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Pioneer Woman 3-Ingredient Pumpkin Dump Cake

Pioneer Woman 3-Ingredient Pumpkin Dump Cake - recipe card
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This incredibly easy pumpkin dump cake combines a layer of spiced pumpkin filling with a crunchy, buttery cake topping that bakes into a golden, crisp crust. With just three ingredients, it delivers a warm, comforting dessert perfect for fall gatherings and weeknight treats.

Ingredients

Scale
  • 1 can (15 oz) pumpkin puree (not pumpkin pie filling)
  • 1 box (15.25 oz) yellow cake mix (standard size, such as Betty Crocker Super Moist Yellow)
  • 3/4 cup (1 1/2 sticks or 12 tbsp) unsalted butter, cold and cut into thin slices (about 1/8-inch thick)

Instructions

  1. Preheat the oven to 350°F (177°C) with a rack in the center position. Lightly grease an 8×8-inch square baking dish or a 9-inch deep-dish pie plate with nonstick cooking spray or butter to prevent sticking.
  2. Spread the entire can of pumpkin puree evenly into the prepared baking dish. Use a rubber spatula to smooth the surface into an even layer, ensuring the pumpkin covers the entire bottom of the dish.
  3. Sprinkle the entire box of yellow cake mix evenly over the pumpkin puree. Do not stir or mix—simply distribute the dry cake mix as a uniform layer, breaking up any large clumps with your fingers if necessary.
  4. Arrange the cold butter slices evenly over the top of the cake mix, covering as much surface area as possible. The butter will melt and create a crisp, golden topping during baking; do not press the butter into the mix.
  5. Place the dish in the preheated oven and bake for 45 to 50 minutes, or until the top is deep golden brown and the edges are bubbly. You should see the pumpkin filling bubbling up around the edges, and the cake topping will be firm and set when lightly touched in the center.
  6. Remove from the oven and let the dump cake cool on a wire rack for at least 10 to 15 minutes before serving. This allows the filling to set slightly for cleaner slices, though it can be served warm or at room temperature.
  7. For best results, use a large spoon to portion the cake instead of a knife, as the topping is crisp and crumbly. Serve as is or with a dollop of whipped cream or a scoop of vanilla ice cream for extra richness.

Notes

Storage: Cover the cooled dish tightly with plastic wrap or transfer leftovers to an airtight container. Refrigerate for up to 5 days. Freezing: This cake freezes well for up to 3 months. Wrap individual portions in plastic wrap, then place in a freezer-safe bag or container. To serve, thaw overnight in the refrigerator and reheat portions in a 350°F (177°C) oven for 10 to 12 minutes, or microwave on high for 30 to 45 seconds until warm. Not recommended for reheating in a toaster oven due to the filling’s moisture.

Nutrition

Keywords: pumpkin dump cake, 3 ingredient pumpkin dessert, easy pumpkin cake, pioneer woman recipe, fall dessert, dump cake, pumpkin dessert, simple cake, butter cake mix dessert, canned pumpkin recipe

Find it online: https://inspiredbypioneerwoman.com/pioneer-woman-3-ingredient-pumpkin-dump-cake/