare
Start by preheating your oven to 350°F (175°C), creating the perfect environment for this cake to bake evenly. A warm oven ensures that each layer melds together beautifully.
Step 2: Mix the Pumpkin Filling
In a large mixing bowl, whisk together the pumpkin puree, evaporated milk, eggs, sugar, cinnamon, ginger, cloves, and salt. Mixing these ingredients well sets the stage for a rich, flavorful filling that’s smooth and spiced just right.
Step 3: Pour the Pumpkin Mixture
Next, pour this luscious pumpkin mixture into a 9×13-inch baking pan, spreading it out evenly. This layer is the moist, custardy base of your dump cake, so be sure it’s smooth and level.
Step 4: Sprinkle the Cake Mix
Evenly sprinkle the dry yellow cake mix over the pumpkin layer. This step is simple but crucial, as the cake mix acts as a sweet, cakey crust once baked.
Step 5: Add the Pecans
If you’re using pecans, sprinkle them generously over the top. Their crunch will add a delightful contrast to the soft pumpkin filling, but don’t worry if you prefer to skip them – the cake is scrumptious either way.
Step 6: Drizzle the Butter
Finally, drizzle the melted butter evenly over the entire surface. The butter’s richness helps the cake mix turn golden brown and crisp, sealing in the pumpkin’s moisture.
Step 7: Bake to Perfection
Place the pan in your preheated oven and bake for 50 to 60 minutes. You’ll know the One-Pan Pumpkin Dump Cake Recipe is done when the top is beautifully golden and a toothpick inserted in the center emerges clean.
Step 8: Cool and Set
Let your cake cool for at least 20 minutes before serving. This resting time allows the layers to set so every slice holds together perfectly while being irresistibly tender.
How to Serve One-Pan Pumpkin Dump Cake Recipe
Garnishes
For a little extra flair, try topping your pumpkin dump cake with a dollop of whipped cream or a scoop of vanilla ice cream. A sprinkle of extra cinnamon or toasted pecans can give it that beautiful finishing touch and enhance the dessert’s warmth and texture.
Side Dishes
This cake pairs wonderfully with a hot cup of coffee or spiced chai tea, making it a stellar choice for an autumn afternoon treat. You could also serve it alongside warm apple cider or a rich caramel drizzle for an indulgent experience.
Creative Ways to Present
For special occasions, serve your pumpkin dump cake in individual ramekins for a charming personal dessert. Or layer with some fresh whipped cream and a sprinkle of cinnamon in a trifle bowl for a stunning fall centerpiece that will wow guests.
Make Ahead and Storage
Storing Leftovers
Store any leftovers covered tightly in the refrigerator for up to 4 days. This ensures the flavors stay fresh, and the cake remains moist and delicious.
Freezing
You can freeze individual slices wrapped well in plastic wrap and then foil for up to 2 months. Thaw in the refrigerator overnight before reheating for a quick and easy dessert later.
Reheating
Reheat your slices in the microwave for about 30 seconds or gently warm in a 325°F oven for 10-15 minutes to revive that freshly baked texture and aroma.
FAQs
Can I use fresh pumpkin instead of canned puree?
Absolutely! Just be sure to cook and puree the pumpkin until smooth and allow it to cool before mixing it in with the other ingredients to get the best consistency.
Is it necessary to use evaporated milk?
Evaporated milk adds creaminess without thinning the batter too much. You can substitute it with whole milk, but the texture may be slightly less rich.
Can I make this dessert gluten-free?
Yes! Simply swap the yellow cake mix for a gluten-free cake mix of similar quantity and follow the rest of the recipe as is.
What if I want to omit nuts?
No problem! The pecans are optional and can be left out without affecting the overall flavor or texture too much.
How do I know when the dump cake is fully baked?
It’s done when the top is golden brown and a toothpick inserted in the center comes out clean. If the top browns too fast, you can tent it with foil and continue baking until fully cooked.
Final Thoughts
This One-Pan Pumpkin Dump Cake Recipe is a total game-changer for anyone looking to whip up a delicious, comforting dessert without complicated steps. Trust me, once you try it, it’ll quickly earn a permanent spot in your recipe collection, perfect for sharing with friends and family during the cozy season or anytime your sweet tooth calls.
Print
One-Pan Pumpkin Dump Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This One-Pan Pumpkin Dump Cake is a simple and delicious dessert perfect for autumn. Combining pumpkin puree with warm spices and topped with a buttery cake mix and pecans, this easy-to-make dish bakes into a moist, flavorful treat that’s perfect for fall gatherings or a cozy night in.
Ingredients
Pumpkin Mixture
- 1 can (15 oz) pumpkin puree
- 1 can (12 oz) evaporated milk
- 3 large eggs
- 1 cup granulated sugar
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 1/4 tsp salt
Topping
- 1 box (15.25 oz) yellow cake mix
- 1 cup chopped pecans (optional)
- 1 cup melted butter
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the cake.
- Mix Pumpkin Base: In a large mixing bowl, combine the pumpkin puree, evaporated milk, eggs, sugar, cinnamon, ginger, cloves, and salt. Whisk until the mixture is smooth and fully blended.
- Pour Pumpkin Mixture: Pour the blended pumpkin mixture evenly into a 9×13-inch baking pan, spreading it out to cover the bottom completely.
- Add Cake Mix: Sprinkle the dry yellow cake mix evenly over the pumpkin layer, covering it fully to create a crust.
- Add Pecans: Sprinkle the chopped pecans evenly over the top of the cake mix if you are using them for added texture and flavor.
- Drizzle Butter: Evenly drizzle the melted butter across the surface of the pecans and cake mix to add richness and promote browning during baking.
- Bake: Place the baking pan in the preheated oven and bake for 50 to 60 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Cool: Remove the pan from the oven and let the cake cool for at least 20 minutes to allow it to set before serving.
Notes
- You can omit the pecans if you prefer a nut-free dessert.
- Serve with whipped cream or vanilla ice cream for an extra special treat.
- Store leftovers covered in the refrigerator for up to 3 days.
- This cake can be reheated slightly before serving if desired.
