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Pumpkin Dump Cake with Maple Cream Cheese Frosting Recipe

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4.4 from 23 reviews

This Pumpkin Dump Cake is a delightfully easy and festive fall dessert featuring a rich pumpkin spice filling topped with a crunchy layer of cake mix, nuts, and cinnamon sugar, baked to perfection and finished with a luscious maple cream cheese frosting. Perfect for holiday gatherings or cozy autumn evenings, this recipe offers a simple way to enjoy classic pumpkin flavors with a deliciously moist and flavorful cake.

  • Author: Sarah
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Ingredients

Pumpkin Spice Cake

  • 1 (29 ounce) Can Pumpkin Puree (100% pure pumpkin, not pumpkin pie filling)
  • 1 (12 ounce) Can Evaporated Milk
  • 4 large Eggs
  • ½ Cup Granulated Sugar
  • ½ Cup Light Brown Sugar – packed
  • 2 tsp Pumpkin Pie Spice
  • 1/8 tsp Kosher Salt
  • 1 Box Spice Cake Mix (or Yellow Cake Mix)
  • 1 ¼ Cup Chopped Pecans OR Walnuts (optional for nut allergies)
  • 1 Stick Unsalted Butter – melted
  • 1-2 tsp Cinnamon Sugar Mix (2 tbsp granulated sugar + 1 ½ tsp ground cinnamon)

Maple Cream Cheese Frosting

  • 8 ounces Cream Cheese – softened
  • 1 stick Unsalted Butter – softened
  • 4 Cups Powdered Sugar – sifted
  • 3 TBS Pure Maple Syrup

Instructions

  1. Preheat Oven and Prepare Baking Dish: Arrange the oven rack to the middle position and preheat the oven to 350°F. Grease a 9×13’’ baking pan with nonstick cooking spray and line it with parchment paper with edges hanging over the sides for easy removal.
  2. Prepare the Pumpkin Mixture: In a large mixing bowl, whisk together the pumpkin puree, evaporated milk, eggs, granulated sugar, brown sugar, pumpkin pie spice, and kosher salt until smooth and well combined.
  3. Add Pumpkin Puree Mixture to Prepared Pan: Pour the smooth pumpkin mixture evenly into the prepared baking pan.
  4. Dump Cake Mix on Top of Pumpkin Mixture: Sprinkle the dry cake mix evenly over the pumpkin mixture in the pan, making sure to cover it completely.
  5. Pour on Melted Butter: Drizzle half of the melted butter evenly over the top of the cake mix layer.
  6. Add Nuts, then Rest of Butter: Sprinkle the chopped pecans or walnuts evenly on top, then drizzle the remaining melted butter over the nuts.
  7. Sprinkle with Cinnamon Sugar: Evenly sprinkle the cinnamon sugar mix over the entire surface of the cake.
  8. Bake Pumpkin Dump Cake: Bake in the preheated oven for 50-60 minutes, until the edges are golden brown and the center is set. Insert a toothpick to ensure it comes out clean or with a few moist crumbs. If nuts brown too quickly, cover loosely with foil during the last 10-15 minutes.
  9. Make the Frosting While Cake Bakes: Using a handheld or stand mixer, beat the cream cheese and softened butter on medium speed for 3-5 minutes until smooth. Gradually add powdered sugar one cup at a time on low speed until incorporated. Add maple syrup and a pinch of salt; mix on low until blended. Increase speed to medium-high and beat until fluffy.
  10. Cool the Cake: Remove cake from oven and let it cool in the pan on a wire rack for at least 30 minutes to set. Then invert onto a serving tray and allow to cool completely to room temperature before frosting.
  11. Frost the Cake: Dollop the maple cream cheese frosting over the pumpkin side of the cake (not the nut side) and spread evenly with an offset spatula.
  12. Slice and Serve Pumpkin Spice Cake: Cut the cake into 12 slices and serve. Enjoy the moist, spiced pumpkin cake with creamy maple frosting!

Notes

  • Use 100% pure pumpkin puree, not pumpkin pie filling, to ensure proper setting of the cake.
  • Any spice, yellow, or white cake mix can be used; for creativity, try chocolate cake mix for a unique twist.
  • Evenly drizzle melted butter over the top layer; this is crucial for the crisp topping texture.
  • If allergic to nuts or prefer no nuts, omit them or substitute with toffee bits or shredded coconut.
  • Homemade cinnamon sugar is easy and cost-effective: mix 2 tablespoons granulated sugar with 1½ teaspoons ground cinnamon.
  • Questions? The comments section is open for help and clarifications.

Find it online: https://cookingwithsarah.com/pumpkin-dump-cake-with-maple-cream-cheese-frosting-recipe/