Oh my gosh, you guys. If you think fall baking has to mean complicated steps and a sink full of dishes, let me stop you right there! When the first crisp evening hits, all I want is that warm, cozy pumpkin flavor without spending hours in the kitchen. That’s how I discovered the absolute genius of the ‘dump’ method. Seriously, it changed everything for me.
This recipe, the Pumpkin Spice Dump Cake, is what I call my emergency dessert. You literally just open cans, pour ingredients in layers, and walk away! There is zero mixing involved between the layers, which is its huge secret weapon. Trust me, when you take this out of the oven and the spice hits you, you’ll wonder why you hadn’t tried this quick pumpkin bake sooner. It’s the simplest, most satisfying fall dessert you’ll ever make. You can find more amazing inspiration over here when you’re ready to explore other easy-to-make dump cakes!
Why This Pumpkin Spice Dump Cake is Your New Fall Favorite
Why should you make this over, say, a complicated layered cheesecake in October? Because it delivers maximum cozy flavor for minimum effort! I truly believe this is the easiest pumpkin dessert you’ll meet all season. It’s perfect for last-minute guests, potlucks, or just when you need something comforting fast.
- It’s genuinely quick—prep is under 10 minutes!
- Cleanup is a dream; we’re basically just using one bowl and the baking dish.
- The texture is always perfectly moist, never dry.
- It tastes like Thanksgiving, but without all the fuss of making a full pie.
Unmatched Simplicity: The Dump Cake Method
When I say ‘dump cake,’ I mean it! The beauty of this Pumpkin Spice Dump Cake is that you don’t mix anything after the wet base. You’re just strategically layering ingredients—pumpkin mixture on the bottom, dry cake mix over that, and melted butter drizzled on top. It’s almost scientific how well it works without any stirring. It’s built for busy weeknights!
Perfectly Spiced Fall Flavor
The flavor profile here is everything you want in a fall treat. You get that deep, earthy sweetness from the pumpkin and the familiar hug of cinnamon, nutmeg, and cloves from the spice blend. Because the butter melts down through the dry cake mix, it creates these amazing, slightly crispy, buttery edges while the center stays unbelievably soft. It’s pure comfort in a slice!
Gathering Ingredients for Your Pumpkin Spice Dump Cake
Okay, this is the easy part! Since this is a dump cake, we’re working with staples, so you probably have most of this stuff already. You really only need seven things, which is incredible for how rich this flavor turns out. Make sure everything is measured exactly, especially since we aren’t mixing things up much!
You’ll need one standard 15-ounce can of pure pumpkin puree—not the pumpkin pie filling, that’s a totally different beast! We need two large eggs, the 14-ounce can of sweetened condensed milk, about two teaspoons of that wonderful pumpkin pie spice, and just a splash of vanilla extract. Then, grab the whole box of yellow cake mix and, most importantly, two full sticks of unsalted butter, melted.
Ingredient Notes and Substitutions
Here’s where we get specific, because ingredient choice really matters for this Pumpkin Spice Dump Cake. If you absolutely cannot find sweetened condensed milk (which happens!), you can substitute it with evaporated milk, but listen close: you MUST add 1/2 cup of regular granulated sugar to the pumpkin mixture. The condensed milk is already sweet, so don’t skip that extra sugar if you swap it out!
My biggest quality tip for that perfect texture is the pumpkin. Always go for *pure* pumpkin puree, not the pie mix. The pie mix has sugars and starches already added, and we want to control those ingredients precisely to nail that moist center. It just makes a noticeable difference in the final texture.
Essential Equipment for Making the Pumpkin Spice Dump Cake
Since this is a dump cake, the equipment list is wonderfully short! I love this convenience after a long day. You won’t need a fancy stand mixer for this one, I promise. You’ll need your oven, naturally, preheated to 350 degrees F (175 degrees C). Make sure you have a good 9×13 inch baking dish—that’s the perfect home for this recipe.
The only other things you absolutely must have are a medium-sized mixing bowl for your wet ingredients and a whisk. Oh, and don’t forget a spatula or a small bowl for melting your butter! That’s it. See? So fast!
Step-by-Step Instructions for the Pumpkin Spice Dump Cake
Alright, let’s get this beautiful dessert assembled! The entire prep time is honestly less than ten minutes, which is why I love calling this my go-to delicious and easy dump cake. Before we even touch the ingredients, make sure your oven is humming along at 350 degrees F (175 degrees C). And grab that 9×13 dish—give it a quick spray with baking grease so nothing sticks later!
Preparing the Base Pumpkin Mixture
First up, we need to create our creamy, spiced foundation. In your mixing bowl, gently whisk together the pumpkin puree, sweetened condensed milk, and your two large eggs. You want this really smooth! Now, add in your pumpkin pie spice and that little dash of vanilla extract. Whisk it until everything looks uniformly orange and creamy. No lumps allowed!
Layering the Pumpkin Spice Dump Cake
Now for the magic—and the most important rule in the dump cake world: DO NOT MIX THE LAYERS. Pour that smooth pumpkin mixture evenly into the bottom of your greased dish. Next, take the entire box of dry yellow cake mix and gently sprinkle it right over the top. It’s going to look sparse, but that’s okay! Finally, take those two sticks of melted butter and drizzle them evenly over every single bit of dry cake mix. Again, I mean it, don’t stir a thing!
Baking and Checking for Doneness
Time to let the oven do the heavy lifting! Pop that dish in for 50 to 60 minutes. You’re looking for a beautiful golden brown color on top. When the time is almost up, use a toothpick—insert it near the center—and if it comes out clean, you’re done! If it still has wet goo, give it another five minutes. Let it rest for just a few minutes before you cut into it; that nice little cool-down period makes serving so much cleaner.
Tips for the Ultimate Pumpkin Spice Dump Cake Texture
Look, even though this recipe is foolproof—and I mean *foolproof*—a little extra attention guarantees perfection. The texture is what separates a good dump cake from a heavenly one. The biggest pitfall people fall into is trying to stir those layers together. I’m telling you, resist that urge! You *must not* mix the dry cake mix into the pumpkin base.
When you sprinkle that butter evenly over the cake mix, that butter slowly seeps down and cooks the dry pockets into that amazing, slightly crispy, almost crumble-like topping. If you mix it, you just get dense, wet cake, and we don’t want that!
If you like that top layer extra crunchy, try this trick: for the last 10 minutes of baking, switch your oven to the broil setting for just a minute or two, watching it like a hawk! It crisps up beautifully and gives you a great contrast to the soft pumpkin underneath. Just don’t walk away, or you’ll go from crispy to charcoal in seconds!
Serving Suggestions for Your Pumpkin Spice Dump Cake
This Pumpkin Spice Dump Cake is fantastic served warm, especially straight from the oven after that short rest period. It’s just screaming for something cold and creamy piled right on top! My family insists on a generous dollop of whipped cream—the homemade kind is always better, but honestly, the aerosol can works in a pinch when you’re desperate for dessert!
Vanilla ice cream is the other classic go-to. The hot cake melting the cold creamy ice cream is just pure fall magic. If you want to really push it over the edge into total decadence and grab one of those show-stopping decadent desserts, try drizzling a little bit of warm salted caramel sauce over everything. It pairs unbelievably well with the spices!
Storage and Reheating Instructions for Pumpkin Spice Dump Cake
You’ll be happy to know this easy pumpkin dessert holds up really well! If you manage to have leftovers (which is rare at my house), cover your baking dish tightly—foil works great—or scoop slices into an airtight container. It keeps fine at room temperature for a day because of all that sugar and butter, but I usually tuck mine in the fridge after that if I know we won’t finish it.
When you want to enjoy a slice later, don’t just eat it cold! Microwave an individual piece for about 20 to 30 seconds. That little burst of heat brings the moisture right back to life and loosens up the cake texture. It tastes almost as good as fresh!
Frequently Asked Questions About Pumpkin Spice Dump Cake
I get so many questions about this recipe because people can’t believe how easy this easy pumpkin dessert turns out! Here are a few things I hear most often about making this perfect quick pumpkin bake.
Can I make this Pumpkin Spice Dump Cake ahead of time?
You absolutely can prep this ahead, which is why it’s fantastic for parties! You can assemble all the layers—pumpkin, dry mix, butter—but cover it tightly and keep it in the fridge for up to a day. Just add about 10 extra minutes to your baking time since it will be cold going into the oven!
What kind of cake mix works best in this quick pumpkin bake?
The recipe calls for yellow cake mix because its slight vanilla flavor blends beautifully with the pumpkin spice. However, you can totally use white cake mix if that’s what you have on hand! Some people even use spice cake mix for an extra big flavor punch, though you might want to cut back on the extra pumpkin pie spice you add separately.
Did you know you can do similar magic with sweet potatoes? Check out this neat sweet potato cake in a can recipe idea if you want another simple layered bake!
Why is my topping soggy instead of crispy?
This usually happens if you don’t get the melted butter distributed evenly over the dry cake mix. If you miss a spot, that cake powder won’t cook into that wonderful crumbly crisp layer; it’ll just absorb the pumpkin underneath and get mushy. Make sure every single bit of dry mix is touched by butter before it goes into the oven!
Nutritional Estimates for Pumpkin Spice Dump Cake
I know we aren’t usually tracking nutrition when we’re making comfort food like this Pumpkin Spice Dump Cake, but I gathered up the estimated numbers just in case you were curious! Remember that because this is a recipe that relies heavily on butter and sweetened condensed milk, the sugar and fat content are higher, but hey, it’s worth every single bite!
These estimates are based on serving 12 people from the dish. Keep in mind these numbers are approximate—the brand of cake mix you use or whether you use full-fat versus low-fat pumpkin puree can change things slightly! This is just a general guideline for one slice.
- Calories: 380
- Sugar: 45g
- Total Fat: 18g (with 11g Saturated Fat)
- Carbohydrates: 52g
- Protein: 7g
- Cholesterol: 55mg
Pumpkin Spice Dump Cake
- Total Time: 70 min
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A simple, quick dessert made by layering pumpkin pie filling, cake mix, and butter, then baking.
Ingredients
- 1 (15 ounce) can pumpkin puree
- 1 (14 ounce) can sweetened condensed milk
- 2 large eggs
- 2 teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
- 1 (15.25 ounce) box yellow cake mix
- 1 cup (2 sticks) unsalted butter, melted
Instructions
- Preheat your oven to 350 degrees F (175 degrees C). Grease a 9×13 inch baking dish.
- In a medium bowl, whisk together the pumpkin puree, sweetened condensed milk, eggs, pumpkin pie spice, and vanilla extract until smooth.
- Pour the pumpkin mixture evenly into the bottom of the prepared baking dish.
- Sprinkle the dry cake mix evenly over the pumpkin layer. Do not mix.
- Pour the melted butter evenly over the dry cake mix layer. Again, do not mix.
- Bake for 50 to 60 minutes, or until the top is golden brown and a toothpick inserted near the center comes out clean.
- Let the cake cool slightly before serving.
Notes
- Serve warm with whipped cream or vanilla ice cream for best flavor.
- You can substitute evaporated milk for sweetened condensed milk, but add 1/2 cup of granulated sugar to the pumpkin mixture.
- Prep Time: 10 min
- Cook Time: 60 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 45
- Sodium: 250
- Fat: 18
- Saturated Fat: 11
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 52
- Fiber: 2
- Protein: 7
- Cholesterol: 55
Keywords: Pumpkin Spice Dump Cake, easy pumpkin dessert, simple cake recipe, fall dessert, quick pumpkin bake