Pumpkin Cake – Easy 1 Bowl, Dump, Swirl, Bake, Enjoy!

Do you love to bake? I made a pumpkin cake recently, I was inspired by a pumpkin spice cake recipe I found. We are adding it to our easy cake recipes because it ended up being so moist and tasty. I know we will be making this over and over again anytime we are craving something sweet, need a dessert to make, or having guests over. 

This pumpkin cake is perfect for fall, holidays like Halloween or Thanksgiving. Think office parties, birthdays… If you work, or are busy and are looking for an easy dessert to make, this is it. 

Pumpkin Cake

It looks so pretty when baked because you swirl the pumpkin spice right into the cake mix. You make this in one big bowl, which makes this a pumpkin dump cake. I am a huge fan of dump cakes, are you? No matter what you call it this pumpkin spice cake is yummy! 

Pumpkin Cake Recipe

• I did receive complimentary products to try the original recipe. 

Ingredients

• Yellow Cake Mix
• 1 can of Pumpkin
• 1 box of Instant Vanilla Pudding (5.4 ounces)
•  3 Large Eggs
• Vegetable Oil
• Water
• Pumpkin Spice
• Sprouted Pumpkin Seeds (lightly salted) optional
• 1-2 premade Vanilla Frosting (or make this homemade cream cheese frosting. You might remember it from our banana cake?)
• Pam Non-Stick Spray

Directions

Pumpkin Dump Cake

Preheat oven to 350F Degrees

HOW TO MAKE A PUMPKIN CAKE

1. Spray your baking pan with non-stick spray and set it aside until needed
2. Add first 6 ingredients (cake mix, vanilla pudding, eggs, oil, water, and canned pumpkin into a large mixing bowl (or mixer)
3. First, stir to incorporate your mixture. 
   

    

4. Then, mix with your hand mixer or (mixer) until blended
   
   
   
   
5. Add cake batter into your prepared 13 x 9 pyrex baking pan
6. Next measure out 1 tablespoon of pumpkin spice and 1/3 cup pumpkin seeds. Add them to the top of the cake
   
   
7. Swirl the pumpkin spice and pumpkin seeds with a knife to incorporate into the cake (note you do not need to go through to the bottom layer with your knife) 
   
   
8. Bake for about 35-40 minutes until a toothpick comes out clean. Check the last 5-10 minutes of bake time, as ovens and altitude may vary cooking times. 
   
   
9. Let cake cool completely before frosting. 
10. Optionally, add your sprinkles after frosting the cake.
    
11. It’s ready to serve and enjoy! 

It is easy to cut when cold, or chilled. Store in the refrigerator up to 3 or 4 days, if you don’t use it all at once. 

Yield: 16

Pumpkin Dump Cake

Print

Make this pumpkin cake for fall, Halloween, Thanksgiving or your next party. It's a crowd-pleasing recipe that is made in one big bowl and then the cake batter poured into the baking dish. It is swirled with pumpkin spice which looks so pretty. Use vanilla or cream cheese frosting to frost the cake. Sprinkle with sprinkles and you have festive cake. Enjoy this tasty cake any time you are looking for an easy dessert to make.

Prep Time 15 minutes

Cook Time 40 minutes

Additional Time 15 minutes

Total Time 1 hour 10 minutes

Ingredients

• Yellow Cake Mix
• 1 can of pumpkin 15 ounces
• 1 box of Instant Vanilla Pudding 5 ounces
• 3 Large Eggs
• 1/3 cup of Vegetable Oil
• 1/2 cup of Water
• 1 tablespoon Pumpkin Spice
• 1/3 cup Sprouted Pumpkin Seeds (lightly salted) optional
• Pam Non-Stick Spray
• 1-2 Vanilla Frosting Or Cream Cheese Frosting (see notes)
• Sprinkles

Instructions

1. Preheat oven to 350F Degrees
2. Spray your baking pan with non-stick spray and set it aside until needed
3. Add first 6 ingredients (cake mix, vanilla pudding, eggs, oil, water, and canned pumpkin into a large mixing bowl (or mixer)
4. First, stir to incorporate your mixture.
5. Then, mix with your hand mixer or mixer until blended
6. Add cake batter into your prepared 13 x 9 baking pan
7. Next measure out 1 tablespoon of pumpkin spice and 1/3 cup pumpkin seeds. Add them to the top of the cake
8. Swirl the pumpkin spice and pumpkin seeds with a knife to incorporate into the cake (note you do not need to go through to the bottom layer) 
9. Bake for about 35-40 minutes until a toothpick comes out clean. Check the last 5-10 minutes of bake time, as ovens and altitude may vary cooking times. 
10. Let cake cool completely before frosting.
11. Optionally, add your sprinkles after frosting the cake.
12. It's ready to serve and enjoy!

Notes

• If you make cream cheese frosting (homemade cream cheese frosting - is in this recipe https://www.dearcreatives.com/banana-cake/)
• Ingredients needed: 8 ounces of cream cheese, powdered sugar, vanilla extract.
• Can you use fresh cooked pumpkin? Yes, you can use fresh pumpkin puree directions are in the original recipe for Pumpkin Spice Cake - https://www.myfoodandfamily.com/recipe/062402/pumpkin-spice-cake
• Servings will vary by the size you cut the cake.
• If you like heavy frosting get 2 cans of premade frosting.

Recommended Products

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• 
  Pyrex Basics 3 Quart Glass Oblong Baking Dish with Red Plastic Lid -13.2 INCH x 8.9inch x 2 inch

Nutrition Information

Yield

16

Serving Size

1
Amount Per Serving Calories 453 Total Fat 17g Saturated Fat 3g Trans Fat 0g Unsaturated Fat 13g Cholesterol 35mg Sodium 378mg Carbohydrates 73g Net Carbohydrates 0g Fiber 1g Sugar 55g Sugar Alcohols 0g Protein 3g

Not all nutritional calculattions are 100% accurate.

This pumpkin cake recipe was inspired and adapted from this Pumpkin Spice Cake. We hope you enjoy it as much as our family, and co-workers did.

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