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Easy Two-Ingredient Pumpkin Dump Cake (Best 15-Minute Dessert)

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This Easy Two-Ingredient Pumpkin Dump Cake is a quick, foolproof dessert that tastes like fall in a pan. With just pumpkin puree and yellow cake mix, plus a little butter, it creates a golden, crunchy top and a soft, pudding-like interior.

Ingredients

Scale
  • 1 can (15 oz) pumpkin puree (not pumpkin pie filling)
  • 1 box (15.25 oz) yellow cake mix
  • 1/2 cup unsalted butter, melted
  • Optional: 1/2 cup chopped pecans or walnuts
  • Optional: 1 teaspoon pumpkin pie spice
  • Optional: Whipped cream or vanilla ice cream for serving

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or non-stick spray.
  2. In a medium mixing bowl, combine the pumpkin puree and dry cake mix. Stir until just combined; the batter will be thick and slightly sticky.
  3. Spread the batter evenly into the prepared baking dish.
  4. Drizzle the melted butter evenly over the top of the batter. If using nuts, sprinkle them over the butter now.
  5. Optional: Sprinkle 1 teaspoon of pumpkin pie spice over the top.
  6. Bake for 35-40 minutes, or until the top is golden brown and the edges are bubbly. The center should be set but slightly jiggly.
  7. Let the cake cool in the pan for at least 10 minutes before serving. Serve warm or at room temperature, with whipped cream or vanilla ice cream if desired.

Notes

Don’t overmix the batter; a few lumps are fine. Let the batter rest for 5 minutes before baking for better texture. For a gluten-free version, use a gluten-free yellow cake mix. For a dairy-free version, substitute melted coconut oil or plant-based butter.

Nutrition

Keywords: pumpkin dump cake, easy pumpkin dessert, two-ingredient cake, fall dessert, quick dessert, pumpkin cake

Find it online: https://eliplate.com/easy-two-ingredient-pumpkin-dump-cake-best-15-minute-dessert/