Can I use pumpkin pie filling instead of purée?

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.

How long will this Pumpkin Dump Cake last?

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.

Can I freeze Pumpkin Spice Dump Cake?

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.

What’s the difference between a dump cake and a regular cake?

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.

Can I make this ahead of time?

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.

Easy Pumpkin Spice Dump Cake

Name: Pumpkin Spice Dump Cake
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Ingredients: 2 15 ounce cans pumpkin; 1 cup sugar; 1 16 ounce can evaporated milk; 3 eggs; 3 teaspoon pumpkin pie spices; 1/2 teaspoon salt; 1 box spice cake mix; 3/4 cup butter (, melted)

Cozy, simple, and so good — this Pumpkin Dump Cake is full of warm fall spice and ready in under an hour.

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.

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.