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Ridiculously easy and perfectly cozy, this Pumpkin Dump Cake recipe is the ultimate fall dessert. Featuring silky pumpkin puree, warming spice cake mix, a crunchy pecan crust, and an irresistible maple-infused cream cheese frosting, every bite tastes like autumn nirvana. Best of all, you’ll need one bowl and 10 minutes of hands-on preparation to make it—just dump, mix, bake, and devour.

“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 dump cake from a box of cake mix at home. 

Hi, friends! If you’re looking for a show-stopping and delicious, yet super easy and fuss-free dessert for the fall season, stop you’re scrolling, because you’ve found it! This “better than pumpkin dump cake” recipe is what happens when rich creamy pumpkin pie and buttery warmly spiced cake have a cake-love-child—and it only takes 10 minutes to prep:

Table of Contents

About this pumpkin dump cake recipe

Imagine: a buttery, nutty, crunchy pecan crust layered with silky-smooth pumpkin pie filling and warmly spiced cake mix scented with sweet notes of rich brown sugar; topped with an airy, decadent maple cream cheese frosting. Bursting with cozy fall flavors this dump cake is an absolute dream in the taste department. Honestly, if you find traditional pumpkin pie to be a little boring and bland, this recipe is for you! Think of it as a perfectly spiced cross between cake and a pie with a surprise pecan crust. Honestly, it’s sensational.

And, as if all that delicious taste wasn’t good enough, this pumpkin spice dump cake seriously couldn’t be any easier to throw together. I’m talking 10 minutes of active preparation and one bowl—it’s the ultimate no-fuss, fool-proof dessert for holidays, potlucks, or cozy nights in. Trust me: make this pumpkin dump cake with spice cake mix and you’re going to want to bring it everywhere.

If you’re looking for more simply delicious recipes using a box of cake mix, check out these reader-favorites next: sour cream coffee cake using cake mix, fresh apple cake made with cake mix, cake bites recipe, cake mix lemon cookie recipe, and cake mix cookie bars.

Why you’ll love this recipe

TL;DR? Get the details below:

  • Irresistible Flavor Combination. With a blend of creamy pumpkin, warming spices, a crunchy pecan crust, and sweet maple frosting, this recipe for pumpkin dump cake is equal parts unique and delicious.
  • Pantry-Friendly. If you’ve got a well stocked pantry, you likely already have all the ingredients on hand.
  • Effortlessly Easy. Simply mix, dump, sprinkle, and bake. No complicated steps or special equipment required.
  • Quick Clean-Up. One-bowl preparation means less mess in the kitchen.
  • Versatile, Customizable, and Crowd-Pleasing. Use a different cake mix, swap nuts, serve plain, top with frosting or serve with a scoop of ice cream. This dump cake fits any and every occasion.
  • Perfect for Any Skill Level. Even if you’re new to baking, this straightforward recipe for dump cake 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.

Ingredients for pumpkin dump cake with spice 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.
  • Unsweetened Evaporated Milk. Provides creaminess and a subtle sweetness to this dump cake.
  • Large Eggs. Lend moisture and act as a binding agent.
  • 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 fall flavors. 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 pumpkin cake.
  • Butter. Unsalted butter lends 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.

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 frosting sweetness. 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 warming 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. Or drizzle warm chocolate sauce over the top. Trust me, chocolate complements pumpkin beautifully!
  • Caramel Drizzle: After baking the pumpkin spice dump cake, drizzle warm caramel sauce over the top for an added layer of sweetness and decadence.
  • Maple Glaze: Nix the frosting and make a simple maple glaze by whisking powdered sugar with maple syrup and a little milk. Then drizzle it over the cooled cake for an alternative sweet finish.
  • Gluten-free: Use a gluten-free cake mix, but watch for slightly different cook times.

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 pumpkin dump cake - before baking.

Professional chef expert tips for perfect results

  • 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.
  • Melt Butter Completely. Make sure the mutter is fully melted and pour it evenly across the cake mix so every bite is perfectly delicious.
  • 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.
  • Tent With Foil, If Needed. If the top of the pumpkin dump cake is browning too quickly, loosely tent the top with foil during the last portion of baking.
  • Let it Cool Properly. If you’re looking for a sliceable cake, you MUST let the pumpkin spice dump 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 Indulgence. For a comforting experience, consider serving the pumpkin dump cake with spice cake mix 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

Below you’ll find the most common questions and answers about making this recipe. If you have a question you’d like answered, please drop it in the comments section below!

What is pumpkin spice 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.

Can I use homemade pumpkin puree 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 puree is more convenient and offers consistent texture and flavor, homemade will definitely offer the best flavor.

Can I use a different cake mix?

You can use whatever cake mix you like, though the flavors will be slightly different. Spice cake mix lends a rich, warm flavor thanks to the cinnamon and ginger, but yellow cake mix, white cake mix, and even chocolate cake mix would be terrific here.

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 long do I bake it?

You’ll want to bake this pumpkin spice cake for 50-60 minutes at 350°F, or until the edges are lightly golden and the center is set. To test for doneness, insert a toothpick into the center of the cake—it’s done when the toothpick comes out completely clean or with a few moist crumbs attached.

What frosting is best for a pumpkin dump spice 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 I personally love maple cream cheese frosting on this pumpkin cake with spice cake mix, buttercream frosting would also be delicious. Or consider adding a little cozy flare with cinnamon or brown butter frosting.

Do I have to frost the cake?

No—you sure don’t. BUT, the frosting does adds a beautiful rich sweetness to this pumpkin dump cake with spice cake mix. 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. But, I recommend topping it with something because you do eat with your eyes first.

Can I make this spice dump cake with pumpkin ahead of time?

You bet! Simply bake the cake and store it in the refrigerator until ready to serve. You can serve the cake cold or 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 warm throughout.

Action photo of an offset spatula spreading cream cheese frosting on top of a pumpkin spice dump cake.

Serving pumpkin dump cake using spice cake mix

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

  • 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, 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

  • Cranberry Compote: Serve slices of pumpkin dump spice cake alongside a warm cranberry relish or compote for a tart contrast that balances the cake’s sweetness and adds a festive touch.
  • Pumpkin Spice Delight: Pair your pumpkin dump cake with a freshly brewed pumpkin spice latte or a few pumpkin pie martinis for those who are 21 and up.
  • Bourbon-Infused Cream Cheese: For an adult twist, fold a splash of bourbon into your frosting for a complex flavor that enhances the autumn vibes.
  • Dessert Bar: If you’re hosting a party, consider pairing your pumpkin pie dump cake with more cake or pie, like mini apple pie bites.
Close-up photo of three individual slices of spice dump cake made with pumpkin puree and topped with cream cheese frosting.

Storing leftovers 

  • Refrigerator Storage: To store leftover pumpkin dump cake with spice cake mix, allow the cake to cool completely to room temperature and store in the fridge for up to 1 week.
    • 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.
  • 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 highlighting the inside layers of a pumpkin dump spice cake.

If you are looking for a simple and straightforward, yet show-stopping dessert for fall, look no further than this perfectly spiced pumpkin dump cake with spice cake mix recipe! Rich, flavorful and easy to prepare, this cake will become a household favorite you will want to make every single fall.

Until Thursday, friends, cheers. To having your cake AND eating it too!

Cheyanne

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More pumpkin dessert recipes!

Overhead photo of a pumpkin dump cake made with spice mix and topped with cream cheese frosting.

Pumpkin Dump Cake Recipe

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
Ridiculously easy and perfectly cozy, this Pumpkin Dump Cake recipe is the ultimate fall dessert. Featuring silky pumpkin puree, warming spice cake mix, a crunchy pecan crust, and an irresistible maple-infused cream cheese frosting, every bite tastes like autumn nirvana. Best of all, you'll need one bowl and 10 minutes of hands-on preparation to make it—just dump, mix, bake, and devour.

Equipment

  • 1 Large Bowl
  • 1 9×13” Baking Dish

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 mixing 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 top of 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

  • 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.
  • 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!)
  • Butter: Be sure to evenly drizzle the melted butter all over the cake. DO NOT skip this step!
  • 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.
  • 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. 
  • 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 mix pumpkin dump cake.