Description
Pumpkin Dump Cake is an ultra-simple dessert made with just two ingredients: spice cake mix and pumpkin puree. This recipe comes together in minutes, requiring no mixing bowls and minimal clean-up. The cake bakes into a moist, gently spiced treat with a golden, crumbly top. Serve it warm or at room temperature as an easy fall dessert that’s perfect for gatherings or weeknight treats. Optional toppings like chocolate chips, pecans, or cinnamon sugar add customizable flavor and texture.
Ingredients
- 1 box spice cake mix
- 1 can (15 oz) pumpkin puree
- Optional: mini chocolate chips
- Optional: chopped pecans
- Optional: cinnamon sugar
Instructions
- Preheat oven to 350°F (175°C).
- Grease a 9×13-inch baking dish.
- Pour the pumpkin puree into the prepared dish and spread it evenly.
- Sprinkle the dry cake mix evenly over the pumpkin layer—do not mix.
- Add optional toppings such as mini chocolate chips, chopped pecans, or cinnamon sugar if desired.
- Bake for 35-40 minutes, until the top is golden brown.
- Allow the cake to cool for at least 10 minutes before serving.
- Serve warm or at room temperature.
Notes
You can substitute yellow or vanilla cake mix for the spice cake mix and add 2 teaspoons pumpkin pie spice for similar flavor. Make ahead by baking up to 2 days in advance and store covered at room temperature. Leftovers can be refrigerated for up to 5 days. If the top is too dry, drizzle with melted butter prior to baking. For a gluten-free version, use a gluten-free cake mix. Some ovens bake faster; check after 30 minutes.
- Prep Time: 5 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American