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Indulge in the ultimate autumn treat with this Pumpkin Spice Dump Cake recipe! This quick and easy one-bowl dessert combines a box of spice cake mix with creamy pumpkin puree, warm spices, a crunchy pecan crust and rich maple cream cheese frosting to create the ideal fall dessert that’s as mouthwateringly delicious as it is simple to prepare. Best of all, you’ll need just 10 minutes of hands-on preparation to make it!

“This is by far one of the best pumpkin cake recipes ever! It was really easy to make too!”

– MERRIT
Overhead photo of a pumpkin dump spice cake with cream cheese frosting on a wire cooling rack.

Update: This recipe was originally published in October 2019. I made updates to the article below to include more information about making pumpkin cake from a box of cake mix at home. 

Table of Contents

About this pumpkin spice dump cake

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!

This recipe features buttery, nutty, pecan crumble crust layered with a rich, moist, smooth pumpkin pie filling and a light, airy, decadent maple cream cheese frosting.

Bursting with cozy, warm pumpkin spice flavor and speckled with notes of sweet brown sugar, this cake mix pumpkin cake is an absolute dream in the taste department. Honestly, 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!

If you’re looking for more simply delicious cake mix recipes, try these fan-favorites next: Sour Cream Coffee Cake Using Cake Mix, Fresh Apple Cake made with Cake Mix, Recipe for Cake Balls, Lemon Cake Mix Cookies, and Cake Mix Cookie Bars.

Why you’ll love this recipe

  • Effortless Preparation. This recipe for pumpkin dump cake is incredibly easy to make. You simply mix, dump, and bake! No complicated steps or special equipment required, making it perfect for both novice and experienced bakers.
  • Irresistible Flavor Combination. The blend of creamy pumpkin and warming spices with a crunchy pecan crust and sweet maple frosting creates a taste experience that’s both delicious and unique – setting it apart from traditional pumpkin cakes.
  • Versatile Dessert. Whether you’re serving this pumpkin cake mix cake as is at casual gatherings or topped with a scoop of ice cream as a festive holiday treat, this dump cake fits any and every occasion.
  • Quick Clean-Up. With a one-bowl preparation, this recipe means less mess in the kitchen. That way, you can spend more time enjoying your dessert and less time washing the dishes!
  • Perfect for Any Skill Level. Even if you’re new to baking, this straightforward dump cake recipe ensures success every time. Get ready to impress family and friends – without the stress of complex baking.
Action photo of spice cake mix being poured over pumpkin cake batter in a baking pan.

What is pumpkin dump cake?

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.

Ingredients for pumpkin cake with cake mix

  • Pumpkin Puree. For a rich, earthy flavor, be sure to use 100% pure pumpkin puree, and not pumpkin pie filling, which contains additional sugars and spices.
  • Evaporated Milk. Unsweetened evaporated milk provides creaminess and a subtle sweetness to this dump cake.
  • Large Eggs. Eggs provide moisture and add as a binding agent, helping the spice dump cake with pumpkin rise to a fluffy texture.
  • Sugars. You’ll need a combination of both granulated white sugar and light brown sugar for moisture and sweetness.
  • Pumpkin Pie Spice. This spice blend contributes warm, aromatic flavors typical of fall. Be sure to check the expiration date to ensure freshness.
  • Kosher Salt. To enhance all the delicious flavors.
  • Cake Mix. This dump cake starts with a box of cake mix. I like to use spice cake mix since it contains a convenient blend of warming spices. However, you can use yellow or white cake mix – but you may want to consider adding extra spices for warmth.
  • Chopped Nuts. Either chopped pecans or walnuts lend a delightful crunch and nutty flavor that make up the “crust” portion of this pie cake.
  • Butter. Be sure to use unsalted butter for richness and moisture.
  • Cinnamon Sugar: You can easily make your own by combining 1 1/2 teaspoons of ground cinnamon with 2 tablespoons of granulated sugar or purchase a pre-made mix.

Maple cream cheese frosting ingredients

  • Cream Cheese. Be sure your cream cheese is at room temperature for easy blending.
  • Butter. Same thing for the unsalted butter – ensure it’s softened for seamless blending.
  • Powdered Sugar. Confectioners sugar provides that classic sweetness typical of frosting. Be sure to sift the sugar if you’re looking for a super-smooth frosting.
  • Maple Syrup. Look for 100% pure maple syrup (not pancake syrup) for that beautifully-distinctive warm-sweetness.

Recipe variations

  • Chocolate Chip Pumpkin Dump Cake. Fold in a cup of semi-sweet or dark chocolate chips into the batter for a rich, indulgent twist. The chocolate complements the pumpkin beautifully!
  • Caramel Drizzle. After baking, drizzle warm caramel sauce over the top of the cake mix pumpkin cake for an added layer of sweetness and decadence.
  • Maple Glaze: Instead of a cream cheese frosting, make a simple maple glaze by whisking powdered sugar with maple syrup and a little milk. Then drizzle it over the cooled cake for a alternative sweet finish.

If pumpkin puree is on sale, grab extra and put it to good use heres: Pumpkin French Toast, Pumpkin Chocolate Chip Muffins, and Pumpkin Stuffed Shells.

Overhead photo of a raw dump cake made with pumpkin and pecans in a large baking pan.

How to make dump cake with pumpkin?

Pumpkin pie cake is incredibly easy to make and only requires 10 minutes of hands on preparation!

  1. Preheat oven: Preheat oven to 350 degrees F. Grease a 9×13’’ baking dish with nonstick cooking spray and line the pan with a piece of parchment paper.
  2. 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.
  3. Add cake mix and nuts: Sprinkle the cake mix evenly all over the pumpkin mixture, followed by the nuts.
  4. Drizzle on butter: Pour the melted butter evenly all over the top of the cake.
  5. Add cinnamon sugar: Sprinkle the top of the cake evenly with cinnamon sugar.
  6. 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 Remove the cake from oven and place pan on a wire cooling rack.
  7. 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.
  8. Make the frosting: In a large bowl, beat the cream cheese and butter until smooth. Then, gradually add the sugar and mix until incorporated. Add in the syrup and salt and beat until frosting is light and fluffy.
  9. Frost the cake: Spread the frosting all over the cake, slice and enjoy!

Expert tips for the most success!

  • Use Quality Ingredients. Be sure you use a good-brand of pumpkin puree and high-quality fresh spices. And, for the most vibrant flavor, try freshly grinding your spices in a mortar and pastel.
  • Use Pumpkin Puree. Make sure you use 100% pure pumpkin puree, and NOT pumpkin pie filling. Pie filling contains additional ingredients and the spice dump cake with pumpkin will not set up.
  • Don’t Skip the Eggs. Make sure to include the eggs as they provide moisture and structure to the pumpkin cake. I like to beat them lightly before adding to the batter so they’re easier to blend.
  • Mix Just Until Combined. Whenever baking, be sure to combine the ingredients until they’re JUST mixed together. Over-mixing will lead to a dense texture, instead of the light and fluffy pumpkin cake with cake mix you want.
  • Adjust Baking Time. Keep an eye on your cake as it bakes in the oven. And, make sure you check for doneness a few minutes before the suggested baking time. Each oven varies, so be sure to use a toothpick to help test for doneness.
  • Let it Cool Properly. If you’re looking for a sliceable cake, you MUST let the cake cool in the pan for 30 minutes before transferring it to a wire rack. Proper cooling helps prevent it from breaking apart.
  • Or Serve Warm: For a comforting experience, consider serving the cake warm out of the oven or gently reheated. It pairs beautifully with a scoop of vanilla ice cream or whipped cream.

Step by step photos: making this recipe at home

Below you’ll find a collage showing you exactly how to make this recipe pumpkin spice cake – step-by-step! Please scroll down for the complete instructions and printable recipe card.

Overhead photo collage of how to make pumpkin cake step by step.

FAQs: frequently asked questions

Can I use fresh pumpkin instead of canned?

Absolutely! If you have fresh pumpkin puree, please feel free to use it in this spice dump cake with pumpkin recipe. Just make sure it’s properly cooked and fully pureed. While canned pumpkin is more convenient and offers consistent texture and flavor, homemade will offer the best flavor.

What type of cake mix can I use?

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.

What can I add for extra texture?

This pumpkin cake has a crunchy, nutty pecan crust with an ultra-creamy, rich pumpkin pie spiced center and fluffy, sweet maple cream cheese crust. However, you can absolutely add more texture if you’d like. Consider folding toasted nuts, chocolate chips, cinnamon baking chips, or dried fruit, like cranberries, into the cake batter for extra flavor and texture. However, keep in mind you may need to adjust the bake time.

How can I tell when the cake is done baking?

This pumpkin dessert cake is done baking when the edges are lightly golden and the center is set. To test for doneness, insert a toothpick into the center of the cake. The cake is done when the toothpick comes out completely clean or with a few moist crumbs attached.

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 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 this pumpkin cake with cake mix.

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.

Is it necessary to frost the cake?

No – you sure don’t. BUT, the frosting does adds a beautiful rich sweetness to this pumpkin spice cake. If you’re looking for a lighter option, you can nix the frosting and opt for whipped cream or simply dust the top with powdered sugar.

What’s the best way to serve the cake?

You can serve this dump cake with pumpkin any way your heart desires! Serve it warm, at room temperature, or cold. Try it plain, topped with whipped cream, ice cream, or drizzled with caramel sauce, chocolate sauce, or vanilla glaze for an extra special touch. You do you! (See the serving suggestions below for more ideas!)

Action photo showing a person spreading cream cheese frosting on top of a spice dump cake made with pumpkin.

Serving spice dump cake with pumpkin

This pumpkin pie spiced cake can be served warm, cold, or at room temperature.

You can use a large serving spoon to scoop the pumpkin spice cake onto plates, or you can slice the cake into neat individual servings. However, if you want to slice the cake, you’ll need to allow the cake to cool completely after baking or chill the cake before cutting.

Common Serving Suggestions

  • Cream Cheese Frosting: Personally, I love this rich and decadent spice cake mix pumpkin cake lavishly topped with maple cream cheese frosting and crushed cinnamon walnuts.
  • Whipped Topping: Top each slice with a generous dollop of whipped cream, whipped greek yogurt, or cool whip frosting for a classic and creamy complement to the cake’s flavors.
  • Ice Cream: Serve warm slices with a scoop of vanilla, cinnamon, or pecan ice cream, creating a delightful contrast in temperatures and textures.
  • Dusting of Powdered Sugar: A light dusting of powdered sugar adds a touch of sweetness for a simple, elegant finish.
  • Dessert Sauce: Drizzle warm salted caramel sauce or microwave chocolate sauce over the spice cake for a rich, sweet enhancement that pairs beautifully with pumpkin.

Unique Serving Suggestions

Close-up photo of three individual slices of pumpkin dump cake made with spice cake mix.

Storing leftovers 

Please follow the below storage and freezing instructions to help maintain the cake’s freshness and flavor for future enjoyment:

  • To store pumpkin dump cake, allow the cake to cool completely to room temperature.
  • Whole Cake. Cover or wrap the baking pan tightly with plastic wrap or aluminum foil and store the cake in the refrigerator.
  • Individual Servings. Alternatively, you can cut the cake into individual servings and store them in an airtight container (in the refrigerator) for an easy grab and go dessert!
  • Properly stored, pumpkin cake will last in the refrigerator for up to one week.

Freezing instructions

If you want to freeze this pumpkin cake mix cake recipe, DO NOT add the frosting.

  • Freezing Whole Cake: Allow the cake to cool completely, then wrap it tightly in plastic wrap followed by aluminum foil to prevent freezer burn. Store pumpkin cake with spice mix in the freezer for up to three months.
  • Freezing Slices: For individual servings, cut the cake into slices and wrap each slice in plastic wrap. Place the wrapped slices in a freezer-safe bag or container for easier portion control. Store in the freezer for up to three months.
  • Thawing: To thaw, remove the cake or slices from the freezer and let them that in the fridge overnight. If you need to thaw quickly, you can leave slices at room temperature for no more than 2 hours. Then, frost the cake and enjoy!
Angled, close-up photo showcasing the inside of a pumpkin dessert made with cake mix.

If you are looking for a simple and straightforward, yet show-stopping dessert for fall, look no further than this perfectly spiced pumpkin cake 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 pumpkin dessert recipes!

Overhead photo of a pumpkin spice dump cake topped with cream cheese frosting and crushed nuts.

Pumpkin Spice Dump Cake

5 from 7 votes
Author: Cheyanne Holzworth
Total Time: 1 hour
Prep Time: 10 minutes
Cook Time: 50 minutes
Servings: 12 servings
Print Recipe Pin Recipe
This ridiculously easy Pumpkin Pie Spice Dump Cake recipe is beyond delicious and takes just 10 minutes to prepare! Made with pecans and topped with a simple maple cream cheese frosting, this will be your new favorite dessert!

Equipment

  • 1 Large Mixing Bowl
  • 1 9×13” Baking Pan

Ingredients 

Pumpkin Spice Cake

  • 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

Instructions

  • Preheat Oven and Prepare Baking Dish: Arrange the oven rack to the middle position and then preheat the oven to 350 degrees F.
    Grease a 9×13’’ baking pan with nonstick cooking spray and then line the pan with a piece of parchment paper, making sure the edges of the paper hang over the sides of the pan.
  • Prepare the Pumpkin Mixture: To a large bowl, add the pumpkin puree, evaporated milk, eggs, both sugars, pumpkin pie spice, and kosher salt. Grab a whisk and stir the ingredients together until they're well combined and smooth.
  • Add Pumpkin Puree Mixture to Prepared Pan: Once the pumpkin mixture is smooth, pour it into prepared baking pan.
  • Dump Cake Mix on top of Pumpkin Mixture: Sprinkle the dry cake mix evenly all over the pumpkin mixture in the baking pan.
  • Pour on Melted Butter: Then, pour HALF the melted butter evenly all over the top of the cake mix.
  • Add Nuts, then Rest of Butter: Next, sprinkle the nuts evenly all over the cake mix in the baking pan. Then pour the remaining melted butter evenly over the nuts.
  • Sprinkle with Cinnamon Sugar: Sprinkle the top of the cake evenly with the cinnamon sugar.
  • Bake Pumpkin Dump Cake: Bake the cake in the preheated oven 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 or with a few moist crumbs.
    (NOTE: If the pecans start to brown before the cake is done baking, loosely tent the top of the baking pan with foil during the last portion of baking.)
  • While the Cake is Baking, 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 maple syrup and season with a pinch of salt. Then, mix on low until incorporated.
    Finally, turn the mixer to medium high and beat until frosting is light and fluffy.
  • Allow the cake to cool: When the cake is done, remove it from oven and place the pan on a wire cooling rack. Let the cake cool in the pan for at least 30 minutes before removing if you want a sliceable cake.
    After 30 minutes, invert the cake onto a tray or large serving plate and allow the cake to cool completely to room temperature before frosting.
  • Frost the Cake: Dollop the maple cream cheese frosting all over the top of the cake (pumpkin side, not the nut side). Then use an offset spatula to spread the frosting all over the cake.
  • Slice and Serve Pumpkin Spice Cake: Slice the pumpkin cake into individual servings and enjoy!
    Overhead photo of a pumpkin spice dump cake topped with cream cheese frosting and crushed nuts.

Notes

  1. Pumpkin: 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.
  2. Cake Mix: You can use spiced cake mix, yellow cake mix, or white cake mix in this recipe. Or, select a different flavor option and go wild experimenting with delicious creations. (Personally, I think someone should try chocolate and let me know how that goes. I think it’ll be delish!)
  3. Butter: Be sure to evenly drizzle the melted butter all over the cake. DO NOT skip this step!
  4. 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.
  5. Cinnamon Sugar: While you can purchase cinnamon sugar in the baking aisle of most major grocery stores, it’ll cost an arm and a leg compared to making it yourself. Simply mix 2 tablespoons granulated sugar with 1 1/2 teaspoons ground cinnamon and bam – homemade cinnamon sugar. 
  6. Got questions? I’ve got answers! If you ever run into an issue, have a question, or need any clarification – please feel free to drop them in the comments section. I’m happy to help when I can! 
Nutritional information is provided as a courtesy and the nutrition facts are an estimate based upon 12 servings. Exact information will depend upon the brands of ingredients and precise measurements used.

Nutrition

Calories: 684kcal    Carbohydrates: 96g    Protein: 8g    Fat: 31g    Saturated Fat: 13g    Polyunsaturated Fat: 4g    Monounsaturated Fat: 13g    Trans Fat: 1g    Cholesterol: 105mg    Sodium: 470mg    Potassium: 301mg    Fiber: 2g    Sugar: 81g    Vitamin A: 592IU    Vitamin C: 0.3mg    Calcium: 145mg    Iron: 3mg
Course: Dessert
Cuisine: American

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Close-up photo showcasing the rich cream cheese frosting on a spice dump cake with pumpkin.