Pumpkin Pie Dump cake with spiced cake and cream cheese frosting is a “better than pumpkin pie” dessert that is SO simple to make and SO satisfying to eat! All the fall in one delicious dish!
Scoopable Pumpkin Pie Dump Cake
✔ Seasonal ✔ Great for Crowds ✔ No Fuss Dessert
Pumpkin pie dump cake is a delicious no mix cake known as a “dump cake” that requires nothing more than simple prep. Once you dump your ingredients, you simply bake and then enjoy! Scroll to the very bottom for a printable version of this tiktok dessert recipe to make it super easy to cook in the kitchen and make sure you check out the easy-to-follow pumpkin pie dump cake video if you are a visual person!
- 1 can of 32 oz. canned Pumpkin Pie Mix
- 1 Box Spice Cake
- 1 1/2 sticks of real butter
- Pumpkin Pie Spice
- 14 oz. can of Whipped Cream Cheese Frosting
- optional: walnuts or pecans to top
RELATED RECIPES: Pumpkin Fluff Dip, Crock Pot Blueberry Dump Cake, Crock Pot Apple Dump Cake, 1 Minute Molten Lava Mug Cake, Peach Cobbler Dump Cake
How to make Pumpkin Pie Dump Cake (in the oven)
- Preheat Oven to 350 degrees.
- DUMP 1 can of pumpkin pie mix into a 9 x13 casserole dish.
- DOLLUP on full can of whipped cream cheese frosting all over dish and then swirl together using a spatula.
- SPRINKLE on additional pumpkin pie spice.
- SPREAD uncooked cake mix on top of mixture, covering all the corners.
- PLOP thinly slice butter over entire top of dry cake mix, taking care to get around the corners and edges with butter. Its hard to get the slices just right so if you need to add a bit of extra butter for coverage, that is fine.
Baking Pumpkin Pie Dump Cake
Now that you have prepped the pumpkin pie dump cake, it’s time to bake!
Baking pumpkin can be a bit tricky so I wanted to do a separate section on this – pumpkin doesn’t set quickly. It’s a long slow cook, so bake this pumpkin pie dump cake on 350 for approximately an hour and a half.
What I recommend is setting your oven on 55 minutes and then checking every 10-15 minutes till your pumpkin is no longer liquid and set. You can simply (carefully and with an oven mitt on) nudge the pan back and forth and see if it still needs more time.
I have a gas oven and it took a full hour and a half but I have had some readers report that 55 minutes was all they needed.
This pumpkin pie dump cake is best served with a big scoopable spoon, which makes it perfect for Thanksgiving or Christmas!
Common Pumpkin Pie Dump Cake Questions
Canned Pumpkin or Canned Pumpkin Pie? The only difference between canned pumpkins versus a pumpkin pie mix is spices. Canned pumpkin pie has the added spices already in, which helps the flavor. I prefer canned pumpkin pie and then add additional spices for more flavor.
Can other Cake Flavors Be Used? Absolutely! Not everyone loves Spice Cake so you can choose any cake mix that your taste buds desire!
Can this Dump Cake Go into the Slow Cooker: I know in my deepest heart that I am going to have this question asked a lot. I hate making recommendations on instinct and the truth is that I have not made this pumpkin pie dump cake in a slow cooker yet, BUT I see no reason that this cake cannot be baked on low for 5-6 hours or high for 2-3 hours as most dump cakes are. Just remember that I haven’t tested it and cooking times may vary – pumpkin traditionally needs a lot of time to warm and solidify.
How to serve pumpkin pie dump cake: Simply Scoop! I love to serve with a big spoon and scoop into a bowl, add some whipped cream, or even some vanilla ice cream.
Delicious Toppers that go great with Pumpkin Dump Cake
- Sugared Pecans
- Sugared Walnuts
- Sprinkle of Brown Sugar
Fall Favorite Recipes
Need more fall favorite recipes that are delicious to eat? I got you!
Banana Bars with Cream Cheese Frosting – Banana Bars with Cream Cheese Frosting are an amazing homemade dessert featuring bananas. Super moist, this banana bar cake is delicious year-round but really makes its splash in the springtime for picnics and parties.
Cinnamon Roll French Toast Casserole – Cinnamon Roll French Toast Casserole can be prepped the night before a busy holiday, like Christmas or Thanksgiving, or easily put together in 5 minutes. Delicious and rich, you will love this cinnamon roll bake that can be made with almost any refrigerated roll flavor – making it your own.
Cinnamon Southern Apples – Cinnamon Southern Fried Apples with pecans, delicious savory and sweet side dish that can also be served for breakfast. Coated in delicious brown sugar and pecans, every bite is perfection!
No Fail Chocolate Fudge – In under 10 minutes you can be well on your way to a thick, rich, and chocolaty dark fudge that will tempt your taste buds all day long.
Spiced Mixed Nuts – Spiced nuts with savory and spicy cumin and sweet sugar, make for a delicious oven toasted party snack ready to munch in just 15 minutes. Addicting, delicious, and a fun way to pass the time while dinner is cooking.
Ambrosia Salad – Ambrosia salad recipe with cool whip, fruit, and marshmallows is perfect for your upcoming picnic. Kid-friendly with just the right amount of sweet, this is a classic recipe that will remind you of what grandma used to make!
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Pumpkin Pie Dump Cake
Ingredients
- 32 oz. Pumpkin Pie Mix canned
- 1 Box Spice Cake Mix
- 1 1/2 sticks real butter
- Pumpkin Pie Spice
- 14 oz. Whipped Cream Cheese Frosting
- optional: walnuts or pecans to top
Instructions
- Preheat Oven to 350 degrees.
- DUMP 1 can of pumpkin pie mix into a 9 x13 casserole dish.
- Dollop on full can of whipped cream cheese frosting all over dish and then swirl together using a spatula.
- Sprinkle on additional pumpkin pie spice.
- Spread uncooked cake mix on top of mixture, covering all the corners.
- Thinly slice butter and cover entire top of cake mix, taking care to get around the corners and edges with butter.
Baking Pumpkin Pie Dump Cake
- Now that you have prepped the pumpkin pie dump cake, its time to bake!
- Baking pumpkin can be a bit tricky so I wanted to do a separate section on this – pumpkin doesn’t set quickly. Its a long slow cook, so bake this pumpkin pie dump cake on 350 for approximately an hour and a half.
- What I recommend is setting your oven on 55 minutes and then checking every 10-15 minutes till your pumpkin is no longer liquid and is fully set. You can simply (carefully and with an oven mitt on) nudge the pan back and forth and see if it still needs more time. If the mixture sloshes, it needs more time. If its set and solid, you can remove.
- I have a gas oven and it took a full hour and a half but I have had some readers report that 55 minutes was all they needed, so please monitor your dump cake.
- This pumpkin pie dump cake is best served with a big scoopable spoon, which makes it perfect for Thanksgiving or Christmas crowds. Add a bit of ice cream or whipped cream for a real treat!
Video
Nutritional information is an automated estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator or app.
Nutrition
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Comments & Reviews
Heather Flores says
Can this be made with homemade cream cheese icing?
Trisha Haas says
Heather, I dont see why not HOWEVER any time you alter a recipe from the original it needs to be tested. I have not made it that way so I cannot tell you 100% it would be ok but there doesn’t seem to be any red flags for me in the ingredient change.