Pumpkin Spice Dump Cake

When you’re craving a pumpkin spiced anything, this cake is the easiest solution. In classic dump cake fashion, sprinkling the cake mix on top of the pumpkin mix ensures a wonderfully easy way to make a new fall favorite.
  • Servings: 15
  • Prep Time: 10 minutes
  • Cook Time: 50-55 minutes


  • 1 (15-ounce) can pumpkin puree
  • 1 (5-ounce) can evaporated milk
  • 3 large eggs
  • 1 cup packed light brown sugar
  • 2 teaspoons pumpkin-pie spice
  • 1 teaspoon chopped crystallized ginger
  • ½ teaspoon kosher salt
  • 1 (15.25-ounce) box yellow cake mix
  • 8 tablespoons (1 stick) unsalted butter, cut into thin slices
  • 1 cup chopped pecans
  • 1 teaspoon ground cinnamon
  • Bourbon Whipped Cream (optional; see Notes)


1. Preheat the oven to 350°F. Grease a 9 13-inch baking dish.
2. In a medium bowl, mix together the pumpkin, evaporated milk, eggs, brown sugar, pumpkin-pie spice, ginger, and salt. Pour into the baking dish. Sprinkle the cake mix over the top. Top the cake with the butter slices. In a small bowl, combine the pecans and cinnamon. Sprinkle over the cake.
3. Bake for 50 to 55 minutes or until the cake is golden and a toothpick inserted in the center comes out clean.
4. Let the cake cool, then slice and serve with Bourbon Whipped Cream, if desired.

To make Bourbon Whipped Cream, whisk 1 tablespoon bourbon into 1 cup whipped cream or whipped topping.

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