Go Back
–+ servings

Pumpkin Spice Dump Cake

Overhead photo of a pumpkin spice dump cake topped with cream cheese frosting and crushed nuts.
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!
Author: Cheyanne Holzworth
Total Time: 1 hour
Prep Time: 10 minutes
Cook Time: 50 minutes
Servings: 12 servings

Equipment

  • 1 Large Mixing Bowl
  • 1 9x13'' 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 9x13’’ 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