Easy Two-Ingredient Pumpkin Dump Cake (Best Fall Dessert)
This easy two-ingredient pumpkin dump cake is the closest I’ve ever come to getting that warm, spiced aroma from my neighbor Mrs. Patterson’s kitchen. It’s not fancy, it’s not complicated, and honestly, that’s the whole point.
- Prep Time: 5 minutes
- Cook Time: 40-45 minutes
- Total Time: 45-50 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 can (15 oz / 425g) canned pumpkin puree (100% pure pumpkin, not pumpkin pie filling)
- 1 box (15.25 oz / 432g) yellow cake mix (dry, not prepared)
- ½ cup (1 stick / 113g) melted butter (optional but highly recommended)
- 1 teaspoon pumpkin pie spice (optional)
- ½ cup chopped pecans or walnuts (optional)
Instructions
- Preheat your oven to 350°F (175°C). No need to grease the 9×13-inch baking dish.
- Empty the canned pumpkin puree into the baking dish and spread it into an even layer with a spatula.
- Sprinkle the dry cake mix evenly over the pumpkin, covering every bit of the pumpkin.
- If using, drizzle the melted butter evenly over the top of the cake mix.
- Optional: Sprinkle pumpkin pie spice or chopped nuts over the top.
- Bake for 40-45 minutes, or until the top is golden brown and the edges are bubbly. A toothpick inserted into the center should come out mostly clean with a few moist crumbs.
- Let it cool for at least 10-15 minutes before serving. For best results, cool for 20 minutes to allow layers to set.
Notes
Don’t skip the butter—it creates a golden, crispy crust. Spread the pumpkin evenly to ensure even cooking. Let the cake cool completely before cutting to get clean squares. Use a toothpick to check doneness. Avoid using spice cake mix; yellow cake mix is best.
Nutrition
- Serving Size: 1 serving (1/12 of r
- Calories: 220250
- Sugar: 1822
- Sodium: 300350
- Fat: 810
- Saturated Fat: 45
- Carbohydrates: 3540
- Fiber: 23
- Protein: 23
Keywords: pumpkin dump cake, two-ingredient dessert, easy fall dessert, pumpkin cake, dump cake recipe