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Easy 5-Ingredient Pumpkin Dump Cake with Spice Cake Mix

Easy 5-ingredient pumpkin dump cake bakes a creamy, custardy pumpkin layer under a golden spice cake topping. Dump the mix in one 9x13 dish, slice cold butter over the top, and bake until the crust turns crisp and crackly.
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Prep Time 10 minutes
Cook Time 55 minutes
resting 15 minutes
Total Time 1 hour 20 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Pumpkin layer
  • 1 can (15 oz) pumpkin puree
  • 1 can (14 oz) sweetened condensed milk
  • 3 eggs large
  • 1 tsp pumpkin pie spice optional, for the filling
Topping
  • 1 box (15.25 oz) spice cake mix
  • 1 cup (2 sticks) unsalted butter cold, thinly sliced
Serving
  • 1 vanilla ice cream or whipped cream

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Prep the pan and oven
  1. Preheat the oven to 350°F, then grease a 9x13-inch baking dish. Coat the dish lightly so the cake releases easily after baking.
Make the pumpkin layer
  1. Whisk the pumpkin puree, sweetened condensed milk, eggs, and pumpkin pie spice (if using) until smooth. Keep mixing just until no streaks remain, then pour the custardy mixture into the prepared dish.
Add the topping
  1. Sprinkle the spice cake mix evenly over the pumpkin layer without stirring, then gently pat it level. Aim for an even blanket so the top bakes uniformly.
Top with butter
  1. Lay the butter slices in a single layer over the cake mix, covering as much of the surface as possible. You should see butter throughout the topping so it turns crisp and golden.
Bake
  1. Bake for 50–55 minutes at 350°F, until the top is golden and crisp. The center should no longer look liquid when gently shaken.
Rest and serve
  1. Rest the dump cake for 15 minutes, then scoop into bowls. Serve warm with vanilla ice cream or whipped cream for a creamy contrast.

Notes

Pro tip: use cold butter sliced thinly so it melts into the dry cake mix and creates a crisp, crackly top. Refrigerate leftovers in a covered container for up to 3–4 days; reheat individual portions in the microwave until warm. Freezing is not recommended for best texture. For a lighter twist, substitute evaporated milk for some or all of the sweetened condensed milk, but expect a softer, less set custard.