Well now, let me tell ya somethin’ real simple, folks. If you’re lookin’ for a quick and easy dessert to throw together without much fuss, you gotta try this pumpkin dump cake. I ain’t talkin’ ’bout some fancy complicated recipe, no sir. This here is for folks like me who got better things to do than slavin’ over a stove all day. So, let’s get to it, alright? This pumpkin dump cake only needs THREE ingredients, and that’s it. You don’t even need to be a whiz in the kitchen to make it. Just a few things, and you’ll have somethin’ to feed the family or take to a get-together!
Now, the first thing ya need is a spice cake mix. Don’t be gettin’ no plain ol’ cake mix, you need the spice one. It’ll give that warm fall flavor, you know, just right for this time of year. You can find it in most stores, just grab one box. Ain’t no need for fancy brands, just whatever’s on the shelf. Simple and easy. Once you got that, we’re halfway there.
The second thing you need is canned pumpkin puree. Now listen up—don’t go grabbin’ any ol’ can of pumpkin pie filling. That’s different, y’all. You want pure pumpkin puree. If you can’t find it, well, you can always use fresh pumpkin and mash it up yourself, but the canned stuff works just fine. Just one can is all you need, so don’t go gettin’ too carried away. Pour that puree right into a bowl with your cake mix.
And the last thing? Well, it’s eggs. Yup, just a couple of eggs. You might think you need more, but trust me, two eggs will do the trick. These will help bind everything together, so it’s nice and moist. Crack ‘em in with the pumpkin and cake mix, and now you’re ready for the next step.
So now you’ve got your three ingredients—spice cake mix, canned pumpkin puree, and eggs. Ain’t that easy? All ya do is mix ‘em up. Don’t worry ’bout makin’ it all perfect, just stir it till it looks all good and mixed together. Don’t go stressin’ over the lumps, they’ll cook right up.
Once it’s mixed, just spread it all into a greased baking dish. I use a 9×13 dish, but if you got a smaller one, that’s fine too. Just make sure it’s greased so it don’t stick. Then pop it in the oven at 350°F (that’s about 175°C if you got one of them fancy thermometers). Let it bake for about 30 to 40 minutes. Now, every oven’s a little different, so keep an eye on it. When the top’s nice and golden and you stick a toothpick in and it comes out clean, that’s when you know it’s done.
Now, once it’s out the oven, you’re gonna wanna let it cool down a bit, but don’t wait too long, ‘cause this here cake’s best served warm. You can even top it with a little whipped cream or ice cream if you’re feelin’ fancy, but it’s good just as it is, trust me.
So there you go, folks, a pumpkin dump cake that don’t take no time at all. It’s perfect for fall, Thanksgiving, or really anytime you want a quick dessert. You don’t need a bunch of fancy ingredients or hours of bakin’—just three simple things, and you got yourself a tasty treat. I hope you give it a try, and if you do, let me know what you think! You’ll be makin’ this for years to come, I promise ya that.
Tags：[pumpkin dump cake, easy pumpkin cake, 3 ingredients, fall dessert, spice cake, pumpkin recipe, quick dessert, simple pumpkin cake, Thanksgiving dessert]
