Pumpkin Pie Dump Cake With Spice Cake Mix tastes like a cross between a classic pumpkin pie and a buttery crumb cake, with warm spice and a soft, custardy center under a crunchy topping. It works perfectly for busy home cooks who want a cozy fall dessert on the table in about an hour with very little effort. I first tested this version on a random Tuesday night, and my family ate it straight from the pan with spoons.

Why You Should Try This Pumpkin Pie Dump Cake With Spice Cake Mix

This pumpkin dump cake recipe gives you all the flavor of homemade pumpkin pie without the fuss of rolling crust or blind baking. You stir the filling in one bowl, sprinkle on a cake mix, drizzle butter, and the oven does the rest.

The spice cake mix adds extra cinnamon, nutmeg, and clove flavor, so the whole kitchen smells like a coffee shop in October. It slices like a soft bar dessert, but you can also scoop it warm into bowls with ice cream when you feel impatient.

“This Pumpkin Pie Dump Cake With Spice Cake Mix tastes like a bakery pumpkin pie married a crumb cake and moved into my kitchen. ★★★★★”

Ingredients You’ll Need

Pumpkin filling

1 can (15 ounces) pure pumpkin puree
- Use 100% pumpkin, not pumpkin pie filling. Libby’s or store brand both work well.
1 can (12 ounces) evaporated milk
- Low fat works, but whole evaporated milk gives a creamier texture.
3 large eggs
3/4 cup granulated sugar
1/4 cup light brown sugar, packed
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 pure vanilla extract
1/2 teaspoon fine sea salt

Cake layer

1 box (about 15.25 ounces) spice cake mix
- Any brand works: Duncan Hines, Betty Crocker, or store brand.
3/4 cup chopped pecans or walnuts (optional but highly recommended)
3/4 cup unsalted butter, melted and slightly cooled
- Use real butter, not margarine, for best flavor.

Optional toppings

Whipped cream or whipped topping
Vanilla ice cream
Caramel sauce
Extra sprinkle of cinnamon or pumpkin pie spice

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 and offset spatula or large spoon for serving

Tips & Tricks

Grease the baking dish lightly with butter or nonstick spray so slices lift out cleanly.
Use room temperature eggs so they mix smoothly into the pumpkin filling.
Stir the pumpkin filling until it looks completely smooth and even, with no streaks of egg.
Sprinkle the dry spice cake mix evenly over the pumpkin layer and do not stir it in.
Drizzle the melted butter slowly and evenly over the cake mix so more of the topping turns crisp and golden.
If you use nuts, scatter them on top after the cake mix so they toast while the dessert bakes.
Place the baking dish on a sheet pan if you worry about drips or bubbling edges.
Bake until the center barely jiggles and the top looks deep golden brown; if the top browns too fast, tent it loosely with foil.
Let the pumpkin pie dump cake cool at least 20 to 30 minutes so it sets and slices more neatly.
Serve warm for a soft, scoopable texture or chill it for a firmer, bar-style dessert.

How to Make Pumpkin Pie Dump Cake With Spice Cake Mix

Mix the pumpkin filling

Preheat your oven to 350°F and lightly 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 silky with no visible streaks of egg or sugar.
Pour the pumpkin mixture into the prepared baking dish and spread it into an even layer.

Add the cake mix and topping

Open the spice cake mix and sprinkle it evenly over the pumpkin layer.
Use your hand or a spoon to spread the dry mix so it covers every corner.
Sprinkle chopped pecans or walnuts over the cake mix if you use them.
Slowly drizzle the melted butter over the entire surface, trying to moisten as much of the cake mix as possible.

Bake the dump cake

Place the baking dish on the center rack of the oven.
Bake for 45 to 55 minutes, until the top looks golden brown and the edges look set.
Gently shake the pan; the center should move slightly like soft custard but not slosh.
If the top browns too quickly, tent the dish loosely with foil for the last 10 to 15 minutes.

Cool and serve

Remove the pumpkin pie dump cake from the oven and place it on a cooling rack.
Let it cool at least 20 minutes for a warm, scoopable dessert or cool it completely for cleaner slices.
Serve it plain, or add whipped cream, vanilla ice cream, or a drizzle of caramel sauce.
Store leftovers once they reach room temperature, and enjoy them chilled or gently rewarmed.

What to Serve with Pumpkin Pie Dump Cake With Spice Cake Mix

Serve this pumpkin dump cake warm with a big scoop of vanilla ice cream so it melts into the spiced pumpkin layer. A swirl of whipped cream and a pinch of cinnamon makes it feel like a bakery dessert with almost no work. Pair it with hot coffee, chai tea, or a mug of hot chocolate for a cozy fall dessert plate. If you serve it at a holiday meal, add a simple fruit salad or sliced apples on the side to balance the richness.

Storage Options

Refrigerate leftovers in an airtight container or covered baking dish for up to 4 days.
Chill the cake completely before you cover it so condensation does not drip onto the topping.
Freeze individual portions tightly wrapped, then place them in a freezer bag for up to 2 months.
Reheat slices in the microwave in short bursts or in a 300°F oven for 10 to 15 minutes until warm and fragrant.