Description
This One-Pan Pumpkin Dump Cake is an easy, comforting fall dessert that combines pumpkin puree, warm spices, sweetened condensed milk, and a buttery yellow cake topping baked all in one pan. It features moist, tender pumpkin custard beneath a crisp golden crust and is perfect for cozy gatherings or simple weeknight desserts.
Ingredients
Scale
Main Ingredients
- 1 can (15 oz) pure pumpkin puree
- 1 can (14 oz) sweetened condensed milk
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1 box (15.25 oz) yellow cake mix
- 1/2 cup (1 stick) unsalted butter, melted
- 1/2 cup chopped nuts (optional; pecans or walnuts)
Instructions
- Preheat the Oven and Prepare the Pan: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan with butter or spray it lightly with non-stick spray to prevent sticking and help the topping crisp up.
- Combine Pumpkin and Sweetened Condensed Milk: In a mixing bowl, whisk together the pumpkin puree, sweetened condensed milk, ground cinnamon, ground nutmeg, and ground ginger until smooth and fully combined, ensuring an even distribution of spices.
- Pour Pumpkin Mixture into the Pan: Evenly spread the pumpkin mixture into the prepared baking pan, creating a smooth and flat layer that will remain tender and custard-like once baked.
- Sprinkle the Cake Mix Over the Pumpkin: Sprinkle the dry boxed yellow cake mix evenly over the pumpkin layer. Do not mix; let the cake mix sit on top to form a crumbly, crispy shell after baking.
- Add Butter and Nuts: Drizzle the melted butter evenly over the dry cake mix to help it brown beautifully and create a crunchy crust. If desired, sprinkle chopped nuts evenly on top for added texture and flavor.
- 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 underneath.
- Cool and Serve: Allow the cake to cool slightly, about 10 minutes, before serving so it sets well and is easier to scoop. Serve warm, optionally topped with vanilla ice cream or whipped cream.
Notes
- Make sure to spread the pumpkin layer evenly for consistent baking results.
- Pour melted butter slowly over the cake mix in a mesh pattern to ensure an even golden crust.
- Do not stir the cake mix into the pumpkin mixture to maintain the crisp topping.
- Use freshly ground spices for more intense flavor and aroma.
- Allow a 10-minute resting period before serving to let the layers settle.
- Store leftovers in an airtight container in the refrigerator for up to four days.
- This cake can be frozen tightly wrapped for up to two months; thaw overnight before reheating.
- Reheat leftovers in a 325°F oven for 10-15 minutes; microwaving is possible but may soften the crunchy topping.
- Prep Time: 10 minutes
- Cook Time: 45-50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 310
- Sugar: 30g
- Sodium: 250mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg
Keywords: pumpkin dessert, dump cake, fall recipe, easy pumpkin cake, one-pan dessert, autumn dessert, pumpkin spice cake
