Pumpkin Spice Dump Cake

Embrace the cozy flavors of autumn with this incredibly simple Pumpkin Spice Dump Cake. This dessert offers a wonderfully moist and tender crumb. It’s infused with comforting warmth. The delightful blend of spices is lovely. It’s topped with a perfectly golden cake crust. It’s the kind of treat that makes any gathering feel extra special. It does not demand hours in the kitchen.

It’s become a go-to for busy weeknights. A sweet craving hits, and it’s perfect. It’s also great for potlucks. I need a crowd-pleasing dessert that’s virtually foolproof. The aroma alone as it bakes is wonderful. It fills your home with the essence of fall. It stores beautifully if there are leftovers.

Why I Love This Recipe

This Pumpkin Spice Dump Cake is a true favorite for so many reasons! Seriously, it’s a dump-and-bake wonder that makes life easier. The flavor is just irresistible. It has the perfect balance of pumpkin and spice. Trying to find a quick weeknight treat? It’s ready in just over an hour. Plus, it’s always a hit with guests! You are guaranteed to impress friends and family, even when life gets hectic.

Pumpkin Spice Dump Cake Ingredients

The magic of this Pumpkin Spice Dump Cake lies in its simple yet harmonious blend of pantry staples and fall’s favorite flavors. Together, these ingredients create a dessert that’s both deeply comforting and delightfully easy to assemble.

• Canned Pumpkin: This provides the creamy, smooth base. It gives that quintessential fall flavor and moist texture your easy pumpkin cake needs.
• Sugar: It sweetens the pumpkin filling. Sugar also helps create a lovely caramelization as it bakes.
• Evaporated Milk: This adds richness. It ensures a smooth, velvety consistency to the pumpkin layer.
• Eggs: These act as a binder for the filling. Eggs help the pumpkin mixture set beautifully during baking.
• Pumpkin Pie Spices: This is the aromatic heart of the cake. It delivers that signature warm, spicy kick we all love.
• Salt: A little salt enhances all the other flavors. It perfectly balances the sweetness of the cake.
• Spice Cake Mix: This is the effortless shortcut. It creates a tender, flavorful cake topping for your dump cake recipe.
• Butter, Melted: Drizzled over the cake mix, it ensures a golden, slightly crisp topping.

Substitutions and Tips:

For an extra boost of flavor, consider adding a touch of vanilla extract to the pumpkin mixture. If you don’t have pumpkin pie spice, you can create your own blend. Use cinnamon, ginger, nutmeg, and cloves. For a richer topping, sprinkle chopped pecans or walnuts over the dry cake mix. Then, drizzle with butter. Remember, all precise measurements are in the recipe card below!

How to Make Pumpkin Spice Dump Cake

Step 1: Prepare the Pumpkin Base

Preheat your oven to 350 degrees Fahrenheit. Get a large mixing bowl ready. Combine the canned pumpkin, sugar, evaporated milk, eggs, pumpkin pie spices, and salt. Beat these ingredients well. You want a smooth mixture. This forms the rich foundation for your easy pumpkin cake.

Step 2: Assemble the Dump Cake

Pour the pumpkin mixture into your greased pan. A 9×13 inch glass pan works best. This is the “dump” part of this dump cake recipe. Sprinkle the dry spice cake mix over the pumpkin layer. Cover the entire surface evenly. This simple layer is key.

Step 3: Add the Butter Topping

Now, take your melted butter. Drizzle it evenly over the dry cake mix. Make sure the butter covers the entire top surface. This step creates a delicious, golden crust. It makes this fall dessert so appealing.

Step 4: Bake to Perfection

Place the pan in the hot oven. Bake for 50 to 60 minutes. Check if it’s done. Insert a knife or toothpick into the center. It should come out clean. This means your easy pumpkin cake is perfectly cooked through.

Step 5: Cool and Serve

Carefully remove the cake from the oven. Let your spice cake cool a bit. Allow at least 30 minutes before slicing. This cooling helps set the layers. It makes cutting easier. Then you can enjoy this delightful dump cake recipe.

How to Store Pumpkin Spice Dump Cake

Leftover Pumpkin Spice Dump Cake keeps well. Store it in an airtight container. You can keep it in the refrigerator for 3–4 days. For longer freshness, freeze slices. Wrap them in plastic wrap. Then, wrap in foil. Freeze for up to 2 months. Thaw overnight in the fridge. Then enjoy this easy pumpkin cake again.

Tips for Success

• Ensure the dry cake mix is spread evenly. This gives you a consistent topping you’ll love.
• Don’t overmix the pumpkin filling. Gentle combining is truly best for texture.
• Allow adequate cooling time before slicing. This helps you get cleaner cuts.
• For a richer flavor, add a teaspoon of vanilla extract. It boosts the pumpkin mixture beautifully.
• Consider adding chopped nuts to the topping. This adds a delightful crunch to your fall dessert.

Kitchen Tools You’ll Need

To make this easy pumpkin cake, you probably have most tools already. If not, a quick trip to the store will do. Gather these basics:

• A 9×13 inch baking pan is essential. Glass or ceramic works great.
• You will need a large mixing bowl. This holds all the ingredients.
• A whisk or electric mixer helps combine things. It makes the pumpkin filling smooth.
• Measuring cups and spoons are important. Accuracy ensures perfect flavor.
• A spatula or spoon is handy. Use it for spreading the cake mix evenly.

Serving Suggestions

This easy pumpkin cake is delightful on its own. However, a few simple additions elevate it. Serve your warm Pumpkin Spice Dump Cake with a dollop of whipped cream. A scoop of vanilla ice cream also pairs wonderfully. Add a sprinkle of powdered sugar. A drizzle of caramel sauce adds a lovely touch. Enjoy it with a hot cup of coffee. Spiced apple cider is also a great choice. Garnish with a cinnamon stick. A few toasted pecans add great flavor too.

Frequently Asked Questions

Can I make the Pumpkin Spice Dump Cake ahead of time?

While this easy pumpkin cake is best baked fresh, you certainly can prep the pumpkin filling mixture a day ahead. Store it covered in the fridge. Then, assemble and bake just before serving for the absolute best texture and taste.

What if I don’t have spice cake mix?

No spice cake mix? No problem! A yellow or vanilla cake mix works beautifully as a substitute. To boost the flavor, add an extra teaspoon of pumpkin pie spice or cinnamon. Mix it right into the dry cake mix before sprinkling.

How do I ensure the cake mix topping is fully cooked?

The secret is even butter distribution! Make sure the melted butter evenly coats the dry cake mix. This allows the topping to bake properly. If you see dry spots after baking, carefully broil for 30–60 seconds. Watch it closely to prevent burning.

Can I use fresh pumpkin puree instead of canned for this dump cake recipe?

Yes, you can use fresh pumpkin puree. Just make sure it is well-drained. Canned pumpkin puree is often thicker. It’s ideal for this simple pumpkin cake. If using fresh, you might need to adjust the liquid a little bit.

Print