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Pumpkin Pie Dump Cake

Pumpkin Pie Dump Cake is a cozy American dessert where a spice cake mix bakes into a deeply golden, crispy top over a custardy pumpkin layer. The buttery slices create caramelized edges while the center sets during baking.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Pumpkin pie custard layer
  • 15 oz pumpkin puree Use 1 can (15 oz).
  • 12 oz evaporated milk Use 1 can (12 oz).
  • 3 eggs Large eggs, whisked into the custard.
  • 1 cup granulated sugar Sweetens the pumpkin layer.
  • 2 tsp pumpkin pie spice Provides classic pie flavor.
  • 1.5 tsp cinnamon For warm spice flavor.
  • 0.5 tsp ginger Adds gentle heat.
  • 0.25 tsp cloves Concentrated spice flavor.
  • 0.5 tsp salt Balances sweetness.
Spice cake topping and bake
  • 1 box (15.25 oz) spice cake mix (dry) Sprinkle dry over the pumpkin; do not stir.
  • 1 cup unsalted butter Slice thin to cover the surface with no gaps.
  • whipped cream and cinnamon for serving Serve warm with whipped cream and a dusting of cinnamon.

Equipment

  • 1 sheet pan

Method
 

Prep and mix
  1. Preheat the oven to 350F and grease a 9x13 dish.
  2. Whisk pumpkin puree, evaporated milk, eggs, granulated sugar, pumpkin pie spice, cinnamon, ginger, cloves, and salt until smooth.
  3. Pour the pumpkin mixture into the greased dish.
  4. Sprinkle the dry spice cake mix evenly over the pumpkin—do not stir.
  5. Cover the entire surface with thin slices of unsalted butter, leaving no gaps.
Bake and serve
  1. Bake for 45-50 minutes at 350F until the top is deeply golden and the bottom layer is set.
  2. Cool slightly, then serve warm with whipped cream and a dusting of cinnamon.

Notes

For clean slices, let the dump cake cool about 10–15 minutes after baking so the custard fully sets. Store leftovers covered in the refrigerator for up to 3–4 days; reheat individual portions in the microwave. Freezing works for up to 1 month, but the topping may soften after thawing. For a lower-sugar option, use a sugar substitute that measures 1:1 in baking for the granulated sugar.