One-Pan Pumpkin Dump Cake -

Fall is my favorite season, hands down, mostly because I get to whip up cozy, comforting dishes like my beloved One-Pan Pumpkin Dump Cake. I stumbled upon this recipe a few years back during a frantic search for something quick to bring to a family potluck, and let me tell you, it was a game-changer. My family went nuts over it, and I’ve been tweaking it ever since to get that perfect balance of spiced pumpkin and buttery cake topping.

Honestly, there’s nothing better than the smell of One-Pan Pumpkin Dump Cake baking in the oven on a crisp autumn afternoon. It’s become a staple in my house, especially when I’m craving something sweet but don’t have the energy for a complicated dessert. I’m excited to share this gem with y’all, along with some tips I’ve picked up from making it a zillion times.

If you’re looking for an easy, crowd-pleasing treat that screams fall, this One-Pan Pumpkin Dump Cake is your answer. Stick with me, and I’ll walk you through every step to make sure yours turns out just as irresistible as mine does!

Why You’ll Love This Recipe

I’ve found that this One-Pan Pumpkin Dump Cake is a total lifesaver when I’m short on time but still want to impress. It’s ridiculously simple, with minimal cleanup (who doesn’t love a one-pan wonder?), and the flavors are pure autumn magic. In my kitchen, it’s the go-to dessert for last-minute guests or just a cozy night in.

Plus, there’s something so satisfying about “dumping” everything into a pan and watching it transform into a gooey, spiced masterpiece. I’m telling you, once you try this One-Pan Pumpkin Dump Cake, you’ll be hooked like I am. It’s comfort food at its finest, and I can’t wait for you to dig in!

Ingredients List

When it comes to making a One-Pan Pumpkin Dump Cake, I’m pretty picky about my ingredients because quality makes a huge difference. I usually buy pure pumpkin puree (not pie filling!) because it lets me control the sweetness and spices. Here’s everything you’ll need to whip up this deliciousness, with a few of my personal faves noted.

For the Pumpkin Base

1 can (15 oz) pure pumpkin puree, not pie filling for better flavor control
1 can (12 oz) evaporated milk, for that creamy richness
3 large eggs, at room temperature to mix smoother
1 cup (200g) granulated sugar, or adjust to taste if you like it less sweet
1 teaspoon ground cinnamon, for that warm fall vibe
1/2 teaspoon ground nutmeg, just a pinch for depth
1/4 teaspoon ground cloves, optional but I love the kick

For the Cake Topping

1 box (15.25 oz) yellow cake mix, I prefer Duncan Hines for consistency
3/4 cup (170g) unsalted butter, melted, because butter makes everything better
1/2 cup (55g) chopped pecans, optional, but I’m nuts for the crunch

I’ve made this One-Pan Pumpkin Dump Cake with different cake mixes, and yellow works best for that classic vibe. If you’ve got a nut allergy, skip the pecans, but they do add a little “oomph” in my opinion. Stock up on these basics, and you’ll be ready to bake this One-Pan Pumpkin Dump Cake anytime the craving hits!

Variations

One of the things I adore about this One-Pan Pumpkin Dump Cake is how easy it is to switch things up based on my mood or what’s in my pantry. I’ve experimented with tons of twists over the years, and my family has some definite favorites. Here are a few variations I’ve tried that might inspire you to get creative with your own One-Pan Pumpkin Dump Cake.

Chocolate Chip Bliss: Sprinkle 1/2 cup of semi-sweet chocolate chips over the cake mix before baking for a melty, decadent touch. My kids always ask for this version!
Spiced Apple Twist: Add a layer of thinly sliced apples (about 1 medium apple) over the pumpkin base for a fruity vibe. I tried this once for a fall brunch, and it was a hit.
Coconut Crunch: Mix 1/2 cup shredded coconut into the cake mix for a tropical flair. It’s unexpected but so good.
Maple Glaze: Drizzle 2 tablespoons of maple syrup over the top after baking for extra sweetness. I’m obsessed with maple anything, so this is my go-to.
White Chocolate Drizzle: Melt 1/4 cup white chocolate chips and drizzle over the cooled cake for a fancy finish. Perfect for holiday parties!
Caramel Swirl: Swirl 1/4 cup caramel sauce into the pumpkin mixture before adding the cake mix. It’s pure indulgence, trust me.
Ginger Snap: Add 1/2 teaspoon ground ginger to the pumpkin mix for an extra zing. I stumbled on this by accident and loved it.

Feel free to play around with your One-Pan Pumpkin Dump Cake and make it your own. I’m always tinkering with flavors (sometimes it’s a flop, but that’s half the fun), and I’d love to hear what combos you come up with!

Servings and Timing

In my experience, this One-Pan Pumpkin Dump Cake is perfect for feeding a small crowd or just having leftovers for days (if it even lasts that long). I’ve got the timing down pat after making it so often, so here’s the breakdown for planning your bake. You’ll have a warm, delicious One-Pan Pumpkin Dump Cake ready in no time!

Prep Time: 10 minutes
Cook Time: 50-60 minutes
Total Time: About 1 hour 10 minutes
Servings: 12-15 slices, depending on how generous you’re feeling

Step-by-Step Instructions

Alright, let’s get down to business and make this One-Pan Pumpkin Dump Cake! I’m gonna walk you through each step like I’m right there in your kitchen, sharing all my little tricks to make it foolproof. I’ve burned a few of these in my day, so learn from my oopsies and let’s bake up a storm.

One-Pan Pumpkin Dump Cake recipe step-by-step guide — Delicious One-Pan Pumpkin Dump Cake prepared with love – follow this detailed recipe guide

Step 1: Preheat and Prep

First things first, crank your oven to 350°F (175°C) and grab a 9×13-inch baking dish. I don’t bother greasing it since the butter in the recipe keeps things from sticking, but if your pan’s seen better days, a quick spray of nonstick couldn’t hurt. This sets the stage for your One-Pan Pumpkin Dump Cake to shine.

Step 2: Mix the Pumpkin Base

In a big bowl, whisk together the pumpkin puree, evaporated milk, eggs, sugar, cinnamon, nutmeg, and cloves until it’s nice and smooth. I like using a whisk because it feels like I’m “putting some muscle into it,” but a spoon works fine too. Pour this spiced goodness into your baking dish as the base of your One-Pan Pumpkin Dump Cake.

Step 3: Add the Cake Mix

Now for the fun part, dump that entire box of yellow cake mix evenly over the pumpkin mixture. Don’t stir it, just let it sit there like a cozy blanket. I’ve learned to spread it out with my fingers if there are clumps, so every bite of this One-Pan Pumpkin Dump Cake gets that cakey magic.

Step 4: Drizzle the Butter

Melt your butter (I zap it in the microwave for about 30 seconds) and drizzle it all over the cake mix. Try to cover as much as you can, because those buttery spots turn into golden, crispy heaven. If I’m feeling fancy, I’ll sprinkle pecans on top now for my One-Pan Pumpkin Dump Cake.

Step 5: Bake It Up

Pop the pan into the oven and bake for 50-60 minutes, or until the top is golden and a toothpick poked in the center comes out mostly clean. My oven runs a tad hot, so I start checking at 45 minutes just to be safe. Let your One-Pan Pumpkin Dump Cake cool for at least 15 minutes before digging in, if you can resist!

Step 6: Serve and Enjoy

Scoop out big, messy spoonfuls of this One-Pan Pumpkin Dump Cake and watch everyone’s eyes light up. I usually can’t wait and burn my tongue every time, but it’s worth it. You’ve just made a dessert that’s pure fall comfort!

Nutritional Information

I’m not gonna lie, this One-Pan Pumpkin Dump Cake isn’t exactly diet food, but it’s worth every calorie for a special treat. I’ve crunched the numbers (well, sorta, with help from online calculators), and here’s the breakdown per slice based on 12 servings. Enjoy your One-Pan Pumpkin Dump Cake knowing what you’re indulging in!

Calories: 320 per serving
Fat: 16g
Protein: 4g
Carbohydrates: 42g
Sodium: 340mg

Healthier Alternatives

If I’m watching my waistline but still craving a One-Pan Pumpkin Dump Cake, I’ve got a few swaps up my sleeve that don’t skimp on flavor. These tweaks have saved me during holiday binges, and I think they might work for you too. Give these a shot for a lighter take on your One-Pan Pumpkin Dump Cake.

Lower Sugar: Cut the granulated sugar to 3/4 cup or use a sweetener like Stevia for baking. I’ve tried this, and it’s still plenty sweet.
Reduced Fat: Swap half the butter for unsweetened applesauce in the topping. It’s not quite as rich, but still delish in a One-Pan Pumpkin Dump Cake.
Egg Substitute: Use flax eggs (1 tbsp flaxseed meal + 2.5 tbsp water per egg) if you’re cutting cholesterol. I’ve done this for a vegan friend, and it worked okay.
Gluten-Free Option: Grab a gluten-free cake mix if you’ve got dietary needs. I’ve tested this for a family member, and the texture holds up well.

Serving Suggestions

I love serving this One-Pan Pumpkin Dump Cake in ways that make it feel extra special, whether it’s a casual family night or a holiday spread. At my last Thanksgiving, I got so many compliments just by adding a little flair. Here are my go-to ideas to elevate your One-Pan Pumpkin Dump Cake experience.

Classic Dessert: Top with a dollop of whipped cream for that perfect creamy contrast.
With a Scoop: Add a scoop of vanilla ice cream while it’s still warm for melty perfection.
Coffee Companion: Pair a slice with hot coffee or chai for a cozy afternoon pick-me-up.
Holiday Flair: Dust with powdered sugar for a snowy, festive look that wows guests.

Common Mistakes to Avoid

I’ve made my fair share of blunders with this One-Pan Pumpkin Dump Cake, so trust me on this one, these pitfalls can sneak up on you. I learned the hard way, and I don’t want you to mess up your bake like I did. Steer clear of these common goofs when making your One-Pan Pumpkin Dump Cake.

Stirring the Layers: Don’t mix the cake mix into the pumpkin; just dump and drizzle. I did this once, and it was a soggy mess.
Wrong Pumpkin: Using pie filling instead of puree adds extra sugar and spices. I’ve grabbed the wrong can before, and it threw everything off.
Skimping on Butter: Don’t cut back too much on butter, or the top won’t crisp up. Learned that after a sad, dry One-Pan Pumpkin Dump Cake.
Overbaking: Check early; overbaking dries it out. My first attempt was like cardboard, yikes!

Storing Tips

I’ve found that this One-Pan Pumpkin Dump Cake keeps surprisingly well if you store it right, which is great since I always make too much. Here’s how I stash leftovers to keep that flavor locked in. Follow these for your One-Pan Pumpkin Dump Cake, and you’ll enjoy it for days.

Refrigerator: Store in an airtight container for up to 5 days.
Freezer: Freeze individual slices wrapped in plastic for up to 2 months.
Reheating: Warm in the microwave for 20-30 seconds to revive the gooeyness.

Frequently Asked Questions

I get a bunch of questions about this One-Pan Pumpkin Dump Cake, so I’ve rounded up the most common ones. Here’s my take based on years of baking this beauty. Let’s dive into these FAQs about One-Pan Pumpkin Dump Cake!

Can I make this ahead of time?

Absolutely, you can prep the pumpkin base a day ahead and store it in the fridge. Just add the cake mix and butter right before baking. I’ve done this for parties, and it saves so much stress!

Can I use a different cake mix flavor?

Sure thing! Spice cake mix is amazing for extra fall vibes. I’ve tried it and loved the deeper flavor with a One-Pan Pumpkin Dump Cake.

Is this recipe gluten-free?

Not as written, but swap in a gluten-free cake mix, and you’re golden. I’ve made it this way for a friend, and it’s just as tasty.

Can I skip the nuts?

Of course, leave out the pecans if nuts aren’t your thing or if there’s an allergy. I sometimes skip them too, and it’s still a fab One-Pan Pumpkin Dump Cake.

How do I know when it’s done?

Look for a golden top and a mostly clean toothpick in the center. I start peeking at 50 minutes since ovens vary a ton.

Can I use fresh pumpkin?

You can, but it’s a hassle to cook and puree. Canned works better for consistency, in my opinion. I stick with it for ease.

Does it need to cool before serving?

I’d let it cool for 15-20 minutes so it sets a bit, but I’m guilty of diving in early. Just watch for a burnt tongue like mine!

Can I double the recipe?

Yep, use a larger pan or two 9x13s, but watch the baking time. I’ve doubled it for big gatherings, and it works like a charm.

Conclusion

I hope you’re as pumped as I am to whip up this One-Pan Pumpkin Dump Cake and fill your home with those amazing fall aromas. It’s been such a joy to share my tweaks and flops with you, and I can’t wait to hear how yours turns out. Grab a spoon, dig into that One-Pan Pumpkin Dump Cake, and let me know your fave way to enjoy it!

Conclusion

I hope you enjoyed this recipe for One-Pan Pumpkin Dump Cake! It’s truly one of my favorites, and I’m confident you’ll love it too. Remember to follow the steps carefully for the best results.

Don’t hesitate to experiment with your own variations and make this recipe your own. Happy cooking!