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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Did your family love this Pumpkin Dump Cake? Leave a rating and a comment below!

Pumpkin Dump Cake on a white plate
4.96 from 69 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

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

Store cake in an airtight container in the fridge for up to 3 days, or in the freezer for up to 3 months. 
 
4.96 from 69 votes↑ Click stars to rate now!
Or to leave a comment, click here!

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

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plated Pumpkin Dump Cake and photo with a fork with writing

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About the author

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. Sorry that happened Becky. I am not sure what went wrong, we have always had great success with this recipe.

    1. 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!

  1. 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!5 stars

    1. 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.

  2. 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.5 stars

  3. 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.

  4. 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!

  5. 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.5 stars

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

  6. 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!

  7. 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!5 stars

  8. 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
    5 stars

  9. 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.