Name: Pumpkin Pie Dump Cake With Spice Cake Mix
Prep time: 10 min
Cook time: 55 min
Total time: 65 min
Ingredients: 15 ounce can pure pumpkin puree; 12 ounce can evaporated milk; 3 large eggs, room temperature; 3/4 cup granulated sugar; 1/4 cup light brown sugar, packed; 2 teaspoons pumpkin pie spice; 1 teaspoon pure vanilla extract; 1/2 teaspoon fine sea salt; 15.25 ounce box spice cake mix; 3/4 cup unsalted butter, melted and slightly cooled; whipped cream or whipped topping; vanilla ice cream; caramel sauce or salted caramel sauce; chopped toasted pecans or walnuts; ground cinnamon or pumpkin pie spice for dusting

Pumpkin Pie Dump Cake With Spice Cake Mix tastes like pumpkin pie and buttery crumb cake had a very cozy baby, with warm spices and a soft, custardy center. It works perfectly for busy home cooks who want a holiday-worthy dessert in about an hour with minimal effort and zero fuss. I tested this version in my tiny kitchen while my kids circled the oven like sharks, so you know it passes the “worth the wait” test.

Why Choose This Pumpkin Pie Dump Cake With Spice Cake Mix

This pumpkin dessert gives you all the flavor of classic pumpkin pie with a fraction of the work. You skip the pie crust and use a spice cake mix, so the topping bakes into a crunchy, buttery layer over a silky pumpkin filling.

The recipe suits holiday dinners, potlucks, and “I just want pumpkin dessert on a Tuesday” cravings. You stir the filling in one bowl, sprinkle on the cake mix, drizzle butter, and let the oven handle the rest.

“This Pumpkin Pie Dump Cake With Spice Cake Mix tastes like a bakery pumpkin pie and a crumb cake had a cozy fall party in your oven.” ★★★★★

Ingredients You’ll Need

Pumpkin filling

1 can (15 ounces) pure pumpkin puree
- Use 100% pumpkin, not pumpkin pie filling. I like Libby’s for consistent texture.
1 can (12 ounces) evaporated milk
- Any brand works; use full fat for the creamiest texture.
3 large eggs, room temperature
3/4 cup granulated sugar
1/4 cup light brown sugar, packed
- Brown sugar adds a caramel note and deeper flavor.
2 teaspoons pumpkin pie spice
- Or use 1 1/2 teaspoons cinnamon + 1/4 teaspoon nutmeg + 1/4 teaspoon ginger + pinch of cloves.
1 teaspoon pure vanilla extract
1/2 teaspoon fine sea salt

Cake layer

1 box (about 15.25 ounces) spice cake mix
- Any standard brand works: Duncan Hines, Betty Crocker, or store brand.
3/4 cup unsalted butter, melted and slightly cooled
- Salted butter also works; if you use it, reduce added salt in the filling slightly.

Optional toppings

Whipped cream or whipped topping
Vanilla ice cream
Caramel sauce or salted caramel sauce
Chopped toasted pecans or walnuts
A light dusting of cinnamon or pumpkin pie spice

Pantry shortcuts and swaps

Use canned pumpkin and boxed spice cake mix to keep this dessert weeknight friendly.
Swap spice cake mix with yellow or white cake mix and add 2 extra teaspoons pumpkin pie spice to the dry mix.
Use half-and-half in place of evaporated milk in a pinch, though the texture turns slightly softer.
Use coconut milk (full fat) for a dairy-light twist, and use vegan butter to keep the topping dairy free.

Equipment list

9×13 inch baking dish (glass or metal)
Large mixing bowl
Whisk and rubber spatula
Measuring cups and spoons
Small bowl or microwave-safe cup for melting butter
Cooling rack
Knife and serving spatula

Tips & Tricks

Grease the baking dish lightly with butter or nonstick spray so slices release cleanly.
Use room temperature eggs so they mix smoothly into the pumpkin filling.
Whisk the filling until smooth, but stop once everything looks fully combined to avoid extra bubbles.
Sprinkle the dry spice cake mix evenly over the pumpkin filling; do not stir it in.
Drizzle the melted butter slowly and evenly over the dry mix so more of the topping turns golden and crisp.
If you see dry patches of cake mix after baking, spoon a little hot pumpkin filling over them and return the pan to the oven for 5 more minutes.
Bake on the middle rack so the bottom does not overbrown while the top finishes.
Check doneness by gently jiggling the pan; the center should wobble slightly like custard but not slosh.
Let the cake cool at least 20 to 30 minutes so the filling sets and slices hold their shape.
Serve warm, room temperature, or chilled; each temperature gives a slightly different texture and all taste great.

How to Make Pumpkin Pie Dump Cake With Spice Cake Mix

Step 1: Preheat and prep the pan

Set your oven to 350°F (175°C).
Grease a 9×13 inch baking dish with butter or nonstick spray.
Set the pan aside while you mix the pumpkin filling.

Step 2: Mix the pumpkin filling

In a large bowl, add pumpkin puree, evaporated milk, eggs, granulated sugar, brown sugar, pumpkin pie spice, vanilla, and salt.
Whisk until the mixture looks smooth and creamy, and no streaks of egg or pumpkin remain.
Pour the pumpkin mixture into the prepared baking dish and spread it into an even layer.

Step 3: Add the spice cake mix topping

Open the box of spice cake mix and break up any clumps with your fingers.
Sprinkle the dry cake mix evenly over the pumpkin layer, covering the entire surface.
Aim for a thin, even blanket of mix so the topping bakes into a consistent crust.

Step 4: Add melted butter

Melt the butter in a microwave-safe cup or on the stovetop, then let it cool for 1 to 2 minutes.
Slowly drizzle the melted butter over the entire surface of the cake mix, trying to hit as many dry spots as possible.
Tilt the pan slightly if needed to help the butter run into corners and edges.

Step 5: Bake

Place the pan on the middle rack of the oven.
Bake for 45 to 55 minutes, until the top looks golden brown and the edges bubble slightly.
When you gently shake the pan, the center should move a bit like soft custard but not look liquid.

Step 6: Cool and serve

Set the pan on a cooling rack and let the Pumpkin Pie Dump Cake With Spice Cake Mix rest for at least 20 to 30 minutes.
Serve warm for a softer, spoonable dessert or chill it for a firmer, sliceable texture.
Top each serving with whipped cream, ice cream, or a drizzle of caramel sauce if you want extra sweetness.

What to Serve with Pumpkin Pie Dump Cake With Spice Cake Mix

This Pumpkin Pie Dump Cake With Spice Cake Mix pairs beautifully with vanilla ice cream, whipped cream, or a scoop of cinnamon ice cream if you find it. A drizzle of caramel sauce and a sprinkle of toasted pecans turn it into a holiday showstopper. I also like to serve it with hot coffee, chai tea, or a big mug of hot chocolate for kids. Add some fresh apple slices or a simple fruit salad on the side if you want a lighter contrast to the rich pumpkin dessert.

Storage Options

Store leftovers covered in the fridge for up to 4 days; the flavors deepen and taste even better the next day.
Chill the cake completely before covering so condensation does not make the topping soggy.
Freeze individual portions in airtight containers for up to 2 months; label with the date so you track freshness.
Reheat slices in the oven at 325°F for 10 to 15 minutes or in the air fryer at a low temperature until warm; use the microwave only for quick reheating since it softens the topping.