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Pumpkin Pie Dump Cake

The holidays require delicious food so when I’m ready for easy and scrumptious, I make my famous Pumpkin Pie Dump Cake! The fall spices pop in this dessert — enough to bring Scrooge back for seconds! 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!

Cake mix pumpkin cake is incredibly moist and so full of flavor. And it’s easy enough that I can make it anytime a craving strikes!

Easy pumpkin pie dump cake with square of cake on plate with a swirl of whipped cream, topped with fresh nutmeg.

I have even more recipes for tasty seasonal 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 with three decadent layers. 

I also have a recipe for Soft Pumpkin Cookies that are packed with butterscotch chips and warm fall spices.

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.
  • Pumpkin Puree | This is the base for the flavors in your cake mix pumpkin cake. Check the label carefully! You want plain puree, not canned pie filling (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!
  • Evaporated Milk | This creates a richer flavor than water, and helps with moisture. I prefer organic for my recipes. 
  • Eggs | Extra eggs add plenty of moisture and help to bind all of the ingredients together.
  • Sugar | I use all-natural cane sugar  in my baked goods because it’s made from pure cane sugar and is extra delicious!
  • 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!

Instructions

Whisk together the eggs and sugar 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.

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

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

PRO 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 of the cake, this will distribute the melted butter more evenly

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 slight jiggle.

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!

I like to top slices with vanilla ice cream or whipped cream, and maybe since it’s the holidays, you can add a drizzle of 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.
  • For a lactose free version, substitute organic canned coconut milk for the evaporated milk and baking oil for butter, or melted coconut oil.
  • To include more delicious holiday ingredients, sprinkle chopped pecans on top of the pumpkin pie dump cake!

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. 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.

TFC Pro Tips

  • Pro Tip 1 | 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.
  • Pro Tip 2 | 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!
  • Pro Tip 3 | 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!
  • Pro Tip 4 | 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, 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.

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 — search for Homemade Pumpkin Pie Spice on the blog.

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.

LOVE IT? PIN IT!

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

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 in the recipe below!

Pumpkin Pie Dump Cake sliced and on two plates, topped with swirls of whipped cream.
Yield: 12-15 servings

Easy Pumpkin Pie Dump Cake

Prep Time: 10 minutes
Cook Time: 55 minutes
Total Time: 1 hour 5 minutes

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 pumpkin dump cake instructions too!

Ingredients

Garnish (optional)

Instructions

  1. Preheat oven to 350 degrees (see notes for high altitude) and spray a 9x13 inch baking dish with cooking spray or non-stick spray. 
  2. 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. 
  3. 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. 
  4. 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! 
  5. 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. 
  6. Store in refrigerator covered, up to 7 days. Freeze in double wrapped foil or plastic wrap, up to 3 months. There are no high altitude adjustments for this easy recipe. 
  7. 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.

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. 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.

  • Pro Tip 1 | 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.
  • Pro Tip 2 | 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!
  • Pro Tip 3 | 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!
  • Pro Tip 4 | Split batter into two 8x8 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.

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    Nutrition Information:

    Yield:

    15

    Serving Size:

    1

    Amount Per Serving: Calories: 335Total Fat: 16gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 5gCholesterol: 77mgSodium: 394mgCarbohydrates: 44gFiber: 1gSugar: 29gProtein: 5g

    The nutritional information is estimated and may not be entirely accurate, at times it pulls information for suggestions and options which may increase calories, etc. Nutritional information will change based on used ingredients, quantities used, etc.

    Did you make this recipe?

    Go ahead, MAKE MY DAY! PIN on Pinterest and Comment on the blog!

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    Michaela Kenkel

    Wednesday 22nd of December 2021

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

    Kathleen Pope

    Wednesday 22nd of December 2021

    Me too Michaela! Thank you and Merry Christmas!

    MinShien

    Monday 20th of December 2021

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

    Kathleen Pope

    Monday 20th of December 2021

    I hope you love it my friend!

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