Easy One-Pan Pumpkin Dump Cake for Fall

If you’re looking for a no-fuss, comforting dessert that encapsulates the warm flavors of fall, the One-Pan Pumpkin Dump Cake is exactly what you need. This wonderfully simple recipe combines pumpkin puree, cozy spices, and a buttery cake topping all in one dish, making it not only delicious but also incredibly easy to prepare and clean up. Perfectly spiced and ideal for cozy fall gatherings, this One-Pan Pumpkin Dump Cake quickly becomes a favorite go-to for anyone craving a taste of autumn in every bite.

Why You’ll Love This Recipe

• Effortless preparation: Just dump the ingredients in one pan and bake — no mixing bowls or extra dishes required.
• Rich autumn flavors: Cinnamon, nutmeg, and pumpkin combine to create the quintessential fall dessert.
• Perfect for gatherings: Easily scales up to serve a crowd without added complexity.
• Moist and tender: The pumpkin base creates a soft, moist texture beneath a golden, buttery crust.
• Flexible ingredients: Easy to customize with what you have on hand or to suit dietary preferences.

Ingredients You’ll Need

Each ingredient in this One-Pan Pumpkin Dump Cake plays a crucial role in building its signature taste and texture, from the creamy pumpkin to the crunchy cake topping. The simplicity of these staples makes this recipe accessible for everyone while delivering rich, layered flavors.

• Pumpkin puree: Use pure pumpkin puree for a smooth, naturally sweet base full of fall flavor.
• Sweetened condensed milk: Adds moisture and creamy sweetness to balance the spices.
• Spices: Ground cinnamon, nutmeg, and ginger bring warm, comforting notes essential to pumpkin desserts.
• Boxed yellow cake mix: A shortcut ingredient that bakes into a golden, crispy topping with minimal effort.
• Butter: Melted and poured over the cake mix, it creates the crunchy, buttery crust that contrasts the tender pumpkin layer.
• Chopped nuts (optional): Add a bit of texture and subtle nuttiness if desired.

Variations for One-Pan Pumpkin Dump Cake

The beauty of this One-Pan Pumpkin Dump Cake is how it welcomes customization. Whether you want to adjust for dietary needs or explore new flavor profiles, it’s simple to switch things up without losing that cozy fall vibe.

• Gluten-free option: Use a gluten-free yellow cake mix to make this recipe safe for gluten-sensitive guests.
• Spiced up: Add a pinch of cloves or allspice to deepen the warm spice notes.
• Nutty crunch: Incorporate pecans or walnuts on top for added texture and flavor.
• Dairy-free substitute: Swap butter for coconut oil and use a dairy-free condensed milk alternative.
• Sweetener alternatives: Replace sweetened condensed milk with coconut milk and maple syrup for a different sweet profile.

How to Make One-Pan Pumpkin Dump Cake

Step 1: Preheat the Oven and Prepare the Pan

Start by preheating your oven to 350°F (175°C). Grease a 9×13-inch baking pan or spray it lightly with non-stick spray to ensure the cake doesn’t stick and the topping crisps up perfectly.

Step 2: Combine Pumpkin and Sweetened Condensed Milk

In a mixing bowl, whisk together the pumpkin puree, sweetened condensed milk, and the warm spices—cinnamon, nutmeg, and ginger—until smooth and fully combined. This mixture is the heart of your dump cake, so make sure the spices are evenly distributed.

Step 3: Pour Pumpkin Mixture into the Pan

Evenly spread the pumpkin mixture into your prepared baking pan, creating a smooth, flat layer. This base will remain tender and custard-like once baked.

Step 4: Sprinkle the Cake Mix Over the Pumpkin

Sprinkle the dry boxed yellow cake mix evenly over the pumpkin layer. Don’t mix; just let the cake mix sit on top to form the crumbly, crispy shell after baking.

Step 5: Add Butter and Nuts

Drizzle melted butter evenly over the dry cake mix to ensure it browns beautifully. If you like, sprinkle chopped nuts on top for extra texture and a lovely nutty flavor.

Step 6: Bake

Bake in the preheated oven for 45 to 50 minutes or until the top is golden brown and the pumpkin layer is set but still moist beneath the crust.

Step 7: Cool and Serve

Allow the cake to cool slightly before serving so it sets well and is easy to scoop.

Pro Tips for Making One-Pan Pumpkin Dump Cake

• Even layering: Make sure the pumpkin layer is spread evenly for consistent baking.
• Butter distribution: Pour melted butter slowly in a mesh pattern over the cake mix for an even crust.
• Don’t stir afterwards: Avoid mixing cake mix into the pumpkin so the topping bakes crisp and light.
• Use fresh spices: Freshly ground cinnamon and nutmeg intensify the aroma and flavor.
• Let it rest: Allow a 10-minute rest before serving to let the layers settle properly.

How to Serve One-Pan Pumpkin Dump Cake

Garnishes

A scoop of vanilla ice cream or a dollop of whipped cream adds the perfect creamy contrast to the warm spices and crunchy topping. A sprinkle of cinnamon or toasted nuts on top finishes it beautifully.

Side Dishes

This dessert pairs wonderfully with a hot cup of coffee or chai tea, complementing the cozy fall flavors. For gatherings, serve alongside spiced apple cider or a warm caramel latte for an extra indulgent touch.

Creative Ways to Present

For a festive twist, serve in individual ramekins topped with a caramel drizzle or a sprinkle of pumpkin seeds. You can also layer it in a glass trifle dish to show off the distinct pumpkin and cake layers for a stylish presentation.

Make Ahead and Storage

Storing Leftovers

Store any leftover One-Pan Pumpkin Dump Cake in an airtight container in the refrigerator for up to four days—allow it to come to room temperature or warm slightly before serving.

Freezing

This dump cake freezes well! Cover tightly with plastic wrap and foil, then freeze for up to two months. Thaw overnight in the refrigerator before reheating.

Reheating

Reheat leftovers in a conventional oven at 325°F (165°C) for 10-15 minutes or until warmed through. Microwave reheating works too but may soften the crunchy topping.

FAQs

Can I use fresh pumpkin instead of canned puree?

Yes, but you’ll need to cook and puree the fresh pumpkin first for the best texture and flavor in this cake.

Is sweetened condensed milk necessary?

It helps create the creamy, custard-like pumpkin layer, but you can substitute with evaporated milk and additional sugar if needed.

Can I make this dessert vegan?

Absolutely! Use a dairy-free cake mix, coconut oil instead of butter, and a vegan condensed milk substitute.

What cake mix brands work best?

Any boxed yellow cake mix works well, but some brands might yield a slightly different texture—try a classic mix for the best buttery crust.

Can I add chocolate chips to the topping?

Definitely! Chocolate chips add a rich contrast to the spices and pumpkin—just sprinkle them on with the cake mix before adding butter.

Final Thoughts

The One-Pan Pumpkin Dump Cake is a wonderfully simple, deliciously spiced treat that captures the essence of fall with minimal effort. It’s a crowd-pleaser that you can whip up anytime the craving for cozy, comforting sweets strikes. Give it a try at your next gathering or quiet night in—you’ll quickly understand why it’s such a beloved seasonal favorite.

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