Pumpkin Pie Dump Cake With Spice Cake Mix tastes like the cozy middle ground between classic pumpkin pie and a buttery crumb cake, 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 without fussing over pie crust. I first made this on a chaotic Thanksgiving morning with three side dishes in the oven and instantly knew it would stay in my fall dessert rotation.

Why Pumpkin Pie Dump Cake With Spice Cake Mix Is Worth It

Pumpkin Pie Dump Cake With Spice Cake Mix gives you all the flavor of pumpkin pie with a fraction of the effort. You skip the crust, stir everything in one bowl, and let the cake mix topping do the work in the oven.

The spice cake mix adds cinnamon, nutmeg, and clove so you do not need a long list of spices. The texture hits that sweet spot between soft pumpkin custard and tender cake with buttery crunchy bits on top.

“This Pumpkin Pie Dump Cake With Spice Cake Mix tastes like a bakery pumpkin pie and a crumb cake had a very delicious baby. ★★★★★”

Ingredients You Need

Pumpkin layer

1 can (15 ounces) pure pumpkin puree
1 can (12 ounces) evaporated milk
3 large eggs
3/4 cup granulated sugar
1/4 cup light brown sugar, packed
2 teaspoons pumpkin pie spice
1 teaspoon ground cinnamon
1/2 teaspoon fine sea salt
1 teaspoon vanilla extract

You can use canned pumpkin from brands like Libby’s or store brand. Just make sure the label says pure pumpkin, not pumpkin pie filling, since that already contains sugar and spices.

Cake topping

1 box (about 15.25 ounces) spice cake mix
1/2 cup chopped pecans or walnuts, optional but delicious
3/4 cup unsalted butter, melted and slightly cooled

Most major brands of spice cake mix work well. If your box size runs slightly larger or smaller, the recipe still turns out fine since the pumpkin layer stays very forgiving.

Optional toppings

Whipped cream or whipped topping
Vanilla ice cream
Caramel sauce
Extra cinnamon for dusting

Equipment

9×13 inch baking dish
Large mixing bowl
Whisk and rubber spatula
Measuring cups and spoons
Small bowl or measuring cup for melting butter
Cooling rack
Knife or offset spatula for serving

Quick Tips & substitutions

Use room temperature eggs so they mix smoothly into the pumpkin filling.
Stir the pumpkin mixture until it looks silky and uniform, but do not overbeat or you add extra air.
Sprinkle the dry spice cake mix evenly over the pumpkin layer so no big clumps form.
Drizzle the melted butter slowly and cover as much of the dry mix as possible for a crunchy, golden top.
Swap evaporated milk with half and half in a pinch, but avoid regular thin milk or the filling may feel loose.
Use canned pumpkin, not pumpkin pie filling, so you control the sweetness and spice.
Replace pecans with walnuts or skip nuts entirely if you need a nut free dessert.
Line the pan with parchment if you want easier lifting and cleaner slices.

How to Make Pumpkin Pie Dump Cake With Spice Cake Mix

Step 1: Preheat and prep the pan

Preheat your oven to 350°F. Grease a 9×13 inch baking dish with butter or nonstick spray so the pumpkin pie dump cake releases easily. If you like super tidy slices, line the bottom with parchment and leave a little overhang on the long sides.

Step 2: Mix the pumpkin filling

In a large bowl, whisk the pumpkin puree and evaporated milk until smooth. Add the eggs, granulated sugar, brown sugar, pumpkin pie spice, cinnamon, salt, and vanilla. Whisk until the mixture looks silky and no streaks of egg or spice remain.

Pour the pumpkin filling into the prepared baking dish and smooth the top with a spatula. The layer will look thin, similar to pumpkin pie before baking.

Step 3: Add the spice cake mix layer

Open the box of spice cake mix and sprinkle the dry mix evenly over the pumpkin layer. Use your hand or a spoon to scatter it in a thin, even blanket so no big piles form. Gently shake the pan to help the mix settle, but do not stir it into the pumpkin.

If you use nuts, sprinkle the chopped pecans or walnuts evenly over the dry cake mix. They toast in the oven and add a nice crunch.

Step 4: Drizzle on the butter

Melt the butter in the microwave or on the stove until fully liquid, then let it cool for a couple of minutes. Slowly drizzle the melted butter over the entire surface of the cake mix. Aim to moisten as much of the dry mix as possible since those spots bake into golden, crisp bits.

If a few dry patches remain, you can lightly mist them with cooking spray or add a tablespoon or two more melted butter. Do not stir; the magic comes from the layers staying separate.

Step 5: Bake to golden perfection

Place the pan in the center of the preheated oven. Bake for 45 to 55 minutes until the top looks golden brown and the edges of the pumpkin layer look set. The center should still have a slight jiggle, similar to pumpkin pie.

If the top browns too quickly, tent the pan loosely with foil during the last 10 minutes. The cake continues to firm up as it cools, so avoid overbaking or you lose that custardy texture.

Step 6: Cool and serve

Set the pan on a cooling rack and let the pumpkin pie dump cake cool for at least 30 to 45 minutes. The filling sets as it cools, which makes slicing much easier. Serve slightly warm or at room temperature with whipped cream or ice cream.

If you want very clean squares, chill the cake for a few hours, then slice and rewarm individual pieces in the microwave. I usually scoop it cobbler style for family dinners and save the neat squares for guests.

Recipe Variations

Gluten free: Use a gluten free spice cake mix and confirm your pumpkin pie spice and other ingredients list gluten free on the label.
Vegan: Use a dairy free evaporated milk alternative, vegan butter, and an egg replacer such as flax eggs or a commercial egg substitute.
Low sugar: Swap part of the sugar with a granulated sugar substitute that measures cup for cup, and use a reduced sugar cake mix if you find one.
Low carb inspired: Use a low carb baking mix with pumpkin spice flavor, a low carb sweetener, and full fat coconut milk instead of evaporated milk, while keeping expectations closer to a custard bake than a classic cake.
Extra spice: Add more cinnamon or a pinch of ground ginger and cloves to the pumpkin mixture for a stronger spice kick.
Chocolate twist: Sprinkle mini chocolate chips over the pumpkin layer before the cake mix for a pumpkin chocolate chip vibe.
Crumble style: Mix part of the dry cake mix with oats and a little extra melted butter, then sprinkle on top for a more streusel style topping.

Ways to Serve Pumpkin Pie Dump Cake With Spice Cake Mix

Scoop warm portions into bowls and top with vanilla ice cream.
Serve chilled squares with a big swirl of whipped cream and a dusting of cinnamon.
Add a drizzle of caramel sauce over each slice for a bakery style finish.
Pack cooled pieces into lunch containers for a sweet fall dessert on the go.
Serve alongside fresh apple slices or a fruit salad for a lighter contrast.

Storage Success

Let the Pumpkin Pie Dump Cake With Spice Cake Mix cool completely, then cover the pan tightly with plastic wrap or transfer slices to an airtight container. Store in the refrigerator for up to 4 days since the pumpkin layer behaves like custard. Reheat individual pieces in the microwave for 20 to 30 seconds until warm and soft. You can also freeze well wrapped slices for up to 2 months and thaw them overnight in the fridge before reheating.