Pumpkin Dump Cake
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My pumpkin dump cake is an easy dessert made with a delightful layer of spice cake and a creamy pumpkin pie filling. It’s made with just 3 ingredients and is the perfect cozy treat for Thanksgiving and the fall season!
And, if you’re a huge pumpkin fan in the fall like me, try my recipes for 3 ingredient pumpkin cookies made with cake mix, pumpkin cheesecake cookies, and easy pumpkin bread with cake mix.
Why pumpkin dump cake with spice cake mix is the only way to make it!
Pumpkin dump cake is one of my favorite fall recipes to serve during the holiday season. Similar to my popular cherry dump cake recipe, this pumpkin dessert is a great substitute for traditional pie that is known for its cobbler-like texture.
My daughter, Leah, says it’s just as good as classic pumpkin pie, and it’s one of the recipes she looks forward to the most every Thanksgiving!
The key ingredient that helps me keep this recipe simple is a box of spice cake mix. Working with a pre-made mix means that you won’t have to measure out any dry ingredients like flour, sugar, or spices.
With how delicious this recipe turns out, most people are surprised when they learn that there’s no mixing involved either. All you have to do is dump and layer the ingredients, then leave the oven to do the rest!
I love that this recipe is made with just 3 ingredients total. From shopping for the ingredients to cleaning up the kitchen, preparing this dessert is effortless.
If you love this pumpkin dump cake recipe and want to try some with a fruity flair, make sure to check out my recipes for pineapple dump cake and peach dump cake next!
Pumpkin dump cake ingredients
- Pumpkin pie filling – I use 2 cans of this spiced filling to add rich pumpkin flavor and the perfect amount of sweetness to this dump cake recipe. Keep in mind that pumpkin pie filling is different from pumpkin puree, so make sure you don’t mix these ingredients up!
- Box spice cake mix – Flavored with hints of nutmeg, cinnamon, and cloves, this convenient pre-made mix is packed with cozy warmth. Duncan Hines is my favorite brand, but you can use any brand that you love.
- Butter – This ingredient creates a delicious, buttery crust! Unsalted butter is my go-to since the box cake mix already has salt included in it.
How to make pumpkin dump cake
STEP ONE: While the oven preheats to 350°F, grease a 9×13 baking dish.
STEP TWO: Pour the pumpkin pie filling into the baking dish and spread it into an even layer.
STEP THREE: Sprinkle the dry cake mix on top, making sure to cover the whole layer of pie filling.
STEP FOUR: Slice the butter very thinly, then arrange the slices on top of the dry cake mix.
STEP FIVE: Bake the dump cake for 45 to 50 minutes, or until the crust is brown.
STEP SIX: Transfer the pan to a wire rack to cool for 10 minutes before serving with toppings of choice. Enjoy!
Recipe Tips
- Never stir your dump cake! I know it might be tempting to give it a quick stir, but keeping the layers separate is the key to forming the golden, buttery layer on top.
- Freezing the butter for 20 minutes is my pro tip for making the sticks easier to slice. After 20 minutes, you can use a mandoline cutter to get perfectly thin slices.
- To avoid over-browning, cover the baking dish with foil. I like to start my dump cake uncovered but add the foil about halfway through baking if I see it’s getting too dark.
- Spread the butter layer evenly. My goal is always to cover as much of the cake mix as possible so that there’s plenty of moisture instead of scattered dry patches.
Variations
- Sprinkle crushed graham crackers on top of the cake mix layer. They add a classic crunch to this pumpkin pie dump cake. I got the idea from my recipe for no-bake apple pie!
- For a tangy twist, spread some homemade cream cheese frosting on top before serving. Check out my recipe for pumpkin bread with cream cheese frosting to see how I make mine.
- If spice cake mix is unavailable, vanilla or yellow cake mix would make the best alternative. You can stir some pumpkin pie spice into the mix before adding it to the baking dish so there’s still plenty of warmth.
- Add nuts for a satisfying crunch. Chopped walnuts or pecans are my favorites to add to this pumpkin dump cake recipe.
What to serve with dump cake
My whole family agrees that this pumpkin dump cake is best served warm, topped with a scoop of my vanilla ice cream recipe to make it even more indulgent. Whipped cream is another one of my kids’ favorite toppings because they love the light, airy texture it adds to this dessert.
Pumpkin dump cake FAQs
Why is it called a dump cake?
This cake has a unique name because it comes together by simply dumping and layering ingredients in a baking dish before baking. It doesn’t get any easier than this!
Can I make pumpkin dump cake ahead of time?
Absolutely! This dessert holds up well in the refrigerator and can be made up to 3 days in advance.
What are some common mistakes to avoid when making pumpkin dump cake with spice cake mix?
Mixing the layers is the most common mistake that people make with dump cakes. Dump cakes can also turn out dry and patchy when the ingredients aren’t spread and layered evenly.
How should I store pumpkin pie dump cake?
To keep this dessert fresh, transfer any leftovers to an airtight container. Stored in the refrigerator, this dump cake will last for up to 3 days.
More pumpkin recipes
3-Ingredient Pumpkin Dump Cake with Spice Cake Mix
Equipment
- 9×13 baking dish
- Aluminum foil
- Mandoline slicer optional for slicing butter
Ingredients
- 2 (30-ounce cans) pumpkin pie filling, not pumpkin purée
- 1 (15.25-ounce box) spice cake mix, I used Duncan Hines
- 1 cup unsalted butter
Instructions
- Preheat the oven to 350°F and grease a 9×13-inch baking dish.
- Pour the pumpkin pie filling into the bottom of a 9×13-inch baking dish, and spread it out into an even layer.
- Sprinkle the dry cake mix on top, making sure all the pumpkin pie filling is covered.
- Slice the butter very thinly, and arrange the slices over the cake mix.
- Bake at 350°F for 45 to 50 minutes or until the crust is brown.
- Transfer to a wire rack to cool for 10 minutes before serving.
- If desired, serve with whipped cream, ice cream, or chopped nuts.
Notes
Nutrition
This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.
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