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Pumpkin Spice Dump Cake may have a funny name but after just one bite you’ll be impressed. Rich with fall flavors of warm spices, this easy to make cake will have everyone asking for seconds!
It was so nice to start our week with a day off! Yesterday, the boys were out of school so we were able to sleep a little late and with some teamwork, got a few things done around the house. Of course, at the end of it all, there needed to be a little reward which I decided would come in the form of dessert.
Dump Cakes have been around a long time and no wonder! They are quick, easy and you can substitute ingredients based on what your family likes. I had pumpkin puree and a box spice cake mix on hand which made a perfect match for my dish. This cake is moist, rich and full of warm spice flavor. Once out of the oven, I let it cool for about 10 minutes then served it with a scoop of vanilla ice cream. It was the perfect ending to a successful day
If you’ve got a sweet tooth and love desserts, you might like one of these sweet treats ~
Brown Sugar Cream Cheese Pound Cake
This cake is moist, rich and full of warm spice flavor.
- 2 cans pumpkin – 15 oz.
- 1 cup sugar
- 1 can evaporated milk – 16 oz.
- 3 eggs
- 3 teaspoon pumpkin pie spices
- ½ teaspoon salt
- 1 box spice cake mix
- ¾ cup butter , melted
- 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.
- Bake for 50 to 60 minutes until knife inserted in center comes out clean.
Hi! I have a couple of clarification questions to ask. 1st, on the 2 cans of pumpkin are they 15 oz each for a total of 30 oz? 2nd, on the evaporated milk is the can 16 oz total.? I found evaporated milk in 12 oz, 14 oz and 5 oz. So I can use the 12 oz and 4 oz of the 5 oz for 16 oz total. Thank you for your help! Can’t wait to try this Pumpkin Spice Dump Cake.
Hey there Alisa!
Thank you so much for your interest in this recipe, if you’re a pumpkin spice lover then this is definitely the cake for you! I can absolutely help you out with these questions, let’s get into it…
1. This recipe calls for two 15 ounce cans of pumpkin, making it 30 ounces of pumpkin in total.
2. Yes, you need 16 ounces of evaporated milk in total, so you can use a 12 ounce can and then an additional 4 ounces from a 5 ounce can.
I am so happy to hear that you’re giving this recipe a try, I hope these answers are helpful! Please let me know if you have any other questions, I’m always happy to help. Let me know how everything turns out, I really hope you enjoy the recipe!
Toni | Boulder Locavore
This is such an amazing fall dessert!
Thanks so much, Toni!
Oh how I love dump cakes! Such a great combo with pumpkin.
Wow… This recipe is so simple and easy to make and I hope this will also very yummy. Thanks for sharing this amazing recipe with us.
You are so welcome, Stephanie. Enjoy.
Yummy yum yum!!!
The Bearded Hiker
Done. It’s on my weekend list.
Awesome! I hope you enjoy it.
Have a great weekend.
This is a perfect recipe for me to tweak to make it free from to suit our families dietary needs, will definitely be giving this one a go x
Oh, Rebecca, this makes me so happy. I am glad you like the recipe and have ideas to make it your own. Please let me know what you do and how it turns out.
Have a great day and stop by again!