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!
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.
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!
- Combine all the ingredients and mix on medium speed with an electric mixer until smooth.
- Pour the batter into a greased 9 x 13″ pan and bake until a wooden pick in the center comes out clean.
- Cool and frost if desired.
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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Did your family love this Pumpkin Dump Cake? Leave a rating and a comment below!
Pumpkin Dump Cake (3 Ingredient)
Equipment
Ingredients
- 1 box spice cake mix
- 15 ounces pumpkin canned
- 2 eggs
Instructions
- Preheat oven to 350°F. Grease a 9×13 pan and set aside.
- In a medium bowl, combine all ingredients 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
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Cake, Dessert
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
This isn’t a dump cake. Dump cake does not require any mixing and cake mix is sprinkled on top dry.
Cake didn’t bind very well, too crumbly. Maybe more eggs?
Sorry that happened Becky. I am not sure what went wrong, we have always had great success with this recipe.
Can this be baked in a bundt pan?
Hi Dorothy, we have never tried baking this recipe in a bundt pan. If you try, we’d love to hear how it turned out!
Yum this looks heavenly!! I like the fact that it’s only got 3 ingredients …. so simple and easy clean up too!! Plus, it doesn’t appear to be overly sweet… I’ll be trying this soon and let you know how much we liked it!!! :) Thanks!
I hope your family loves it Tess!
Most dump cakes I’ve baked has butter drizzled on top before baking.Why not on this? Thank you!
This one gets all its moisture from the pumpkin puree and eggs mixed into it, so we find that the butter isn’t necessary. Hope that helps Stephanie.
Could it use a bit of sugar. Batter doesn’t seem sweet enough. I don’t have applesauce.
The cake mix contains sugar.
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.
It’s always gone quickly around here too! So glad you loved it!
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!!
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!
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.
Sounds like a great idea Karen!
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
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!
Hi, do you freeze this before or after baking? Thanks!
This recipe can be frozen.
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.
Great idea with the applesauce, thank you for sharing!
Thanks for ex
Will Libby’s Pumpkin work in this recipe or is it different from pumpkin puree?
Yes that will work. Anything where the ingredients are just pumpkin is perfect.
Hi Holly, the canned pumpkin, is it puree or pie filling?
This is puree.
This cake sounds like a great new cake to try this Christmas. Thank You !
Enjoy Audrey!
Do you add the ingredients called for on box plus two eggs and Pumpkin or just 2 eggs
Thank You
Great question Charlotte! For this recipe, you use only the eggs and pumpkin and cake mix. No other ingredients necessary :) Enjoy!
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!
So glad to hear Justine! I LOVE hearing about kids cooking in the kitchen!
Can I use this recipe to make muffins?
I haven’t tried this as muffins but I think it would work just fine!
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!
LOL! I’m with you, give me all of the pumpkin. Enjoy!
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
Aww thank you Joni, so happy you found my page too! I hope you enjoy it. :) Happy Cooking!!
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.
Hi Lindy, you might like to try this pumpkin cake from scratch instead. It doesn’t require a cake mix. Enjoy!