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Pumpkin Spice Dump Cake

Pumpkin Spice Dump Cake

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Adding pumpkin puree and pumpkin pie spice to a cake mixture creates texture and holiday spice that you will love. The warm, moist bread will soak up the creamy ice cream!


For the cake

  • 15 Ounces can pumpkin puree
  • 10 Ounces can evaporated milk
  • 1 Cup light brown sugar
  • 3 eggs
  • 1 Tablespoon pumpkin pie spice
  • 1 box yellow cake mix
  • 3/4 Cups melted butter
  • 1/2 Cup crush Graham crackers
  • 1/2 Cup chopped pecans

For the toppings

  • 1/2 gallon vanilla ice cream
  • 1 Tablespoon ground cinnamon

Step one: Let's get started by preheating our oven to 350 degrees. Then you want to prepare a baking dish (9X13) with non-stick cooking spray and set aside.

  • Can I use another cake mix? You could use another cake mix for this recipe but the spice in pumpkin spice would be missing. I would suggest adding some pumpkin pie spice to your cake mix if you use another flavor.

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How to make Pumpkin Pie Dump Cake (in the oven)

  1. Preheat Oven to 350 degrees.
  2. DUMP 1 can of pumpkin pie mix into a 9 x13 casserole dish.
  3. DOLLUP on full can of whipped cream cheese frosting all over dish and then swirl together using a spatula.
  4. SPRINKLE on additional pumpkin pie spice.
  5. SPREAD uncooked cake mix on top of mixture, covering all the corners.
  6. PLOP thinly slice butter over entire top of dry cake mix, taking care to get around the corners and edges with butter. Its hard to get the slices just right so if you need to add a bit of extra butter for coverage, that is fine.

Pumpkin Pie Dump Cake

Long-time readers will know that, while we love just about any good dessert, we especially love desserts that seem like they required more effort to make than they really did. Whether it’s layer cakes or bars that turn out so impressively, but really were a breeze to throw together, or something mousse-like that has people assuming it took 17 egg whites and 4 hours to make, when really it came together in 30 minutes, these are the desserts that we turn to again and again, knowing we’ll have a winner every time.

All that aside, a dessert’s gotta taste great no matter what, which is what makes this pumpkin pie dump cake a no-brainer for us this time of year. While it’s a dump cake in the fact that you sprinkle your dry cake mix over your wet ingredients and then top it all off with pats of butter, but what’s extra special about this pumpkin pie dump cake is that it stays beautifully separated as two distinct layers: pumpkin pie and pecan spice cake. Yum!

Not only do both layers taste amazing, but they blend together to create one amazing flavor that had us hooked from the first bite. With this recipe you end up with a finished result that’s always packed with flavor and never dry. If you can’t find boxed spice cake mix, that’s fine, just use yellow or vanilla cake mix and add in extra pumpkin pie spice – it’ll still taste amazing, don’t worry.

Recipe Summary

  • Cooking spray
  • 1 (15-oz.) can pumpkin
  • 1 (12-oz.) can evaporated milk
  • 2 large eggs
  • ½ cup granulated sugar
  • ½ teaspoon kosher salt
  • 1 (15.25-oz.) pkg. spice cake mix (such as Duncan Hines)
  • ½ cup chopped pecans
  • ½ cup (4 oz.) unsalted butter, melted
  • Whipped cream

Preheat oven to 350°F. Lightly grease a 13- x 9-inch metal baking pan with cooking spray. Whisk together pumpkin, evaporated milk, eggs, sugar, and salt in a medium bowl pour mixture into prepared pan.

Stir together cake mix, pecans, and melted butter in a medium bowl, forming a crumbly mixture. Sprinkle mixture evenly on top of pumpkin mixture in pan. Bake in preheated oven until center of cake is set and golden, 40 to 42 minutes. Cool cake completely on a wire rack before serving, about 2 hours. Chill after cooled, if desired. Cut cake into 12 squares. Serve with whipped cream.

Pumpkin-Spice Dump Cake

A while back I told y’all about the amazing Slow Cooker Apple Butter that I found over on Well, this recipe for Pumpkin-Spice Dump Cake also caught my eye while I was over there browsing. I mean, I just love the ease of a dump cake and can surely appreciate a delicious fall dessert!

Now, I have a Pumpkin Cream Cheese Crunch Cake that’s similar, but wanted to test this out as well. Boy, I’m glad I did!

Y’all, it’s super easy and so delicious! It’s got tons of warm, spice flavor. Several people over on Just a Pinch mentioned this is a lot like pie and cake together and I’d totally agree. It’s super dense and moist. You can actually see the dense pumpkin layer and the lighter, almost crunchy yellow cake layer in the photos.

I tried it serving it several different ways and found that slightly warm with a big ol’ scoop of vanilla ice cream was my favorite! I also found that this was better the second day. Like so many desserts (pound cake, especially), giving it a little time to rest makes it even better.

If you’re looking for a super easy and delicious pumpkin dessert, this is it! Y’all enjoy!

What is a dump cake?

The name may sound a little, well, weird, but it says it all. It’s literally a cake made by ‘dumping’ ingredients together and then baking.

With this three ingredient dump cake, I ‘dumped’ in a layer of blueberries, followed by a butter cake mix (dry mix only, no other ingredients to make the cake), and then added sliced, unsalted butter to the top of the cake. That’s it! You really just dump everything together and the let the oven work its magic.

Does Pumpkin Dump Cake Need to be Refrigerated

Yes. Dump cakes are normally refrigerated, and then served either cold or warmed up in the microwave.

When served warm, our Pumpkin Cake is made even better when paired up with vanilla ice cream. It's SO delicious.

You can also top the cake with whipped cream when the cake is either straight out of the refrigerator or warmed up. I like to make whipped cream from scratch, and a good trick is to put the whipped cream in an icing bag to make the whipped cream more decorative on the dessert.

Sometimes, I'll also put the icing bag full of whipped cream in the freezer so the thick consistency will last longer. When it gets warm, whipped cream tends to soften or melt.


This Pumpkin Crunch cake couldn’t be easier to make and you can make it in advance which makes it fantastic for holidays and parties.

Beat the pumpkin puree, evaporated milk, eggs, sugar, pumpkin pie spice and salt together in a large bowl until smooth.

Pour the pumpkin mixture into a 13࡯ inch baking dish coated with cooking spray.

Sprinkle the cake mix over the top of the pumpkin filling and top with pecans.

Pour the melted butter over the cake mix.

Bake the cake in a 350˚F oven for 1 hour or until done. (the top will be crunchy and golden brown.)

Allow the cake to rest for 30 minutes or overnight before serving. If you’re not serving the same day, refrigerate your cake until you’re ready to serve.

We like to top our Pumpkin Crunch Cake with homemade whipped cream and more chopped pecans. Drizzle a bit of caramel sauce on top for a little extra POW!

We also like to top it with a scoop of vanilla ice cream when it’s still warm….and, again, with the caramel sauce.


This Pumpkin Cake is super easy to make but these simple tips will make it the best it can be.

  • Pumpkin – I used myhomemade pumpkin puree to make this recipe, drain it well before mixing with the other ingredients. You can use canned pumpkin puree with excellent results to save time.
  • Cake Mix – I used my favorite Yellow Cake Mix for this recipe but you can also use a Spice Cake Mix to add more fall flair!
  • Spices – I used a homemade Pumpkin Spice blendI make every year. I highly recommend it but your favorite fall spices will work in a pinch.
  • Butter – Be sure to use unsalted butter for this recipe.


If you like this pumpkin crunch cake, you will also LOVE these easy Pumpkin Cream Cheese Muffins. They’re a staple all year long and they’re super simple to make.

We also love this creamy Pumpkin Cheesecake, it graces our dessert table every holiday season as does this sweet Pumpkin Punch!



  1. Zulum

    Be mistaken.

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