This 3-Ingredient Pumpkin Dump Cake is the sort of budget-friendly dessert that earns a permanent place in fall baking rotation. It bakes into distinct layers with almost no effort: a soft pumpkin custard base and a crisp, buttery cake topping. Dump cakes became popular because they simplify baking down to layering pantry staples in a dish, and this pumpkin version delivers the cozy flavor of pumpkin pie with even less work.
Serve it warm on its own or with a scoop of vanilla ice cream, a dollop of whipped cream, or a drizzle of caramel sauce if you want to dress it up. For a casual fall gathering, it pairs especially well with hot coffee, chai, or cold milk, and it makes a nice addition to a holiday dessert table alongside apple desserts and pecan treats.
3-Ingredient Pumpkin Dump Cake
Servings: 10 to 12
Ingredients
1 15-ounce can pumpkin pie filling
1 box yellow cake mix, about 15.25 ounces
1 cup unsalted butter, melted
Directions
1. Preheat the oven to 350°F and lightly grease a 9x13-inch glass baking dish.
2. Spread the pumpkin pie filling evenly across the bottom of the prepared baking dish.
3. Sprinkle the dry yellow cake mix evenly over the pumpkin layer, covering the surface from edge to edge without stirring.
4. Drizzle the melted butter as evenly as possible over the cake mix, making sure to moisten most of the surface so the topping bakes up golden and crisp.
5. Bake for 45 to 50 minutes, until the top is deeply golden and the pumpkin layer is set. Let it cool for at least 15 minutes before serving so the layers can settle slightly.
Variations & Tips
Spice it up: If your pumpkin pie filling tastes mild, add a little extra cinnamon or pumpkin pie spice before spreading it in the dish. Even with a 3-ingredient formula, a touch more spice can make the dessert taste fuller and more homemade.
Make it with plain pumpkin: If you only have canned pumpkin puree, you can still make this cake, but you will need to sweeten and season it first. Stir in sugar and pumpkin pie spice to mimic pumpkin pie filling before using it as the base.
Add crunch: A handful of chopped pecans or walnuts over the buttered cake mix creates a more textured topping. This is especially nice if you like the contrast between the soft pumpkin layer and a crisp top.
Serve it warm: This dessert is at its best slightly warm, when the pumpkin layer is soft and the top is still a little crisp. Leftovers can be refrigerated and reheated in short bursts to bring back that fresh-baked texture.