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–+ servings
Pumpkin Spice Dump Cake topped with ice cream and chopped pecans served on a white plate.
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4.94 from 16 reviews

Pumpkin Spice Dump Cake

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.
Prep Time10 minutes
Cook Time50 minutes
Total Time1 hour
Course: Cake, Dessert
Cuisine: American
Servings: 8
Calories: 558kcal
Author: Donya Mullins

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

Recipe Variations:
    • Swap the pumpkin puree for pumpkin pie filling for a sweeter cake.
    • You can add in some orange zest or ginger for a bit of brightness.
Leftovers: 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.
To Freeze: 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.

Nutrition

Serving: 1serving | Calories: 558kcal | Carbohydrates: 74g | Protein: 5g | Fat: 28g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 107mg | Sodium: 731mg | Potassium: 255mg | Fiber: 1g | Sugar: 55g | Vitamin A: 664IU | Vitamin C: 0.3mg | Calcium: 81mg | Iron: 3mg