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18 Comments

Easy Pumpkin Dump Cake Recipe

Kathleen

by Kathleen Pope Sep 19, 2024

Jump to Recipe

Pin for pumpkin dump cake with top image of pumpkin mixture topped with spice cake mix and melted butter, bottom image of sliced pumpkin pie dump cake topped with a swirl of whipped cream.
Easy Pumpkin Dump cake pin with top image of two slices of dump cake on plates with swirls of whipped cream. Bottom image of simple ingredients.
Pin for easy pumpkin dump cake with top image of two slices of pumpkin dump cake topped with whipped cream, bottom image of single slice close up of dump cake.

Fall invites warm, spicy, delicious food so when I’m ready for easy and scrumptious, I make my easy Pumpkin Dump Cake recipe, one of our family favorites. The fall flavors pop in this quick dessert, with only 4 main ingredients — a pumpkin pie recipe everyone will love!

I’ve even got instructions for you to turn this into a crockpot pumpkin dump cake. Feasting and family surely go together during the holidays, but I’d rather spend my time laughing together than be stuck in the kitchen. This recipe gives me that extra time!

Love pumpkin treats? How about this Moist Quick Pumpkin Bread with Browned Butter Maple Glaze—it’s perfect for neighbor gifts. Or, try frosted Cheesecake Bars, these Panera Pumpkin Muffins or these Soft Pumpkin Cookies that are packed with butterscotch chips and warm fall spices.

Easy pumpkin pie dump cake with square of cake on plate with a swirl of whipped cream, topped with fresh nutmeg.
This post may contain affiliate links. Read my disclosure & privacy policy.

Why you will adore this Pumpkin Pie Dump Cake

  • Like pumpkin pie without all the fuss (or the crust), think of it as an easy pumpkin slab pie!
  • All natural ingredients, no pumpkin pie mix here.
  • Free up the oven and bake this in your crock pot (instructions at the end of the post)

Ingredients for Pumpkin Dump Cake with Spice Cake Mix

The full list of ingredients, measurements and instructions are in the printable recipe card at the end of the post.

Ingredients shot for pumpkin pie dump cake L-R melted butter, pumpkin puree, sugar, evaporated milk, pumpkin pie spice, eggs and spice cake mix.
  • Pure Pumpkin Puree | This is the base for the flavors in your cake mix pumpkin cake. Check the label carefully! You want plain puree, not a can of pumpkin pie mix (which has added sugar and spices).
  • Spice Cake Mix | Using a box mix means your treat will be ready for the oven in just a few minutes! Swap out with a yellow cake mix, vanilla cake mix or white cake mix.
  • Evaporated Milk | This creates a richer flavor than water, and helps with moisture. I prefer organic for my pumpkin recipes. 
  • Eggs | Extra eggs add plenty of moisture and help to bind all of the ingredients together, room temperature is best.
  • Sugar | I use all-natural cane sugar in my baked goods because it’s made from pure cane sugar and is extra delicious! You may also substitute with brown sugar.
  • Butter | Real butter improves the flavor in this dessert and helps the powdered mix bake up properly.
  • Pumpkin Pie Spice | Use my homemade blend or grab a container from the store, or see notes for an easy substitution.
  • Grated Fresh Nutmeg | This is optional, but if you haven’t tried fresh nutmeg you are missing out! This spice grater is a must!

How to Make Pumpkin Dump Cake

Whisk together the eggs and sugar in a large bowl until the mixture is lighter in color and frothy. 

Combine the canned puree with the spice blend and wet ingredients. It will have a very thin, custard-like consistency, which is exactly what you want for this pumpkin pie dump cake.

Adding sugar to eggs for pumpkin pie dump cake.
Whisk sugar and eggs until light and frothy
Adding pumpkin puree to pumpkin pie dump cake batter.
Add pumpkin puree
Pouring in evaporated milk to pumpkin pie dump cake.
Whisk in evaporated milk
Stirring in pumpkin pie spice for pumpkin pie dump cake batter.
Add spices and whisk well

Pour the mixture into a greased baking dish. Then, sprinkle cake mix evenly over the top. 

Drizzle the top of the cake mix with melted butter. Don’t sweat it if there are a few dry spots. It will all work out in the oven!

Fresh Tip

If it bugs you to have some dry spots; instead of melting the butter, slice into small pats and lay them side by side over the entire top layer, this will distribute the melted butter more evenly. Or take it another step, melt the butter and stir into the dry cake mix, then evenly spread over the top of the cake. But then it’s not quite as “dump” and go now is it!

Pouring pumpkin pie batter into prepared 9x13 inch pan for pumpkin pie dump cake.
Pour batter into prepared pan
Sprinkling on spice cake mix over top of pumpkin pie batter for pumpkin pie dump cake.
Carefully sprinkle spice cake mix over top of pumpkin
Pouring melted butter over the top of the spice cake mix for pumpkin pie dump cake.
Drizzle butter as evenly as possible
Pumpkin Pie Dump Cake in 9x13 inch pan ready for oven.
Ready for oven

Bake at 350 degrees for about an hour (start checking at 55 minutes). The edges will be set, but the center should still have a very slight jiggle.

Let the cake cool for 30 minutes so it can finish setting up. If you won’t be serving it right away, pop it in the refrigerator and enjoy it cold!

Slice into squares and top it with a scoop of vanilla ice cream or whipped cream, and maybe since it’s the holidays, you can add a drizzle of caramel sauce. Try my to-die for salted bourbon caramel! And be sure to sprinkle with a little fresh grated nutmeg for a truly mouth-watering taste! Serve warm or cold!

Variations & Substitutions

  • If you can’t find a spice cake box mix, you can easily substitute a butter or vanilla cake mix instead. Stir an additional 1-2 teaspoons of pumpkin pie spice into the powder before adding it to the pan if you still want the spice cake flavor.
  • For a dairy-free version, substitute organic canned coconut milk for the evaporated milk and baking oil for butter, or melted coconut oil.
  • Gluten-Free Pumpkin Pie Dump Cake | Replace cake mix with your favorite gluten-free cake mix and ensure the rest of your ingredients are GF!
  • To include more delicious holiday ingredients, sprinkle chopped pecans or even better, toffee bits on top of the pumpkin pie dump cake! It will become one of your favorite recipes!
  • Paula Deen’s Pumpkin Dump Cake adds a cream cheese frosting dollop to the top! Mix 8 ounce softened cream cheese until light, then add 1 cup whipping cream and whip until light and fluffy, add ½ cup powdered sugar and place swirls on top of each slice.

Make it Pumpkin Dump Cake with Cream Cheese

Pumpkin Dump cake with cream cheese? Add a cream cheese layer using the same method and ingredients as is in my Lemon Dump Cake. To get the cream cheese to “float” on top of the pumpkin, place the mixture in a baggie and snip off the corner, pipe the cream cheese mixture on top of the pumpkin mixture as evenly as possible.

Crockpot Dump Cake Instructions

  • Pour pumpkin mixture into bottom of a well sprayed 6 quart crockpot. Top with cake mixture, then drizzle with melted butter. Or melt butter and stir into cake mix, then crumble on top of pumpkin mixture.
  • Place a clean tea towel over the top of the crock (to absorb any moisture), then cover and cook on high for 2 hours, serve immediately or keep on warm. 
Two slices of pumpkin pie dump cake on pretty plates with forks and napkins, pie is topped with whipped cream.

Fresh Tips

  • Instead of melting the butter, you can slice the butter into thin pats and place them evenly over the surface. This will allow for better distribution, but it will cost you a few extra minutes.
  • Take your cake mix pumpkin cake out of the oven when there’s still a slight jiggle in the middle. Since it continues to set as it cools, you don’t want to overbake it!
  • When making a crockpot pumpkin dump cake, grease the crock well with cooking spray or vegetable shortening to keep your dessert from sticking. You can even use olive oil!
  • Split the batter and you have a BOGO, well a MTEO (make two, eat one) but that doesn’t quite roll off the tongue. Split batter into two 8×8 square pans or even an 8” round cake pan, baking a few minutes less.

High Altitude Pumpkin Dump Cake

  • If you are above 6,500 feet, increase your oven temp to 375 degrees and bake 5-15 less. I am at 5280 and it turned out great baking at 350 degrees for 55 minutes. Just watch, if browning too quickly, place a sheet of foil loosely over the top.
  • Bottom line, this isn’t a perfect cake, it’s supposed to be a loose, gooey, and a buttery cakey mess! My slices sliced well because I chilled it overnight before slicing.
Single slice of pumpkin pie dump cake topped with swirl of whipped cream and topped with fresh grated nutmeg.

Recommended Equipment

  • Mixing Bowl | I love my batter bowl with a handle and pouring spout for recipes like this dump cake recipe. 
  • Whisk & Spatula are important to mix the ingredients well and scrape every last drop of the batter.
  • Pan | Standard 9×13 inch cake pan here, the USA brand is my favorite heavyweight pan!

Frequently Asked Questions

Why is it called a dump cake?

Because you literally dump in the ingredients without mixing! It’s a bit like a cobbler but with a boxed mix on top instead of biscuit or pie dough. And the base for this recipe is made with squash puree instead of fruit.

Can pumpkin pie dump cake be frozen?

Yes! Wrap your dessert in two layers of foil or plastic and store in the freezer for up to 3 months. When you’re ready to eat, let it thaw in the fridge overnight.

How can I make homemade puree?

Slice small sugar pumpkins in half and scoop out the seeds. Roast on a lined baking sheet for about an hour at 400 degrees F. 

Once they are cool enough to handle, separate the flesh from the outer rind and add it to a food processor. Puree until smooth, then cool to room temp before using in this recipe.

What is a substitution for Pumpkin Pie Spice?

Use the following measurements: 1 teaspoon cinnamon, ¼ teaspoon nutmeg, ⅛ teaspoon ginger and ⅛ teaspoon cloves. But honestly, I love making up a jar to keep on hand, saves in the measuring department; check it out here ==> Homemade Pumpkin Pie Spice.

Storage

If you are eating in a few hours, once cooled to room temperature, store loosely covered on the counter. If much longer, refrigerate covered until ready to eat. Will keep in fridge in airtight container up to one week, frozen up to 3 months.

Pin for easy pumpkin dump cake with top image of two slices of pumpkin dump cake topped with whipped cream, bottom image of single slice close up of dump cake.

More fabulous Holiday Recipes

  • Tiramisu a traditional, easy and gorgeous holiday dessert!
  • Cranberry Christmas Cake
  • Nantucket Cranberry Pie
  • Gluten-Free Apple Pie
  • Chocolate Bread and Butter Pudding
  • Easy Rhodes Rolls Monkey Bread Recipe (with Chocolate)
  • Ooey Gooey Cinnamon Rolls
  • Easy Pumpkin Spice Coffee Cake
  • Mini Chocolate French Silk Pies

More Dump Cake Recipes

  • Carmel Apple Dump Cake | Another fabulous fall dessert!
  • Lemon Dump Cake Recipe
  • Rhubarb Dump Cake Recipe {without Jello}
  • Blueberry Dump Cake 
  • Pineapple Dump Cake 
  • German Chocolate Dump Cake 

Well, I sure hope you will give this Pumpkin Dump Cake with Spice Cake Mix a try! If you do, be sure to rate the recipe and leave a comment!

Like this recipe?

Don’t forget to give it a ⭐️⭐️⭐️⭐️⭐️ star rating and leave a comment below the recipe!

Recipe Card
Pumpkin Pie Dump Cake sliced and on two plates, topped with swirls of whipped cream.

Easy Pumpkin Dump Cake Recipe

5 from 8 readers
Author: Kathleen Pope
Prep Time: 10 minutes minutes
Cook Time: 55 minutes minutes
Total Time: 1 hour hour 5 minutes minutes
Servings: 12 -15 servings
Print Pin SaveSaved!
Famous and Easy Pumpkin Pie Dump Cake is a must make dessert this holiday season! Pumpkin dump cake with spice cake mix assembles in minutes; plus crockpot dump cake instructions too!

Equipment

  • USA Pan 9×13 Rectangular Cake Pan
  • Microplane Spice Grater – Rasp with Soft Handle – Made in USA – Red

Ingredients 
US Customary – Metric

  • 15 ounces pumpkin puree I used organic; not pumpkin pie mix
  • 12 ounce evaporated milk I used organic
  • 3 large eggs room temp
  • ¾ cup granulated sugar I use all-natural cane sugar
  • 1 ½ teaspoons pumpkin pie spice
  • 1 box spice cake mix*
  • 1 cup butter melted; salted or unsalted; if using unsalted, add ⅛ – ¼ teaspoon of salt

Garnish (optional)

  • Whipped cream or ice cream
  • Fresh grated nutmeg
Get Recipe Ingredients

Instructions

  • Preheat oven to 350 degrees (see notes for high altitude) and spray a 9×13 inch baking dish with cooking spray or non-stick spray. 
  • In a medium mixing bowl, combine pumpkin puree, evaporated milk, eggs, sugar, pumpkin pie spice (see substitutions). Don’t worry, it will be very fluid and will bake up perfectly. 
  • Pour pumpkin mixture into the prepared baking dish, then sprinkle the dry cake mix evenly over the top of the pumpkin mixture. Drizzle the melted butter over the top of the cake mix as evenly as possible. 
  • There may be some dry portions peaking out, that’s okay. If you prefer, instead of melting butter you may slice the butter into thin pats and evenly lay over the entire surface of the pumpkin and cake mixture, this will allow for a bit more even butter distribution, but then it’s not really dump cake is it! 
  • Bake for 55-65 minutes until the middle has a very slight jiggle — it will set up as it cools. Allow to cool 30 minutes before serving, may be served warm with ice cream or whipped cream. Or refrigerate until firm and serve with whipped cream. 
Last step! Leave a RatingRate this recipe here. This helps other readers and helps support this website.

Notes

If you cannot find spice cake mix, use a butter or vanilla cake mix, if desired, to make it into a spice cake mix; pour dry cake mix into medium bowl and stir in additional 1-2 teaspoons of pumpkin pie spice.

Crockpot Dump Cake Instructions

Pour pumpkin mixture into bottom of a well sprayed 6 quart crockpot. Top with cake mixture, then drizzle with melted butter. Place a clean tea towel over the crock (absorbs excess steam), cover and cook on high for 2 hours, serve immediately or keep on warm. 

High Altitude Pumpkin Dump Cake

If you are above 6,500 feet, increase your oven temp to 375 degrees and bake 5-15 less. I am at 5280 and it turned out great baking at 350 degrees for 55 minutes. Just watch, if browning too quickly, place a sheet of foil loosely over the top.
Bottom line, this isn’t a perfect cake, it’s supposed to be a loose, gooey, buttery cakey mess! My slices sliced well because I chilled it overnight before slicing.
  • Instead of melting the butter, you can slice the butter into thin pats and place them evenly over the surface. This will allow for better distribution, but it will cost you a few extra minutes.
  • Take your cake mix pumpkin cake out of the oven when there’s still a slight jiggle in the middle. Since it continues to set as it cools, you don’t want to over bake it!
  • When making a crockpot pumpkin dump cake, grease the crock well with cooking spray or vegetable shortening to keep your dessert from sticking. You can even use olive oil!
  • Split batter into two 8×8 square pans or even an 8” round cake pan, baking a few minutes less.
Storage | If you are eating in a few hours, store loosely covered on the counter. If much longer, refrigerate covered until ready to eat. Will keep in fridge up to one week, frozen up to 3 months. Wrap well in foil.
 

Nutrition

Serving: 1serving | Calories: 441kcal | Carbohydrates: 51g | Protein: 6g | Fat: 25g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 95mg | Sodium: 455mg | Potassium: 330mg | Fiber: 2g | Sugar: 37g | Vitamin A: 6125IU | Vitamin C: 2mg | Calcium: 137mg | Iron: 3mg
Pumpkin Pie Dump Cake sliced and on two plates, topped with swirls of whipped cream.
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My Signature Recipes!

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Kathleen Pope

Meet Kathleen

Recipe Innovator | Food Photographer | Food Writer

Hi, Iโ€™m Kathleen Pope. Here at The Fresh Cooky you will find easy, mostly from-scratch, trusted recipes for all occasions. From speedy dinners to tasty desserts, with easy step-by-step instructions. I am here to help teach you how to make mouthwatering recipes without spending hours in the kitchen.

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  1. Lima Ekram

    Mon, Sep 11, 2023 at 12:11 pm

    5 stars
    My goodness this was so tasty! I happened to have all the ingredients and gave it a try.

    Reply
    • KathleenKathleen Pope

      Wed, Sep 13, 2023 at 6:52 am

      Love hearing that! Thank you!

      Reply
  2. Beth

    Mon, Sep 11, 2023 at 11:51 am

    5 stars
    This looks absolutely delicious. I love the pumpkin flavor, and I absolutely adore how easy it is to make!

    Reply
    • KathleenKathleen Pope

      Wed, Sep 13, 2023 at 6:51 am

      Itโ€™s so easy! What I love so much about it!

      Reply
  3. Angela

    Mon, Sep 11, 2023 at 11:24 am

    5 stars
    So delicious! Satisfies all those pumpkin cravings and simple to make. Thanks for the great recipe!

    Reply
    • KathleenKathleen Pope

      Wed, Sep 13, 2023 at 6:51 am

      Yes! Thanks so much, Angela!

      Reply
  4. rebecca

    Mon, Sep 11, 2023 at 10:53 am

    5 stars
    oh my new way to make ‘pumpkin pie’! this recipe is so much easier and just as tasty as pie

    Reply
    • KathleenKathleen Pope

      Wed, Sep 13, 2023 at 6:50 am

      Right?? So glad you enjoyed it, Rebecca!

      Reply
  5. Erik

    Mon, Sep 11, 2023 at 10:20 am

    5 stars
    You said easy and it was! So quick to put together andn very tasty.

    Reply
    • KathleenKathleen Pope

      Wed, Sep 13, 2023 at 6:50 am

      Thanks, Erik!

      Reply
  6. DeeDee

    Thu, Nov 3, 2022 at 9:19 pm

    5 stars
    My family loves this recipe. I have been making this recipe for the last 40 years. Every holiday party, I am asked to make this dish. And it is so simple to make. The only changes are that I add chopped or whole pecans on top of the last step, (after I add the melted butter or sliced butter) and the toasted pecans smell and taste fantastic. I also use 2 to 3 teaspoons of pumpkin pie spice in the recipe. I always add a dallop of whipped cream and a dusting of pumpkin pie spice. It is better than pumpkin pie and it feeds more people.

    Reply
    • KathleenKathleen Pope

      Fri, Nov 4, 2022 at 1:02 pm

      Yes, exactly DeeDee! I love that you add pecans, I would too, except we have a nut allergy in our family, but I can smell them toasted now! So appreciate your kind words!

      Reply
  7. Michaela Kenkel

    Wed, Dec 22, 2021 at 7:26 am

    So quick and easy! I love pumpkin year round!!

    Reply
    • KathleenKathleen Pope

      Wed, Dec 22, 2021 at 10:17 am

      Me too Michaela! Thank you and Merry Christmas!

      Reply
  8. MZ

    Tue, Dec 21, 2021 at 2:38 am

    5 stars

    Reply
  9. MinShien

    Mon, Dec 20, 2021 at 7:37 pm

    Looks absolutely delicious! I have a weakness for all things pumpkin and cannot wait to try this!

    Reply
    • KathleenKathleen Pope

      Mon, Dec 20, 2021 at 8:47 pm

      I hope you love it my friend!

      Reply
  10. Debi

    Mon, Dec 20, 2021 at 2:06 pm

    5 stars
    I made this for a holiday family party & everyone loved it. Best of all, it was so easy to make.

    Reply

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Kathleen Pope

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Hey there! I'm Kathleen Pope, a proud wife, mom of two awesome college boys, and recipe nerd. Welcome to my world of easy recipes with a healthy twist! Join thousands who trust The Fresh Cooky as their go-to recipe source. Let's cook up some magic!

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