Pumpkin Pie Dump Cake

Pumpkin Pie Dump Cake is a delightful mash‑up dessert that brings together the cozy flavors of pumpkin pie with the ease of a dump cake. In under an hour (plus cooling time), you can go from mixing bowl to oven to a luscious, creamy, spiced treat. If you love the warmth of fall spices and creamy frostings but don’t want a fussy multi‑layer cake, this recipe gives you the best of both worlds. In this post, I’ll walk you through everything you need to know—from ingredients to storage—to ensure your Pumpkin Pie Dump Cake turns out stunningly every time.

Why You’ll Love This Pumpkin Pie Dump Cake

• Ultra simple to assemble: no fussing with layers or rolling dough—just mix, dump, and bake.

• Pumpkin spice flavor in every bite: all the cozy aromas of fall, with a rich, custard‑style base.

• Perfect texture contrast: soft pumpkin bottom, cake layer on top, and a creamy frosting finish.

• Crowd‑pleaser: great for potlucks, holidays, or family dessert nights—hard to resist!

• Flexible and forgiving: if your oven is a bit hotter or cooler, you can adjust bake time, and it still turns out delicious.

Ingredients

Cake Layer

• 1 can pure pumpkin (29 oz)

• ¾ cup granulated sugar

• 1 tablespoon pumpkin pie spice

• 3 large eggs, beaten

• 1 can evaporated milk (12 oz)

• 1 box carrot cake mix (15.25 oz)

• 1 stick butter, melted

• ½ cup walnuts, chopped

Cream Cheese Icing

• 1 stick butter (8 tablespoons), softened

• 16 oz cream cheese (two packages), softened

• 2 teaspoons vanilla extract

• 2 cups powdered sugar

• ½ cup walnuts, chopped (for garnish, optional)

Step‑by‑Step: How to Make Pumpkin Pie Dump Cake

1. Preheat & Prepare Pan

Preheat your oven to 350 °F (175 °C). Spray a 13 × 9 inch baking pan with nonstick spray (or grease lightly).

2. Mix Pumpkin Base

In a large mixing bowl:

1. Combine the pure pumpkin, sugar, and pumpkin pie spice.

2. Beat the 3 eggs separately, then pour into the pumpkin mixture and blend for about 1 minute with an electric mixer.

3. Add the evaporated milk and mix again until fully combined and creamy.

You should have a smooth, custard‑like mixture.

3. Layer Into Pan

Pour the pumpkin mixture into the prepared 13 × 9 inch pan, spreading it evenly.

4. Add the Cake Mix and Nuts

Sprinkle the dry carrot cake mix evenly over the pumpkin layer. Then scatter the chopped walnuts uniformly on top of that.

5. Drizzle Butter

Drizzle the melted butter over the cake mix. Try to cover as much of the top surface as possible. If needed, use the back of a spoon to gently guide the butter, or very lightly swirl with a knife—but don’t dig into the layers. You want the top to remain dry-looking but moistened by the butter.

6. Bake

Bake in the preheated 350 °F oven for about 50 minutes. The center will still be a little jiggly when done—that’s okay.

• If it appears soupy or very loose in the middle, continue baking 5–10 more minutes and check again.

• Don’t overbake, or the pumpkin layer could dry out.

7. Cool Fully

Allow the cake to cool at least 1 hour, ideally until completely room temperature, before proceeding to frosting. If you frost while warm, the icing will melt and run off.

8. Prepare Cream Cheese Frosting

• In a large bowl, beat the softened cream cheese for about 2 minutes until smooth and lump‑free.

• Add the softened butter and beat until fully incorporated and silky.

• Scrape the bowl sides and mix again to ensure even texture.

• Pour in the vanilla extract, then gradually sift in the powdered sugar and beat until creamy and spreadable.

9. Frost & Garnish

Spread the frosting over the totally cooled cake, smoothing it out to the edges. Sprinkle the chopped walnuts on top (if using) for added crunch and visual appeal.

10. Serve & Enjoy

Slice into squares and serve. The contrast—soft pumpkin custard below, cake texture above, and creamy frosting—is simply heavenly.

Helpful Tips

1. Room temperature ingredients matter: Softened butter, cream cheese, and eggs combine more smoothly, giving you better texture.

2. Don’t stir after layering: The magic is the separation of pumpkin layer and cake mix layer. Swirling too much will blur the effect.

3. Watch oven hotspots: Rotate the pan halfway through baking if your oven runs unevenly.

4. Use a toothpick test: Insert toothpick in the cake region—if it comes out mostly clean (a few moist crumbs okay), it’s ready.

5. Cool completely before frosting: This is nonnegotiable—the frosting sets best on a fully cooled surface.

6. Adjust bake time: If your oven runs cool, add 5–10 minutes. If it runs hot, check earlier.

7. Nut alternatives: If walnuts aren’t your thing, pecans or even chopped almonds can work.

Substitutions and Variations

• Use yellow cake mix instead of carrot cake mix for a less spiced, more neutral top layer.

• Replace walnuts with pecans or leave nuts out entirely to make it nut‑free.

• Swap the cream cheese frosting for a simple powdered sugar glaze (mix powdered sugar + milk + a dash of vanilla).

• For a dairy‑free version, use nondairy cream cheese and margarine alternatives.

• Add a handful of raisins or chopped dates into the pumpkin mixture for extra texture.

• Sprinkle a little extra pumpkin pie spice or cinnamon on top before baking for visual flair.

Storage Instructions

• Refrigerate leftover cake, covered, for up to 4–5 days. The frosting needs refrigeration.

• Store in an airtight container or cover the pan tightly with foil/plastic wrap.

• To serve chilled or room temp: Let cake sit out for 15–20 minutes before serving to take the chill off, if desired.

• Freeze option: You can freeze unfrosted cake (wrapped well) for up to 2 months. Thaw overnight in the fridge, then make and spread frosting before serving.

Nutritional Information

• Calories: 218 kcal

• Carbohydrates: 46 g

• Protein: 5 g

• Fat: 15 g

• Saturated Fat: 4 g

• Sodium: 93 mg

• Potassium: 176 mg

• Fiber: 2 g

• Sugar: 15 g

• Vitamin C: 3 mg

• Calcium: 46 mg

• Iron: 1 mg

Serving Suggestions

• Serve with a dollop of whipped cream or extra cream cheese frosting on the side.

• A scoop of vanilla ice cream pairs beautifully with warm slices.

• Garnish with extra chopped walnuts or a dusting of cinnamon just before serving.

• Serve alongside coffee, chai, or spiced tea.

• Pair with fresh fruit (like sliced pears) for contrast in texture and flavor.

Frequently Asked Questions About Pumpkin Pie Dump Cake

Why is it called a dump cake?
It’s called “dump cake” because you literally “dump” (layer) the ingredients rather than mixing a full batter from scratch. You layer the pumpkin base, sprinkle cake mix on top, then drizzle butter and bake. The simplicity of assembly is the core of dump cake recipes.

Will the pumpkin and cake layers stay separated?
Yes—they will form distinct layers if you avoid stirring or swirling after the dry cake mix is placed. The butter melts and helps the cake mix bake on top while the pumpkin bakes underneath. If stirred, layers may blend, but it won’t ruin the flavor—just the neat structure.

My middle was still soupy after 50 minutes—what’s wrong?
Ovens vary! If the middle is too moist, simply bake an additional 5–10 minutes. Use the toothpick test in the cake layer to guide you. Avoid overbaking—once the pumpkin layer sets and the top cake layer is done, remove from oven.

Can I make this ahead of time?
Yes, you can bake it a day ahead. Store it in the fridge, unfrosted, and add the cream cheese frosting just before serving to keep textures fresh. If already frosted, just keep refrigerated and serve cold or at room temp.

Can I freeze leftovers?

Absolutely. Freeze portions or the entire cake without frosting stored in airtight wrap for up to 2 months. Thaw in the fridge overnight, then frost fresh before serving.

Is this dessert very sweet?
It is sweet, thanks to the cake mix and frosting. If you prefer less sweetness, reduce the sugar in the pumpkin layer by a tablespoon or two—but note this may slightly alter texture or taste.

Conclusion

I’m so glad you came along on this delicious baking adventure! I hope this Pumpkin Pie Dump Cake becomes one of your go‑to desserts—whether for holidays, cozy evenings, or potluck parties. I absolutely love how effortlessly the flavors of pumpkin spice, moist cake, and a creamy frosting come together in a dessert that looks (and tastes) much more elegant than it feels to make. It’s warm, indulgent, and forgiving.

Pumpkin Pie Dump Cake

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• Author: lisa
• Total Time: 1 hour 5 minutes
• Yield: 12 servings 1x

Print Recipe

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Description

Pumpkin Pie Dump Cake is a layered dessert with creamy spiced pumpkin, moist carrot cake topping, and smooth cream cheese frosting. Easy to make and full of cozy fall flavors—perfect for holidays or everyday baking.

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Ingredients

Scale 1x2x3x

Cake Layer

1 can pure pumpkin (29 oz)

¾ cup granulated sugar

1 tablespoon pumpkin pie spice

3 large eggs, beaten

1 can evaporated milk (12 oz)

1 box carrot cake mix (15.25 oz)

1 stick butter, melted

½ cup walnuts, chopped

Cream Cheese Icing

1 stick butter, softened (8 tablespoons)

16 oz cream cheese (2 packages), softened

2 teaspoons vanilla extract

2 cups powdered sugar

½ cup walnuts, chopped (optional garnish)

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Instructions

Preheat & Prepare Pan

Preheat your oven to 350 °F (175 °C). Spray a 13 × 9 inch baking pan with nonstick spray (or grease lightly).

2. Mix Pumpkin Base

In a large mixing bowl:

1. Combine the pure pumpkin, sugar, and pumpkin pie spice.

2. Beat the 3 eggs separately, then pour into the pumpkin mixture and blend for about 1 minute with an electric mixer.

3. Add the evaporated milk and mix again until fully combined and creamy.

You should have a smooth, custard‑like mixture.

3. Layer Into Pan

Pour the pumpkin mixture into the prepared 13 × 9 inch pan, spreading it evenly.

4. Add the Cake Mix and Nuts

Sprinkle the dry carrot cake mix evenly over the pumpkin layer. Then scatter the chopped walnuts uniformly on top of that.

5. Drizzle Butter

Drizzle the melted butter over the cake mix. Try to cover as much of the top surface as possible. If needed, use the back of a spoon to gently guide the butter, or very lightly swirl with a knife—but don’t dig into the layers. You want the top to remain dry-looking but moistened by the butter.

6. Bake

Bake in the preheated 350 °F oven for about 50 minutes. The center will still be a little jiggly when done—that’s okay.

• If it appears soupy or very loose in the middle, continue baking 5–10 more minutes and check again.

• Don’t overbake, or the pumpkin layer could dry out.

7. Cool Fully

Allow the cake to cool at least 1 hour, ideally until completely room temperature, before proceeding to frosting. If you frost while warm, the icing will melt and run off.

8. Prepare Cream Cheese Frosting

• In a large bowl, beat the softened cream cheese for about 2 minutes until smooth and lump‑free.

• Add the softened butter and beat until fully incorporated and silky.

• Scrape the bowl sides and mix again to ensure even texture.

• Pour in the vanilla extract, then gradually sift in the powdered sugar and beat until creamy and spreadable.

9. Frost & Garnish

Spread the frosting over the totally cooled cake, smoothing it out to the edges. Sprinkle the chopped walnuts on top (if using) for added crunch and visual appeal.

10. Serve & Enjoy

Slice into squares and serve. The contrast—soft pumpkin custard below, cake texture above, and creamy frosting—is simply heavenly.

Notes

Don’t overmix layers; it’s meant to be layered.

If center is too loose after baking, add 5–10 more minutes.

Cool fully before frosting to avoid melting.

Store leftovers covered in the refrigerator for up to 4–5 days.

Frosting can be made in advance and stored chilled.

• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Category: Dessert

Nutrition

• Serving Size: 1 slice (1/12 of cake)
• Calories: 218 kcal
• Sugar: 15 g
• Carbohydrates: 46 g
• Protein: 5 g