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
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- 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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I didn’t like it fresh out of the oven. I loved it the next day though! So good!
Just a question – I still have some cake mix showing that looks like it hasn’t cooked – is that normal?
It’s not a bad thing if it’s just a little. Normally, the butter covers it but you don’t have to worry about it.
This was amazing, even though I forgot the sugar .
Thanks, Julia!
~Donya
That’s so funny! I forgot the sugar too! It wasn’t that bad at all without it!
I forgot the sugar too and I had just read the comments about y’all forgetting the sugar as I was making it. Lol I haven’t tried it yet but hopefully it’s good without it!
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!
~Donya
This is such an amazing fall dessert!
Thanks so much, Toni!
XO,
~Donya
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.
XO,
~Donya
Yummy yum yum!!!
Done. It’s on my weekend list.
Awesome! I hope you enjoy it.
Have a great weekend.
XO,
~Donya
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!
XO,
~Donya