This Pumpkin Spice Dump Cake is the easiest fall dessert you’ll make! Ready in one bowl with just eight ingredients, it’s the perfect cozy treat for pumpkin lovers.
If you’re on a baking kick this fall, try my Million Dollar Pound Cake, Pumpkin Coconut Muffins, and Pumpkin Pecan Quick Bread.
In This Post
What Is A Dump Cake?
A dump cake is a style of cake that usually involves improving a boxed cake by adding flavor or additional eggs or oil for moisture. It became popular in the 1950s, but the term “dump cake” was first published in a church cookbook from 1924. Dump cakes are quick and easy, and you can substitute ingredients based on what your family likes.
Why Pumpkin Spice Cake Is A Fall Favorite
- Full of Cozy Fall Flavors: Packed with all the warm pumpkin spice flavors we crave during the cooler months, this cake wraps you up in the perfect autumn hug.
- Spice Cake for the Win: Forget the plain old yellow cake mix! I use a spice cake mix, giving you more flavor without extra effort. It’s a shortcut you’ll never regret.
- One-Bowl Wonder: Say goodbye to the hassle of separating wet and dry ingredients—this cake has you covered. While I like making a cake from scratch, everything gets mixed into one bowl and baked, and no one will ever know how easy the recipe is.
How To Make Pumpkin Dump Cake
Ingredients
- You’ll need sugar, pumpkin pie spice, salt, and spice cake mix for the dry ingredients. I like to use my homemade pumpkin spice blend, but store-bought works, too.
- To make the batter, combine 2 cans of canned pumpkin puree, evaporated milk, eggs, and melted butter.
Variations And Substitutions
- 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.
Step By Step
- Combine the pumpkin, sugar, evaporated milk, eggs, pumpkin pie spice, and salt in a mixing bowl until well combined.
- Pour the pumpkin mixture into a greased, floured glass baking dish, then sprinkle over the dry cake mix over the top of the pumpkin mixture.
- Drizzle the melted butter over top of the cake mix, and bake for 50-60 minutes or until a knife inserted comes out clean.
- Let the cake cool for 30 minutes, then slice and serve.
Donya’s Success Tips
- When you remove the mixture from the oven, it will still be jiggly. That’s okay! The glass pan retains a lot of heat, so it will continue to cook as it cools.
- Let it cool for 30 minutes or so before slicing. This ensures nice, even slices.
How To Serve Pumpkin Spice Cake
My favorite way to serve this cake is with a scoop of vanilla ice cream and chopped pecans. The ice cream melting into the cake makes each bite even more indulgent. You can take things up a notch by drizzling on warm caramel sauce. Like my Pumpkin Crinkle Cookies or Pumpkin Monkey Bread, I serve this cake with a cozy cup of coffee or a pumpkin spice latte for a warm and comforting treat. Perfect for an afternoon snack or dessert!
Frequently Asked Questions
This cake can be kept at room temperature for up to 3 days or in the fridge for 5 days. Let it cool completely, and then store it in an airtight container.
Yes, you can freeze this easy fall cake recipe for up to 3 months. Let it cool, then wrap it in plastic wrap and place it in a freezer-safe plastic bag to prevent freezer burn.
What To Serve With Quick and Easy Pumpkin Cake
This cake is the perfect sweet finish after a meal with Brown Sugar Pork Roast, baby potatoes and roasted Brussels sprouts. It’s fabulous on a Thanksgiving or Christmas buffet with Eggnog Pound Cake, Apple Crisp, and Chocolate Pecan Candy.
More Fall Desserts To Love
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!
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
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Katie Sawyer
I didn’t like it fresh out of the oven. I loved it the next day though! So good!
Denise
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.
Julia
This was amazing, even though I forgot the sugar .
Thanks, Julia!
~Donya
Jen
That’s so funny! I forgot the sugar too! It wasn’t that bad at all without it!
Amanda
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!
Alisa
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.
Donya
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
Toni | Boulder Locavore
This is such an amazing fall dessert!
Thanks so much, Toni!
XO,
~Donya
Lisa Huff
Oh how I love dump cakes! Such a great combo with pumpkin.
Stephanie Kay
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
Peggy Brown
Yummy yum yum!!!
The Bearded Hiker
Done. It’s on my weekend list.
Awesome! I hope you enjoy it.
Have a great weekend.
XO,
~Donya
Rebecca Smith
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