Easy Pumpkin Dump Cake with Spice Cake Mix
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This easy Easy Pumpkin Dump Cake with Spice Cake Mix layers a creamy, cinnamon-spiced pumpkin filling beneath a buttery spice cake topping. With only 15 minutes of prep, it is a simple fall dessert for Thanksgiving, potlucks, or family dinners.
This easy Easy Pumpkin Dump Cake with Spice Cake Mix has a creamy, cinnamon-spiced pumpkin layer topped with a buttery spice cake topping. It uses simple pantry ingredients and takes only 15 minutes to prepare, making it a cozy fall dessert for Thanksgiving, potlucks, and family dinners.
Serve each slice warm or at room temperature with vanilla ice cream and caramel sauce. The contrast between the soft pumpkin filling and buttery topping makes this an especially comforting dessert for pumpkin season. Looking for more pumpkin recipes to try? Try this Pumpkin Bread With Cinnamon Streusel Topping or these 3-layered Pumpkin Pie Cake Bars. Have fur babies? Don't let them miss out on the joys of fall flavors, try these Pumpkin Pup Pops or these Homemade Pumpkin Oatmeal Dog Treats.
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Why You'll Love This Recipe
- Quick preparation: The cake takes about 15 minutes to assemble before it goes into the oven.
- Simple ingredients: Canned pumpkin and boxed spice cake mix keep the recipe easy.
- Great for gatherings: One 9-by-13-inch pan makes 12 servings.
- Warm fall flavor: Pumpkin, cinnamon, spice cake, caramel, and vanilla ice cream make a delicious seasonal combination.
What is a Dump Cake?
A dump cake is an easy dessert made by layering or combining ingredients in a baking dish and topping them with dry cake mix and butter. Unlike a traditional cake, there is no separate batter to prepare. In this version, the pumpkin filling is mixed first, poured into the pan, and topped with dry spice cake mix and melted butter.
Ingredients
Gather the ingredients below to make this Pumpkin Dump Cake with Cake Mix!
- Pure canned pumpkin: Use 100% pumpkin puree, not pumpkin pie filling. Pumpkin pie filling already contains sweeteners and spices that would change the recipe.
- Eggs: These help the pumpkin layer set as the cake bakes.
- Evaporated milk: This adds richness to the pumpkin filling.
- Granulated sugar: Sweetens the pumpkin layer.
- Ground cinnamon: Adds warm fall flavor.
- Spice cake mix: Use the dry mix directly from the box. Do not prepare it according to the package directions.
- Unsalted butter: Melt the butter and distribute it as evenly as possible over the dry cake mix.
- Vanilla ice cream and caramel topping: These are optional but especially good with a warm slice.
See recipe card for full information on ingredients and quantities.
Substitutions & Variations
- Cake Mix: Spice cake mix adds extra fall flavor, but you can use yellow or white cake mix for a milder, sweeter topping.
- Pumpkin Pie Spice: If you love warm fall spices, swap the ground cinnamon for pumpkin pie spice for an extra boost of flavor.
- Add Some Crunch: Sprinkle chopped pecans or walnuts over the cake mix before adding the melted butter for a little extra crunch.
- Topping Ideas: Take this pumpkin dump cake to the next level with a scoop of vanilla ice cream, a dollop of whipped cream, or a generous drizzle of caramel sauce. You can even add a sprinkle of cinnamon for extra warmth!
How to Make Easy Pumpkin Dump Cake with Spice Cake Mix
Once you've gathered all your ingredients, Preheat the oven to 350°F and grease a 9-by-13-inch baking dish. Then, follow the steps below for Pumpkin Spice Dump Cake.
- Step 1: In a medium bowl, combine the pumpkin, eggs, evaporated milk, sugar, and cinnamon. Mix until smooth and well combined.
- Step 2: Pour the pumpkin mixture into the prepared baking dish and spread it into an even layer.
- Step 3: Sprinkle the dry spice cake mix evenly over the pumpkin layer. Do not mix it into the filling.
- Step 4: Drizzle the melted butter as evenly as possible over the cake mix.
- Step 5: Bake for 55 to 60 minutes, or until the topping is golden and the pumpkin layer is set.
- Step 6: Allow the cake to cool and set for 45 to 60 minutes before slicing. Serve with vanilla ice cream and caramel topping, if desired.
Helpful Tips
- Pumpkin puree: Use pure pumpkin puree rather than pumpkin pie filling.
- Spread the dry cake mix evenly: Doing this makes the topping bake consistently.
- Drizzle as much melted butter as you can: Making sure the cake mix is covered as much as possible minimizes dry patches.
- Don't skip the cooling time: Resting helps the pumpkin layer set and makes the cake easier to slice.
- Serving suggestion: For the best contrast of flavors and textures, serve the cake slightly warm with cold vanilla ice cream.
Recipe FAQs
No. This recipe is written for pure canned pumpkin. Pumpkin pie filling contains added sugar and spices and would change the flavor and sweetness of the finished dessert.
No. Sprinkle the dry spice cake mix directly over the pumpkin filling. Do not add the ingredients listed on the cake-mix box.
It can be served warm, at room temperature, or chilled. For a cozy fall dessert, warm an individual slice and top it with vanilla ice cream and caramel sauce.
The pumpkin layer continues to set as the cake cools. Waiting 45 to 60 minutes helps the slices hold their shape.
Yes. Bake and cool the cake, then cover and refrigerate it. Reheat individual slices before serving, if desired.
Storage & Freezing Instructions
Storage Instructions
Let the pumpkin dump cake cool completely before storing. Cover the baking dish tightly or transfer leftovers to an airtight container. Refrigerate for up to 4 days. Enjoy it chilled or warm individual portions in the microwave before serving.
Freezing Instructions
Allow the pumpkin dump cake to cool completely before freezing. Cut it into individual portions and wrap each piece tightly in plastic wrap or place them in a freezer-safe container. Freeze for up to 3 months for the best quality. Thaw overnight in the refrigerator and reheat in the microwave or oven until warmed through.
More Pumpkin Desserts You'll Love
Looking for other pumpkin recipes like this? Try these:
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Easy Pumpkin Dump Cake with Spice Cake Mix
Ingredients
- 15 ounce can pure pumpkin
- 3 eggs
- 12 ounce can evaporated milk
- 1 cup sugar
- 1 teaspoon ground cinnamon
- 1 box spice cake mix
- 1 cup 2 sticks unsalted butter, melted
- Vanilla ice cream (optional)
- Caramel ice cream topping (optional)
Instructions
- Preheat oven to 350º Fahrenheit.
- In a medium bowl, combine pumpkin, eggs, evaporated milk, sugar and cinnamon.
- Pour pumpkin mixture into a greased 13"x9" baking dish.
- Sprinkle dry spice cake mix on top of pumpkin mixture.
- Drizzle melted butter over the top.
- Bake for about 55-60 minutes.
- Allow to cool and set for at least 45 -60 minutes before slicing and serving.
- Top with ice cream and a drizzle of caramel.
Notes
- Use pure canned pumpkin, not pumpkin pie filling.
- Mix the pumpkin, eggs, evaporated milk, sugar, and cinnamon until smooth so the filling bakes evenly.
- Sprinkle the dry cake mix evenly over the pumpkin layer and drizzle the melted butter across as much of the surface as possible.
- Allow the cake to cool for 45 to 60 minutes before slicing so the pumpkin layer has time to set.
- Refrigerate cooled leftovers in a covered container for up to three days.