This 3-ingredient pumpkin dump cake is the perfect way to welcome in all things fall!

A boxed spice cake, some eggs, and of course, pumpkin, make this easy recipe ideal for a quick prep dessert or fun holiday get-together!

Rich and spicy flavors and a heavenly aroma make this cake a definite rotation recipe all season long!

slice of Pumpkin Dump Cake with a bite taken out

3 Ingredient Spice Cake

  • Five minutes of prep is all you’ll need to make this easy pumpkin cake recipe.
  • One bowl = less mess, fewer dishes to wash.
  • Three ingredients are all it takes to make this moist spice cake. The pumpkin adds moisture and the taste is very subtle.
  • This cake comes out extra moist and since we don’t add oil, it’s got a fraction of the fat (and more fiber) than a regular spice cake.
  • Bake ahead and enjoy all week, the flavor just gets better.
Pumpkin Dump Cake recipe ingredients

Ingredients for Pumpkin Spice Cake

Cake Mix – Starting with a ready-made spice cake mix is what makes this recipe so quick. Just add eggs and pumpkin.

Pumpkin – Canned pumpkin and pumpkin puree are the same (make sure you’re not buying pumpkin pie mix). You can use homemade pumpkin puree from scratch, just be sure to drain very well.

Mix-ins – Even though this recipe stands on its own, it’s easy to add some extras! Add extra cinnamon, ginger or nutmeg, or even pumpkin pie spice.

Some dried cranberries, raisins, chopped pecans/walnuts, or even mini chocolate chips or butterscotch chips make this a new cake every time!

How to Make Pumpkin Dump Cake

When it comes to baking, it doesn’t get much easier than two simple steps!

  1. Combine all the ingredients and mix on medium speed with an electric mixer until smooth.
  2. Pour the batter into a greased 9 x 13″ pan and bake until a wooden pick in the center comes out clean.
  3. Cool and frost if desired.

Serving Suggestions

Cool and serve with a tangy cream cheese frosting or even vanilla buttercream.

It can also be topped with whipped topping, a drizzle of homemade caramel sauce, or a big dollop of whipped cream or ice cream!

Pumpkin Dump Cake with a fork

How to Store

  • This cake can be stored at room temperature.
  • Pumpkin spice cake can be kept in an airtight container in the fridge for about 4 days.
  • The cooled cake can be frozen in an airtight container for up to 3 months (making it perfect for Thanksgiving). Thaw in the fridge before enjoying.

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Pumpkin Dump Cake on a white plate
4.97 from 111 votes↑ Click stars to rate now!
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Pumpkin Dump Cake (3 Ingredient)

Pumpkin Dump Cake is super easy to make with only 3 ingredients. With warm and spicy flavors, this will become a favorite go-to fall dessert! 
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 15 servings
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Ingredients  

  • 13.25 ounces spice cake mix 1 box
  • 15 ounces pumpkin puree 1 can
  • 2 eggs

Instructions 

  • Preheat oven to 350°F. Grease a 9×13 pan and set aside.
  • In a medium bowl, combine the dry cake mix, eggs, and pumpkin with a mixer on medium until combined.
  • Spread into pan and bake 25-30 minutes or until a toothpick comes out clean.
  • Cool completely and serve with whipped cream if desired.

Video

Notes

Store cake in an airtight container in the fridge for up to 3 days, or in the freezer for up to 3 months. 
 
4.97 from 111 votes

Nutrition Information

Calories: 166 | Carbohydrates: 27g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 21mg | Sodium: 235mg | Potassium: 222mg | Sugar: 16g | Vitamin A: 2445IU | Vitamin C: 2.6mg | Calcium: 42mg | Iron: 1.9mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Cake, Dessert
Cuisine American
plated Pumpkin Dump Cake with writing
Pumpkin Dump Cake with a bite taken out with writing
Pumpkin Dump Cake with a fork and writing
plated Pumpkin Dump Cake and photo with a fork with writing

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About the author

Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
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Comments

  1. Help! I bought a Duncan Hines box cake – net wt. is 15.25 oz. which is more than the BC mx. Can I still use this recipe as is?5 stars