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
- 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
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.
How long to bake if made in loaf pan?
I haven’t tried this in a loaf pan. Let us know how it goes if you do!
made this for a work potluck and they ate the whole thing in like 15 minutes!! so easy and delicious!! ty for sharing. I’m new here and love your recipes! ❤️❤️
Thank you for your comment. I am glad to hear you are your co workers enjoyed this recipe.
could you put walnuts and raisins into the mix too
That would be delicious, Terri!
I’m still confused. Your directions say Cake mix AND ingredients listed on box. Is it just the dry cake mix, the puree and eggs? No oil? Water? Help!
Sorry for the confusion Peggy, it was displaying incorrectly. This cake uses only dry cake mix, eggs, and pumpkin.
Thank you. Thank you.
Not sure if I read the recipe correctly. Do you just make it with the cake mix, pumpkin and eggs or do you make the cake mix according to the box instructions and then add the pumpkin. Thank you.
You just make it with the three ingredients listed in the recipe. Thanks for checking, Garry!
Definitely a crowd pleaser! So simple to make! Used cream cheese frosting! This recipe is a keeper! Thank you so much!
Awesome and easy to make! Great flavor! I will definitely make this again!
So glad to hear you enjoyed it, Sue!
Can this be made in a Bundt pan.
We have never tried baking this recipe in a bundt pan. If you try, we’d love to hear how it turned out!
I made this cake today and it was super good. I added cream cheese frosting because my husband requested it, and it was even better. It was moist and delicious. A little heavy, but it was easier than a pie.
Cake is very easy to make.
Comes out delicious!
Serve with cool whip !
So glad you enjoyed it, Kathleen!
Is this a true dump cake? All the recipes I see usually have the cake mix sprinkled on top of the wet filling then butter either melted or sliced and placed on top. Does this turn out the same?
Hi Rachel, I have only tried the recipe as written so I can’t say for sure how it would work out with butter on top.
Wondering why you can’t use canned pumpkin pie filling.
Using pumpkin pie filling will make this cake much sweeter.
I added cinnamon chips to the cake batter & made a sugar, brown sugar & cinnamon topping for the top of the cake. It was delicious!
A super simple, delicious and moist cake. My family LOVED (made it before dinner, only one piece survived to morning). I topped with a cream cheese frosting to which I added 1/3 c caramel sauce and 1 tsp cinnamon.
That sounds delicious, Laura! Thanks for sharing.
I tried this recipe a few weeks ago. I used vanilla bean cake because that’s all I had on hand. Added in some pumpkin pie spice and maple syrup as well. Topped with cool whip and cinnamon. It was a huge hit! My husband loved it.
Plan on making it with a butter pecan cake mix soon to see how it comes out. :) Thank you for sharing!
I made this for my Mah Jongg group and they loved it! I added about a half cup of semisweet chocolate chips to the batter. It’s an easy and successful recipe; try it!
Can this cake be cut into bars or does it have to be spooned out? Seems with pumpkin on botton could not cut
We cut into squares and lift out with a spatula, hope that helps!
Hi! I’m about to make this and will be converting it to a gluten free version.
One recommendation: For those of us converting from “typical” baking recipes to gluten free versions, it would help to give the ounces for the box of mix in the ingredient list. I haven’t bought a typical “box of cake mix” in 14 years so I don’t know what the size is without looking it up.
The GF versions of many convenience foods and mixes is often not the same size, so including the actual amount can help your readers trying to do a conversion. And for this, it seems the typical size is roughly 15 ounces in weight.
Thanks for this easy recipe and I can’t wait to try it!
Thank you for the recommendation, Erika! Please let us know how the GF Pumpkin Dump Cake turns out for you! :)
Holly, I love all your recipes! I added some chopped walnuts on top and I’ve been storing it in the refrigerator it reminds me of pumpkin pie! Also it reminds me of Starbucks pumpkin bread!
So glad you love this cake Sara! Sounds great with walnuts!
Do you think you could make it in a loaf pan and slice like a breakfast bread?
I haven’t tried this in a loaf pan. Let us know how it goes if you do!