This ridiculously easy Pumpkin Dump Cake recipe is perfectly pumpkin pie spiced, dangerously delicious, and takes just 10 minutes to prepare! It’s made from a box of cake mix and topped with a simple maple cream cheese frosting and chopped toasted pecans! This cake is fall at it’s finest, and it will quickly become your new favorite pumpkin dessert!
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About this pumpkin pie with cake mix
Also known as Better than Pumpkin Dump Cake! Now don’t get me wrong, I absolutely love a classic, easy dump cake! However, when it comes to the holidays and entertaining, I need a show stopper. But, it still needs to be quick and easy to prepare. And this cake most definitely checks off all the right boxes!
Buttery, nutty, pecan crumble crust layered with a rich, moist, smooth pumpkin pie filling and topped with a light, airy, decadent maple cream cheese frosting. This cake is packed with cozy, warm pumpkin spice flavor and speckled with notes of sweet brown sugar.
If you find pumpkin pie to be flat, boring and bland, this cake is absolutely for you! It tastes like a perfectly spiced cross between a cake and a pie with a surprise pecan crumble-like crust! In just one word, this cake is nothing short of sensational!
As if that wasn’t enough, this pumpkin pie cake couldn’t be any easier to throw together! With only 10 minutes of hands on preparation time required, this cake is essentially fool-proof and perfect for even novice bakers!
Got leftover pumpkin puree? Celebrate the fall season and put that pumpkin to good use in these recipes: Pumpkin French Toast Casserole, Pumpkin Chocolate Chip Muffins, Pumpkin Stuffed Shells, and Pumpkin Pie Martini.
What is pumpkin pie cake mix?
A pumpkin dump cake, also knowns as a pumpkin cake mix cake, is a classic quick and easy dessert perfect for all your fall and holiday party needs! A pumpkin pie cake is typically made with pumpkin puree, pumpkin pie spice, dry cake mix, and melted butter.
It’s called a “dump cake” because the ingredients are literally dumped and layered into a baking pan.
FAQs: frequently asked questions
What cake mix for pumpkin cake?
The type of cake mix you use to make a pumpkin dump cake depends on personal preference.
You can use either spiced cake mix or yellow cake mix to make a pumpkin dump cake. Yellow cake mix will yield a cake with a mellower flavor while spiced cake will add a richer, warmer flavor to the cake.
Can pumpkin pie cake be made ahead?
Pumpkin dump cake can be made in advance and tastes just as delicious! Simply bake the cake and store it in the refrigerator until ready to serve. You can serve the cake cold, or simply re-warm it depending on personal preference.
To reheat refrigerated pumpkin pie cake, microwave individual servings for 30 seconds and then continue to microwave for 10 second intervals until warmed throughout.
What are the best tips for making a dump cake with pumpkin puree?
- Make sure you use 100% pure pumpkin puree, and NOT pumpkin pie filling! Pie filling contains additional ingredients and the cake will not set up.
- While this recipe calls for spiced cake mix, you can also use yellow cake mix for a different flavor variation.
- Be sure to evenly drizzle the melted butter all over the cake.
- Not a fan of nuts or have a nut allergy? You can simply leave the nuts out entirely, or try substituting toffee bits or shredded coconut!
- You can purchase cinnamon sugar in the baking aisle of most major grocery stores, or you can make your own!! To make your own mix 2 tablespoons granulated sugar with 1 1/2 teaspoons ground cinnamon.
How to make pumpkin pie cake with cake mix?
Pumpkin pie cake is incredibly easy to make and only requires 10 minutes of hands on preparation!
- Preheat oven: Preheat oven to 350 degrees F. Grease a 9×13’’ baking pan with nonstick cooking spray and line the pan with a piece of parchment paper.
- Prepare the pumpkin mixture: In a large bowl, mix together the pumpkin, evaporated milk, eggs, both sugars, pumpkin pie spice and salt. Whisk until smooth. Pour pumpkin mixture into prepared pan.
- Add cake mix and nuts: Sprinkle the cake mix evenly all over the pumpkin mixture, followed by the nuts.
- Drizzle on butter: Pour the melted butter evenly all over the top of the cake.
- Add cinnamon sugar: Sprinkle the top of the cake evenly with cinnamon sugar.
- Bake: Bake the cake for 50-60 minutes or until the edges are golden brown and the center is set. A toothpick inserted into the center of the cake should come out clean. (NOTE: If the pecans start to turn too brown before the cake is done baking, loosely tent the top with foil during the last 5-15 minutes of baking.) Remove the cake from oven and place pan on a wire cooling rack. Let the cake cool for at least 30 minutes in the pan before removing if you want a sliceable cake.
- Allow the cake to cool: After the cake is cool, invert the cake onto a tray or large serving plate. Allow the cake to cool completely.
- Frost the cake (optional): Spread the frosting all over the cake, slice and enjoy!
Step by step photos: making pumpkin pie cake mix dessert
How to make frosting for pumpkin cake?
- While the cake is cooling, make the frosting: In a large bowl with a handheld mixer or in the bowl of a stand mixer with the paddle attachment, beat the cream cheese and butter on medium speed until smooth. Gradually add the sugar, 1 cup at a time. Mix on low until incorporated. Add in the syrup and salt. Mix on low until incorporated. Turn the mixer to medium high and beat until frosting is light and fluffy.
Step by step photos: making frosting for pumpkin dessert
How to serve pumpkin dump cake with cream cheese?
Pumpkin pie cake can be served warm, cold, or at room temperature.
You can use a large serving spoon to scoop cake onto plates, or you can slice the cake into neat individual servings. If you want to slice the cake, you need to allow the cake to cool completely after baking or chill the cake before cutting.
Pumpkin cake can be topped with frosting, icing, glaze, maple syrup, caramel sauce, whipped cream or ice cream!
If you’re looking to serve multiple cakes, try pairing your pumpkin dump cake with Sprinkle Cake Bites, Fresh Strawberry Cake, Chocolate and Coffee Cake, Key Lime Cheesecake, or Chocolate Velvet Skillet Cake.
Or if you prefer pie, lean that way and serve your pumpkin pie dump cake with mini apple pie bites, no bake key lime pie, and/or pumpkin pie martinis.
What frosting is best for a pumpkin dump cake?
Pumpkin cake can be topped with frosting, icing or a glaze depending on personal preference.
Creamy, rich frosting in the best type of topping for a pumpkin pie cake.
While this recipe uses maple cream cheese frosting, buttercream frosting is also delicious! Cinnamon, browned butter and maple flavors all pair well with frosting for pumpkin cake.
Storing recipes for pumpkin pie cake
To store pumpkin dump cake, cover or wrap the baking pan tightly with plastic wrap or aluminum foil and store in the refrigerator. Alternatively, you can cut the cake into individual servings and store them in airtight containers (in the refrigerator) for an easy grab and go dessert!
How long will pumpkin cream cheese dump cake last?
Properly stored, pumpkin cake will last in the refrigerator for up to one week.
Can I freeze this cake with pumpkin filling?
Pumpkin dump cake freezes beautifully! Wrap the baked cake (without frosting) in plastic wrap a couple times and then wrap in foil.
This recipe for pumpkin pie cake can be frozen for up to three months.
When ready to eat, defrost the cake in the refrigerator overnight.
If you are looking for a simple and straightforward, yet show-stopping dessert for fall, look no further than this perfectly spiced pumpkin pie with cake mix recipe! Rich, flavorful and easy to prepare, this cake will become a household favorite you will want to make all fall!
Until Thursday, friends, cheers – to luxurious cake!
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More easy cake mix dessert recipes!
If you love this dessert, try one of these delicious easy cake recipes next:
The best Pumpkin Pie Cake recipe 👇
Pumpkin Pie Cake
Equipment
- Large Mixing Bowl
- 9x13'' Baking Pan
Ingredients
- 1 (29 ounce) Can Pumpkin Puree (SEE NOTES)
- 1 (12 ounce) Can Evaporated Milk
- 4 large Eggs
- ½ Cup Granulated Sugar
- ½ Cup Light Brown Sugar - packed
- 2 tsp Pumpkin Pie Spice
- 1/8 tsp Kosher Salt
- 1 Box Spice Cake Mix (or Yellow Cake Mix)
- 1 ¼ Cup Chopped Pecans or Walnuts (SEE NOTES for nut allergies)
- 1 Stick Unsalted Butter – melted
- 1-2 tsp Cinnamon Sugar Mix – to taste (SEE NOTES)
Maple Cream Cheese Frosting (OPTIONAL)
- 8 ounces Cream Cheese – softened
- 1 stick Unsalted Butter – softened
- 4 Cups Powdered Sugar – sifted
- 3 TBS Pure Maple Syrup
Instructions
- Preheat oven and prepare pan: Preheat oven to 350 degrees F. Grease a 9x13’’ baking pan with nonstick cooking spray and line the pan with a piece of parchment paper. Make sure the edges of the paper hang over the sides of the pan.
- Prepare the pumpkin mixture: In a large bowl, mix together the pumpkin, evaporated milk, eggs, both sugars, pumpkin pie spice and salt. Whisk until well combined and smooth. Pour pumpkin mixture into prepared pan.
- Add cake mix layer: Sprinkle the cake mix evenly all over the pumpkin mixture.
- Add nuts: Sprinkle the nuts evenly all over the cake mix.
- Add melted butter: Pour the melted butter evenly all over the top of the cake.
- Add cinnamon sugar: Sprinkle the top of the cake evenly with cinnamon sugar.
- Bake: Bake the cake for 50-60 minutes or until the edges are golden brown and the center is set. A toothpick inserted into the center of the cake should come out clean. (NOTE: If the pecans start to turn too brown before the cake is done baking, loosely tent the top with foil during the last 5-15 minutes of baking.) Remove the cake from oven and place pan on a wire cooling rack. Let the cake cool for at least 30 minutes in the pan before removing if you want a sliceable cake.
- While the cake is cooling, make the frosting: In a large bowl with a handheld mixer or in the bowl of a stand mixer with the paddle attachment, beat the cream cheese and butter on medium speed until smooth and combined, about 3-5 minutes. Turn the mixer to low and gradually add the sugar, 1 cup at a time. Mix on low until incorporated. Add in the syrup and season with a pinch of salt. Mix on low until incorporated. Turn the mixer to medium high and beat until frosting is light and fluffy.
- Allow the cake to cool: After the cake has cooled, invert the cake onto a tray or large serving plate. Allow the cake to cool completely.
- Frost the cake (optional): Spread the frosting all over the cake, slice and enjoy!!
Notes
- Make sure you use 100% pure pumpkin puree, and NOT pumpkin pie filling! Pie filling contains additional ingredients and the cake will not set up.
- While this recipe calls for spiced cake mix, you can also use yellow cake mix for a different flavor variation.
- Be sure to evenly drizzle the melted butter all over the cake.
- Not a fan of nuts or have a nut allergy? You can simply leave the nuts out entirely, or try substituting toffee bits or shredded coconut!
- You can purchase cinnamon sugar in the baking aisle of most major grocery stores, or you can make your own!! To make your own mix 2 tablespoons granulated sugar with 1 1/2 teaspoons ground cinnamon.
Nutrition
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Thanks For sharing this Great Recipe. My Family Loved it. I am definitely sharing this recipe and this website with my friend. Hope they also love it. Thank you again for sharing such a great recipe.
This is by far one of the best pumpkin cake recipes ever! How easy do you make this look too!
Talk about a life saver in the dessert department for the upcoming holidays Chey! I love incredibly easy, yet incredibly delicious cakes like this one. And that maple cream cheese frosting? Yes, please! Pinned and so excited to give this recipe a whirl!
What a beautiful (yet simple) cake! I actually never tried this way of making cake, but I do like the effect of layers. And this maple cream cheese frosting? I am in! I should double (No triple!) the frosting and make a large bowl of trifle 🙂
Holy yum, Cheyanne! I can’t believe how easy this is when it looks so fancy! I love the idea of having this beauty around for unexpected pop in visits from friends during the holidays.
I do love a good dump cake and nearly anything with pumpkin. Cannot wait to try for Canadian Thanksgiving!
This looks unbelievable! It’s so clever that you flip it–love that idea. And I could eat the frosting with a spoon. Have a great week, Chey!
Chey, I’m so loving this Pumpkin Pie Cake! So cool how you flip it upside down with the pumpkin layer on top! And that Maple Cream Cheese frosting is everything!
I have never actually made a dump cake, but looking at this one and I’m moving it to the top of my “to make” list 🙂 Loving all the layers of flavours and of course, that fabulous frosting.