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  • Recipe Index
    • Appetizers
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      • Main Dishes: Beef
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Home » Recipes » 1-2-3 Pumpkin Cake

1-2-3 Pumpkin Cake

By: Liz  /  Published: November 15, 2016  /  Updated: October 13, 2022  /   Leave a comment

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I call this delicious fall recipe 1-2-3 pumpkin cake because it’s made of three layers. It reminds me a little of a dump cake, but a more “from scratch” version — not just cake mix. (If you don’t know what a dump cake is, check out my rhubarb dump cake recipe.)

I like to serve it for the first time fresh from the oven, but it’s equally delicious when cooled down, so try it both ways and see which you prefer.

3-layer-pumpkin-cake

Here’s how to make it:

1-2-3 Pumpkin Cake

 

It looks kinda wackadoo when it’s done baking, but it doesn’t taste wackadoo. It tastes amazing! Just scoop up large spoonfuls and serve it on pretty dessert plates or in bowls.

1-2-3-pumpkin-cake-recipe in baking dish

I recommend you top it with a scoop of ice cream or dollop of whipped cream too!

1-2-3 pumpkin cake on plate

Enjoy!

pumpkin dump cake on plate

1-2-3 Pumpkin Cake

Liz - Eat Move Make
Looking for the perfect Thanksgiving dessert recipe? Try this 1-2-3 pumpkin cake for three layers of sweet pumpkin delight!
5 from 1 vote
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Prep Time 20 mins
Cook Time 45 mins
Total Time 1 hr 5 mins
Course Dessert
Cuisine American
Servings 10
Calories 434 kcal

Ingredients
  

  • 3 eggs divided
  • ¾ cup margarine divided
  • 1 pkg yellow cake mix divided
  • 1 15 oz can can pure pumpkin
  • ⅔ cup evaporated milk
  • 1 cup sugar divided
  • ⅛ tsp salt
  • ½ tsp vanilla
  • 2 tsp cinnamon divided
  • ½ tsp ginger
  • ¼ tsp ground cloves

Instructions
 

  • Layer one: Reserve 1 cup dry cake mix; set aside. Mix together remaining cake mix, 1/2 cup melted margarine and 1 egg. Press mixture into 9x13 pan.
  • Layer two: Mix together pumpkin, evaporated milk, 3/4 cup sugar, 2 eggs, salt, vanilla, 1 tsp cinnamon, ginger and cloves. Pour mixture over first layer.
  • Layer three: Mix together 1 cup cake mix, 1 tsp cinnamon, 1/4 cup sugar, 1/4 cup margarine. Cut together with pastry cutter. Sprinkle over second layer. Bake at 350 degrees for 45 minutes.
All information presented on this site is intended for informational purposes only and nutrition may vary according to exact products and the online nutrition calculator being used. I am not a certified nutritionist and any nutritional information shared on EatMoveMake.com should only be used as a general guideline.

Nutrition

Calories: 434kcalCarbohydrates: 65gProtein: 5gFat: 18gSaturated Fat: 5gCholesterol: 54mgSodium: 603mgPotassium: 101mgFiber: 1gSugar: 44gVitamin A: 737IUVitamin C: 1mgCalcium: 171mgIron: 1mg
Tried this recipe?Let us know how it was!

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Desserts Recipes

About Liz

Liz is a midwestern mom gone southern (accent in transition). She lives in North Carolina and loves cooking, baking, traveling, movies, crafts, hot and cold tea, wine, pizza and the occasional nap. She also revels in the fact she's a crazy cat lady.

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Welcome!

I’m Liz! Thank you for visiting Eat Move Make. Here you will find a collection of easy & delicious year-round recipes, seasonal ideas, and DIY craft inspiration. Visit my About Me page for more of my story.

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Meet Liz

Hey there, i’m Liz!

I’m the founder of Eat Move Make and a North Carolina mom of two humans and six cats. I love to cook, bake, craft and travel. I’m also addicted to tea (but not sweet tea).

When I’m not creating something in my kitchen, and since my kids are now adults, I’m all about my bucket list of travel destinations and adventures.

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