Pumpkin Pie Dump Cake With Spice Cake Mix

Pumpkin Pie Dump Cake With Spice Cake Mix tastes like a cross between classic pumpkin pie and a buttery, crumbly spice cake cobbler. It works perfectly for busy home bakers who want a cozy fall dessert on the table in about an hour with minimal effort. I first made this on a weeknight when my kids asked for pumpkin pie and I had zero interest in rolling out a crust.

Why Make This Pumpkin Pie Dump Cake With Spice Cake Mix at Home

This pumpkin pie dump cake with spice cake mix gives you all the warm pumpkin spice flavor without fussing with pie dough. You stir the filling in one bowl, sprinkle on the cake mix, add butter, and the oven does the rest.

You control the sweetness, spice level, and texture, and you skip mystery ingredients from store bakery desserts. Cleanup stays easy, and the recipe works great for potlucks, holidays, or a random Tuesday craving.

Tastes like pumpkin pie and crumb cake had a cozy fall baby, and everyone at my table asked for seconds ★★★★★

Ingredients You Need

You can pull most of this pumpkin pie dump cake with spice cake mix from a basic pantry. I will list the core ingredients first, then share a few notes and substitutions.

Pumpkin filling layer:

• 1 can (15 ounces) pure pumpkin puree
• 1 can (12 ounces) evaporated milk
• 3 large eggs
• 3/4 cup granulated sugar
• 1/4 cup light brown sugar, packed
• 2 teaspoons pumpkin pie spice
• 1 teaspoon ground cinnamon (boosts the spice cake flavor)
• 1/2 teaspoon fine sea salt
• 1 teaspoon vanilla extract

Cake and topping layer:

• 1 box (about 15.25 ounces) spice cake mix
  • I like Duncan Hines or Betty Crocker because they bake up moist and consistent.
• 3/4 cup chopped pecans or walnuts (optional but highly recommended)
• 3/4 to 1 cup unsalted butter, very cold, sliced thin or melted and cooled slightly

Optional finishing touches:

• Whipped cream or whipped topping
• Vanilla ice cream
• Caramel sauce
• Extra cinnamon or nutmeg for sprinkling

Ingredient notes and easy swaps:

• Use pure pumpkin puree, not pumpkin pie filling, since that already contains sugar and spices.
• Swap evaporated milk with half and half in a pinch, but the texture turns a bit richer and thicker.
• Use all granulated sugar if you do not have brown sugar; the flavor tastes slightly less caramel-like but still delicious.
• Adjust pumpkin pie spice between 1 1/2 and 2 1/2 teaspoons depending on how spicy you like your pumpkin desserts.
• Skip nuts if you have allergies or prefer a smoother top, or use pepitas for crunch without tree nuts.

Equipment list:

• 9 x 13 inch baking dish (glass or metal both work)
• Large mixing bowl
• Whisk and rubber spatula
• Measuring cups and spoons
• Knife or bench scraper to slice cold butter, or a microwave safe bowl if you melt the butter
• Cooling rack

Tips & Mistakes

• Grease the baking dish well so the pumpkin pie dump cake slices release cleanly.
• Use cold butter if you want a more crumbly, streusel-like top, and use melted butter if you want an even, slightly denser crust.
• Spread the pumpkin filling into an even layer so the cake mix bakes uniformly.
• Sprinkle the dry spice cake mix evenly and cover all the pumpkin so you avoid dry pockets of powder.
• Slice the butter thin and distribute it all over the top so every area gets moisture and browns nicely.
• Do not overbake; pull the cake when the center jiggles slightly but does not slosh, and the top looks golden brown.
• Let the dessert cool at least 30 minutes so the pumpkin layer sets and slices hold together.
• Taste your pumpkin filling before baking and adjust sugar or spice to match your preference.
• Use a rimmed baking sheet under the pan if you worry about bubbling or spills in the oven.
• Chill leftovers promptly so the custard-style pumpkin layer stays safe and creamy.

How to Make Pumpkin Pie Dump Cake With Spice Cake Mix

Step 1: Preheat and prep the pan

Preheat your oven to 350°F. Grease a 9 x 13 inch baking dish with butter or nonstick spray, making sure you coat the corners. Set the pan aside while you mix the pumpkin layer.

Step 2: Mix the pumpkin pie filling layer

In a large bowl, whisk together the pumpkin puree, evaporated milk, eggs, granulated sugar, brown sugar, pumpkin pie spice, cinnamon, salt, and vanilla. Whisk until the mixture looks smooth and fully combined with no streaks of egg. Taste a small spoonful and adjust sugar or spice if you want it sweeter or bolder.

Pour the pumpkin mixture into the prepared baking dish. Use a spatula to spread it into an even layer so it bakes consistently.

Step 3: Add the dry spice cake mix

Open the box of spice cake mix and sprinkle the dry mix evenly over the pumpkin layer. Use your hand or a spoon to distribute it so you cover the entire surface from edge to edge. Gently tap the pan on the counter to settle the mix a bit, but do not stir it into the pumpkin.

Step 4: Add nuts and butter

Sprinkle chopped pecans or walnuts over the dry cake mix if you use them. Slice the cold butter into thin pats and arrange them in a single layer across the entire surface, or drizzle melted butter evenly over the top. Make sure no large dry patches of cake mix remain without at least some butter coverage.

Step 5: Bake the pumpkin pie dump cake

Place the pan in the center of the oven. Bake at 350°F for 45 to 60 minutes, depending on your oven and pan material. Start checking at 40 minutes; the top should look golden brown and crisp, and the pumpkin layer should look set around the edges with a slight jiggle in the center.

If the top browns too quickly while the center still looks very loose, tent the pan lightly with foil and continue baking. When it reaches that custard-like set with a firm top, remove the pan from the oven and place it on a cooling rack.

Step 6: Cool and serve

Let the pumpkin pie dump cake cool at least 30 to 45 minutes. The pumpkin layer thickens as it cools, which helps slices hold their shape. Serve slightly warm, at room temperature, or chilled, depending on your preference.

Top each serving with whipped cream, ice cream, or a drizzle of caramel sauce. Sprinkle a little cinnamon on top if you want that bakery-style finish.

Variations I've Tried

I swap the spice cake mix with yellow cake mix when I want a milder spice flavor and let the pumpkin pie spice shine more. In that case I bump the pumpkin pie spice to about 2 1/2 teaspoons and keep the extra cinnamon.

I sometimes swirl 4 ounces of softened cream cheese into the pumpkin layer for a cheesecake vibe. I drop spoonfuls over the pumpkin filling and drag a knife through gently to create ribbons, then finish the recipe as usual.

I also like a streusel twist: I mix 1 cup of the dry spice cake mix with 1/2 cup oats, 1/3 cup brown sugar, and 4 tablespoons melted butter, then crumble that over the remaining dry mix on top. It bakes into a thicker, crunchy topping that tastes like pumpkin crisp meets dump cake.

For a nut free crunch, I sprinkle pepitas and a few crushed graham crackers on top before baking. The seeds toast nicely and add texture without any tree nuts.

How to Serve Pumpkin Pie Dump Cake With Spice Cake Mix

Serve pumpkin pie dump cake with spice cake mix slightly warm with a big spoonful of whipped cream or a scoop of vanilla ice cream. The contrast between the creamy pumpkin layer and the crisp, buttery cake topping tastes amazing with something cool and fluffy. I like to add a light sprinkle of cinnamon or pumpkin pie spice on top so it looks bakery pretty. This dessert works well after a cozy dinner, at Thanksgiving, or as a make ahead treat for potlucks and family gatherings.

How to store

• Cool the pumpkin pie dump cake completely, then cover the pan tightly or transfer slices to airtight containers and store in the fridge for up to 4 days.
• For the freezer, wrap individual slices in plastic wrap, place them in a freezer bag or container, and freeze for up to 2 months.
• Reheat single servings in the microwave at 50 to 70 percent power in 20 to 30 second bursts until warm, or use a 300°F oven for 10 to 15 minutes to crisp the top again.
• If you reheat from frozen, thaw slices in the fridge overnight first, then warm them gently so the custard layer keeps a smooth texture.

Pumpkin Pie Dump Cake With Spice Cake Mix

Pumpkin Pie Dump Cake With Spice Cake Mix tastes like a cross between classic pumpkin pie and a buttery, crumbly spice cake cobbler, perfect for a cozy fall dessert with minimal effort.

Pin Recipe

Prep Time 15 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 12

Course: Dessert

Ingredients Method Notes

Ingredients

  

• 1 can pure pumpkin puree (15 ounces)
• 1 can evaporated milk (12 ounces)
• 3 large eggs
• 3/4 cup granulated sugar
• 1/4 cup light brown sugar, packed
• 2 teaspoons pumpkin pie spice
• 1 teaspoon ground cinnamon
• 1/2 teaspoon fine sea salt
• 1 teaspoon vanilla extract

• 1 box spice cake mix (about 15.25 ounces)
• 3/4 cup chopped pecans or walnuts
• 3/4 to 1 cup unsalted butter, very cold and sliced thin or melted and cooled slightly

• whipped cream or whipped topping
• vanilla ice cream
• caramel sauce
• extra cinnamon or nutmeg for sprinkling

Method

 

1. Preheat the oven to 350°F. Grease a 9 x 13 inch baking dish with butter or nonstick spray, coating the bottom and corners well.
2. In a large mixing bowl, whisk together the pumpkin puree, evaporated milk, eggs, granulated sugar, brown sugar, pumpkin pie spice, cinnamon, salt, and vanilla until smooth and fully combined with no visible streaks of egg.
3. Taste a small spoonful of the pumpkin mixture and adjust the sugar or spices if desired. Pour the pumpkin filling into the prepared baking dish and spread it into an even layer.
4. Open the box of spice cake mix and sprinkle the dry mix evenly over the pumpkin layer, covering the entire surface from edge to edge without stirring it in.
5. If using nuts, sprinkle the chopped pecans or walnuts evenly over the dry cake mix.
6. Arrange thin slices of very cold butter evenly over the top, or drizzle melted and slightly cooled butter evenly across the surface, making sure there are no large dry patches of cake mix.
7. Place the baking dish in the center of the oven and bake at 350°F for 45 to 60 minutes, starting to check at 40 minutes. The top should be golden brown and crisp, and the pumpkin layer should be set around the edges with a slight jiggle in the center.
8. If the top browns too quickly while the center is still very loose, tent the pan lightly with foil and continue baking until the custard layer is set.
9. Remove the pan from the oven and place it on a cooling rack. Let the dessert cool for at least 30 to 45 minutes so the pumpkin layer thickens and slices hold together.
10. Serve slightly warm, at room temperature, or chilled. Top individual servings with whipped cream, vanilla ice cream, or caramel sauce, and a light sprinkle of cinnamon or nutmeg if desired.

Notes

Nutrition Information
Approximate per serving (12 servings, without optional toppings): 340 calories; fat 18 g; saturated fat 9 g; carbohydrates 41 g; fiber 2 g; sugars 28 g; protein 5 g; sodium 400 mg. Values will vary based on cake mix brand, butter amount, nut use, and portion size.

Storage: Cool completely, then cover and refrigerate for up to 4 days. For longer storage, wrap individual slices well and freeze for up to 2 months. Reheat gently in the microwave or a 300°F oven until warmed through.