Satisfy those pumpkin cravings with this rich and delicious Pumpkin Spice Dump Cake Recipe!
Harvest is in the air, Fall is finally here, and that means it’s time to let loose and enjoy some amazing Pumpkin Spice Dump Cake! That’s right… this Pumpkin Dump Cake is both ridiculously easy to make, and pure pumpkin perfection!
This decadent layered dessert is the perfect blend of dreamy pumpkin flavor paired with cozy Autumn spices, and is an absolute Fall must-have! And thanks to canned pumpkin and a box of spice cake mix, it’s such a cinch to make!
The only question will be… to devour it warm, or serve it chilled! Just like in ‘The Three Bears’… some like it hot, and some like it cold. So you can either serve it warm with vanilla ice cream on top, or serve it chilled with whip cream on top… okay and maybe a scoop of vanilla ice cream on the side, too! 🙂 The choice is yours!
So are you ready for the ultimate dreamy Fall treat? Trust me… it’s delish!
Here’s what you’ll need to make yours…
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- 25+ Easy Pumpkin Recipes to Make This Fall!
Pumpkin Spice Dump Cake
What Your Frugal Friends Are Saying About This Recipe:
Ellen writes: “Easy and great tasting”
Laura writes: “I have been making this for a few years and not just during the Fall. 🙂 ”
Tomi writes: “It’s so simple and quick to make.”
Jessica writes: “Love it. Perfect easy recipe! Thanks!”
Elizabeth writes: “This is my favorite dessert – here are some ways I lighten it up: egg whites, fat free evaporated milk, and just a handful of pecans.”
Erin writes: “I use the butter yellow mix sometimes and it is so good!”
Kelly writes: “I have celiac disease and have made with yellow and white Gluten-Free cake mix.”
Pumpkin Spice Dump Cake Recipe
Ingredients
- 30 oz. Canned Pumpkin
- 3/4 cup Brown Sugar
- 1/2 cup White Sugar
- 2 tsp. Pumpkin Pie Spice
- 3 large Eggs {lightly beaten}
- 12 oz. Evaporated Milk
- 1 cup Butter {melted}
- 15.25 oz. Betty Crocker Spice Cake Mix {1 box}
- 3/4 cup Chopped Pecans {optional}
Instructions
- Preheat oven to 350 degrees.
- Spray 9x13 baking dish with nonstick cooking spray.
- In large mixing bowl, combine Pumpkin, Brown Sugar, White Sugar, and Pumpkin Pie Spice ans stir with a large spoon until well combined.
- Then add in the eggs, and continue stirring until all is combined.
- Now slowly drizzle in Evaporated Milk, while continuing to stir.
- Evenly spread out Pumpkin Pie Mixture in baking dish.
- In medium mixing bowl, combine dry Spice Cake Mix and 3/4 cup melted Butter, and stir until crumbly. {break up any large chunks into small crumbles with spoon or your fingers}
- Sprinkle crumble mixture evenly over pumpkin layer in baking dish.
- Optional: Then evenly sprinkle pecan pieces on top of the crumble mixture.
- Drizzle the top evenly with the reamining 1/4 cup of melted Butter.
- Bake for 50 - 60 minutes, or until done.
- Allow cake to cool for at least 1 hour prior to serving. Then serve warm with a scoop of vanilla ice cream... OR transfer cooled cake to refrigerator for a few hours, then later on serve with whip cream on top.
- Leftovers can be stored in the refrigerator.
What You’ll Need To Make This Pumpkin Spice Dump Cake Recipe:
9×13 Baking Dish
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So have you tried this easy Pumpkin Spice Dump Cake Recipe yet?
Leave a comment & share!
Danielle says
Just pinned this! I’m going to make it soon. I’m always on the hunt for brunch recipes!
Heidi says
Aww… thanks, Danielle! It is such a cozy Fall treat, and would be perfect to serve up as something sweet at a brunch! You will LOVE it! 🙂
Christie says
I need to make this right now! It looks so good and you know what’s funny I’ve never made a baked pumpkin good before but this seems so simple and delicious!!!
Heidi says
It is amazing, Christie… almost like a pumpkin crumble or upside down pumpkin pie. Enjoy!! 🙂