Easy One Pan Pumpkin Dump Cake: 1-Dish, Creamy, Cozy, Moist

Easy One Pan Pumpkin Dump Cake saves weeknights for busy moms and professionals like me. We crave cozy fall flavors without a sink full of dishes. This real-life story of juggling school runs, meetings, and bedtime inspired a one-pan wonder. It starts with creamy pumpkin custard and finishes with a buttery, golden top. For me, Skiny Taste, this dessert feels nourishing and indulgent. I share practical tips, make-ahead ideas, and serving ideas that fit a busy life. This post speaks to women ages 40–70 who value warmth and simplicity.

What Make This Recipe It Special

I know weeknights can feel like a sprint. This Easy One Pan Pumpkin Dump Cake saves time and sanity. Creamy pumpkin sits on a buttery crown, all in one pan. I love its cozy fall vibe without a sink full of dishes. The one-pan format is perfect for busy days and small kitchens. It blends creamy texture with easy cleanup, a rare combo in fall sweets. The aroma fills the kitchen while I tackle homework or homework-adjacent tasks. This is comfort you can depend on when life gets busy. Easy One Pan Pumpkin Dump Cake freezes well for make-ahead days, yet tastes best fresh from the oven.

The one-pan advantage

One pan does it all from start to finish. Pour, layer, bake, and rest—less time cleaning, more time savoring.

Cozy, crowd-pleasing flavor with minimal cleanup

That single pan yields a crowd-pleasing flavor. Creamy pumpkin custard meets a buttery top. Plus, you can add pecans for crunch.

Why You’ll Love This Recipe

On hectic weeknights, I reach for this Easy One Pan Pumpkin Dump Cake. It comes together fast, bakes in one pan, and cleans up in a snap. The creamy pumpkin layer and buttery top feel like a warm hug after a long day.

Speed and simplicity you can trust

Everything you need is in one pan, from start to finish. Mix once, pour, bake, and rest while the aroma does the talking.

Rich pumpkin spice without fuss

All the cozy pumpkin-spice flavor is built in, with no extra steps. The custard comes together quickly, and the spices bloom as it bakes.

Ingredients

I keep these ingredients on hand for a quick, cozy bake anytime.

• 1 (15 oz) can pumpkin puree — 100% pumpkin, not pie filling.
• 1 (12 oz) can evaporated milk — creamy base for the custard.
• 3 large eggs — bind and lift the custard.
• 1 cup brown sugar, packed — deep caramel sweetness.
• 2 teaspoons pumpkin pie spice — a warm cinnamon-nutmeg-clove blend.
• 1 box cake mix (15.25 oz) — dry layer, do not mix with wet.
• 1 cup chopped pecans (optional) — adds crunch.
• 1 cup melted unsalted butter (2 sticks) — drizzle over the top.

Tips and substitutions: For dairy-free, use dairy-free evaporated milk and vegan butter. Gluten-free cake mix works well. For a lighter texture, reduce bake time slightly.

Exact quantities are listed at the bottom of the article and available for printing.

How to Make Easy One Pan Pumpkin Dump Cake

Step 1: Easy One Pan Pumpkin Dump Cake Wet Ingredients

Preheat to 350°F and grease a 9×13 inch pan.

In a large bowl, whisk together pumpkin puree, evaporated milk, eggs, brown sugar, and pumpkin pie spice.

Whisk until the mixture is smooth and fully combined. This creamy base is the heart of our easy one pan pumpkin dump cake.

Step 2: Dry Layer (do not mix the dry cake mix into the wet mixture)

Pour the wet pumpkin mixture into the prepared pan and spread it evenly.

Sprinkle the dry cake mix evenly over the top; do not stir or mix it in.

If you like, scatter chopped pecans over the dry layer for extra crunch.

Step 3: Bake Time and Temperature

Drizzle melted butter over the entire surface.

Bake for 45–50 minutes, until the cake is golden brown and mostly set in the center.

Tip: If the edges browns too quickly, tent with foil for the last 10 minutes.

Step 4: Serve and Cool

Let the cake rest at least 60 minutes to allow the layers to firm up.

Serve warm or at room temperature with whipped cream or ice cream.

Leftovers refrigerate well for up to 3 days and reheat gently for a quick cozy treat.

Tips for Success

• I lay out all ingredients and grease the pan before I start.
• Make-ahead tip: whisk wet ingredients the night before and refrigerate.
• Melting butter helps with a smooth, even drizzle.
• Bake around 45 minutes; edges golden, center gently set.
• Let it rest 60 minutes for clean slicing.
• For dairy-free or gluten-free needs, swap in dairy-free milk and GF cake mix.
• Leftovers chill in the fridge up to 3 days; reheat gently.

Equipment Needed

• 9×13 inch baking pan (greased) or an equivalent pan; parchment works if you want easier cleanup.
• Large mixing bowl and a whisk (or an electric mixer) for the wet base.
• Measuring cups and spoons for accuracy.
• Silicone spatula or spoon for spreading and drizzling butter.
• Oven mitts or heat-safe gloves for safe handling.
• Cooling rack and a sharp knife or serving spatula for clean slices.

Variations for Easy One Pan Pumpkin Dump Cake

• I love a dairy-free, gluten-free version. Swap in dairy-free evaporated milk and vegan butter, plus a gluten-free cake mix.
• Mini portions save time. I bake in a muffin tin for 18–22 minutes, perfect for portion control.
• Nut options: I skip pecans or swap with walnuts or almonds for a different crunch or allergy safety.
• Cream cheese swirl: I whisk 8 oz cream cheese with 1/3 cup sugar, then swirl into the wet layer before the dry mix.
• Flavor twists: I add maple syrup or espresso powder to the wet base for a café-worthy kick.
• Chocolate pumpkin twist: Use chocolate cake mix instead of yellow or spice cake for a chocolate-pumpkin version.
• Crunchy topping ideas: Try toasted coconut or chopped almonds, or add a light streusel on top for extra texture.

Serving Suggestions

• I love a dollop of whipped cream and a pinch of cinnamon.
• I serve with vanilla ice cream for a creamy contrast.
• I pair it with spiced coffee or chai for cozy vibes.
• Keep slices rustic by serving directly from the pan.
• Top with toasted pecans or a light dusting of sugar.

Make-Ahead vs Day-Of: When to Bake Easy One Pan Pumpkin Dump Cake

For Easy One Pan Pumpkin Dump Cake, you can save time with a make-ahead wet mix. Whisk it all together and chill in a covered container for up to 24 hours. When you’re ready, give it a quick whisk and go.

You can also assemble the pan the night before: pour the wet mix into a greased 9×13 pan, then sprinkle the dry cake mix on top (don’t mix). Add pecans if you like, cover, and refrigerate.

In the morning, bring it to room temp for about 20 minutes, drizzle melted butter over the top, and bake as directed. Starting cold may add a few minutes to bake time.

Butter-melting note: melted butter gives a smooth, even drizzle. If you prep ahead, keep it in a heatproof cup and re-warm slightly before pouring.

FAQs

Should I make this dump cake night before or day of?

For the Easy One Pan Pumpkin Dump Cake, you have flexible options. If you want peak freshness, bake it day of. If life is busy, you can prep ahead without losing flavor. I often whisk the wet mix the night before and refrigerate it.

Another make-ahead method is to assemble the pan the night before: wet mix in the pan, dry cake mix on top, and refrigerate. In the morning, bring to room temp, add melted butter, and bake as directed. Starting from a cooler pan just adds a few minutes to bake time.

Is it better to melt butter for dump cake?

Yes, melting butter helps it drizzle evenly and soak into the dry layer on top. It creates that golden, buttery crown we love. If you’re short on time, melt the butter in a measuring cup and pour it in slowly.

If you prefer a softer texture or easier butter distribution, you can melt it a bit less or use melted butter directly from the cup. Either way, the dish stays rich and cozy—the key is even coverage without soggy patches.

Can I make this dairy-free or gluten-free?

Absolutely. For a dairy-free version, swap in dairy-free evaporated milk and vegan butter. The flavor stays rich and the texture remains creamy. Use a gluten-free cake mix, and you’re set for a celiac-friendly treat.

If you’d like, you can experiment with almond milk or coconut milk as long as you keep the fat content similar. Just note texture might shift a touch, but it will still taste like fall in a pan.

How should I store leftovers?

Keep leftovers in an airtight container in the fridge for up to three days. Reheat gently in the microwave or a low oven to avoid drying. The flavors meld as they chill, so you can even enjoy the cake cold with a scoop of ice cream.

Final Thoughts

This Easy One Pan Pumpkin Dump Cake feels like a warm hug after a busy day.
I love how the pan does the heavy lifting, from whisk to warm slice.
Sharing it with family makes weeknights feel calmer and a little magical.

Make-ahead tips keep weeknights calm when meetings run late.
This dump cake teaches patience, warmth, and delicious reward.
A hug from the oven lingers long after the pan is empty.

If you’re new to dump cakes, welcome to a kinder kitchen.
We lean on warmth, ease, and tiny joys that feed souls.
Thank you for cooking with me; may your week ahead glow.

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