Description of this recipe
This One-Pan Pumpkin Dump Cake is the epitome of effortless baking, delivering a symphony of autumnal flavors with minimal fuss. Imagine the warm, comforting spices of pumpkin pie mingling with the sweet, buttery goodness of yellow cake, all baked together in a single pan. This recipe is a testament to the fact that delicious desserts don’t have to be complicated. It’s the perfect treat for busy weeknights, potlucks, or any occasion where you want a crowd-pleasing dessert without spending hours in the kitchen. The simple combination of ingredients and straightforward instructions make it virtually foolproof, even for novice bakers. This dump cake is more than just a dessert; it’s an experience, a hug in a pan, and a celebration of fall’s bounty.
Why you will love this recipe
You’ll fall head over heels for this One-Pan Pumpkin Dump Cake because it’s incredibly easy to make, requiring minimal effort and ingredients. The dump-and-bake method means no complicated mixing or layering, making it ideal for busy individuals or those new to baking. The resulting cake is moist, flavorful, and perfectly balanced, with the warm spices of pumpkin complementing the sweet, buttery cake. The optional pecans add a delightful crunch and nutty flavor that elevates the dessert to another level. It’s a versatile dessert that can be served warm with a scoop of vanilla ice cream or whipped cream, or enjoyed at room temperature with a cup of coffee or tea. Plus, the aroma that fills your kitchen as it bakes is simply irresistible, creating a cozy and inviting atmosphere. This recipe is a guaranteed crowd-pleaser, earning you rave reviews and requests for the recipe time and time again.
Ingredients:
- 1 can (15 oz) pumpkin puree
- 1 can (12 oz) evaporated milk
- 3 large eggs
- 1 cup granulated sugar
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground cloves
- ¼ tsp salt
- 1 box (15.25 oz) yellow cake mix
- 1 cup chopped pecans (optional)
- 1 cup melted butter
Preparation:
Step 1: Preheat your oven to 350°F (175°C). Ensuring the oven is properly preheated is crucial for even baking and a perfectly golden-brown top. While the oven is heating, gather all your ingredients and prepare your baking pan. Lightly grease the 9×13-inch baking pan with butter or cooking spray to prevent the cake from sticking. This step is essential for easy removal and clean slicing.
Step 2: In a large mixing bowl, combine the pumpkin puree, evaporated milk, eggs, sugar, cinnamon, ginger, cloves, and salt. Whisk until well blended. This pumpkin mixture forms the base of the cake, providing moisture, flavor, and that signature pumpkin spice aroma. Make sure to whisk thoroughly to ensure all ingredients are evenly incorporated, resulting in a smooth and consistent batter. Don’t overmix, as this can lead to a tough cake.
Step 3: Pour the pumpkin mixture into the prepared 9×13-inch baking pan, spreading evenly. Pouring the mixture evenly ensures that the cake bakes uniformly and prevents any soggy or undercooked spots. Use a spatula to gently spread the mixture to all corners of the pan, creating a level surface for the cake mix topping.
Step 4: Sprinkle the dry cake mix evenly over the pumpkin mixture in the pan. This is where the “dump” cake magic happens. Simply sprinkle the dry cake mix directly from the box over the pumpkin mixture. Avoid stirring or mixing the cake mix into the pumpkin mixture. The dry cake mix will form a delicious, crumbly topping as it bakes. Distribute the cake mix evenly to ensure a consistent topping across the entire cake.
Step 5: Sprinkle the chopped pecans on top of the cake mix if you choose to use them. Drizzle the melted butter evenly over the top of the cake. The pecans add a delightful crunch and nutty flavor that complements the pumpkin and cake flavors. Feel free to substitute other nuts, such as walnuts or almonds, if desired. Drizzling the melted butter evenly over the top of the cake helps to create a golden-brown, crispy topping. Be sure to drizzle the butter over the entire surface of the cake to ensure even browning and flavor.
Step 6: Place the pan in the preheated oven and bake for about 50-60 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean. Baking time may vary depending on your oven, so it’s essential to check for doneness using a toothpick. Insert a toothpick into the center of the cake; if it comes out clean or with a few moist crumbs, the cake is done. If the toothpick comes out with wet batter, continue baking for a few more minutes and check again.
Step 7: Let the cake cool for at least 20 minutes before serving to allow it to set. Allowing the cake to cool slightly before serving allows the flavors to meld and the cake to firm up. This prevents the cake from being too soft or crumbly when sliced. While the cake is cooling, you can prepare any desired toppings, such as whipped cream or ice cream.
COOKING Rating:
Easy
Serving Suggestions:
Serve warm with a scoop of vanilla ice cream, whipped cream, or a drizzle of caramel sauce. This cake is also delicious on its own or with a cup of coffee or tea. For a festive touch, dust the cake with powdered sugar before serving.
Tips:
- For a richer flavor, use brown sugar instead of granulated sugar in the pumpkin mixture.
- Add a teaspoon of pumpkin pie spice to the pumpkin mixture for an extra boost of flavor.
- If you don’t have evaporated milk, you can substitute it with whole milk or half-and-half.
- To prevent the cake from sticking to the pan, line the bottom with parchment paper.
- Store leftover cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
Prep Time: 10 minutes
Cook Time: 50-60 minutes
Total Time: 1 hour – 1 hour 10 minutes
Nutritional Information: (per serving, approximate)
Calories: 350-400
Protein: 5g
Sodium: 200mg
Conclusion
This One-Pan Pumpkin Dump Cake is a testament to the fact that delicious desserts don’t have to be complicated. With its simple ingredients, easy preparation, and warm, comforting flavors, it’s the perfect treat for any occasion. Whether you’re looking for a quick weeknight dessert or a crowd-pleasing potluck dish, this recipe is sure to become a new favorite. So, gather your ingredients, preheat your oven, and get ready to enjoy the magic of a One-Pan Pumpkin Dump Cake.
Questions and Answers
Q1: Can I use a different type of cake mix?
A: Absolutely! While yellow cake mix is the most commonly used and provides a classic flavor, you can experiment with other cake mix flavors, such as spice cake, butter pecan, or even chocolate cake mix. Keep in mind that the flavor profile of the cake will change depending on the type of cake mix you use, so choose one that complements the pumpkin and spices. Spice cake mix will enhance the warm spices, while chocolate cake mix will create a richer, more decadent dessert.
Q2: Can I make this recipe ahead of time?
A: Yes, you can definitely make this One-Pan Pumpkin Dump Cake ahead of time. In fact, it’s often even better the next day as the flavors have had time to meld and deepen. Simply bake the cake according to the instructions, let it cool completely, and then cover it tightly with plastic wrap or foil. Store it at room temperature for up to 2 days or in the refrigerator for up to 4 days. When you’re ready to serve, you can warm it up slightly in the oven or microwave, or enjoy it at room temperature.
Q3: Can I freeze this cake?
A: Yes, you can freeze this One-Pan Pumpkin Dump Cake for longer storage. To freeze, let the cake cool completely, then wrap it tightly in plastic wrap followed by a layer of aluminum foil. You can also freeze individual slices for easy portioning. Freeze for up to 2-3 months. When ready to serve, thaw the cake in the refrigerator overnight or at room temperature for a few hours.
Q4: What if I don’t have evaporated milk?
A: If you don’t have evaporated milk on hand, you can substitute it with whole milk or half-and-half. However, keep in mind that the consistency of the cake may be slightly different. Evaporated milk has a higher fat content than regular milk, which contributes to the cake’s moistness and richness. If using whole milk or half-and-half, you may want to add a tablespoon of melted butter to the pumpkin mixture to compensate for the lower fat content.
Q5: Can I add other toppings or mix-ins?
A: Absolutely! This One-Pan Pumpkin Dump Cake is a versatile recipe that can be customized to your liking. Feel free to add other toppings or mix-ins to enhance the flavor and texture. Some popular options include chocolate chips, chopped nuts (such as walnuts or pecans), dried cranberries, or a sprinkle of pumpkin pie spice. You can also drizzle the cake with caramel sauce, cream cheese frosting, or a simple powdered sugar glaze after it has cooled. Get creative and experiment with different combinations to create your own signature version of this delicious dessert.
