Pumpkin Pie Dump Cake With Spice Cake Mix hits that sweet spot between cozy and ridiculously easy, and I love it for busy fall nights. I toss everything in the pan, slide it into the oven, and let the house smell like a candle store in the best way. The pumpkin base sets up custardy, the spice cake topping turns crisp and buttery, and I don’t break a sweat. If you want a no-fuss Thanksgiving dessert that still feels special, this one delivers.
Homemade Pumpkin Pie Dump Cake With Spice Cake Mix
I lean on this pumpkin dump cake when I crave the flavor of classic pumpkin pie without the fussy crust. The spice cake mix brings warm cinnamon-clove notes that taste like you worked harder than you did. The buttery crumb on top adds crunch, which the silky pumpkin layer needs for contrast.
I also love how this recipe uses one bowl, one pan, and minimal cleanup. You can assemble it in ten minutes, which means you can focus on dinner or enjoy an uninterrupted cup of coffee. You can scale it for a crowd, and it travels like a champ for potlucks.
Ingredients You’ll Need
The pumpkin base
- 1 can (15 ounces) pumpkin puree
- 1 can (12 ounces) evaporated milk or 1 cup half-and-half
- 3 large eggs
- 3/4 to 1 cup granulated sugar
- 2 teaspoons pumpkin pie spice (or 1.5 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp nutmeg, pinch cloves)
- 1/2 teaspoon fine salt
- 1 teaspoon vanilla extract
The topping
- 1 box (15.25 ounces) spice cake mix
- 3/4 to 1 cup unsalted butter, melted
- Optional: 1 cup chopped pecans or walnuts
- Optional: 2 tablespoons turbinado sugar for extra crunch
How to Make Pumpkin Pie Dump Cake With Spice Cake Mix
- Preheat the oven to 350°F. Grease a 9×13-inch baking dish with butter or nonstick spray.
- Whisk the pumpkin puree, evaporated milk, eggs, sugar, pumpkin pie spice, salt, and vanilla in a large bowl until smooth.
- Pour the pumpkin mixture into the prepared pan and smooth the surface.
- Sprinkle the dry spice cake mix evenly over the pumpkin layer. Aim for full coverage without stirring.
- Drizzle the melted butter evenly over the cake mix, covering as much of the surface as you can. Add nuts and turbinado sugar if you want crunch.
- Bake for 50–60 minutes, or until the center barely jiggles and the top looks golden and crisp.
- Cool the cake for 20–30 minutes on a rack so the custard sets. Serve warm or at room temperature with whipped cream or ice cream.
Baking Tips
- Warm the butter until fully melted and fluid, then drizzle slowly for even coverage.
- Use an offset spatula or the back of a spoon to smooth the pumpkin layer for tidy edges.
- Check doneness at 50 minutes and rotate the pan for even browning if your oven runs hot.
- Chill leftovers overnight if you want cleaner slices, then rewarm individual pieces for that fresh-baked vibe.
- Whip heavy cream with a pinch of powdered sugar and vanilla for a quick topping that balances sweetness.
Serving Ideas
- Spoon the warm cake into bowls and top with vanilla ice cream for a pumpkin pie–meets–cobbler moment.
- Serve neat squares with lightly sweetened whipped cream and a dusting of cinnamon.
- Drizzle salted caramel over each slice and add toasted pecans for crunch.
- Pair with hot coffee, chai, or cider to double down on cozy fall flavor.
- Bring it to Thanksgiving as the “backup dessert,” then watch it steal the show.
Variations
- Swap the spice cake mix with yellow cake mix and add 2–3 teaspoons pumpkin pie spice to the filling.
- Use 1 cup half-and-half or heavy cream instead of evaporated milk for a richer custard.
- Go gluten-free with a gluten-free spice cake mix and check your spices.
- Add 1 cup chopped pecans or walnuts over the cake mix for extra crunch.
- Sprinkle 1/2 cup toffee bits or white chocolate chips over the top for a sweet twist.
- Reduce sugar to 3/4 cup if you prefer a less sweet pumpkin base.
- Add a swirl of caramel over the hot cake, or dust the cooled cake with powdered sugar for a simple finish.
Make-Ahead and Storage Tips
Pumpkin pie dump cake reheats so well that I keep it on rotation for quick treats and stress-free holiday hosting.
Make-Ahead: Assemble the pan up to the butter step, cover, and refrigerate for up to 12 hours. Drizzle on the butter right before baking, or bake the full cake, cool, and hold for up to 24 hours, then rewarm to serve.
To Refrigerate: Store cooled cake in an airtight container in the fridge for up to 4 days.
Freezing: Freeze cooled slices tightly wrapped for up to 3 months. Thaw in the fridge overnight.
To Reheat: Warm slices in a 300°F oven or air fryer for 8–10 minutes, or microwave in 20–30 second bursts until heated through.
Pumpkin Pie Dump Cake With Spice Cake Mix
Ingredients
Instructions
- Preheat oven to 350°F (175°C).
- In a large bowl, mix together pumpkin puree, sugar, eggs, evaporated milk, cinnamon, and nutmeg until smooth.
- Pour the pumpkin mixture into a greased 9x13 inch baking dish.
- Sprinkle the dry spice cake mix evenly over the pumpkin mixture.
- Drizzle the melted butter over the cake mix.
- Bake for 40-45 minutes or until the top is golden and a toothpick inserted near the center comes out clean.
- Allow to cool slightly before serving. Enjoy!