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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
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
- What is pumpkin dump cake?
- Ingredients for pumpkin cake with cake mix
- How to make dump cake with pumpkin?
- FAQs: frequently asked questions
- Can I use fresh pumpkin instead of canned?
- What type of cake mix can I use?
- What can I add for extra texture?
- How can I tell when the cake is done baking?
- Can pumpkin pie cake be made ahead?
- What frosting is best for a pumpkin dump cake?
- Is it necessary to frost the cake?
- What’s the best way to serve the cake?
- Serving spice dump cake with pumpkin
- Storing leftovers
- More pumpkin dessert recipes!
- Pumpkin Spice Dump Cake
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.
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.
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.
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!)
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!
Pumpkin Spice Dump Cake
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
- 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 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!
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.
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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!
Nutrition
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ashok
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.
Georgie
Holy yum, Cheyanne! I can’t believe how easy this is when it looks so fancy!
Kelly
I love 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!
Jen
I have never actually made a dump cake, but after looking at this I moved it to the top of my “to make” list 🙂 Love all the layers of flavours and of course, that fabulous frosting.
Merrit
This is by far one of the best pumpkin cake recipes ever! It was really easy to make too!
Matt – Total Feasts
I do love a good dump cake and nearly anything with pumpkin. Cannot wait to try for Canadian Thanksgiving!