Satisfy those long repressed cravings for pumpkin with this delicious Pumpkin Spice Dump Cake Recipe!
It’s Fall, and that means it’s time to let loose and enjoy some amazing Pumpkin Spice Dump Cake! With just 4-Ingredients, this Dump Cake is both ridiculously easy to make, and pure pumpkin perfection!
Are you ready for the ultimate Fall dessert? Let’s get started!
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Pumpkin Spice Dump Cake
- 15.25 oz. Betty Crocker Spice Cake Mix {1 box}
- ½ cup Butter, melted {8 tbsp.}
- 30 oz. Libby’s Pumpkin Pie Mix {1 can} – must be the pie mix, not the 100% pure pumpkin
- 1 tsp. Pumpkin Pie Spice
- Preheat oven to 350 degrees.
- Spray 9x13 baking dish with nonstick cooking spray.
- Evenly spread out Pumpkin Pie Mix in baking dish.
- In medium mixing bowl, combine dry Spice Cake Mix, Pumpkin Pie Spice, and melted Butter, and stir until crumbly. {break up any large chunks into small crumbles with spoon}.
- Sprinkle cake/crumble mixture evenly over pumpkin layer in baking dish.
- Bake for 25 minutes, or until hot.
- Serve with some whip cream on top, and a scoop of vanilla ice cream! Double delicious!
- Leftovers can be stored in the refrigerator, and enjoyed chilled the next day! Just like pie!
What You’ll Need for This Recipe:
Mixing Bowls
9×13 Baking Dish
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Lydia says
Do you add anything to the pumpkin pie mix? Or simply pour the filling in the pan by itself with no eggs/evaporated milk? Would love to see what others say about this. Easy and sounds great!
Heidi says
Hi Lydia ~ you’ll just use the pumpkin pie mix {no eggs or milk required for this recipe}. It’s so delicious and SO easy to make. Enjoy! 🙂
Lydia says
Glad to hear it! I plan on making it over the weekend. My husband and I are curious about the pre-made pumpkin pie mix. We have never tried it before as we have always used the pure pumpkin and made accordingly. I’ll let you know what we think. Thanks!