Pumpkin Dump Cake is an easy dessert to bring the flavor of pumpkin pie to your table with the traditional pumpkin pie fuss. It has 7 simple ingredients, warm fall spices, and a buttery crumble topping that tastes like fall in every bite. Perfect for holidays, potlucks, or when you just need a quick win.
⭐️⭐️⭐️⭐️⭐️ Reader Deedee said, “My family loves this recipe. 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, and the toasted pecans smell and taste fantastic. It is better than pumpkin pie and it feeds more people.”
Why You’ll Love This Pumpkin Dump Cake With Spice Cake Mix
- 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)
Spice Dump Cake Ingredients
- Pure Pumpkin Puree: Check the label carefully! You want 100% plain, pure pumpkin, not a can of pumpkin pie filling (which contains added sugar and spices), basically pumpkin filling. I like Libby’s.
- Spice Cake Mix: I love using spice cake mix but you can use a yellow cake mix, vanilla cake mix or white cake mix for this easy recipe.
- Evaporated Milk: This creates a richer flavor than water, and helps with moisture. I prefer organic for my pumpkin recipes.
- Eggs: I use large, room temperature eggs in all my baking.
- 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: this is what gives the silky buttery topping, I used salted butter, if using unsalted butter, you may want to add ¼ teaspoon of salt to the dry cake mix.
- 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!
Get the full recipe in the recipe card below.
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.
3. Pour the mixture into a greased baking dish. Then, sprinkle cake mix evenly over the top.
4. 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 for this easy dump cake recipe
If it bugs you to have some dry spots, instead of melting the butter, slice it into small pats and lay them side by side over the entire top layer; this will distribute the melted butter more evenly.
5. Bake at 350°F (175° C) for about an hour (start checking at 55 minutes). The edges will be set, but the center should still have a very slight jiggle.
6. 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!
7. Serve with a spoon, or slice into squares and top it with a scoop of vanilla ice cream or whipped cream, and maybe since it’s Thanksgiving, 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!
Pumpkin Spice Dump Cake Variations
- Pumpkin Dump Cake with vanilla cake mix: if you can’t find a spice cake box mix or prefer a vanilla cake mix, stir an additional 1-2 teaspoons of pumpkin pie spice into the powder before adding it to the pan to achieve the spice cake flavor.
- For a dairy-free version, substitute organic canned coconut milk for the evaporated milk and melted plant-based 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!
- Toppings and Nuts: Sprinkle pecans, walnuts 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 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 the 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.
Tips For Making Pumpkin Dump Cake With Spice Cake Mix
- 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°F (190° C) and bake 5-15 minutes less. I am at 5280, and it turned out great, baking at 350°F (175° C) 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 buttery cakey mess! My slices sliced well because I chilled it overnight before slicing.
How to Store Pumpkin Spice Dump Cake
If you plan to eat in a few hours, once cooled to room temperature, store loosely covered with plastic wrap on the counter. If much longer, refrigerate covered until ready to eat. Will keep in the fridge in an airtight container for up to one week, or freeze for up to 3 months.
Pumpkin Dump Cake FAQs
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.
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.
Slice small sugar pumpkins in half and scoop out the seeds. Roast on a lined baking sheet for about an hour at 400°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.
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.
Love me a good pumpkin dessert! How about this Moist Pumpkin Breador, try frosted Cheesecake Bars, these Panera Pumpkin Muffins or these Soft Pumpkin Cookies that are packed with butterscotch chips and warm fall spices.
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!
Equipment
Ingredients
- 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
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.
Notes
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.
Nutrition
Lima Ekram
My goodness this was so tasty! I happened to have all the ingredients and gave it a try.
Love hearing that! Thank you!
Beth
This looks absolutely delicious. I love the pumpkin flavor, and I absolutely adore how easy it is to make!
It’s so easy! What I love so much about it!
Angela
So delicious! Satisfies all those pumpkin cravings and simple to make. Thanks for the great recipe!
Yes! Thanks so much, Angela!
rebecca
oh my new way to make ‘pumpkin pie’! this recipe is so much easier and just as tasty as pie
Right?? So glad you enjoyed it, Rebecca!
Erik
You said easy and it was! So quick to put together andn very tasty.
Thanks, Erik!
DeeDee
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.
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!
Michaela Kenkel
So quick and easy! I love pumpkin year round!!
Me too Michaela! Thank you and Merry Christmas!
MZ
MinShien
Looks absolutely delicious! I have a weakness for all things pumpkin and cannot wait to try this!
I hope you love it my friend!
Debi
I made this for a holiday family party & everyone loved it. Best of all, it was so easy to make.