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Easy 2-Ingredient Pumpkin Dump Cake: Kid-Approved

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This incredibly simple dessert uses just two ingredients—pumpkin puree and yellow cake mix—to create a magical two-layer cake with a crunchy, golden top and a soft, custard-like bottom. Perfect for busy weeknights or potlucks, it comes together in under 5 minutes of prep and is always a crowd-pleaser.

Ingredients

Scale
  • 1 can (15 oz) pumpkin puree (not pumpkin pie filling)
  • 1 box (15.25 oz) yellow cake mix

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with non-stick cooking spray if desired.
  2. Spread the pumpkin puree evenly in the dish, reaching all the way to the edges. It should be about 1/4-inch thick.
  3. Sprinkle the dry cake mix evenly over the pumpkin. Do not stir or mix. Use your fingers to break up any clumps so it covers the pumpkin completely.
  4. Bake for 35-40 minutes, until the top is golden brown and the edges look bubbly. The center may still jiggle slightly but will set as it cools.
  5. Let the cake cool for 10 minutes on a cooling rack. Slice into squares and serve warm.

Notes

Do not mix the cake mix into the pumpkin; keep it on top for the best texture. Let the cake rest for 10 minutes before cutting to allow it to set. For a spiced version, stir 1 teaspoon of pumpkin pie spice or cinnamon into the pumpkin puree. For a chocolate chip version, sprinkle a handful of semi-sweet chocolate chips over the cake mix before baking. Leftovers can be stored in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. The cake can also be frozen for up to 3 months.

Nutrition

Keywords: pumpkin dump cake, 2-ingredient dessert, easy pumpkin dessert, fall dessert, dump cake, pumpkin cake, kid-friendly dessert

Find it online: https://milacook.com/easy-2-ingredient-pumpkin-dump-cake-kid-approved/