One-Pan Pumpkin Dump Cake is an easy and delicious dessert that’s perfect for fall. It combines the warm flavors of pumpkin and spices with a crumbly topping, creating a comforting treat. This recipe is great for gatherings, potlucks, or just to enjoy at home. Plus, it requires minimal effort and dishes, making it a favorite for busy bakers!
How to Make One-Pan Pumpkin Dump Cake
Ingredients:
- 1 box of pumpkin cake mix
- 1 can pumpkin puree
- 4 large eggs
- 1 cup water
- 1/2 cup vegetable oil
- 1 cup milk
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 cup chopped nuts or chocolate chips (optional)
- For crumb topping:
- 1 cup brown sugar
- 1/2 cup flour
- 1/4 cup butter
Directions:
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, combine the pumpkin cake mix, pumpkin puree, eggs, water, vegetable oil, milk, cinnamon, and nutmeg. Mix until well blended.
- Pour the batter into a greased 9×13 inch pan.
- In a separate bowl, mix together the crumb topping ingredients until crumbly, then sprinkle over the cake batter.
- Optionally, sprinkle chopped nuts or chocolate chips onto the crumb topping.
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Allow to cool slightly before serving. Enjoy your delicious Pumpkin Dump Cake!
How to Serve One-Pan Pumpkin Dump Cake
Serve this cake warm or at room temperature. It’s wonderful on its own, but you can also add a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence. This cake is great for dessert or even as a sweet breakfast treat!
How to Store One-Pan Pumpkin Dump Cake
Store any leftover Pumpkin Dump Cake in an airtight container at room temperature for up to 2 days. For longer storage, you can refrigerate it for up to a week. If you’d like to keep it for a longer time, consider freezing individual pieces. Wrap them tightly in plastic wrap and place them in a freezer-safe container.
Tips to Make One-Pan Pumpkin Dump Cake
- Make sure to grease your pan well to prevent sticking.
- Don’t overmix the batter; just blend until the ingredients are combined.
- If you like spices, feel free to add more cinnamon or other warm spices like ginger or cloves for added flavor.
- For a fun twist, try adding in some mini marshmallows or caramel sauce.
Variation
You can customize this cake by using different cake mixes, such as spice cake or yellow cake, to change the flavor profile. You can also add dried fruits like cranberries or raisins for a unique taste.
FAQs
Can I use fresh pumpkin instead of canned pumpkin puree?
Yes, you can use fresh pumpkin puree. Just make sure it is well-cooked and pureed until smooth.
What pans can I use for this recipe?
A 9×13 inch pan works best, but you can also use an 11×7 inch pan. Just keep an eye on the baking time.
Is this cake safe to freeze?
Yes, Pumpkin Dump Cake freezes well! Wrap it tightly before freezing to keep it fresh. Thaw it overnight in the refrigerator before serving.
One-Pan Pumpkin Dump Cake
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). In a 9x13 inch baking dish, whisk together pumpkin puree, evaporated milk, sugar, eggs, pumpkin pie spice, and salt until smooth.
- Evenly sprinkle the dry cake mix over the pumpkin mixture.
- Pour the melted butter over the cake mix layer, ensuring it's as evenly distributed as possible.
- Bake for 45-55 minutes, or until the top is golden brown and a knife inserted into the center comes out mostly clean. Let cool slightly before serving.