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
Scale
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.
