When a dessert shows up at nearly every holiday table and disappears before the meal is even over, it earns staple status. This 3-ingredient pumpkin dump cake is exactly that kind of recipe: simple, nostalgic, and surprisingly satisfying for how little effort it takes. With pumpkin pie filling as the base, dry cake mix scattered right over the top, and melted butter to create that signature crisp, golden finish, it lands somewhere between a spoon cake, cobbler, and easy holiday pudding.
Serve this warm with a scoop of vanilla ice cream or a generous spoonful of whipped cream so the cool topping melts into the spiced pumpkin layer. It also pairs beautifully with coffee after a big holiday meal, and if you want to dress it up a bit more, a light dusting of cinnamon or chopped toasted pecans on top adds a nice contrast to the soft filling and buttery crust.
3-Ingredient Pumpkin Dump Cake
Servings: 8 to 10
Ingredients
1 (30-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 in the prepared baking dish.
3. Sprinkle the dry 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, trying to moisten most of the dry spots.
5. Bake for 45 to 50 minutes, until the top is golden brown and the pumpkin layer is set around the edges. Let it cool for at least 15 minutes before serving.
Variations & Tips
Add nuts: For extra texture, sprinkle 1/2 to 1 cup chopped pecans or walnuts over the cake mix before adding the butter. They toast as the cake bakes and give the topping a little more crunch.
Use spice cake mix: If you want a deeper fall flavor, swap the yellow cake mix for spice cake mix. It complements the pumpkin especially well and makes the dessert taste a bit more like a classic holiday pudding.
Watch for dry patches: One of the biggest tricks with dump cakes is butter coverage. If you notice large dry areas of cake mix before baking, drizzle a little more melted butter over those spots so the topping bakes up evenly.
Serve it warm: This dessert is at its best slightly warm, when the pumpkin layer is soft and the top is crisp. If making it ahead, reheat individual portions briefly before serving.
Store leftovers well: Cover and refrigerate any leftovers for up to 4 days. The texture softens a bit in the fridge, but it still tastes wonderful, especially with whipped cream or ice cream.