Spiced Pumpkin Dump Cake with Maple Whipped Cream
A simple pumpkin dessert with warm spices and a golden cake topping, served with airy maple-flavored whipped cream. This american-inspired desserts 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.
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
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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Spiced Pumpkin Dump Cake with Maple Whipped Cream take to make?
Total time is about 65 minutes (15 min prep + 50 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Spiced Pumpkin Dump Cake with Maple Whipped Cream?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Spiced Pumpkin Dump Cake with Maple Whipped Cream?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Spiced Pumpkin Dump Cake with Maple Whipped Cream for a different number of people?
The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Spiced Pumpkin Dump Cake with Maple Whipped Cream?
American desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
