5-Ingredient Easy Pumpkin Dump Cake – Made with Cake Mix & Pumpkin Puree

The Ultimate Fall Treat

Imagine: fresh autumn air, golden leaves flickering outside, and the pleasant scent of cinnamon and nutmeg filling your home. The season invites comfort foods, and what better way to savor fall than with a luscious, effortless pumpkin dump cake?

If you’re looking for a no-fuss, quick, and incredibly tasty dessert, you’re in the right place. This pumpkin dump cake with spice cake mix is the perfect solution for those moments when you crave a homemade snack but don’t want to spend hours in the kitchen.

This recipe is: Effortless – No tedious mixing or layering! Moist and rich with a crisp, buttery topping. Ideal for holidays, potlucks, or a quiet night in.

Now that you know how easy and gratifying this dessert can be, let’s move on to the ingredients you’ll need to bring it to life.

Ingredients for Pumpkin Dump Cake

This recipe uses basic, everyday ingredients you likely already have on hand.

Ingredient	Quantity
Pumpkin puree	1 can (15 oz)
Spice cake mix	1 box (15.25 oz)
Evaporated milk	1 can (12 oz)
Eggs	3 large
Granulated sugar	¾ cup
Pumpkin pie spice	1 tsp
Melted butter	1 cup (2 sticks)
Chopped pecans (optional)	½ cup

this recipe

Pro Tip: If you don’t have spice cake mix, use yellow cake mix and add 2 teaspoons of pumpkin pie spice for that signature fall flavor.

Step-by-Step: How to Make Pumpkin Dump Cake

This is a true dump-and-bake dessert—minimal effort, maximum flavor. Use these steps for a perfectly golden, flavorful cake every time.

. Prepare the Pumpkin Mixture

• Heat your oven to 350°F (175°C).
• Lightly grease a 9×13-inch baking dish to prevent sticking.
• In a mixing bowl, whisk pumpkin puree, evaporated milk, eggs, sugar, and pumpkin pie spice until smooth and cohesive.

Assemble the Dump Cake Layers

• Pour the pumpkin mixture evenly into the prepared baking dish.
• Sprinkle the spice cake mix evenly over the pumpkin layer—do not stir!
• Drizzle melted butter over the dry cake mix, guaranteeing an even coating.
• For added crunch, you can optionally sprinkle chopped pecans on top; this step is recommended but not required.

. Bake to Perfection

• Place the cake in the oven and bake for 50-60 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
• Allow it to cool for 15-20 minutes before serving.

Serving Suggestions

• Serve warm with vanilla ice cream and a generous dollop of whipped cream.
• Sprinkle with cinnamon sugar for an extra layer of fall flavor.
• Drizzle with caramel sauce for an indulgent twist.

Tips for the Best Pumpkin Dump Cake

Use cold butter for a crumbly, streusel-like topping.

Prefer a firmer cake? Reduce evaporated milk to ¾ cup.

For nut-free, omit pecans or swap in chocolate chips. For dairy-free, use coconut oil and a dairy-free cake mix.

Why You’ll Love This Easy Pumpkin Dump Cake Recipe

Still debating? This dessert will quickly become a fall favorite:

No special equipment needed – Just a bowl, whisk, and baking dish.

Perfect for unplanned gatherings – Fast to prepare and always well-received! Improves with time – Flavors blend and deepen the next day.

Customizable – Add nuts, chocolate chips, or a cream cheese layer for a creative variation.

FAQ

What is an Easy Pumpkin Dump Cake?

It’s an easy fall dessert: pour in the pumpkin layer, top with dry spice cake mix, add butter, and let the oven work its magic.

Can I use pumpkin pie filling instead of pumpkin puree?

Use plain pumpkin puree for best results. Pumpkin pie filling is pre-sweetened and spiced, which can make the dessert too sweet and change the texture.

Do I stir the cake mix into the pumpkin layer?

No—leave the cake mix dry on top. That creates the classic crumbly, buttery topping for pumpkin dump cake.

Which cake mix works best for pumpkin dump cake?

Spice cake mix gives the most classic flavor. Yellow or vanilla also work—just add pumpkin pie spice or cinnamon to enhance the flavor.

Can I make pumpkin dump cake without dairy or eggs?

Yes. Swap butter for a neutral oil or vegan butter, and use a dairy-free evaporated milk alternative. Many mixes bake fine without eggs in this style.

How do I keep the topping crisp and not soggy?

Distribute butter evenly over the dry mix (or dot with cold butter), bake until deep golden, and let it rest before serving.

How long do I bake pumpkin dump cake?

Bake about 50–60 minutes at 350°F (175°C). It’s done when the top is golden, as the center is set with only a slight jiggle.

Can I use fresh pumpkin instead of canned?

No—leave the cake mix dry on top. That creates the classic crumbly, buttery topping for pumpkin dump cake.

What toppings or add-ins go well with pumpkin dump cake?

Pecans, walnuts, chocolate chips, or caramel drizzle work well. Serve with whipped cream or vanilla ice cream.

How do I store and reheat pumpkin dump cake?

Cover and refrigerate for up to 4 days. Reheat slices in the oven or air fryer to re-crisp the topping.

The Perfect Fall Dessert

There you have it! A warm, spiced, and irresistibly delicious dessert that brings the cozy flavors of fall straight to your table. Whether you’re making it for a holiday gathering, a weekend treat, or a quick weeknight dessert, this pumpkin dump cake with spice cake mix is sure to impress.

Now it’s your turn! Try this easy recipe and let us know how it turned out in the comments. Did you add any special toppings or twists? We’d love to hear your creative variations!

Happy baking, and enjoy the flavors of fall!

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