Pumpkin Dump Cake (3 Ingredient)


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Pumpkin Dump Cake is super easy, moist and incredibly delicious! Made with only 3 ingredients, this will become your favorite go-to fall dessert (plus whipped cream if you’d like, but it’s so moist that it doesn’t really need it)!

Pumpkin flavors and the fall season just go hand in hand and I just love it! Some of my all time favorite recipes are pumpkin inspired including our favorite Pumpkin Pancakes and Easy Pumpkin Muffins!

A slice of Pumpkin Dump Cake topped with whipped topping and a sprinkle of cinnamon, on a white plate

This easy pumpkin dump cake is so quick, you’ll have it prepped before your even is even preheated! The whole thing takes about 5 minutes to prep and the result is the most crazy moist pumpkin cake ever!

What is Pumpkin Dump Cake?

Dump Cakes are super easy desserts usually made with a cake mix, fruit or other filling, mixed and literally “dumped” into a pan! It is one of the easiest and most cost efficient desserts you can make! This differs from Pumpkin Pie Crunch Cake as this recipe is much more like a cake while the crunch cake has the consistency of pumpkin pie.

The ingredients for Pumpkin Dump Cake are presented

How do you make Pumpkin Dump Cake?

Using only three ingredients; spice cake mix, eggs and pumpkin puree, this Pumpkin Dump Cake could not be easier!

  • Using a mixer, combine the three ingredients and mix on medium speed until blended.
  • Pour into a greased 9 x 13″ pan and bake at 350º for about 25 – 30 minutes.
  • Cool and serve.

When choosing what to top this pumpkin spice dump cake, I think of simplicity. I always keep a tub of whipped topping in my freezer for times just like these when a quick and simple topping is all that is required! Add a dash of Pumpkin Pie Spice  and voila! Dessert is ready and no one will suspect how incredibly easy it was!

Cream Cheese Icing also makes a wonderful topping for this cake or you can just top each piece with a dollop of ice cream as well. This cake is so delicious that if you decide to serve it naked – that’s ok too!

A close up picture of Pumpkin Dump Cake, on a white plate with a fork taking out a bite sized piece

If you are lucky enough to have left over cake and wonder how to store Pumpkin Dump Cake, there are several options depending on what topping you have chosen.

  • A naked dump cake can be stored on the counter for 2-3 days covered with plastic wrap or in an airtight container.
  • A cream cheese or whipped topping frosted pumpkin dump cake should be refrigerated. It will last in the refrigerator in an airtight container, or covered with plastic wrap, for about 5 days.

Can you Freeze Pumpkin Dump Cake?

No matter if you have used my cream cheese frosting, cool whip topping or if it is just naked, you can definitely freeze Pumpkin Dump Cake! You will be able to keep this in your freezer for 2-3 months, again in an airtight container. What a great way to keep this tasty treat on hand for when last-minute guests pop in!

While fall is the perfect time for enjoying pumpkin recipes, you can enjoy the flavor of pumpkin all year long! Add pumpkin puree or pumpkin pie spice to your favorite muffin, quick bread or cake recipe!

Be sure to share this easy and quick dessert recipe with all your friends!

A piece of pumpkin dump cake with a bite sized morsel taken out of it.

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4.8 from 5 votes
Review Recipe

Pumpkin Dump Cake

Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 15 servings
Author Holly
Course Dessert
Cuisine American
Pumpkin Dump Cake is super easy, moist and incredibly delicious! Made with only 3 ingredients, this will become your favorite go-to fall dessert! 

Ingredients

  • 1 box spice cake mix
  • 15 oz pumpkin canned
  • 2 eggs

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Instructions

  1. Preheat oven to 350 degrees. Grease a 9x13 pan and set aside.
  2. In a medium bowl, combine all ingredients with a mixer on medium until combined.
  3. Spread into pan and bake 25-30 minutes or until a toothpick comes out clean.
  4. Cool completely and serve with whipped cream if desired.
Nutrition Information
Calories: 166, Fat: 5g, Saturated Fat: 1g, Cholesterol: 21mg, Sodium: 235mg, Potassium: 222mg, Carbohydrates: 27g, Sugar: 16g, Protein: 2g, Vitamin A: 48.9%, Vitamin C: 3.2%, Calcium: 4.2%, Iron: 10.8%

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

Keyword pumpkin dump cake

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A slice of Pumpkin Dump Cake on a white plate

Pumpkin Dump Cake is super easy, moist and incredibly delicious! Made with only 3 ingredients, this will become your favorite go-to fall dessert! #spendwithpennies #easyrecipe #simplerecipe #dumpcake #withpumpkin #fallrecipe #cakerecipe #pumpkinrecipe #cakemix

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About the author

Holly

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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

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Comments

  1. I made this cake a couple of weeks ago and in 2 days it was all gone. It tastes better that a Pumpkin Pie and serves more. I will for sure be baking this for Thanksgiving. Thank you for the recipe.

  2. Good morning!! This looks delicious! Im going to try it with gluten free yellow cake mix ( with 2 teaspoons of pumpkin pie spice mixed in) .   Have you tried it with gluten free mix? If not, I’ll let you know how it turns out! 
    Happy Thanksgiving!!  

    1. I haven’t tried it with GF mix, but I think it’ll work just fine! Let us know how it goes and Happy Thanksgiving to you and your family too!

      1. They were out of spice cake last time we made this. We used yellow cake mix and added allspice. It came out delicious. We are going to try it with chocolate chips this time.

  3. Hi Holly please reply if you get this? I know this recipe was awhile ago:) Please tell me what high  altitude adjustment should I make? I’m at 7000+ ft Thank you! Cynthia in Wyoming 

    1. Hi Cynthia, since I am not at high altitude, I am not certain what adjustments to make. You might like to look on the box of cake mix and see what adjustments they suggest! I hope that helps!

  4. I have made this twice in the last last 2 weeks. The family loves it. This last time I switched it up a bit. Instead of eggs I used 1 cup of applesauce. Turned out just as good. I used cream cheese icing with chopped walnuts on top. I’m planning on making it again but I’m going to use either yellow cake or devil’s food cake mix. Definitely taking this to our Thanksgiving carry in at work.

    1. Great question Charlotte! For this recipe, you use only the eggs and pumpkin and cake mix. No other ingredients necessary :) Enjoy!

  5. Wow! My teenage daughter made this recipe last night and let me just say that it has now replaced my from scratch pumpkin cake recipe. This was so incredibly easy and delicious! Thanks so much!

  6. this is literally my favorite time of the year because of the pumpkin take over! I came across this recipe an noticed a few other pumpkin related recipes you have. i’m about to get pumpkin wasted!

  7. Hi Holly! I was looking for pumpkin recipes when I found both your Pumpkin Dump Cake (sounds delicious) and you. The more I read on your page, the more I liked (your recipes and other stuff…& you sound like someone I would be friends with if you were in my part of TX, too). Reading and trying your recipes and other things will be fun. Thanks for sharing!!!

    Joni Breedlove

  8. HI Holly,
    I wanted to make your pumpkin spice cake, but found it had a Betty Crocker spice cake mix in it. Is there some way I can make the cake without the Betty Crocker mix as I am a superannuant (ie over 65 years old) on a restricted income – I live in New Zealand and those packaged cake mixes are not in my restricted budget.