This Easy Pumpkin Pie Dump Cake With Spice Cake Mix is the perfect sweet treat for the fall. This easy cake recipe is simple to make and tastes amazing. If you are looking for an easy fall baking recipe for Thanksgiving, give this delicious pumpkin dump cake a try!
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Table of contents
- Why You’ll Love This Pumpkin Pie Dump Cake!
- Love Pumpkin Recipes? Try These Next!
- Equipment Needed
- Key Ingredients
- Step-By-Step Instructions
- Substitutions And Additions
- Can You Substitute Pumpkin Pie Filling For Pumpkin Puree?
- Storage Recommendations
- Do You Have To Melt Butter For Dump Cake?
- Love Easy Baking? Try These Recipes Next!
Why You’ll Love This Pumpkin Pie Dump Cake!
I love how easy this recipe is. The box of cake mix takes a lot of the effort and stress away from baking and is a super hack for a delicious cake. Ready in just under an hour, you will have a wonderful easy fall dessert to enjoy. This cake is decorated simply with whipped topping and a drizzle of sweet caramel sauce. Enjoy as it is or serve with a scoop of vanilla ice cream. You have to make this amazingly easy pumpkin dump cake recipe.
It’s a real crowd-pleaser and promises to become a family favorite. It has all of the flavor of fall with pumpkin and pumpkin pie spice but it is definitely a cake that can be enjoyed all year round. If you love pumpkin flavors then this is the cake for you.
- Perfect for pumpkin fans - If you want all of the joy of a pumpkin pie or your favorite pumpkin dessert but with minimal fuss then this is the recipe for you.
- Crowd-pleaser - This is definitely a cake that will appeal to the masses. Kids and adults will love the flavors and it also looks great. One of the easiest dessert options you can make.
- Super easy to make - The dry cake mix makes this recipe simple and takes the stress out of baking.
- Simple ingredients - You don’t need a huge amount of ingredients to make this sweet-tasting cake.
Love Pumpkin Recipes? Try These Next!
- Casserole or baking dish
- Large bowl
- Small bowl
Pumpkin purée - You need to use pure pumpkin puree and not a can of pumpkin pie mix. Pumpkin pie filling has additional flavorings and sugar added. You could also make your own puree for the pumpkin layer.
Eggs - are added to the pumpkin to create the custard filling. Without the eggs the pumpkin would not hold together.
Evaporated milk - This creates a richer flavor and helps to reduce the moisture in the cake.
Sugar and brown sugar - I like to use both brown and white sugar in this recipe. They add sweetness while the brown sugar also has a caramelized flavor.
Pumpkin pie spice - This is the easiest way to add flavor. I love how pumpkin spice works so well with the pumpkin puree. You can make your own with this Homemade Pumpkin Pie Spice recipe or buy it premade at the store.
Spice cake mix - A cake mix helps to make this baking stress-free. I like the addition of the spice flavor but you could use a white cake mix or box of yellow cake mix if you wish.
Unsalted butter - Unsalted melted butter is poured over the cake mix. When baked it creates a crunchy crust like topping.
Whipped cream, cool whip, or caramel topping - These are both optional ways to finish off and serve this delicious cake. Try this recipe for Homemade Whipped Cream. Homemade tastes so much better!
Gather all of your ingredients together for this easy dump cake recipe and then preheat the oven to 350° F. Grease a 13x9 inch casserole dish lightly with cooking spray.
In a large bowl mix together the pumpkin puree, eggs, evaporated milk, sugar, white sugar and pumpkin pie spice. You could use a whisk or a hand mixer for this.
Pour the pumpkin mixture into the baking dish. It will be very runny but that is okay.
Sprinkle the dry cake mix all over the pumpkin mixture. Use a fork to gently move the cake mix into any cracks to make it as even as possible but DO NOT MIX into the pumpkin layer.
Pour the melted butter over the top of the cake mix. Use the fork to poke the cake mix into the butter and try to cover all of the dry mix in butter. This does not have to be perfect.
Carefully place in the preheated oven and bake for 55-60 minutes. The top will be golden brown and the cake will be set and no longer be jiggly.
Cool for at least 20 minutes before cutting. This will give the cake time to set. You can also serve this cold like a piece of pumpkin pie. Add whipped topping, cool whip and caramel drizzle if desired. Or serve as it is. Enjoy!
I like to serve my pumpkin pie dump cake with some whipped topping and drizzle of sweet caramel sauce. But, it also works well with some chocolate sauce, and a scoop of your favorite flavored ice cream. You can enjoy this Thanksgiving dessert cool but it also tastes great warm.
Substitutions And Additions
- If you can’t find a spice cake mix then use a yellow or white cake mix instead. Both will make great substitutions. You might also want to try chocolate cake mix for a different flavor.
- You can make this cake gluten-free by choosing your favorite gluten-free cake mix box to use instead.
- Why not make a delicious cream cheese frosting for this cake? It will taste amazing with the creamy pumpkin pie flavors.
Can You Substitute Pumpkin Pie Filling For Pumpkin Puree?
You can make this substitution if you wish. If you do, you will want to omit the pumpkin pie spice and sugar because it already has other flavors added to it.
If you do have any leftovers then you will need to cover the baking dish and store in the refrigerator for up to four days. You can also transfer leftovers to an airtight container if you wish.
You can also freeze any leftovers. Portion up the dump cake and freeze. Allow to thaw overnight before enjoying.
Do You Have To Melt Butter For Dump Cake?
Most dump cake recipes require either melted butter or sliced butter to be placed over the top of the dry cake mix. Either method will work perfectly. The main thing to remember about the butter is that you don’t want to mix it into the cake mix.
Love Easy Baking? Try These Recipes Next!
Did you try this recipe? Please let me know what you think! Leave a comment below, and a 5- star rating. I would love to hear from you! Subscribe Here to get new recipes sent straight to your inbox!
Pumpkin Pie Dump Cake
- 13x9 inch casserole dish
- 2 15 ounce cans pumpkin purée (pure pumpkin, not pumpkin pie filling)
- 3 large eggs
- 1 can evaporated milk
- ½ cup sugar
- ½ cup brown sugar
- 1 tablespoon pumpkin pie spice (see note)
- 1 box spiced cake mix
- 1 stick + 5 tablespoons unsalted butter, melted
- whipped cream, optional
- caramel topping
- Preheat oven to 350° F. Grease a 13x9 inch casserole dish lightly with cooking spray.
- In a large bowl mix together the pumpkin puree, eggs, evaporated milk, sugar, white sugar and pumpkin pie spice.
- Pour the pumpkin mixture into the casserole dish. It will be very runny but that is okay.
- Sprinkle the dry cake mix all over the pumpkin mixture. Use a fork to gently move the cake mix into any cracks to make it as even as possible but DO NOT MIX into the pumpkin layer.
- Pour the melted butter over the top of the cake mix. Use the fork to poke the cake mix into the butter and try to cover all of the dry mix in butter. This does not have to be perfect.
- Carefully place in the preheated oven and bake for 55-60 minutes. The top will be golden brown and the cake will be set and no longer jiggly.
- Cool for at least 20 minutes so that it is easier to slice. Add whipped topping and caramel drizzle if desired.