This Pumpkin Spice Dump Cake is the ultimate effortless fall dessert that combines the silky, warmly spiced goodness of pumpkin pie with the buttery, golden crunch of a cobbler—all made with just 5 minutes of hands-on prep!
There is no rolling out pastry crust or complicated baking steps. You simply whisk a rich spiced pumpkin custard, pour it into your baking dish, dump dry yellow cake mix over top, drizzle with melted butter, and bake until golden, fragrant, and bubbling. Serve it warm with a generous dollop of whipped cream or a scoop of vanilla ice cream for pure autumnal bliss.
Why You'll Love This Recipe
- Incredibly easy 5-minute prep: just mix, dump, and bake!
- The best of both worlds: rich spiced pumpkin pie custard on the bottom with a buttery, crunchy cake cobbler crust on top
- Uses simple pantry staples with boxed yellow cake mix
- An instant crowd-pleaser for Thanksgiving, fall potlucks, and cozy family gatherings!
If you love cozy fall comfort foods like our Skillet Chicken Pot Pie or our Slow Cooker Beef Stroganoff, this pumpkin dump cake is the sweetest way to celebrate the season.
Key Ingredients & Smart Substitutions
Here are the simple, wholesome ingredients you’ll need:
- Pure Pumpkin Puree: 1 can (15 oz) 100% pure canned pumpkin puree (not pumpkin pie mix).
- Yellow Cake Mix: 1 box (15.25 oz) yellow cake mix or spice cake mix.
- Evaporated Milk: 1 can (12 oz) evaporated milk (or whole milk) for a rich, silky custard.
- Eggs: 3 large eggs to set the velvety pumpkin custard base.
- Brown Sugar: 3/4 cup packed light or dark brown sugar for deep caramel sweetness.
- Unsalted Butter: 3/4 cup (1.5 sticks) unsalted butter, melted, to moisten the cake mix topping.
- Pumpkin Pie Spice: 1.5 teaspoons ground pumpkin pie spice (cinnamon, nutmeg, ginger, cloves).
- Pure Vanilla Extract: 1 teaspoon vanilla extract and 1/2 teaspoon kosher salt.
- For Serving: Whipped cream, vanilla ice cream, and a dusting of ground cinnamon.
How to Make Pumpkin Spice Dump Cake (Step-by-Step)
1. Whisk the Spiced Pumpkin Custard: Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish with nonstick spray. In a large mixing bowl, whisk together the pumpkin puree, evaporated milk, brown sugar, eggs, pumpkin pie spice, vanilla extract, and salt until smooth, creamy, and thoroughly combined.
2. Pour into Baking Dish: Pour the spiced pumpkin custard mixture into the greased 9×13 baking dish, spreading it into an even layer across the bottom.
3. Layer Cake Mix & Drizzle Butter: Sprinkle the dry yellow cake mix evenly over the pumpkin layer, covering the entire surface. Slowly drizzle the melted butter evenly over the dry cake mix, making sure as much of the dry mix is covered with butter as possible.
4. Bake Until Golden & Set: Bake uncovered at 350°F for 50 to 60 minutes, until the top crust is deep golden brown and crispy and the center is set (a slight wobble in the very center is normal; it firms as it cools).
5. Cool & Serve: Let cool for 15 to 20 minutes before slicing. Serve warm topped with a generous cloud of whipped cream or a scoop of vanilla ice cream!
Chef's Helpful Tips
- Cover dry patches with butter: Ensure the melted butter is drizzled evenly across the dry cake mix
- Any spots with dry powder can be gently nudged with a pastry brush or extra tablespoon of melted butter so the entire top bakes into a crisp, golden cobbler crust!
- Optional Pecan Crunch: Sprinkle 1 cup of chopped pecans or walnuts over the cake mix before drizzling the butter for an irresistible nutty crunch!
Storage & Reheating Instructions
To Store: Because of the custard base, store leftover cake covered in the refrigerator for up to 5 days.
To Reheat: Warm individual slices in the microwave for 20-30 seconds, or pop into a 325°F oven for 10 minutes to re-crisp the buttery crust.
Frequently Asked Questions
Can I use spice cake mix instead of yellow?
Yes! Spice cake mix gives an even bolder fall spice aroma, while yellow or white cake mix lets the pure pumpkin custard shine.
Can I serve this cold?
Yes! It’s delicious warm fresh from the oven, but it also tastes incredible chilled straight from the fridge like a layered pumpkin pie bar!
More Cozy Fall Recipes to Savor Next
- Skillet Chicken Pot Pie — One-pan comfort dinner topped with golden flaky buttermilk biscuits.
- Creamy Chicken and Gnocchi Soup — Olive Garden copycat soup with pillowy potato gnocchi.
- Slow Cooker Beef Stroganoff — Melt-in-your-mouth tender beef and mushrooms over egg noodles.
Pumpkin Spice Dump Cake
- Total Time: 1 hour
- Yield: 12 servings 1x
Description
Pumpkin Spice Dump Cake is the ultimate fall dessert, combining the rich flavors of pumpkin, cinnamon, and nutmeg in an effortlessly delicious cake. This easy-to-make treat bakes up beautifully golden and is perfect for cozy gatherings or a sweet indulgence on chilly nights. Simply layer your ingredients, pop it in the oven, and enjoy the warm aromas that fill your kitchen as it bakes. Serve it warm with a scoop of ice cream or a dollop of whipped cream for an irresistible finish.
Ingredients
- 1 can (15 oz) pure pumpkin puree (not pumpkin pie mix)
- 1 box (15.25 oz) yellow cake mix (or spice cake mix)
- 1 can (12 oz) evaporated milk
- 3 large eggs
- 3/4 cup packed light brown sugar
- 3/4 cup (1.5 sticks) unsalted butter, melted
- 1.5 teaspoons pumpkin pie spice
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon kosher salt
- Whipped cream and ground cinnamon (for serving)
Instructions
- Whisk Pumpkin Custard: Preheat oven to 350°F (175°C). Grease a 9×13 baking dish. Whisk together pumpkin puree, evaporated milk, brown sugar, eggs, pumpkin pie spice, vanilla, and salt until smooth.
- Pour into Dish: Pour the spiced pumpkin mixture into the greased baking dish and spread evenly.
- Add Cake Mix & Butter: Sprinkle dry cake mix evenly over pumpkin. Drizzle melted butter evenly across the top.
- Bake Until Golden: Bake uncovered for 50 to 60 minutes until top is golden brown and center is set.
- Cool & Serve: Let cool for 15 minutes. Slice and serve warm topped with whipped cream and cinnamon!
- Prep Time: 5 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 260
- Sugar: 18g
- Sodium: 320mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
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