Pumpkin Pie Dump Cake

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Pumpkin Pie Dump Cake is a cross between a cake and a pumpkin pie. If you’re crazy about pumpkin spice and cream cheese frosting…this delicious dessert is for you!

fork taking a bite out of pumpkin dump cake.
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Why You’ll Love It

  • two popular desserts in one that are loaded with fall flavors
  • easy recipe that’s ready to bake in minutes
  • great party treat that feeds a large crowd
  • perfect dessert for Thanksgiving dinner and fall holidays
  • smells like a pumpkin patch while baking!

What is a Dump Cake?

A dump cake starts by dumping a can of fruit filling into a baking dish. It’s topped with a box mix and a stick of melted butter. When baked, the filling sinks to the bottom and the cake rises to the top which creates a warm, cobbler-like dessert.

Making a pumpkin pie mix dump cake is as easy as dumping all of the ingredients in a baking dish and popping them in the oven. The bottom layer tastes like pumpkin pie and the top layer tastes like a carrot cake! What could be better than that?

There are many pumpkin dump cake recipes out there. This recipe is similar, but uses a carrot cake mix instead of a yellow, spice or white cake mix. Any of those will work, but the carrot cake flavor is delicious in this recipe.

baking dish with pumpkin cake cut into squares.

Ingredients

Pumpkin Pie Dump Cake has all the right spice in all the right places! It’s also got the perfect swirl of butter, walnuts and cream cheese frosting! Oh. My. Goodness!

This is the only vintage recipe my Momma wrote it in her own handwriting, which makes it very special to me! See recipe card for quantities.

Batter

  • large eggs
  • pumpkin pie spice
  • white sugar
  • pure pumpkin (pumpkin puree)
  • evaporated milk
  • melted butter
  • carrot cake mix (or spice cake mix)
  • chopped walnuts

Frosting

  • butter
  • cream cheese
  • powdered sugar
  • vanilla extract
  • walnuts as garnish (optional)
ingredients needed for recipe.

How to Make Pumpkin Pie Dump Cake

In a large bowl, mix pure pumpkin with sugar and pumpkin pie spice. (Be sure to use pure pumpkin puree and not pumpkin pie filling or the recipe will turn out too sweet.)

Beat 3 eggs and add to the pumpkin mixture. Blend for 1 minute with an electric mixer. Add evaporated milk to the mixing bowl and mix until creamy.

pumpkin filling in glass bowl.

Pour mixture into the bottom of a 13 x 9 inch baking dish that has been sprayed with baking spray.

pumpkin mixture in baking dish.

Sprinkle a dry cake mix over the top of the pumpkin mixture. Garnish with a few chopped walnuts and evenly pour a stick of melted butter on top.

sprinkle cake mix on top of filling.

Some recipes add pats of butter instead. I find that using melted butter works best, but you can try both methods to see what works for you. I also swirl a knife through the top after adding butter to make sure the final result doesn’t leave too much powder.

cake after butter is drizzled on top.

Bake batter in a 350 degree oven for 50 minutes to 1 hour. Let cake cool for at least an hour or it won’t set properly.

pumpkin pie dump cake after coming out of the oven.

Eat it like a coffee cake with vanilla ice cream or whipped cream on top. Or, frost it with cream cheese icing after it cools. I vote for frosting!

How to Make Cream Cheese Frosting

Cream cheese frosting is one of the best things ever invented and it’s so easy to make! Just blend softened butter, cream cheese and powdered sugar with a little vanilla and you’re good to go!

Spread frosting on top of cooled cake and sprinkle with more chopped walnuts if desired.

pumpkin pie dump cake on a white plate with a fork.

Variations

Storage and Freezing

This simple fall cake tastes even better after it has been refrigerated. It sets when it’s cold and is easier to slice. You can eat it cold if you like, but warming it in the microwave for a few seconds makes an amazing dessert!

Store leftovers in the refrigerator for up to 5 days. Wrap in plastic or aluminum foil and place in an airtight container.

You can freeze pumpkin dump cake (after wrapping it well) for up to 3 months in the freezer. Thaw it out in the refrigerator overnight for best results.

pumpkin cake after icing has been added.

Recipe FAQS

Does pumpkin dump cake need to be refrigerated?

Yes, it’s best to keep it refrigerated to avoid spoilage. It has the consistency of pumpkin pie on the bottom, so it can get too soft if it’s not refrigerated. The cream cheese icing will also melt if it stays at room temperature too long.

How do you know if a dump cake is done?

It’s usually done after baking about 50 minutes in the oven. When it’s ready, it will still be jiggly in the middle. Go ahead and take it out of the oven and it will set after it cools. If it’s soupy, bake it 10 more minutes.

How long does pumpkin dump cake last?

If stored in an airtight container, leftovers can last up to 5 days in the refrigerator. This dessert tastes even better after it cools, so keeping it in the refrigerator yields the best results.

Can I use pumpkin pie filling instead?

You could try a can of pumpkin pie mix if you omit the sugar. However, the puree is thicker so the final results might not turn out correctly if you change the recipe.

More Spiced Desserts

This easy pumpkin dump cake recipe is half pie and half cake which makes it two treats in one! It’s the perfect recipe for a Halloween party and makes a delicious fall dessert for any occasion.

If you like this pumpkin spice recipe, try my other spiced desserts…

 

Recipe Card

slice of pumpkin pie dump cake with a fork.

Pumpkin Pie Dump Cake

Pumpkin Pie Dump Cake has all the right spice in all the right places! Topped with a luscious cream cheese frosting and chopped walnuts, this cake is everything pumpkin spice lovers crave. 
5 from 6 votes
Print Pin Rate
Course: Desserts
Cuisine: American
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 12
Calories: 218kcal

*See notes in blog post for detailed tips, photos and instructions.

Ingredients

CAKE

CREAM CHEESE ICING

  • 1 stick butter (8 tablespoons)
  • 16 ounces cream cheese (2 packages)
  • 2 teaspoons vanilla
  • 2 cups powdered sugar
  • ½ cup walnuts (chopped for garnish if desired)

Instructions

PUMPKIN DUMP CAKE

  • In a large mixing bowl, mix pure pumpkin with sugar and pumpkin pie spice.
  • Beat 3 eggs and add to pumpkin mixture. Blend for 1 minute with an electric mixer.
  • Add evaporated milk to the mixing bowl and mix until creamy.
  • Pour pumpkin mixture into a 13 X 9 inch cake pan sprayed with baking spray.
  • Sprinkle dry carrot cake mix on top of pumpkin mixture. Add walnuts evenly over mix.
  • Drizzle melted butter over cake mix and swirl with a knife until the cake mix is wet.
  • Bake at 350 degrees for 50 minutes. Check to see if it's done. It will still be jiggly in the middle when done and sets after it cools.

CREAM CHEESE FROSTING

  • Beat softened cream cheese in a large mixing bowl for 2 minutes until lump-free.
  • Add softened butter and beat until smooth. Scrape the sides of the bowl with a spatula and blend again.
  • Add vanilla and mix well.
  • Gradually add powdered sugar and beat until creamy.
  • Store in the refrigerator until time to frost the cake.
  • Spread over totally cooled cake and garnish with chopped walnuts if desired.

Notes

  • All ovens bake differently. Check cake at 50 minutes. The middle will still be slightly jiggly. If it is soupy, bake for 10 more minutes. 
  • Make sure you cool cake at least 1 hour before spreading frosting on top. If you spread the frosting before the cake cools, it will melt and make a mess. It's best to wait until it's cooled completely.
  • Store leftover cake in refrigerator.

Nutrition

Calories: 218kcal | Carbohydrates: 46g | Protein: 5g | Fat: 15g | Saturated Fat: 4g | Sodium: 93mg | Potassium: 176mg | Fiber: 2g | Sugar: 15g | Vitamin C: 3mg | Calcium: 46mg | Iron: 1mg

Nutrition info is an auto generated estimate.

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22 Comments

  1. 5 stars
    Well…. YES! The cake and pie taste mixture is a plus. I really think the carrot cake with the pumpkin is delicious. If you can’t tell, I have already been into this awesome fall goody. Loving all of the goodness of the recipes that are handed down and we can still enjoy. I have recipes in my Mother’s handwriting that I wouldn’t take anything for. Several flips over this flip cake!

    1. Hey Melanie…I love that you enjoy the vintage recipes as much as I do! Our Momma’s knew best!

    2. Can’t wait to give this a try! Now why didn’t you make this for me instead of a jello parfait??

  2. 5 stars
    This delicious recipe has the best of both worlds, pumpkin pie and pumpkin cake in one – plus cream cheese frosting. WOW!! As they say, a party for the taste buds. My husband took a bite and said “this is a keeper”. Debi, I love your recipes and the stories you share which makes them even more special. Thanks, Jane.

    1. Thank you for mentioning my stories, Jane. I’m so glad someone is reading and enjoying them! Loved that you liked the cake! 🙂

  3. Lucky enough to be related to the creator of this recipe and got to taste it. Awesome-the icing was especially good. A real taste of autumn!

  4. 5 stars
    Super moist and bursting with flavor. The icing was the perfect addition to this delicious cake. A definite go to as my favorite pumpkin spice cake of all times.

  5. 5 stars
    Oh my goodness this looks amazing! I can’t wait to try it out! I love that you added cream cheese frosting. That’s my favorite part of carrot cake but I much prefer pumpkins to carrots. This might be my new fall decadent treat!!

  6. This sheet cake screams fall! It’s delicious! My family loved it! The best thing I learned from making this cake is how to make cream cheese frosting! My favorite and I never knew it was so easy!

  7. I would love to try this, but have a nut allergy. If i leave out the walnuts, will the cake be too moist/damp or would it be ok?

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