The Only Pumpkin Dump Cake Recipe With Spice Cake You’ll Crave All Season (And It’s Ridiculously Easy)

You want a dessert that tastes like a bakery flex but takes less effort than finding your keys? This pumpkin dump cake recipe with spice cake is sweet, cozy, and doesn’t ask for your life story. It’s a showstopper you can assemble in minutes, then pretend you spent hours perfecting.

The result: silky pumpkin custard on the bottom, buttery crunchy topping on top, and an aroma that will make your neighbors suspiciously friendly. Crank the oven, cue the compliments—this is your shortcut to fall dessert glory.

Why You’ll Love This Recipe

• Minimal effort, maximum payoff: No mixer, no fuss—just layer, pour, and bake. Your future self will thank you.
• Textures that slap: Velvet pumpkin base meets golden, crunchy crumble top.It’s the dessert version of a mic drop.
• Uses pantry staples: Canned pumpkin, boxed spice cake, and a few basics. Budget-friendly and weeknight-approved.
• Foolproof for crowds: Great for potlucks, Friendsgiving, or that “I’ll bring dessert” moment you forgot about.
• Customizable: Swap nuts, add chocolate, or dial spices up or down—your call, chef.

What You’ll Need (Ingredients)

• 1 can (15 oz) pure pumpkin puree (not pumpkin pie filling)
• 1 can (12 oz) evaporated milk
• 3 large eggs
• 3/4 cup granulated sugar
• 1/4 cup brown sugar (light or dark)
• 2 teaspoons pumpkin pie spice (or 1 1/2 tsp cinnamon + 1/4 tsp nutmeg + 1/4 tsp ginger + pinch cloves)
• 1/2 teaspoon fine sea salt
• 1 box (about 15.25 oz) spice cake mix
• 3/4 cup unsalted butter, melted and slightly cooled
• 1/2 cup chopped pecans or walnuts (optional but amazing)
• 1/3 cup toffee bits or mini chocolate chips (optional for extra decadence)
• Nonstick spray or butter for greasing pan
• Serving: whipped cream or vanilla ice cream, plus a pinch of cinnamon

The Method – Instructions

1. Preheat and prep: Heat oven to 350°F (175°C). Grease a 9×13-inch baking dish with nonstick spray or butter.
2. Whisk the pumpkin base: In a large bowl, whisk pumpkin puree, evaporated milk, eggs, granulated sugar, brown sugar, pumpkin pie spice, and salt until smooth and glossy.
3. Pour it in: Transfer the pumpkin mixture to your prepared baking dish and tap gently to level.
4. Dump the cake mix: Evenly sprinkle the dry spice cake mix over the pumpkin layer.Do not stir. Embrace the chaos.
5. Top like a pro: Sprinkle nuts and toffee bits (if using) across the surface.
6. Butter blanket: Slowly drizzle melted butter over the entire top, aiming to moisten as much cake mix as possible. A few dry patches are fine; they’ll turn crispy.
7. Bake: Place on the center rack and bake 50–60 minutes until the edges are set, the center jiggles slightly like custard, and the top is deep golden.
8. Cool strategically: Let it rest at least 20–30 minutes to firm up.For cleaner slices, cool 1–2 hours. For spoonable vibes, serve warm (YOLO).
9. Serve: Add a dollop of whipped cream or a scoop of ice cream. Finish with a dusting of cinnamon for the “I’m a pro” effect.

Storage Instructions

• Fridge: Cover and refrigerate up to 4 days.The topping will soften but still tastes elite.
• Reheat: Warm individual slices in the microwave for 20–30 seconds. For crispier topping, reheat at 325°F for 8–10 minutes.
• Freeze: Wrap tightly and freeze up to 2 months. Thaw overnight in the fridge, then warm in the oven to revive the crunch.

Why This is Good for You

• Pumpkin power: Rich in vitamin A, fiber, and antioxidants.Your eyes and gut are low-key cheering.
• Reasonable sweetness:</-strong> You control the sugar in the base, so it’s not a syrup bomb. Balanced beats cloying, IMO.
• Built-in portion control: It’s satisfying, so a modest square hits the spot. Add nuts for healthy fats and extra satiety.

Don’t Make These Errors

• Using pumpkin pie filling: It’s pre-sweetened and spiced, which can tip the balance.Use pure pumpkin puree.
• Skipping the salt: A pinch wakes up the spices and keeps the sweetness in check.
• Stirring the layers: Don’t mix the cake mix into the pumpkin base. The magic is in the distinct layers.
• Butter misfire: Cold butter won’t distribute. Melt it fully and drizzle evenly for a consistent crumble.
• Overbaking: The center should still have a gentle jiggle.Brick-like custard? Hard pass.

Mix It Up

• Ginger snap crunch: Swap 1/2 cup of cake mix for crushed ginger snaps on top for spicy snap.
• Maple vibe: Replace 1/4 cup of sugar with real maple syrup and reduce evaporated milk by 2 tablespoons.
• Brown butter flex: Brown the butter before drizzling for nutty, toasty depth. Yes, it’s worth the extra 5 minutes.
• Cheesecake swirl: Dollop and swirl 4 oz softened cream cheese mixed with 2 tbsp sugar and 1 tsp vanilla into the pumpkin layer.
• Gluten-free: Use a gluten-free spice cake mix; everything else stays the same.
• Dairy-free: Use coconut evaporated milk and plant-based butter.Result is shockingly good, FYI.
• Apple-pumpkin fusion: Layer thin apple slices over the pumpkin base before adding the cake mix.

FAQ

Can I use yellow cake mix instead of spice cake?

Yes. Yellow cake mix works great; just increase pumpkin pie spice by 1/2–1 teaspoon to keep that fall flavor loud and proud.

Is canned pumpkin the same as pumpkin pie filling?

No. Pumpkin pie filling has sugar and spices added.

You want pure pumpkin puree so you can control sweetness and flavor.

How do I know when it’s done?

The edges will be set and the center will have a soft jiggle like pumpkin pie. The top should be golden and crisp. If it’s pale and wobbly everywhere, give it another 5–10 minutes.

Can I make this ahead?

Absolutely.

Bake, cool, and refrigerate up to 24 hours ahead. Reheat gently in the oven at 325°F for 12–15 minutes to re-crisp the top.

What can I use instead of evaporated milk?

Half-and-half or a rich dairy-free option like canned coconut milk works. If using coconut milk, expect a subtle coconut undertone (not mad about it).

How do I prevent dry patches of cake mix?

Drizzle butter slowly and evenly, and lightly tap the pan to help it settle.

A few dry islands are normal and bake into crunchy bits—delicious, not a flaw.

Can I reduce the sugar?

Yes. Drop the granulated sugar to 1/2 cup if you prefer less sweet. The texture remains custardy, and the topping still shines.

What’s the best way to serve it?

Warm with whipped cream or vanilla ice cream.

A sprinkle of cinnamon or a drizzle of caramel sauce takes it from “yum” to “omg.”

Do I need to toast the nuts first?

Optional, but toasting brings out more flavor. Toast in a dry skillet over medium heat 3–4 minutes until fragrant, then cool before sprinkling.

Can I halve the recipe?

Yes. Use an 8×8-inch pan, halve all ingredients, and start checking at 40–45 minutes.

Same great texture, smaller commitment.

Wrapping Up

This pumpkin dump cake recipe with spice cake is your fast track to fall dessert fame: creamy, crunchy, and wildly low-effort. You can riff on it endlessly, feed a crowd without stress, and still collect compliments like it’s your day job. Keep a can of pumpkin and a spice cake mix in the pantry, and you’re always 10 minutes from “wow.” Now go make the house smell like cozy ambition.