This pumpkin spice dump cake is sure to be crowd pleaser! It’s delicious for fall, Thanksgiving, or even Christmas, plus it’s super easy to make thanks to using a cake mix.
It's also incredibly easy to make gluten free for a gluten free desert option!
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This easy pumpkin cake smells so amazing while it’s baking that you’ll want to grab these free printable cozy fall coloring pages to color while your cake is in the oven.
This recipe uses pumpkin puree. Pumpkin puree is easy to make when you follow this homemade pumpkin puree recipe!
I always try to make desserts as healthy as possible, so I use organic cane sugar, grass fed butter, local eggs, and gluten free cake mix. This recipe will turn out just fine if you use “regular” ingredients, though.
If you’re looking for something a bit healthier, check out this recipe for pumpkin dump cake made with Greek yogurt. It’s one of the oldest recipes on The Artisan Life and it’s still the most popular on Pinterest every single fall!
No matter which version you make, this is a super simple pumpkin spice cake that’s perfect for pumpkin spice season.
It’s always so hard to find things again on the internet. Take a moment to Pin this recipe now so you don’t lose track of it!
Ingredients for an easy pumpkin spice dump cake
1 can (15 oz) pure pumpkin puree (or make your own!)
8 oz evaporated milk
1 cup granulated sugar (as noted, I use organic cane sugar)
3 large eggs, room temperature
½ teaspoon vanilla extract
1 tablespoon pumpkin pie spice (or a mix of cinnamon, ginger, and nutmeg)
1 box (15.25 oz) yellow cake mix. I personally use King Arthur gluten free cake mix.
- We've created a gluten-free mix that makes the best ever yellow cake, every time you bake. Turn it into a tender, golden layer cake or make a batch of...
- Our mixes are carefully crafted in our test kitchen through meticulous taste-testing and blending to replicate our favorite recipes. This gluten-free...
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½ cup (1 stick) unsalted butter, melted (you can up this to 1.5 sticks of butter for an even more delicious topping)
Optional: chopped nuts (like walnuts or pecans) for topping
How to make a simple pumpkin spice dump cake
First, preheat your oven to 350º F.
Grease a 9x13 baking dish. I use a classic glass casserole dish.
In a large mixing bowl, whisk together the pumpkin puree, evaporated milk, sugar, eggs, vanilla extract, and pumpkin pie spice until well combined.
Pour the pumpkin mixture into your prepared baking dish.
Sprinkle the dry cake mix evenly over the pumpkin mixture. DO NOT STIR!
Drizzle the melted butter over the top of the cake. Get it spread out as evenly as possible. If you need more coverage, you can melt and add more butter.
If desired, sprinkle nuts over the top.
Bake for about 40-50 minutes, or until the top is golden brown and a toothpick inserted in the middle comes out clean. Baking times will depend on your dish (metal or glass) and your oven.
Allow the cake to cool slightly before serving.
This easy pump cake is delicious on its own or served with whipped cream or vanilla ice cream.
Whipped cream is something I never buy pre made because it is so incredibly easy to make. Also, homemade whipped cream doesn’t deflate dramatically! Learn how to make your own whipped cream.
Make baking easier when you grab the printable PDF from the recipe card below! I hope you enjoy this simple pumpkin spice cake recipe.
Easy Pumpkin Spice Dump Cake
This easy pumpkin spice dump cake is super simple to whip up!
Ingredients
- 1 can (15 oz) pure pumpkin puree (or make your own!)
- 8 oz evaporated milk
- 1 cup granulated sugar (as noted, I use organic cane sugar)
- 3 large eggs, room temperature
- ½ teaspoon vanilla extract
- 1 tablespoon pumpkin pie spice (or a mix of cinnamon, ginger, and nutmeg)
- 1 box (15.25 oz) yellow cake mix
- ½ cup (1 stick) unsalted butter, melted
- Optional: chopped nuts (like walnuts or pecans) for topping
Instructions
First, preheat your oven to 350º F.
Grease a 9x13 baking dish. I use a classic glass casserole dish.
In a large mixing bowl, whisk together the pumpkin puree, evaporated milk, sugar, eggs, vanilla extract, and pumpkin pie spice until well combined.
Pour the pumpkin mixture into your prepared baking dish.
Sprinkle the dry cake mix evenly over the pumpkin mixture. DO NOT STIR!
Drizzle the melted butter over the top of the cake. Get it spread out as evenly as possible.
If desired, sprinkle nuts over the top.
Bake for about 40-50 minutes, or until the top is golden brown and a toothpick inserted in the middle comes out clean. Baking times will depend on your dish (metal or glass) and your oven.
Allow the cake to cool slightly before serving.
This cake pairs perfectly with free printables for the fall season. =)
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