Cozy Two-Ingredient Pumpkin Dump Cake: Easy Fall Dessert
A warm, comforting fall dessert made with just pumpkin puree and yellow cake mix. This incredibly simple recipe delivers a golden, slightly crisp top with a soft, tender center that tastes like pure autumn comfort.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 9 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
- 1 can (15 oz) pumpkin puree (not pumpkin pie filling)
- 1 box (15.25 oz) yellow cake mix
- 1 teaspoon pumpkin pie spice (optional)
- 1/2 cup chopped pecans or walnuts (optional)
- Whipped cream or vanilla ice cream for serving (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with non-stick spray or butter.
- Pour the pumpkin puree into a large mixing bowl. Use a spatula to scrape every last bit out of the can and break up any large clumps.
- Add the entire box of yellow cake mix to the bowl on top of the pumpkin. Do not mix yet.
- Mix until just combined. Fold the cake mix into the pumpkin gently, scraping the bottom and sides. Stop as soon as no dry streaks remain. The mixture will be thick and slightly sticky.
- Transfer the batter to the prepared dish and spread it evenly, nudging it into the corners.
- If using, sprinkle pumpkin pie spice, pecans, or walnuts evenly over the top. Do not stir them in.
- Bake for 30-35 minutes, until the top is golden brown and slightly cracked. A toothpick inserted into the center should come out clean or with a few moist crumbs.
- Cool in the pan for 10 minutes to allow the cake to set.
- Serve warm or at room temperature. Cut into squares and top with whipped cream or vanilla ice cream if desired.
Notes
Use pure pumpkin puree, not pumpkin pie filling. Let pumpkin come to room temperature for easier mixing. Do not overmix the batter. Check for doneness starting at 28 minutes. Let cool for 10 minutes before cutting. For gluten-free, use a gluten-free yellow cake mix. For vegan, ensure cake mix is dairy-free. Store covered at room temperature for up to 2 days or refrigerate for up to 5 days. Freezes well for up to 3 months.
Nutrition
- Serving Size: 1 square (1/9 of rec
- Calories: 280
- Sugar: 28
- Sodium: 380
- Fat: 8
- Saturated Fat: 2
- Carbohydrates: 50
- Fiber: 3
- Protein: 3
Keywords: pumpkin dump cake, two-ingredient dessert, easy fall dessert, pumpkin cake, simple pumpkin recipe, dump cake, pumpkin puree cake