Irresistible One-Pan Pumpkin Dump Cake

Introduction

Hey there! I’m Jenny, and today I’m thrilled to share my delicious One-Pan Pumpkin Dump Cake recipe with you. This dessert is perfect for the fall season, especially as we embrace the cozy flavors of pumpkin spice. With simple ingredients and minimal cleanup, this cake is a celebration of autumn flavors that you can whip up in no time. Plus, it’s a great way to get your little ones involved in the kitchen, just like I do with my son!

Ingredients

Gather these ingredients to create your mouthwatering One-Pan Pumpkin Dump Cake:

• 1 can (15 oz) pumpkin puree
• 1 can (12 oz) evaporated milk
• 3 large eggs
• 1 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1 teaspoon vanilla extract
• 1 box (15.25 oz) yellow cake mix
• 1 cup chopped pecans or walnuts (optional)
• 1 cup unsalted butter, melted
• Whipped cream or vanilla ice cream for serving

Timing

Timing is everything in the kitchen! Here’s how long you’ll need:

• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 5 minutes

Step-by-Step Instructions

Let’s dive into the simple steps to create your One-Pan Pumpkin Dump Cake!

Step 1: Preheat Your Oven

First, preheat your oven to 350°F (175°C). This ensures that your cake will bake evenly.

Step 2: Prepare the Pumpkin Mixture

In a large mixing bowl, combine the pumpkin puree, evaporated milk, eggs, sugar, cinnamon, nutmeg, and vanilla extract. Whisk everything together until it’s smooth and creamy.

Step 3: Pour into Baking Dish

Next, pour the pumpkin mixture into a greased 9×13-inch baking dish. Make sure it’s evenly spread out.

Step 4: Add the Cake Mix

Sprinkle the dry yellow cake mix evenly over the pumpkin layer. Don’t stir it in! Let the layers remain separate for that delightful dump cake texture.

Step 5: Add Nuts and Butter

If you’re using nuts, sprinkle them over the cake mix. Then, drizzle the melted butter evenly over the top. This will create a crispy, golden crust as it bakes.

Step 6: Bake

Now, bake your masterpiece in the preheated oven for about 50 minutes. You want the top to be golden brown and set.

Step 7: Cool and Serve

Once done, let it cool for a bit before serving. This cake is delightful warm, especially with a scoop of vanilla ice cream or a dollop of whipped cream!

Nutritional Information

Here’s a quick look at the nutritional breakdown per serving (based on 12 servings):

• Calories: 320
• Protein: 4g
• Fat: 18g
• Carbohydrates: 39g
• Sugar: 17g
• Fiber: 2g

Healthier Alternatives

If you’re looking to make your One-Pan Pumpkin Dump Cake a bit healthier, consider these alternatives:

• Use a sugar substitute to reduce calories.
• Replace regular butter with unsweetened applesauce for a lower-fat option.
• Swap the yellow cake mix for a whole grain version or make your own from scratch.

Serving Suggestions

This cake is versatile and can be enjoyed in many ways! Here are some serving ideas:

• Top with whipped cream and a sprinkle of cinnamon for a classic touch.
• Serve warm with a scoop of vanilla ice cream for an indulgent treat.
• Pair with a cup of coffee or spiced chai for the ultimate cozy experience.

Common Mistakes to Avoid

To ensure your One-Pan Pumpkin Dump Cake turns out perfectly, watch out for these common mistakes:

• Not preheating the oven can lead to uneven baking.
• Mixing the cake mix into the pumpkin layer will change the texture.
• Overbaking can dry out the cake, so keep an eye on it!

Storage Tips

If you have leftovers (though I doubt it!), here’s how to store your cake:

• Let the cake cool completely before covering it.
• Store in an airtight container in the refrigerator for up to 5 days.
• Reheat in the microwave for a few seconds before serving.

Conclusion

And there you have it! My delicious and easy One-Pan Pumpkin Dump Cake is sure to become a family favorite. With its rich flavors and simple preparation, it’s perfect for gatherings, holidays, or just a cozy night in. I hope you enjoy making this recipe as much as my son and I do. Happy baking!

FAQs

Can I use fresh pumpkin instead of canned?

Yes, you can! Just make sure to cook and puree the pumpkin before using it in the recipe.

What can I substitute for eggs?

You can use flax eggs or applesauce as a substitute. For each egg, use 1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water or 1/4 cup of applesauce.

Can I freeze this dump cake?

Absolutely! Just make sure it’s well wrapped and you can freeze it for up to 3 months. Thaw it in the fridge overnight before reheating.

Final Thoughts

Thanks for joining me in my kitchen today! I hope this One-Pan Pumpkin Dump Cake brings joy and deliciousness to your table. Remember, cooking is all about experimenting and sharing love through food. Don’t hesitate to reach out if you have any questions or want to share your baking experiences. Until next time, happy cooking!

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