Hamdi Saidani This Pioneer Woman Pumpkin Dump Cake is an incredibly easy and moist recipe, which is made with just spice cake mix and pumpkin puree. It’s the perfect last-minute fall dessert, ready in about 35 minutes.
Pioneer Woman Pumpkin Dump Cake Ingredients
- 1 box Betty Crocker™ Delights Super Moist™ Spice Cake Mix
- 1 can (15 oz) pumpkin puree (not pumpkin pie mix)
- 3 eggs
- Betty Crocker™ Cream Cheese frosting, for serving (optional)
How To Make Pioneer Woman Pumpkin Dump Cake
- Prep Oven and Mix Batter: Preheat the oven to 350°F. In a large mixing bowl, beat together the dry cake mix, pumpkin puree, and eggs with a mixer until just combined.
- Bake the Cake: Transfer the batter to a greased 13×9-inch pan and spread it into an even layer. Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Let the cake cool completely to room temperature, about 1 hour. Frost with cream cheese frosting, if desired, then cut into squares and serve.
Recipe Tips
- How is this different from a traditional dump cake? A traditional dump cake involves layering fruit filling, then sprinkling the dry cake mix on top and dotting with butter. This version is even simpler, mixing all the ingredients together to create a moist, uniform cake.
- Can I add mix-ins? Absolutely! For extra texture and flavor, you can fold about a cup of chocolate chips, chopped pecans, or walnuts into the batter before baking.
- How do I know when it’s done? The toothpick test is the most reliable method. When a toothpick inserted into the center of the cake comes out with no wet batter attached (a few moist crumbs are okay), it’s ready.
- Can I use a different cake mix? Yes, a yellow cake mix or even a butter pecan cake mix would also be delicious with the pumpkin puree.
What To Serve With Pumpkin Dump Cake
This simple cake is a perfect canvas for creamy and rich toppings. It’s delicious with:
- A generous layer of cream cheese frosting
- A dollop of fresh whipped cream or Cool Whip
- A scoop of vanilla bean ice cream
- A drizzle of warm caramel sauce
How To Store Pumpkin Dump Cake
- Refrigerate: Once the cake has cooled completely, cover it and store it in the refrigerator, especially if it has been frosted. It will keep for up to 5 days.
- Freeze: The unfrosted cake freezes very well. Let it cool completely, wrap it tightly in plastic wrap and then foil, and it will keep in the freezer for up to 3 months. Thaw at room temperature before frosting.
Pioneer Woman Pumpkin Dump Cake Nutrition Facts
- Calories: 200-250 kcal (unfrosted)
- Fat: 10g
- Carbohydrates: 28g
- Protein: 3g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Why is it called a dump cake?
The name comes from the traditional method where you literally u0022dumpu0022 the ingredients (canned fruit, cake mix, butter) into a pan without much mixing. This recipe is a variation where the ingredients are mixed, but it maintains the same spirit of ease and simplicity.
Can I make this in a different size pan?
Yes. You can bake this in two 8-inch or 9-inch round pans. The baking time will be similar, but start checking for doneness around the 18-minute mark.
Does this taste like pumpkin pie?
No, it tastes more like a very moist, dense pumpkin spice cake or a pumpkin bar. It doesn’t have the custard-like texture of a pumpkin pie.
Try More Pioneer Woman Recipes:
- Pioneer Woman Pumpkin Cheesecake Recipe
- Pioneer Woman Pumpkin Bread Recipe
- Pioneer Woman Pumpkin Pie Recipe
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Pioneer Woman Pumpkin Dump Cake (3 ingredients) Recipe
Description
The easiest fall dessert ever, this one-bowl dump cake combines a box of spice cake mix with pumpkin puree and eggs for an incredibly moist and flavorful cake.
Ingredients
Instructions
- Preheat oven to 350°F. Grease a 13×9-inch pan.
- In a large bowl, beat the cake mix, pumpkin puree, and eggs together until combined.
- Pour the batter into the prepared pan and spread evenly.
- Bake for 20-25 minutes, until a toothpick inserted in the center comes out clean.
- Let the cake cool completely.
- Frost with cream cheese frosting if desired, then slice and serve.
Notes
- u003cliu003eThis is the ultimate u0022dump and gou0022 recipe, perfect for a last-minute dessert.u003c/liu003eu003cliu003eBe sure to use 100% pure pumpkin puree, not pumpkin pie filling which is already sweetened and spiced.u003c/liu003eu003cliu003eThe cake is incredibly moist and dense, almost like a cross between a cake and a pumpkin bar.u003c/liu003eu003cliu003eFor extra texture, fold in a cup of chocolate chips or chopped pecans into the batter.u003c/liu003e
