Pumpkin Pie Dump Cake With Spice Cake Mix tastes like a cross between classic pumpkin pie and a buttery crumb cake, with warm spices and a tender, cozy texture. It works perfectly for busy home bakers who want a holiday-worthy dessert on the table in about an hour with very little effort. I first made this on a chaotic Thanksgiving morning when my oven schedule went off the rails, and my family still talks about “that pumpkin dump cake year” like it changed dessert history.
Why You Should Try This Pumpkin Pie Dump Cake With Spice Cake Mix
This pumpkin pie dump cake with spice cake mix gives you all the flavor of homemade pumpkin pie without the fussy crust. You stir the pumpkin filling in one bowl, sprinkle on a boxed spice cake mix, drizzle butter, and the oven handles the rest.
The top bakes into a buttery, crumbly, almost streusel-like layer, while the bottom stays silky and custardy like pumpkin pie. It slices neatly, tastes even better the next day, and travels well for potlucks or holiday dinners.
“Tastes like pumpkin pie and coffee cake had a very delicious baby, and I ate two slices without regret.” ★★★★★
Ingredients You’ll Need
Pumpkin filling
- 1 can (15 ounces) pure pumpkin puree
- Use pure pumpkin, not pumpkin pie filling. Libby’s or store brand both work.
- 1 can (12 ounces) evaporated milk
- Evaporated milk gives a classic pumpkin pie texture. Use full fat for best results.
- 3 large eggs
- Bring them to room temperature so they mix smoothly.
- 3/4 to 1 cup granulated sugar
- Use 3/4 cup for a less sweet dessert, 1 cup for a more traditional holiday sweetness.
- 1/4 cup brown sugar, packed
- Adds a hint of molasses flavor and deeper color.
- 2 teaspoons pumpkin pie spice
- Or use 1 1/2 teaspoons cinnamon, 1/4 teaspoon nutmeg, 1/4 teaspoon ginger, and a pinch of cloves.
- 1 teaspoon vanilla extract
- 1/2 teaspoon fine sea salt
Cake layer
- 1 box (about 15.25 ounces) spice cake mix
- Any major brand works well. I like Betty Crocker or Duncan Hines for consistent results.
- 3/4 cup unsalted butter, melted and slightly cooled
- Salted butter also works; just reduce the salt in the filling a bit.
- Optional: 1/2 cup chopped pecans or walnuts
- Sprinkle over the cake mix for crunch and a nutty flavor.
Toppings
- Whipped cream or whipped topping
- Homemade whipped cream tastes best, but canned works in a pinch.
- Vanilla ice cream
- The warm pumpkin filling with cold ice cream tastes incredible.
- A light dusting of cinnamon or pumpkin pie spice for garnish
Pantry shortcuts and substitutions
- Use canned pumpkin puree and boxed spice cake mix as your main shortcuts.
- Swap evaporated milk with half-and-half in a pinch, but avoid regular milk since it turns the filling too loose.
- Use coconut milk from a can for a dairy-light version, and use dairy-free butter and whipped topping if needed.
Equipment
- 9×13 inch baking dish (glass or metal)
- Large mixing bowl
- Whisk and rubber spatula
- Measuring cups and spoons
- Small bowl or measuring cup for melting butter
- Cooling rack
- Knife for slicing and a spatula for serving
Tips & Tricks
- Grease the baking dish lightly with cooking spray or a thin coat of butter so slices lift out cleanly.
- Use room temperature eggs and pumpkin so the filling mixes smoothly and bakes evenly.
- Stir the pumpkin filling thoroughly so no streaks of egg or spice remain.
- Sprinkle the dry spice cake mix evenly over the pumpkin filling; do not stir it in.
- Drizzle the melted butter slowly and evenly over the cake mix so more of the top browns and crisps.
- Add chopped nuts on top of the cake mix for crunch and a bakery-style finish.
- Bake on the middle rack so the top browns nicely while the filling sets.
- Check doneness by gently jiggling the pan; the center should move slightly like custard, not slosh.
- Let the pumpkin pie dump cake cool at least 30 to 45 minutes before slicing so the layers set.
- Chill the dessert overnight for cleaner slices and a firmer pumpkin layer.
- Serve warm or at room temperature with cold whipped cream or ice cream for a great contrast.
- Line the bottom of the oven with a sheet of foil if you worry about any bubbling over.
How to Make Pumpkin Pie Dump Cake With Spice Cake Mix
Step 1: Mix the pumpkin filling
Preheat your oven to 350°F and grease a 9×13 inch baking dish. In a large bowl, whisk together pumpkin puree, evaporated milk, eggs, granulated sugar, brown sugar, pumpkin pie spice, vanilla, and salt. Whisk until the mixture looks smooth and slightly thick, with no streaks of egg or spice.
Pour the pumpkin mixture into the prepared baking dish and spread it into an even layer. Tap the pan gently on the counter to release any air bubbles. Set the dish aside while you prepare the cake layer.
Step 2: Add the spice cake mix
Open the spice cake mix and sprinkle it evenly over the pumpkin filling. Use your hand or a spoon to distribute the dry mix all the way to the corners. Do not stir; you want the cake mix to sit on top of the pumpkin layer.
If any big clumps of cake mix form, break them up gently with your fingers. Keep the pumpkin layer undisturbed so it bakes into a custard-like base. The dry cake mix will hydrate as it bakes under the butter.
Step 3: Add butter and optional nuts
Melt the butter in a microwave-safe bowl or small saucepan until fully liquid, then let it cool for a minute. Drizzle the melted butter slowly and evenly over the entire surface of the cake mix. Aim to moisten as much of the cake mix as possible, since dry spots stay powdery.
Sprinkle chopped pecans or walnuts over the top if you use them. The nuts toast in the oven and add great flavor and texture. Gently press them into the top with your hand so they nestle into the buttery cake mix.
Step 4: Bake until golden and set
Place the baking dish on the middle rack of the oven. Bake for 45 to 55 minutes, depending on your oven. The top should look golden brown and slightly crisp, and the edges of the pumpkin layer should look set.
Give the pan a gentle shake; the center should jiggle slightly like a soft custard but not look liquid. If the center still looks very loose, bake in 5 to 10 minute increments and check again. If the top browns too fast, tent it loosely with foil during the last part of baking.
Step 5: Cool, slice, and serve
Set the pumpkin pie dump cake on a cooling rack and let it cool at least 30 minutes. The pumpkin layer thickens as it cools, which helps you cut neat slices. Serve warm or at room temperature with whipped cream or a scoop of vanilla ice cream.
Dust the top with a pinch of cinnamon or pumpkin pie spice for a pretty finish. Slice into squares with a sharp knife and lift them out with a spatula. Enjoy that mix of creamy pumpkin base and buttery spice cake top in every bite.
What to Serve with Pumpkin Pie Dump Cake With Spice Cake Mix
Pumpkin pie dump cake with spice cake mix pairs beautifully with vanilla ice cream, cinnamon ice cream, or a generous swirl of whipped cream. Add a sprinkle of chopped nuts or crushed gingersnaps on top for crunch. Serve it with hot coffee, chai, or a mug of hot chocolate for a cozy dessert moment.
You can also plate small squares with fresh fruit like sliced apples or pears to lighten the plate a bit. If you host a holiday dessert table, set this next to classic pumpkin pie and watch this version disappear first. It works equally well for weeknight treats, potlucks, and family gatherings.
Storage Options
- Cool the pumpkin pie dump cake completely, then cover the baking dish tightly with plastic wrap or a lid and store it in the fridge for up to 4 days.
- For longer storage, cut the cake into squares, wrap each piece in plastic wrap, place them in an airtight container, and freeze for up to 2 months.
- Thaw frozen slices in the fridge overnight or at room temperature for about 1 hour before reheating.
- Reheat individual portions in the microwave for 20 to 30 seconds, or warm larger portions in a 300°F oven for 10 to 15 minutes until heated through.
Pumpkin Pie Dump Cake With Spice Cake Mix
Ingredients
Instructions
- Preheat the oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish with cooking spray or a thin coat of butter.
- In a large mixing bowl, whisk together the pumpkin puree, evaporated milk, eggs, granulated sugar, brown sugar, pumpkin pie spice, vanilla extract, and salt until the mixture is smooth with no streaks of egg or spice.
- Pour the pumpkin mixture into the prepared baking dish and spread it into an even layer. Gently tap the pan on the counter to release any air bubbles.
- Open the spice cake mix and sprinkle it evenly over the pumpkin filling, covering the entire surface. Do not stir; the cake mix should sit on top of the pumpkin layer.
- Break up any visible clumps of cake mix with your fingers, taking care not to disturb the pumpkin layer underneath.
- Drizzle the melted butter slowly and evenly over the entire surface of the dry cake mix, aiming to moisten as much of the mix as possible.
- If using nuts, sprinkle the chopped pecans or walnuts evenly over the top and gently press them into the buttery cake mix.
- Place the baking dish on the middle rack of the preheated oven and bake for 45 to 55 minutes, or until the top is golden brown and crisp and the edges of the pumpkin layer look set.
- Gently jiggle the pan; the center should move slightly like a soft custard but not appear liquid. If it still looks very loose, continue baking in 5 to 10 minute increments, tenting with foil if the top browns too quickly.
- Transfer the baking dish to a cooling rack and let the dump cake cool for at least 30 to 45 minutes so the pumpkin layer can firm up for cleaner slices.
- Serve warm or at room temperature, topped with whipped cream or vanilla ice cream and a light dusting of cinnamon or pumpkin pie spice if desired.
Notes
Approximate per serving (12 servings): 320–360 calories; fat 17–20 g; saturated fat 9–11 g; carbohydrates 40–45 g; fiber 2–3 g; sugars 28–32 g; protein 5–7 g; sodium 260–360 mg. Values are estimates and will vary based on specific brands, optional nuts, toppings, and portion size.