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!
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- You can add in some orange zest or ginger for a bit of brightness.
Nutrition
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Joan
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
Greenshamrock
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!
Michelle Hill
Delicious
Frances WILKINSON
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
sherry
Does this require refrigeration????
Not necessarly but you can.
~Donya
RuthAnn Bonnell
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