Spiced Pumpkin Dump Cake with Maple Whipped Cream

By AislePrompt Editorial · Published 2026-07-01 · Updated 2026-07-01

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A simple pumpkin dessert with warm spices and a golden cake topping, served with airy maple-flavored whipped cream. This American-inspired recipe, ready in about 65 minutes, layers canned pumpkin puree, granulated sugar, ground cinnamon into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 350 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 50 min Serves 8 American cuisine 350 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

15 oz canned pumpkin puree
3/4 cup granulated sugar
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground ginger
2 large eggs
1 box (15.25 oz) yellow cake mix
1/2 cup (1 stick), melted unsalted butter
1 cup heavy whipping cream
2 tbsp pure maple syrup
1/2 tsp vanilla extract

Bakeware worth owning for recipes like this → Best Bakeware Sets in 2026: Top Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Bakeware & baking tools → Shop all kitchen tools →

Instructions

Step 1: Preheat oven to 350°F. In a large bowl, whisk together 15 oz canned pumpkin puree, 3/4 cup granulated sugar, 1 tsp ground cinnamon, 1/2 tsp ground nutmeg, 1/2 tsp ground ginger, and 2 large eggs until smooth and well combined.
Step 2: Pour the pumpkin mixture into a greased 9x13-inch baking dish.
Step 3: Sprinkle one 15.25 oz box of dry yellow cake mix evenly over the pumpkin mixture; do not stir.
Step 4: Drizzle 1/2 cup melted unsalted butter evenly over the top of the cake mix to moisten.
Step 5: Bake uncovered for 45-50 minutes until the top is golden and a toothpick inserted into the center comes out clean.
Step 6: While the cake bakes, chill 1 cup heavy whipping cream in a mixing bowl and beat with an electric mixer on medium speed until soft peaks form.
Step 7: Add 2 tbsp pure maple syrup and 1/2 tsp vanilla extract to the whipped cream and beat until stiff peaks form.
Step 8: Serve warm pumpkin dump cake with a dollop of maple whipped cream on top.