If you want an easy fall dessert that tastes like pumpkin pie and spice cake together, this Pumpkin Spice Dump Cake is hard to beat. You only need a few simple ingredients, and the oven does most of the work. The top turns buttery and crisp while the pumpkin filling stays smooth and creamy. It’s the kind of dessert that always disappears fast.
Why I Love This Recipe
Every fall, I start looking for recipes that make the whole house smell warm and cozy. The first time I made this dump cake, I couldn’t believe how simple it was. I mixed the pumpkin filling, sprinkled on the cake mix, added butter, and let the oven do the rest. When it came out, the top was crisp and buttery, and the filling tasted just like pumpkin pie. Since then, it has become one of my favorite desserts for family dinners, holidays, and weekends when I want something homemade without spending all day in the kitchen.
Things I love about it:
- Only a few simple pantry ingredients.
- No mixer needed.
- Rich pumpkin pie flavor with a crunchy buttery topping.
- Great for holidays or everyday desserts.
- Easy to make ahead.
- Delicious warm or cold.
What You’ll Need
Ingredients
- 1 (15-ounce) can pumpkin puree
- 1 (12-ounce) can evaporated milk
- 3 large eggs
- 1 cup granulated sugar
- ½ cup packed brown sugar
- 2 teaspoons pumpkin pie spice
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 1 box (13.25 ounces) spice cake mix
- 1 cup (2 sticks) unsalted butter, melted
- Optional: whipped cream or vanilla ice cream for serving
Tools
- Large mixing bowl
- Whisk
- Rubber spatula
- Measuring cups
- Measuring spoons
- Glass measuring cup
- 9×13-inch baking dish
- Small saucepan or microwave-safe bowl for melting butter
- Oven
Servings and Time
- Servings: 12
- Prep Time: 10 minutes
- Bake Time: 50–55 minutes
- Total Time: About 1 hour 5 minutes
Recipe
Step 1: Make the Pumpkin Filling
In a large mixing bowl, whisk together 1 (15-ounce) can pumpkin puree, 1 (12-ounce) can evaporated milk, 3 large eggs, 1 cup granulated sugar, ½ cup packed brown sugar, 2 teaspoons pumpkin pie spice, 1 teaspoon ground cinnamon, and ½ teaspoon salt until the mixture is smooth and creamy with no streaks left.
Step 2: Pour into the Baking Dish
Pour the smooth pumpkin filling into a lightly greased 9×13-inch baking dish. Spread it into an even layer using a rubber spatula.
Step 3: Add the Cake Mix
Sprinkle the entire 13.25-ounce box of dry spice cake mix evenly over the pumpkin filling. Do not stir. Make sure the dry mix covers the filling from edge to edge.
Step 4: Add the Butter
Slowly drizzle 1 cup melted unsalted butter over the dry cake mix, covering as much of the surface as possible. Small dry spots are okay because they will bake into a crisp topping.
Step 5: Bake
Bake at 350°F (175°C) for 50 to 55 minutes until the top is deep golden brown and crisp and the pumpkin filling is set. Let the cake cool for about 15 minutes before serving.
Step 6: Serve
Scoop the warm dump cake onto a white round dessert plate. Top with whipped cream or vanilla ice cream if you like.
Pro Tips
- Melt the butter completely before pouring.
- Spread the cake mix evenly so every bite bakes the same.
- Let the cake cool for at least 15 minutes before serving.
- Serve warm for the best texture.
- Add chopped pecans on top before baking if you like extra crunch.
Substitutions and Variations
- Use yellow cake mix for a milder flavor.
- Add 1 cup chopped pecans before adding butter.
- Add ½ teaspoon ground ginger for more spice.
- Serve with caramel sauce.
- Top with fresh whipped cream.
Make Ahead Tips
- Bake up to one day ahead.
- Cool completely before covering.
- Reheat individual servings in the microwave for about 30 seconds.
Why This Recipe Works (Quick Science)
The pumpkin puree and eggs bake into a smooth custard-like filling. The dry spice cake mix stays on top, and the melted butter soaks into it while baking. As the butter heats up, it creates a crisp, golden topping without needing to mix everything together. This gives you two delicious layers with very little work.
Common Mistakes
- Stirring the cake mix into the pumpkin filling.
- Pouring butter in only one spot instead of across the whole cake.
- Taking the cake out before the center is set.
- Skipping the cooling time.
- Using pumpkin pie filling instead of pumpkin puree.
What to Serve With
- Vanilla ice cream
- Fresh whipped cream
- Hot coffee
- Hot apple cider
- Chai tea
- Salted caramel sauce
Leftovers and Storage
- Cover and refrigerate for up to 4 days.
- Reheat in the microwave for 20 to 30 seconds.
- Freeze individual portions for up to 2 months.
- Thaw overnight in the refrigerator before reheating.
Macros Information
Approximate per serving (12 servings):
- Calories: 365
- Protein: 5g
- Carbohydrates: 44g
- Fat: 19g
- Saturated Fat: 11g
- Fiber: 2g
- Sugar: 27g
- Sodium: 360mg
FAQ
Q: Can I use pumpkin pie filling?
A: No. Use pumpkin puree. Pumpkin pie filling already has sugar and spices added.
Q: Can I make this ahead of time?
A: Yes. Bake it the day before and warm it before serving.
Q: Why is my topping still powdery?
A: The butter probably did not cover enough of the cake mix. Try pouring it more evenly next time.
Q: Can I freeze it?
A: Yes. Freeze cooled portions in airtight containers for up to 2 months.
Q: Do I have to use spice cake mix?
A: No. Yellow cake mix also works well, but spice cake mix gives the best fall flavor.
Final Thoughts
This Pumpkin Spice Dump Cake is one of the easiest desserts you can make when you’re craving warm fall flavors. The creamy pumpkin filling and buttery spice cake topping come together with almost no effort, yet the finished dessert tastes like you spent much more time in the kitchen. Whether you serve it plain or with a scoop of vanilla ice cream, it’s always comforting, rich, and full of cozy pumpkin spice flavor. If you make it, I’d love to hear how it turned out and what toppings you enjoyed most.
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