Fall baking! Is there anything better?! Say hello to this easy, flavorful Pumpkin Dump Cake recipe. This easy cake recipe features a boxed spice cake mix with a creamy pumpkin layer (we use canned pumpkin puree), warm spices, and lots of chopped pecans and chocolate. It is a pumpkin lovers dream come true, and would be perfect for any fall gathering!
But first, what is a dump cake?
It’s exactly what it sounds like: Take all the ingredients for the cake, dump them together into a pan or dish, then bake with melted butter. In our other dump cake recipes, we put fruit on the bottom, which becomes soft and sweet. For this pumpkin version, we’re making a creamy pumpkin pie-like layer for the bottom. It’s almost too good to eat!
Here’s why we love it so much:
- Tastes like pumpkin pie, but with way less effort! Did we mention the base of the dump cake is an actual boxed cake mix?! The best.
- Isn’t too sweet! You read that correctly! The sweetened condensed milk adds juuuust the right amount of sugar, making this dessert recipe sweet, but not cloyingly so.
- It’s a showstopper! This is the type of dessert that folks will gather around the kitchen and simply eat straight out of the pan. And, like a good host, you won’t judge them…
This is hands down going to become a staple in your house! We are SO excited for you to give this dump cake recipe a try!
Ingredients Notes (Trust Us, It’s Simple!)
- Pumpkin Purée is a cooked pumpkin that is mashed to create a smooth pulp. Make your life simple and buy canned! Note: do NOT buy a can of pumpkin pie filling!
- Sweetened Condensed Milk gives it a concentrated creaminess and sweetens the flavor.
- Eggs add body and structure to the creamy pumpkin layer.
- Vanilla Extract to enhance all of the flavors.
- Pumpkin Pie Spice is a combination of cinnamon, ginger, cloves, allspice, and nutmeg. You can make your own if you like!
- Kosher Salt to season everything!
- Semi-Sweet Chocolate has a good balance of sweetness and bitterness. Plus, who doesn’t love chocolate and pumpkin together?!
- Chopped Pecans add a nutty taste as well as a crunchy texture — do not skip these! You can substitute with other nuts, such as chopped walnuts, if you prefer.
- Spice Cake Mix is a mix made up of cinnamon, nutmeg, and allspice. You can substitute with a Yellow Cake Mix or Carrot Cake Mix, but it won’t have that same familiar pumpkin pie flavor.
- Unsalted Butter, melted
Is this pumpkin dessert calling your name, yet?! The hardest part will be waiting for it to come out of the oven!
How To Make Pumpkin Dump Cake
- Preheat the oven to 350F. Grease your baking dish with cooking spray, and then in a large bowl, use an electric mixer (or whisk) to mix together canned pumpkin, sweetened condensed milk, eggs, vanilla extract, pumpkin pie spice, and salt. The pumpkin mixture should have a smooth, creamy consistency.
- Pour ingredients into the baking dish. Spread pumpkin mixture evenly in a baking dish and sprinkle chopped chocolate and/or chopped pecans on top. Don’t be shy!
- Pour cake mix on top. Pour the cake mix on top evenly. Then pour on the melted butter, and if necessary, melt additional butter and pour on top. Essentially, you want to make sure the top of the cake mix is almost entirely covered with butter. Otherwise, you’ll be left with drop spots where the bits of free cake mix are.
- Bake your cake. Bake in preheated oven until the top of the cake mix has browned and puffed up. Cool slightly to room temperature, or leave it warm and serve!
While not necessary, we 100% recommend serving this with homemade cinnamon whipped cream. The best!
- Completely cover the dried box cake mix with melted butter. If you look above at the photo, there are some dry spots. You’ll just want to take a spoon and pour some of the melted butter on top of those. If you need to melt a little more butter, do so!
- Can be made with white or yellow cake mix, but spice cake mix will give this more of a traditional pumpkin spice flavor.
- Serve warm with homemade whipped cream, a scoop of vanilla ice cream, or caramel drizzle to make it even more delicious.
- Do not substitute canned pumpkin puree for a can of pumpkin pie filling — not the same!
In the refrigerator: store airtight for up to 5 days.
In the freezer: store in an airtight container for up to 2 months, then defrost overnight in a fridge before serving. Reheat frozen dump cake in an oven preheated to 350F to warm again, about 15 minutes.
Yes, as long as your spice cake mix doesn’t contain any gluten ingredients. There are a few gluten-free specific mixes available, such as Betty Crocker’s version.
Other Dump Cake Recipes To Try!
This is hands down our favorite dump cake for the fall season (it’s so perfect as an easy Thanksgiving dessert!), but we also have a Chocolate Cherry Dump Cake and a Blueberry Dump Cake — both of which are fantastic! — that taste just as delicious and are even easier to make!
Try them all!
Once you work through all our dump cake recipes, be sure to try our unbelievably comforting rice pudding recipe — it’s a year round staple!
This easy pumpkin dump cake recipe is one of my favorite pumpkin recipes of all time! The creamy pumpkin layer, the warm spices, the crisp texture of the cake — it is such a delicious and easy fall dessert!
If you make this Pumpkin Dump Cake recipe, please let us know by leaving a review and rating below!
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More Fall Dessert Recipes To Try!Chocolate Bourbon Pecan Pie Creamy Dulce de Leche Cheesecake Salted Caramel Apple Slab Pie Italian Rainbow Cookies Chocolate-Dipped Biscotti Cookies with Pecans Snickerdoodle Coffee Cake
Pumpkin Dump Cake Recipe
- 1 (15 oz) can pumpkin purée
- 1 (14 oz) can sweetened condensed milk
- 2 large eggs
- 1 tsp pure vanilla extract
- 1 tsp pumpkin pie spice
- ½ tsp Kosher salt
- ½ cup chopped semi-sweet chocolate plus 2 Tbsp, or semi-sweet chocolate chips
- ½ cup chopped pecans plus 2 Tbsp
- 1 box (15.25 oz) spice cake mix
- ¾ cup (12 Tbsp) unsalted butter melted
- Prepare the pan. Preheat oven to 350F. Grease a 9x13x2" baking dish with nonstick baking spray.
- Mix wet ingredients. In a large mixing bowl, whisk together 1 (15 oz) can of pumpkin, 1 (14 oz) sweetened condensed milk, 2 eggs, 1 tsp vanilla extract, 1 tsp pumpkin pie spice, and ½ tsp Kosher salt until very smooth. Pour into the prepared pan, then use a spatula to spread evenly.
- Add mix-ins. Sprinkle ½ cup chopped chocolate (or chocolate chips) and ½ cup chopped pecans evenly on top.
- Add cake mix. Pour the dry cake mix on top, smoothing into an even layer with a spoon or spatula, then pour on the melted butter, trying to cover all of the cake mix with butter. If you need, melt an additional 1-2 Tbsp and pour that on top or use a spoon to evenly distribute over the cake mix.
- Bake the dump cake. Place the cake in a preheated oven, then bake for 55-60 minutes, or until golden brown and puffed up. Cool slightly, then serve warm with cinnamon whipped cream (see note below), ice cream, or caramel sauce. Optional: Serve with reserved crushed pecans and chocolate shavings!
- Cinnamon whipped cream: place 1½ cups heavy whipping cream in the bowl of a stand mixer fitted with whisk attachment. Whisk on medium-high speed until soft peaks form. Add 3 Tbsp confectioner’s sugar, 1 heaping tsp ground cinnamon, and a splash of vanilla extract. Whisk until stiff peaks form. Serve immediately!
- Storing: Store leftovers in a fridge for up to 5 days.
- Freeze: Can be frozen for up to 2 months, then defrosted overnight in a fridge before serving. Reheat in an oven preheated to 350F to warm again, about 15 minutes.
- Can be made with yellow or white cake mix, but spice cake mix will give this more of a traditional pumpkin spice flavor!
Let us know your thoughts!