If you love the cozy flavors of fall but crave a dessert that practically makes itself, then you absolutely have to try this Pumpkin Dump Cake with Maple Cream Cheese Frosting Recipe. It’s the ultimate blend of tender pumpkin spice cake layers topped with a luscious, fluffy maple cream cheese frosting that melts in your mouth. This dessert is wonderfully simple to pull together yet delivers a festive, comforting flavor that’s perfect for sharing with friends, family, or just treating yourself to a slice of seasonal heaven.

Ingredients You’ll Need

A rectangular black baking pan lined with parchment paper filled mostly with smooth bright orange batter. One side of the batter is covered with a generous layer of white flour, unevenly spread from the center toward the edges, partially covering the vibrant orange color underneath. The pan rests on a white marbled surface, and the photo is taken from above showing the contrast between the orange batter and the white flour in the baking pan photo taken with an iphone --ar 4:5 --v 7

Getting ready to make this Pumpkin Dump Cake with Maple Cream Cheese Frosting Recipe is a breeze because it calls for straightforward, pantry-friendly ingredients. Each element plays a crucial role: the pumpkin gives moisture and that unmistakable autumn charm, the cake mix forms the perfect fluffy base, and the pecans add a wonderful crunch that contrasts brilliantly with the smooth frosting. Let’s break down the essentials:

Pumpkin Puree (29 oz): Use 100% pure pumpkin for rich flavor and ideal moisture content—pumpkin pie filling won’t work here.
Evaporated Milk (12 oz): Adds depth and creaminess to the pumpkin mixture without thinning it out.
Eggs (4 large): Bind everything together and help the cake set perfectly.
Granulated Sugar (½ cup): Sweetens the base with a clean sugar flavor that balances spices.
Light Brown Sugar (½ cup, packed): Adds warmth and subtle molasses notes that enhance the autumn vibe.
Pumpkin Pie Spice (2 tsp): The soul of pumpkin desserts—cinnamon, nutmeg, and cloves mingle beautifully here.
Kosher Salt (⅛ tsp): Just a pinch to brighten flavors and balance sweetness.
Spice Cake Mix (1 box): Works as the gluten base layer and perfectly complements pumpkin spices.
Chopped Pecans or Walnuts (1 ¼ cup): Provides that delightful nutty crunch; swap with toffee bits or coconut if needed.
Unsalted Butter (1 stick, melted): Poured over the top for rich flavor and a crisp golden crust.
Cinnamon Sugar Mix (1-2 tsp): A sweet, spiced sprinkle to finish with a bit of sparkle and extra cinnamon love.
Cream Cheese (8 oz, softened): The base for that dreamy maple cream cheese frosting.
Butter (1 stick, softened): Creams smoothly with the cream cheese for luscious texture.
Powdered Sugar (4 cups, sifted): Ensures the frosting is silky and sweet without any grit.
Pure Maple Syrup (3 tbsp): Infuses the frosting with warm, natural sweetness and a hint of maple magic.

How to Make Pumpkin Dump Cake with Maple Cream Cheese Frosting Recipe

Step 1: Preheat Your Oven and Prepare the Pan

Start by preheating your oven to 350 degrees F and position the rack in the middle to allow for even baking. Grease your 9×13 inch baking dish with nonstick spray and line it with parchment paper that hangs over the edges for easy removal later. This sets you up perfectly for a bake that’s simple and mess-free.

Step 2: Whisk Together the Pumpkin Mixture

In a large bowl, combine the pumpkin puree, evaporated milk, eggs, granulated sugar, brown sugar, pumpkin pie spice, and salt. Grab a whisk and mix everything until smooth and completely blended, letting the aroma of spices fill your kitchen as you go.

Step 3: Layer the Pumpkin Base

Pour the pumpkin mixture right into your prepared pan. It’s going to be thick and silky, making a perfect foundation for the layered cake mix topping.

Step 4: Sprinkle Dry Cake Mix Over Pumpkin

Evenly sprinkle the dry spice cake mix over the surface of the pumpkin layer. Resist the urge to stir or mix; keeping these layers distinct is what creates the magic texture contrast after baking.

Step 5: Add Melted Butter in Two Stages

Drizzle half of your melted butter over the cake mix to moisten it thoroughly, then sprinkle the chopped pecans or walnuts on top. Finish by pouring the remaining melted butter evenly over the nuts. This soaking technique is the hallmark of a genuine dump cake and results in that buttery, golden crust that’s pure joy.

Step 6: Sprinkle with Cinnamon Sugar

Top everything off with your cinnamon sugar blend, adding just the right touch of sweetness and warmth before the oven does its work.

Step 7: Bake Until Golden and Set

Bake the cake for 50 to 60 minutes at 350 degrees F, or until the edges turn golden brown and the center is set but still moist. If you notice the nuts browning too fast, tent the pan with foil to prevent burning during the last 10-15 minutes.

Step 8: Make the Maple Cream Cheese Frosting

While your cake bakes, whip together the softened cream cheese and butter until silky and smooth. Gradually add the sifted powdered sugar on low, then drizzle in the pure maple syrup. Beat the mixture on medium-high speed until it becomes light, fluffy, and full of that irresistible maple charm.

Step 9: Cool, Flip, and Frost

Let the cake cool in the pan for at least 30 minutes to set up, then invert it gently onto a serving plate. Allow it to reach room temperature so the frosting won’t melt when applied. Spread the maple cream cheese frosting generously over the pumpkin (not the nut) side using an offset spatula or knife.

Step 10: Slice, Serve, and Enjoy!

Cut this beauty into squares and be prepared for nearly everyone asking for seconds. This Pumpkin Dump Cake with Maple Cream Cheese Frosting Recipe is a guaranteed crowd-pleaser every time.

How to Serve Pumpkin Dump Cake with Maple Cream Cheese Frosting Recipe

The image shows a square cake cut into six pieces, placed on a white marbled surface with a metal rack underneath. The cake has two clear layers: the bottom layer is a light brown, moist textured cake, while the top layer is a smooth, white creamy frosting. The frosting is evenly spread but has soft swirled patterns and is sprinkled with small chopped nuts and a light dusting of brown spice. The cake edges are well-defined, and the overall look is neat and inviting. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

The classic topping of chopped pecans adds a delicious crunch, but for a wow factor, try finishing with a light dusting of ground cinnamon or a few whole candied pecans. A drizzle of pure maple syrup or a few fresh cranberries on the side also brighten the presentation and add a festive flair.

Side Dishes

This cake pairs beautifully with a scoop of vanilla bean ice cream or a dollop of freshly whipped cream. For an adult twist, serve it alongside a cup of spiced apple cider or a warm chai latte to complement the spice notes and enhance the cozy vibe.

Creative Ways to Present

For entertaining, slice the cake into small squares and serve on mini dessert plates with a tiny maple syrup drizzle and a sprig of fresh rosemary or thyme for a pretty, rustic look. Or build individual desserts in clear glasses layering cake pieces with dollops of frosting and toasted nuts for an elegant pumpkin trifle.

Make Ahead and Storage

Storing Leftovers

Once frosted, keep leftover pumpkin dump cake covered tightly with plastic wrap or in an airtight container in the refrigerator. It will stay moist and delicious for up to 4 days, making it a perfect make-ahead dessert to enjoy throughout the week.

Freezing

If you want to freeze, wrap the unfrosted cake tightly in plastic wrap and then foil before freezing. Thaw overnight in the fridge before frosting and serving. This method preserves that lovely pumpkin texture without sogginess.

Reheating

While this cake is delightful chilled, you can warm individual slices for a few seconds in the microwave (just 10-15 seconds) to bring out the fragrant spices and soften the frosting slightly. Just be careful not to overheat, or the frosting may get too melty.

FAQs

Can I use canned pumpkin pie filling instead of pumpkin puree?

It’s best to use 100% pure pumpkin puree because pumpkin pie filling contains added sugars and spices that can alter the texture and sweetness of the cake. Pure pumpkin gives you the cleanest and most reliable results.

What can I substitute for the nuts if I have an allergy?

If you need to avoid nuts, try swapping them for toffee bits, shredded coconut, or simply omit altogether. The cake is still delicious without nuts, just a bit less crunch.

Can I use a different cake mix for this Pumpkin Dump Cake with Maple Cream Cheese Frosting Recipe?

Absolutely! While spice cake mix is classic, you can get creative with yellow or even chocolate cake mixes. Just be sure to pour the melted butter evenly over the mix for that perfect texture.

How do I know when the cake is done baking?

The edges should be golden brown, and the center should be set. A toothpick inserted in the middle should come out clean or with a few moist crumbs but not wet batter.

Can I make the frosting ahead of time?

Yes! You can prepare the maple cream cheese frosting a day in advance and keep it refrigerated in a sealed container. Bring it to room temperature and give it a quick whip before spreading on the cake.

Final Thoughts

Trust me, this Pumpkin Dump Cake with Maple Cream Cheese Frosting Recipe will become one of those beloved desserts you turn to time and again during pumpkin season. Its combination of ease, cozy fall flavors, and stunning texture means you get all the yum without any fuss. So what are you waiting for? Get your ingredients ready and treat yourself to this warm, indulgent delight—you absolutely deserve it!