3 Ingredient Pumpkin Spice Dump Cake

How to Make Pumpkin Spice Dump Cake

You won’t believe how easy pumpkin spice dump cake can be. The full recipe directions are below, but honestly, the only complicated part might be assembling the ingredients. When you start with Betty Crocker™ Spice Cake Mix, you’re almost all the way done! Nearly all of the ingredients for a perfectly delicious, spiced cake—flour, sugar, savory pumpkin spices—are right in the box. To make it a pumpkin spice dump cake, we’ll be stirring in a can of pumpkin puree—not pumpkin pie filling. Your pumpkin puree will help to add the perfect amount of pumpkin flavor, while also providing a good amount of the moisture your cake will require.

Then it’s as simple as beating the mixture together with the eggs, transferring to a pan, and baking for 20-25 minutes at 350°. Let it cool down to room temperature for 1 hour and voilà! Your pumpkin spice dump cake is ready to serve.

Topping Ideas

In addition to being extremely easy, pumpkin spice dump cake is also effortless to customize. Simply choose your own toppings to make your dessert pair perfectly with your main course, bring out different flavors, or just add a welcome touch of sweetness.

For an extra sweet crunch, crumble some crushed maple candies or chopped candied pecans over the top. Short on time? No problem. A dusting of cinnamon is another perfect topping that will add a little spicy warmth, or chop up walnuts or cashews for a hearty, nutty crunch. Another simple option? Whipped cream! You can’t miss with a dollop of fluffy, creamy goodness to play off the savory spice of your pumpkin spice dump cake.

Storing Pumpkin Spice Dump Cake

You can store leftover pumpkin spice dump cake in the refrigerator for 5 to 7 days, or in the freezer for up to 3 months. If you do store your leftovers, it’s important to use an airtight container—especially if you’re freezing it—to prevent moisture loss. Also, if you’re going to be freezing your leftovers, it’s best if you freeze it prior to adding any frosting. Then when it’s time to serve, simply allow frozen dump cake to thaw in the fridge overnight, and warm it up in the oven at 350° for about 10 minutes to give it that fresh-from-the-oven heat.