Warm and Moist Pumpkin Spice Dump Cake for Cozy Evenings

Is there anything better than a home that smells like pumpkin spice? I don’t think so. Now, what if I told you that you could get all that cozy, autumnal magic from a dessert that practically makes itself? This incredibly simple Pumpkin Spice Dump Cake is about to become your go-to for busy weeknights, last-minute potlucks, or any time you need a hug in dessert form. No mixer, no fussy steps—just dump, bake, and enjoy the warmest, moistest cake you’ve ever had.

Why You’ll Love This

This isn’t just another cake recipe. It’s your secret weapon. We’re talking minimal effort for maximum reward. Honestly, it’s the lazy baker’s dream come true. You get that tender, spiced pumpkin cake base and a buttery, crumbly, crisp topping without any of the stress of traditional baking. So, so comforting. It’s the perfect quick dessert recipe for when you need something impressive but don’t have the time or energy for a complicated project. Mistakes are almost impossible here, and that’s a promise.

Ingredients You’ll Need

• 1 (15-ounce) can pumpkin puree: Not pumpkin pie filling! We want pure, simple pumpkin for that classic flavor.
• 1 (12-ounce) can evaporated milk: This is the secret to making our cake incredibly rich and moist.
• 3 large eggs: They bind everything together and give the cake structure.
• 1 cup granulated sugar: For just the right amount of sweetness to balance the spices.
• 1 teaspoon vanilla extract: A little splash to enhance all the other warm flavors.
• 1 box (approx. 15.25 oz) spice cake mix: The ultimate shortcut that packs a huge flavor punch.
• 1 cup (2 sticks) unsalted butter, melted: This gets drizzled over the top to create that iconic golden, crunchy crust.
• 1 tablespoon pumpkin pie spice: Because you can never have too much warm spice flavor.

Let’s Get Cooking Step by Step

1. First, preheat your oven to 350°F (175°C). Grab a 9×13 inch baking dish and give it a light coating with non-stick spray. This ensures our cake comes out cleanly.
2. In a large bowl, let’s make the pumpkin layer. Whisk together the pumpkin puree, evaporated milk, eggs, sugar, vanilla extract, and pumpkin pie spice. Keep whisking until it’s completely smooth and beautifully combined. This is your lush, spiced base, spreading it into a nice, even layer.
3. Now for the fun dump part! Evenly sprinkle the entire box of dry spice cake mix directly over the top of the pumpkin layer. Don’t stir it in. Just let it sit there like a blanket of spiced goodness.
4. Take your melted butter and slowly, evenly drizzle it over the entire surface of the cake mix. Try to cover as much of the dry mix as possible. This is what will create those amazing pockets of crispy topping and moist cake beneath.
5. Pop it in the oven and bake for 45-55 minutes. You’ll know it’s done when the top is a deep golden brown and the edges are bubbly. The center might still have a very slight jiggle—that’s perfect. It will set up as it cools.
6. This is the hardest part: let it cool for at least 15-20 minutes before serving. This allows the layers to set, making it easier to scoop. Serve it warm. So good.

Tips For Success with Dump Cakes

• The key to a great dump cake is resisting the urge to stir! The layers need to stay separate to work their magic.
• For an extra-crispy and even topping, you can use a pastry cutter or your fingers to mix the dry cake mix with the melted butter in a separate bowl first, creating a crumbly streusel. Then sprinkle that over the pumpkin. It’s one extra bowl, but it’s a fabulous trick.
• Make sure your butter is fully melted for the easiest drizzling. I like to melt it in a liquid measuring cup with a spout for precision.
• Oven temperatures can vary, so start checking for doneness around the 45-minute mark. If the top is browning too quickly, you can lay a piece of foil loosely over the top for the last 10 minutes of baking.
• Don’t skip the cooling time. I know it’s tempting, but letting it rest means you get clean slices instead of a delicious but soupy mess.
• And please, for the love of all things fall, serve it with a big scoop of vanilla ice cream. It’s non-negotiable.

Variations & Substitutions for Pumpkin Spice Cake

• Not a fan of spice cake? A yellow cake mix works wonderfully here and lets the pumpkin pie spice really shine.
• Feeling decadent? Turn this into a chocolate dump cake by using a can of pumpkin puree, a box of chocolate cake mix, and the melted butter. It creates a fudgy, brownie-like dessert that’s incredible.
• For a nutty crunch, sprinkle a half cup of chopped pecans or walnuts over the top with the cake mix.
• If you’re out of evaporated milk, you can substitute with half-and-half or whole milk in a pinch, though the cake might be slightly less rich.
• For a dairy-free version, use a vegan butter alternative and canned coconut milk instead of evaporated milk.

Serving Ideas & Pairings for Your Dump Cake

This cake is a dream on its own, but a few toppings can make it absolutely sublime. A generous dollop of freshly whipped cream is a classic choice. But honestly, a melting scoop of vanilla bean ice cream is the way to go—the hot and cold contrast is heavenly. For a holiday touch, drizzle each serving with a little caramel sauce. And for a fun brunch twist, serve it warm alongside a cup of coffee; it feels just like having a piece of coffee cake.

Storage & Reheating Instructions

Leftovers? Cover the baking dish tightly with plastic wrap or foil and store it in the refrigerator for up to 4 days. You can also portion it into an airtight container. To reheat, I highly recommend using the oven or a toaster oven. Place a portion in an oven-safe dish at 350°F for about 10-15 minutes, until warm throughout. This will help re-crisp the top. You can microwave it for 30-60 seconds if you’re in a hurry, but the topping will lose its crunch. This cake also freezes beautifully. Cool it completely, wrap individual slices tightly in plastic wrap and then foil, and freeze for up to 3 months. Thaw in the fridge overnight and reheat in the oven.

Frequently Asked Questions

• Can I use pumpkin pie filling instead of pure pumpkin puree? I don’t recommend it. Pumpkin pie filling already has sugar and spices added, which would make this dessert far too sweet and could throw off the texture. Stick with plain pumpkin puree for the best results.
• Is this really a 3 ingredient dump cake? While some super simple fruit dump cakes are, this pumpkin version has a few more ingredients to create that custardy base. But it’s still one of the easiest dessert recipes you’ll ever make!
• Why is my dump cake soggy? The most common reason is not using enough butter or not drizzling it evenly, leaving patches of dry cake mix that can suck moisture from the filling. Using the full amount of butter and covering the surface well fixes this. Also, make sure you’re giving it time to cool and set up.
• Can I make this in a slow cooker? Absolutely! This method is great for keeping it warm for a party. Grease your slow cooker, layer the ingredients in the same order (pumpkin mix first, then dry cake mix, then drizzled butter). Cook on HIGH for 2-3 hours or on LOW for 4-5 hours, until the top is set and cooked through.