Sinfully Easy 50-Minute Pumpkin Spiced Dump Cake Recipe

Let me tell you about my favorite lazy baker’s secret weapon – this ridiculously easy Pumpkin Spiced Dump Cake. When October rolls around and I’m craving that warm, cozy fall flavor but don’t want to fuss with complicated recipes, this is my go-to. I first made it years ago when my sister showed up unexpectedly with a can of pumpkin puree and said “Make something delicious – now!” The magic happens when you layer just a few ingredients (yes, including that boxed cake mix – no shame!) and let the oven do all the work. What comes out is this glorious cross between pumpkin pie and coffee cake that’ll have everyone begging for seconds. Trust me, this is the dessert you’ll make all season long when you need something impressive but don’t have time for fussy techniques.

Why You’ll Love This Pumpkin Spiced Dump Cake

Listen, I’m all about desserts that give maximum reward for minimal effort, and this pumpkin spiced dump cake delivers big time. Here’s why it’s become my fall tradition:

• Seriously foolproof – No mixer, no fancy techniques, just layering and baking
• Ready in under an hour from pantry to plate (most of that’s hands-off baking time)
• The perfect cozy flavor – All those warm pumpkin spices in every forkful
• Always impresses even though it’s ridiculously easy – the golden crust hides your lazy baking secrets!
• Smells like autumn – That cinnamon-clove aroma will have everyone gathering in the kitchen

Honestly, I’ve served this at Thanksgiving when I was too tired to make pie, and no one complained – they just asked for seconds!

Ingredients for Pumpkin Spiced Dump Cake

Here’s the beautiful part – you probably have most of these ingredients in your pantry right now! Just gather:

• 1 (15 oz) can pumpkin puree – Not pie filling! That’s got extra spices and sweeteners we don’t want
• 1 (12 oz) can evaporated milk – The secret for that creamy texture
• 3 large eggs – Room temp works best (just leave them out for 30 minutes)
• 1 cup granulated sugar – I’ve used brown sugar in a pinch and it works great
• The spice squad: 1 tsp cinnamon, 1/2 tsp nutmeg, 1/4 tsp cloves, 1/4 tsp ginger
• 1 box (15.25 oz) yellow cake mix – Generic brand works perfectly here
• 1/2 cup unsalted butter, melted – Salted works too, just skip any extra salt

See? Nothing fancy – just simple ingredients that transform into magic. The hardest part is waiting for it to bake!

How to Make Pumpkin Spiced Dump Cake

Okay, let’s get to the fun part – making this ridiculously easy dessert! The magic happens in three simple steps, and I promise even beginner bakers can nail this. Just follow along and resist the urge to stir everything together (I know it’s tempting!)

Step 1: Prepare the Pumpkin Mixture

First, grab your biggest mixing bowl – I use my favorite speckled blue one that’s seen countless batches of this cake. Dump in that pumpkin puree, evaporated milk, eggs, sugar, and all those cozy spices. Now whisk it like you mean it! You want everything completely smooth with no streaks of egg white or clumps of spice. The mixture should look like a creamy orange dream – that’s when you know it’s ready.

Step 2: Layer the Cake Mix and Butter

Here’s where the “dump” in dump cake really shines! Pour your beautiful pumpkin mixture into a greased 9×13 pan (I use butter for extra flavor). Now grab that box of cake mix and sprinkle it evenly over the top – imagine you’re gently snowing powdered sugar over a winter scene. The key? Don’t stir! Just let it sit there looking all dry and tempting. Finally, drizzle that melted butter back and forth across the whole surface. It’ll look wrong, but trust me – magic happens in the oven!

Step 3: Bake and Cool

Pop your creation into a 350°F oven and set a timer for 50 minutes. About halfway through, your kitchen will start smelling like pumpkin spice heaven! When the timer goes off, check for a gorgeous golden-brown crust with little cracks where the butter bubbled through. Let it cool for at least 15 minutes – I know it’s hard to wait, but this helps the layers set perfectly. Serve it slightly warm with a scoop of vanilla ice cream melting over the top… absolute perfection!

Tips for the Perfect Pumpkin Spiced Dump Cake

After making this cake more times than I can count, I’ve picked up some tricks for absolute pumpkin spiced perfection every time:

• Room temp eggs are key – they blend smoother into the pumpkin mixture (just set them out 30 minutes before baking)
• Watch the clock – pull it when the top is golden with crispy edges (overbaking makes it dry)
• Let it rest! 15 minutes cooling time lets the layers set properly
• Serve with flair – a dollop of whipped cream or scoop of vanilla ice cream takes it over the top
• Leftovers? Warm slices for 10 seconds in the microwave – tastes just-baked!

My secret? I always make two – one for now, one for later (because it disappears fast!)

Variations for Pumpkin Spiced Dump Cake

Once you’ve mastered the basic recipe, try these tasty twists to make it your own! My family can’t decide which version they love best:

• Nutty crunch – Sprinkle chopped pecans or walnuts over the cake mix layer before adding butter
• Spice cake switch – Use spice cake mix instead of yellow for extra warmth
• Dairy-free option – Swap butter for coconut oil and use coconut milk instead of evaporated milk
• Cream cheese surprise – Dot spoonfuls of cream cheese over the pumpkin layer before adding cake mix

The beauty of dump cakes? They’re practically begging for experimentation – have fun with it!

Storage and Reheating

This pumpkin spiced dump cake keeps beautifully! Just cover the baking dish with foil or transfer slices to an airtight container – it’ll stay fresh in the fridge for about 3 days. When that pumpkin spice craving hits again, pop a slice in the microwave for 10-15 seconds until warm, or reheat in a 300°F oven for 5-10 minutes if you want that crispy top again. Pro tip: The flavors actually deepen overnight, making leftovers even more delicious than the first day!

Nutritional Information

Here’s the scoop on what’s in each slice (based on 12 servings): About 320 calories, 28g sugar, and all that cozy pumpkin spice goodness. Remember, these are estimates – your exact numbers might vary slightly depending on your ingredients. But let’s be real – some treats are worth every delicious bite!

Frequently Asked Questions

Can I use fresh pumpkin instead of canned?
Absolutely! You’ll need about 2 cups of homemade pumpkin puree (roast and blend sugar pumpkins – not carving pumpkins!). Just make sure to drain excess liquid through cheesecloth so your cake doesn’t get soggy. I’ve done both ways, and while fresh tastes amazing, I usually grab the can for convenience!

Why is my cake soggy in the middle?
This usually means either: 1) You stirred the layers (resist that urge!), 2) Your oven temp runs low (get an oven thermometer!), or 3) You didn’t bake long enough. The top should be golden brown with crispy edges – if it jiggles, give it 5 more minutes.

Can I make this ahead of time?
You bet! Bake it the day before and store covered at room temp. The flavors actually improve overnight! Just warm slices slightly before serving. The texture holds up beautifully for 2-3 days.

Share Your Thoughts

Did you make this pumpkin spiced dump cake? I’d love to hear how it turned out – leave your favorite tips or variations in the comments below!

Print