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
4.97 from 109 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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  • 1 box spice cake mix
  • 15 ounces pumpkin canned
  • 2 eggs


  • 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.



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 109 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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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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Recipe Rating


    1. We have never tried baking this recipe in a bundt pan. If you try, we’d love to hear how it turned out!

  1. 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.4 stars

  2. 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?

    1. 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.

  3. I added cinnamon chips to the cake batter & made a sugar, brown sugar & cinnamon topping for the top of the cake. It was delicious!5 stars

  4. 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.5 stars

  5. 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!5 stars

  6. 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!5 stars

  7. 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!

    1. Thank you for the recommendation, Erika! Please let us know how the GF Pumpkin Dump Cake turns out for you! :)

  8. 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!5 stars