Fall baking season is here, and I’m all about easy desserts that make the house smell amazing. You know those days when you want something sweet but don’t feel like measuring a million ingredients or dirtying every bowl in your kitchen? That’s exactly when this pumpkin dump cake comes to the rescue.
I discovered this recipe last October when I was scrambling to bring a dessert to my neighbor’s potluck. Three ingredients, one pan, and thirty minutes later, I had a warm, gooey cake that disappeared faster than I could cut it. The best part? You literally dump everything together and let the oven do all the work.
No mixing bowls, no fancy techniques, no stress. Just pure pumpkin goodness that tastes like you spent hours in the kitchen. Trust me, this one’s going straight into your regular rotation.
Why You’ll Love This Pumpkin Dump Cake
- Only 3 ingredients – You probably have these basic ingredients in your pantry right now, making this the perfect last-minute dessert when you need something sweet.
- No mixing required – Just dump everything into a pan and bake – it’s that simple! No need to worry about creaming butter or complicated techniques.
- Perfect fall flavors – The combination of pumpkin and spice cake mix gives you all those cozy autumn tastes without any of the fuss of making a cake from scratch.
- Foolproof results – This recipe is practically impossible to mess up, making it great for beginner bakers or when you want a guaranteed crowd-pleaser.
What Kind of Pumpkin Puree Should I Use?
For this dump cake, you’ll want to grab a can of plain pumpkin puree from the baking aisle, not pumpkin pie filling or pumpkin pie mix. The plain puree is just cooked and mashed pumpkin with no added spices or sugar, which is exactly what you need since the cake mix already has all the flavoring. Most brands like Libby’s or store brands work perfectly fine – they’re all pretty similar in texture and taste. Just double-check the label to make sure it says “100% pumpkin” or “pumpkin puree” and doesn’t mention pie spices or sweeteners.
Options for Substitutions
This simple dump cake is pretty forgiving when it comes to swaps:
- Spice cake mix: You can easily swap the spice cake mix for yellow cake mix, vanilla cake mix, or even chocolate cake mix if you want a different flavor combo. Just stick with the same size box (around 15-18 oz).
- Pumpkin puree: Make sure you’re using plain pumpkin puree, not pumpkin pie filling which already has spices added. If you can’t find pumpkin puree, you can substitute with sweet potato puree or even mashed butternut squash.
- Eggs: If you’re out of eggs, you can replace each egg with ¼ cup unsweetened applesauce, ¼ cup mashed banana, or 1 tablespoon ground flaxseed mixed with 3 tablespoons water (let it sit for 5 minutes first).
Watch Out for These Mistakes While Baking
The biggest mistake people make with dump cake is not mixing the ingredients thoroughly enough, which can leave you with dry pockets of cake mix throughout your dessert – make sure to stir until everything is completely combined and no streaks of cake mix remain.
Another common error is using pumpkin pie mix instead of plain pumpkin puree, which will throw off the sweetness and spice balance since the cake mix already contains the seasonings you need.
Don’t skip checking for doneness with a toothpick inserted in the center – it should come out with just a few moist crumbs, not wet batter, and remember that this cake will continue to set as it cools.
For the best texture, let the cake cool for at least 15 minutes before serving, as it will be quite soft and fragile when it first comes out of the oven.
What to Serve With Pumpkin Dump Cake?
This warm, spiced pumpkin cake is perfect on its own, but a scoop of vanilla ice cream on top takes it to the next level. The cool, creamy ice cream pairs beautifully with the warm cake and those cozy fall spices. You could also add a dollop of whipped cream or even some caramel sauce if you’re feeling fancy. For a fun autumn touch, try sprinkling some chopped pecans or walnuts on top, or dust it with a little cinnamon before serving.
Storage Instructions
Store: This pumpkin dump cake keeps really well covered at room temperature for about 3 days, or you can store it in the fridge for up to a week. I like to cover it with foil or plastic wrap right in the baking dish. It actually gets more moist as it sits, which is a nice bonus!
Freeze: You can definitely freeze this cake for up to 3 months. I usually cut it into individual squares and wrap them in plastic wrap, then put them all in a freezer bag. This way I can grab just one piece whenever I’m craving something sweet.
Serve: Frozen pieces thaw perfectly at room temperature in about 30 minutes, or you can warm them up in the microwave for 20-30 seconds. If you want to serve it warm from the fridge, just pop a slice in the microwave for about 15 seconds and it tastes like it just came out of the oven.
| Preparation Time | 10-15 minutes |
| Cooking Time | 20-25 minutes |
| Total Time | 90-100 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1700-1850
- Protein: 18-22 g
- Fat: 36-44 g
- Carbohydrates: 360-390 g
Ingredients
- 1 box betty crocker™ delights super moist™ spice-flavored cake mix
- 1 can (15 oz) pure pumpkin puree (do not use pumpkin pie filling)
- 3 large eggs
Step 1: Prepare the Oven and Mix Batter
- 1 box Betty Crocker™ Delights Super Moist™ spice-flavored cake mix
- 1 can (15 oz) pure pumpkin puree (do not use pumpkin pie filling)
- 3 large eggs
Preheat your oven to 350°F (175°C).
In a large mixing bowl, combine the cake mix, pumpkin puree, and eggs.
Beat together until the mixture is smooth and thoroughly blended.
Step 2: Bake the Cake
- cake batter from Step 1
Grease a 13×9-inch baking pan.
Pour the prepared batter (from Step 1) into the pan and spread it out evenly.
Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean.
I always check at the 20-minute mark to avoid overbaking.
Step 3: Cool, Frost, and Serve
Allow the cake to cool in the pan to room temperature, about 1 hour.
Once cooled, frost with Betty Crocker™ Cream Cheese frosting if you like, then cut into pieces and serve.
Irresistible 3 Ingredient Pumpkin Dump Cake
Ingredients
- 1 box Betty Crocker™ Delights Super Moist™ spice-flavored cake mix
- 1 can (15 oz) pure pumpkin puree (do not use pumpkin pie filling)
- 3 large eggs
Instructions
- Preheat your oven to 350°F (175°C). In a large mixing bowl, combine the cake mix, pumpkin puree, and eggs. Beat together until the mixture is smooth and thoroughly blended.
- Grease a 13x9-inch baking pan. Pour the prepared batter (from Step 1) into the pan and spread it out evenly. Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean. I always check at the 20-minute mark to avoid overbaking.
- Allow the cake to cool in the pan to room temperature, about 1 hour. Once cooled, frost with Betty Crocker™ Cream Cheese frosting if you like, then cut into pieces and serve.
