Pumpkin Pie Dump Cake With Spice Cake Mix is one of those recipes that feels like a warm hug on a chilly day. It’s simple, quick, and hits all the right notes with its cozy spices and creamy pumpkin filling. If you’re a fan of pumpkin pie but want to skip the fuss of making crust from scratch, this dessert will become your new go-to.

Why You Should Try This Pumpkin Pie Dump Cake

This recipe takes pumpkin pie to a whole new level by combining it with spice cake mix, which adds a sweet, cakey texture that’s irresistible. It’s almost like pumpkin pie and cake had a delicious baby. Plus, it’s super easy to throw together, making it perfect for last-minute gatherings or a comforting treat after a long day.

I love how the spice cake mix already has cinnamon, nutmeg, and cloves built in, so you get that classic pumpkin pie flavor without extra measuring or mixing. It’s a real time-saver and still tastes homemade.

Ingredients You’ll Need

Here’s what you’ll need to make this pumpkin pie dump cake:

1 can (15 oz) pumpkin puree
1 box spice cake mix (about 15.25 oz)
1 can (12 oz) evaporated milk
3 large eggs
1 cup sugar
1/2 cup melted butter
1 teaspoon vanilla extract (optional)
Whipped cream or vanilla ice cream for serving (optional but highly recommended)

How I Make Pumpkin Pie Dump Cake With Spice Cake Mix

Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish.
In a large bowl, whisk together pumpkin puree, evaporated milk, eggs, sugar, and vanilla extract until smooth.
Pour the pumpkin mixture into the prepared baking dish.
Sprinkle the dry spice cake mix evenly over the pumpkin mixture. Don’t stir!
Drizzle the melted butter evenly over the top of the cake mix.
Bake for about 50-60 minutes or until the top is golden brown and a toothpick inserted near the center comes out clean.
Let it cool slightly before serving. Top with whipped cream or ice cream if you want to get fancy.

Pro Tips

Use room temperature eggs and evaporated milk to help everything blend smoothly.
Don’t stir the cake mix into the pumpkin mixture; the magic happens when it bakes on top.
If you want a crispier top, add a little extra melted butter.
Let the cake cool for at least 15 minutes before serving so it sets up nicely.
This cake is even better the next day after the flavors have melded.

Variations To Try

You can tweak this dump cake to suit your taste or what you have on hand. Here are some ideas:

Use yellow or white cake mix instead of spice cake mix for a milder flavor.
Add chopped pecans or walnuts on top for some crunch.
Stir in a handful of chocolate chips to add a little surprise sweetness.
Swap canned pumpkin for fresh pumpkin puree if you want to get fancy.
Mix in a teaspoon of vanilla extract or a splash of bourbon for an adult twist.

Mistakes to Avoid

Overbaking can dry out the cake, so keep an eye on it after 50 minutes.
Stirring the cake mix into the pumpkin mixture will ruin the layered texture.
Using fresh pumpkin without adjusting spices might make the cake taste bland; spice cake mix helps with that.
Forgetting to grease the pan can make it hard to serve.

Storage

Store leftovers in an airtight container in the fridge for up to 4 days. It reheats well in the microwave or oven. You can also freeze individual portions wrapped tightly in plastic wrap and foil for up to 3 months. Just thaw overnight in the fridge before reheating.

Nutrition Information

Calories: 360 kcal
Carbohydrates: 50 g
Protein: 4 g
Fat: 15 g
Fiber: 2 g
Sugar: 30 g

This dessert is a treat, so enjoy it in moderation. The pumpkin adds some fiber and nutrients, but the sugar and butter bring the indulgence. Perfect for sharing with friends or family when you want something sweet and comforting.