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Pumpkin Spice Dump Cake


Adding pumpkin puree and pumpkin pie spice to a cake mixture creates texture and holiday spice that you will love. Top it off with some ice cream and cinnamon. The warm, moist bread will soak up the creamy ice cream! 



For the cake

  • 15 Ounces can pumpkin puree
  • 10 Ounces can evaporated milk
  • 1 Cup light brown sugar
  • 3 eggs
  • 1 Tablespoon pumpkin pie spice
  • 1 box yellow cake mix
  • 3/4 Cups melted butter
  • 1/2 Cup crush Graham crackers
  • 1/2 Cup chopped pecans

For the toppings

  • 1/2 gallon vanilla ice cream
  • 1 Tablespoon ground cinnamon


For the cake

Preheat oven to 350 degrees. 

In a large bowl, whisk together pumpkin, evaporated milk, brown sugar, eggs, and pumpkin pie spice. Pour into a 9×13-inch baking dish coated with cooking spray.

Sprinkle cake mix evenly over the top of the pumpkin mixture, followed by the crushed graham crackers and pecans. Drizzle melted butter evenly over the top. Bake for 45 to 50 minutes, or until center is set and topping is golden brown.

For the toppings

Scoop ice cream into a large bowl. Soften at room temperature 5 to 10 minutes. Sprinkle with cinnamon, and mix, using a wooden spoon, until evenly combined. Serve over warm cake. If desired, scoop leftover ice cream into an airtight container, and freeze until ready to use.