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Pumpkin Spice Dump Cake

This Pumpkin Spice Dump Cake with yellow cake mix is the ultimate fall dessert. Whether you're hosting a crowd for Thanksgiving or just craving something cozy and sweet, this recipe delivers big flavor with minimal effort. Just mix, dump, and bake your way to a perfect autumn treat!
Prep Time15 minutes
Active Time1 hour
Total Time1 hour 15 minutes
Course: Dessert
Cuisine: American
Keyword: 13 x 9, cake mix, easy to make, Fall Favorites, pure pumpkin
Yield: 18
Calories: 306kcal
Author: Sweet Ordeal

Materials

Pumpkin Layer:

  • 2 - 15 oz. cans pure pumpkin puree (not pumpkin pie filling)
  • 12 oz. can evaporated milk
  • 4 large eggs, lightly beaten
  • 1 cup granulated sugar
  • 1 Tbsp. pumpkin pie spice
  • 1 tsp. vanilla extract

Cake Layer:

  • 15.25 oz. box yellow cake mix (or spice cake mix)
  • 1 cup pecans, chopped (or walnuts)
  • 1 cup salted butter, sliced very thin 1/8" (easier to do if very cold)

Instructions

  • Preheat oven to 350° and lightly butter or spray a 13 x 9" baking dish with nonstick spray.

Pumpkin Layer:

  • In large bowl, mix together the pumpkin, milk, eggs, sugar, pumpkin pie spice, and vanilla until thoroughly combined. Batter should be thin and smooth.
  • Pour batter into prepared baking dish.

Cake Layer:

  • Sprinkle dry cake mix evenly over top of pumpkin layer. DO NOT MIX. Sprinkle chopped nuts over top. Place sliced butter evenly over top.
  • Bake uncovered for one hour. Top should be golden brown.
    Serve warm or room temperature with some vanilla ice cream or a dollop of whipped cream. Enjoy!

Notes

Store in refrigerator up to four days.

Nutrition

Calories: 306kcal | Carbohydrates: 34g | Protein: 4g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 74mg | Sodium: 292mg | Potassium: 122mg | Fiber: 1g | Sugar: 24g | Vitamin A: 916IU | Vitamin C: 1mg | Calcium: 120mg | Iron: 1mg