Enjoying the flavors of the season doesn't get much easier than this easy pumpkin dump cake.

Published on September 24, 2025

Credit:

Jason Donnelly

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When the summer heat (finally) starts coming to an end, I'm always eager to start enjoying cooler weather and all the delicious flavors the fall menus bring. And since Starbucks is releasing its famous PSL earlier than ever this year, I took this as a sign that I should go ahead and start making pumpkin recipes. The quickest and easiest way to get my pumpkin dessert fix? Two-ingredient pumpkin cake. A go-to recipe by one of our Better Homes & Gardens editors (and now one of mine!), all you need is a boxed cake mix and a can of pumpkin to make a moist and fluffy cake. While I usually keep canned pumpkin on hand for pumpkin bread, I'm so excited to have this simple dump cake recipe in my back pocket this fall. Here's how to make this 2-ingredient recipe at home.

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Ingredients

  • 1 (2-layer-size) pkg. cake mix, spice, yellow,

  • 1 (15-oz.) can pumpkin

  • Nonstick cooking spray

Directions

  1. Credit:

    Jason Donnelly

    Stir together cake mix and a 15-ounce can of pumpkin puree until smooth (about 2 minutes).

  2. Credit:

    Jason Donnelly

    Spread evenly into greased 9x13 baking pan and bake at 350°F for 25-30 minutes until a toothpick inserted comes out clean. You could also make this into cupcakes or a Bundt cake by adjusting to the times on your cake mix box.

  3. Credit:

    Jason Donnelly

    Cool completely and enjoy plain or top with your favorite frosting. Store leftovers in the refrigerator.

How to Customize 2-Ingredient Pumpkin Dump Cake

This 2-ingredient pumpkin dump cake is strikingly similar to our autumn pumpkin bars (with way fewer ingredients!), so I made up the cream cheese frosting in the recipe for mine. Several reviews on this recipe on our sister site, Allrecipes, mention the cake's flavor and texture is improved by adding 3 eggs and/or ½ cup of applesauce. I think the cake was delicious as-is, especially for how easy it was for this cake to come together, but I will consider adding in some eggs when I make this again. For a more coffee cake flavor, I'm also thinking about adding some streusel topping instead of frosting next time. There are so many ways to keep this pumpkin cake recipe exciting!

Nutrition Facts (per serving)

175 Calories
2g Fat
39g Carbs
2g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 175.4
% Daily Value *
Total Fat 1.6g 2%
Saturated Fat 0.8g 4%
Cholesterol 0mg 0%
Sodium 319.7mg 14%
Total Carbohydrate 38.6g 14%
Dietary Fiber 1.6g 6%
Total Sugars 20.1g
Protein 2g 4%
Vitamin D 0mcg 0%
Vitamin C 1.5mg 2%
Calcium 101.4mg 8%
Iron 1.4mg 8%
Potassium 93.5mg 2%
Fatty acids, total trans 0.1g
Vitamin D 0IU
Alanine 0.1g
Arginine 0.1g
Ash 1.8g
Aspartic acid 0.1g
Caffeine 0mg
Carotene, alpha 1699.2mcg
Choline, total 5.6mg
Copper, Cu 0.1mg
Cystine 0g
Energy 732.8kJ
Folate, total 33.9mcg
Glutamic acid 0.6g
Glycine 0.1g
Histidine 0g
Isoleucine 0.1g
Leucine 0.2g
Lysine 0.1g
Methionine 0g
Magnesium, Mg 12.5mg
Manganese, Mn 0.1mg
Niacin 1.1mg
Phosphorus, P 147.8mg
Pantothenic acid 0.3mg
Phenylalanine 0.1g
Proline 0.2g
Retinol 0mcg
Selenium, Se 1.5mcg
Serine 0.1g
Theobromine 0mg
Threonine 0.1g
Vitamin E (alpha-tocopherol) 0.8mg
Tryptophan 0g
Tyrosine 0.1g
Valine 0.1g
Vitamin A, IU 5515.6IU
Vitamin A, RAE 275.7mcg
Vitamin B-12 0mcg
Vitamin B-6 0.1mg
Vitamin K (phylloquinone) 6.9mcg
Water 35g
Zinc, Zn 0.2mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.