5 Star Reader Comment
Made this recipe and it is so easy and delicious. It’s like an upside down pumpkin pie with the crust on top. So good and much easier than making a pie. Thanks for the recipe!
Diane
Don’t Let the Name Fool You — This Cake’s a Keeper
I have to laugh every time I say the name dump cake — it doesn’t sound very appetizing, but one bite and you’ll understand why this old-fashioned dessert has stuck around. It’s the easiest kind of baking there is: just “dump” everything in, no mixer required, and let the oven work its magic.
This Pumpkin Spice Dump Cake starts with a simple box of spice cake mix — my favorite shortcut when I want homemade flavor without the fuss. It bakes up with a golden, buttery topping and a creamy pumpkin filling. I’ve made this recipe every fall for years, and it never fails to bring everyone back for seconds.
Donya’s Tips and Things To Know
- Use spice cake mix. Skip the yellow cake mix — a spice cake mix adds that deep, cozy flavor we all crave this time of year.
- Don’t panic if it jiggles! When the cake comes out of the oven, the center may still look a little soft. Let it rest — it’ll continue cooking as it cools.
- Let it cool before slicing. Don’t skip this step! Give it 30 minutes or so before cutting for beautiful, clean slices.
- Make it your own. Add chopped pecans (try candied pecans, too) or walnuts for crunch, stir in a handful of dried cranberries, or sprinkle a little orange zest for brightness.
- Serve it warm. A scoop of vanilla ice cream or a drizzle of caramel sauce makes it extra cozy.
If you’re on a baking kick this fall, try my Million Dollar Pound Cake, Pumpkin Coconut Muffins, and Pumpkin Pecan Quick Bread.
Ingredients You’ll Need
- Pumpkin purée: Not pumpkin pie filling — just pure pumpkin.
- Sugar: Balances the pumpkin and brings out the spice.
- Evaporated milk: Makes the filling rich and creamy, like pumpkin pie.
- Eggs: Bind the filling and give it a silky texture.
- Pumpkin pie spice: The heart of this recipe — warm, cozy, and fragrant.
- Salt: Enhances every flavor.
- Spice cake mix: A smart shortcut that adds a perfectly spiced topping.
- Melted butter: Creates that golden, crisp layer on top.
How To Make One Bowl Pumpkin Cake
- Mix: Whisk together pumpkin purée, sugar, evaporated milk, eggs, pumpkin pie spice, and salt until smooth.
- Assemble: Pour into a greased 9×13-inch pan, sprinkle the spice cake mix evenly on top, and drizzle with melted butter (don’t stir!).
- Bake: Bake for 50–60 minutes, until set and golden.
- Cool & Serve: Let cool for at least 30 minutes, then slice and serve warm with ice cream or whipped cream.
More Fall Desserts To Love
You Might Also Like
- Best Holiday Desserts You Can Make in Advance
- Recipes with Store-Bought Shortcuts (That Taste Homemade)
- DIY Pumpkin Spice Blend
- 5 Amazing Easter Ham Recipes for Brunch, Dinner, and Leftovers
Ingredients
- 2 15 ounce cans pumpkin
- 1 cup sugar
- 1 16 ounce can evaporated milk
- 3 eggs
- 3 teaspoon pumpkin pie spices
- ½ teaspoon salt
- 1 box spice cake mix
- ¾ cup butter , melted
Instructions
- Preheat oven to 350 degrees.
- Combine pumpkin, sugar, evaporated milk, eggs, pumpkin pie spices and salt in mixing bowl. Beat well.
- Pour into greased and floured 9 x 13 inch glass pan. Sprinkle cake mix over pumpkin. Pour melted butter over all – DO NOT MIX.
- Bake for 50 to 60 minutes until knife inserted in center comes out clean.
- Let it cool for 30 minutes or so before slicing.
Notes
-
- Swap the pumpkin puree for pumpkin pie filling for a sweeter cake.
-
- Mix in walnut or candied chopped pecans for crunch. Dried cranberries are also yummy!
-
- You can add in some orange zest or ginger for a bit of brightness.
Nutrition
What To Serve With This Southern Pumpkin Dessert
This cake pairs beautifully with fall comfort foods like my Slow Cooker Brown Sugar Pork Roast, Roasted Brussels Sprouts, or Air Fryer Baby Potatoes. For dessert spreads or holiday tables, serve it alongside Eggnog Pound Cake, Grandma’s Apple Crisp, or Crock Pot Chocolate Pecan Candy.
Frequently Asked Questions
You can, but skip the added sugar and spices in the recipe since the filling already includes them. The result will be a little sweeter and softer.
t’ll stay fresh for up to 3 days at room temperature or 5 days in the refrigerator. Make sure it’s completely cooled before storing in an airtight container.
Yes! Wrap the cooled cake tightly in plastic wrap, then place it in a freezer-safe bag. Freeze for up to 3 months. Thaw in the refrigerator overnight before serving.
A dump cake doesn’t require any creaming or layering — you literally “dump” the ingredients together. It’s more rustic than a traditional cake but every bit as delicious.
Absolutely. This dessert actually tastes better the next day as the flavors meld together. It’s perfect for making ahead for Thanksgiving or fall gatherings.
If you try this Pumpkin Spice Dump Cake Recipe or any other recipe, please leave a star rating and let me know how it went in the comments below. Thanks!
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Added walnuts! It was awesome!
Yum — walnuts are such a great addition! I love how you made the recipe your own. So glad it turned out awesome!
~Donya
Made this recipe and it is so easy and delicious. It’s like an upside down pumpkin pie with the crust on top. So good and much easier than making a pie. Thanks for the recipe!
Wonderful! Thanks so much.
~Donya
It’s very good! Too big a batch for 2 people, but I froze half for another time.
Thanks, Julie! Smart move freezing for later. Glad you are here and cooking with me.
~Donya
Donya, I can’t find spice cake mix in London, what spices should I use besides cinnamon? Mace, ginger, allspice, nutmeg?
Hi there! If you can’t find a spice cake mix in London, you can absolutely whip up your own using pantry spices — and you’re right on track with your list.
Here’s a great spice blend to match the flavor of a typical American spice cake mix
For every 1 box (15.25 oz) of spice cake mix, use:
• 2 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg
• 1 teaspoon ground allspice
• 1 teaspoon ground ginger
• ½ teaspoon ground cloves
• ¼ teaspoon ground mace (optional, but lovely if you have it)
If you don’t have one of the above, you can adjust — the core trio is cinnamon, nutmeg, and ginger.
You can add this to a yellow or white cake mix to recreate the flavor of spice cake — or just use it in your scratch cake batter along with the flour, sugar, baking powder, etc.
~Donya
Can this recipe be made in a crockpot
I’ve never tested it in the crock pot. Let me know if you give it a try.
~Donya
I made this today and it turned out absolutely delicious! I love the idea of using spice cake mix, as some recipes call for yellow cake mix which I feel is not as good a good fit for this dessert. I like the Betty Crocker brand best. I cut the sugar to 3/4 cup because the cake mix carries the sweetness. I adjusted the recipe to 1.5 sticks of melted butter to the top of the cake mix before baking to make sure there was no dry cake mix on top. I lowered the oven temperature to 325 degrees to allow this to cook more slowly and more thoroughly. This is literally melt in your mouth delicious! I will definitely make this again and again! Thank you so much for posting! Five stars!
Delicious
Yes, I made this cake and everyone ooohed and awed. Let’s just say none went to waste. I highly recommend this recipe.
Thank you, Frances!
~Donya
Does this require refrigeration????
Not necessarly but you can.
~Donya
Excellent flavor! A little too soft for my preference. I will definately make this again but will probably add pecans. I ended up having to bake it for about 90 minutes, but covered it the last 20 or so. That may have contributed for the softness