Pumpkin Dump Cake (3 Ingredient)
User Reviews
5
Pumpkin Dump Cake (3 Ingredient)
Description
This cake combines a box of spice cake mix with canned pumpkin puree and eggs, mixed together until just combined. The batter is spread into a greased pan and baked until a toothpick inserted comes out clean, creating a moist cake with the warm spices of the mix harmonizing with pumpkin’s natural earthiness.
Without frosting, the cake’s moist texture stands out, and it can be served plain or topped with whipped cream. Its ease of preparation and minimal ingredients make it a go-to for a seasonal dessert without fuss.
Leftover cake can be stored tightly covered in the refrigerator for up to 3 days or frozen for up to 3 months. Thaw and serve as desired. This straightforward recipe highlights pumpkin flavor simply and efficiently.
Ingredients
- 13.25 ounces spice cake mix 1 box
- 15 ounces pumpkin 1 can, puree
- 2 egg
Instructions
- Preheat oven to 350°F. Grease a 9x13 pan and set aside.
- In a medium bowl, combine the dry cake mix, eggs, and pumpkin with a mixer on medium until combined.
- Spread into pan and bake 25-30 minutes or until a toothpick comes out clean.
- Cool completely and serve with whipped cream if desired.
Notes
- Store the cake in an airtight container in the refrigerator for up to 3 days.
- The cake freezes well for up to 3 months; thaw before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 15servings
Amount Per Serving
Calories 166 kcal
% Daily Value*
| Calories | 166 | 8% |
| Carbohydrates | 27g | 9% |
| Protein | 2g | 4% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 21mg | 7% |
| Sodium | 235mg | 10% |
| Potassium | 222mg | 5% |
| Sugar | 16g | 32% |
| Vitamin A | 2445IU | 49% |
| Vitamin C | 2.6mg | 3% |
| Calcium | 42mg | 4% |
| Iron | 1.9mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
