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This Spiced Pumpkin Apple Dump cake is so easy to make and FULL of fall flavor from the apples, pumpkin, and spice cake mix!

{Before we start talking about this amazing cake, I’d like to take a moment to honor the day. 12 years ago our world changed forever and I don’t think that anyone will forget where they were and exactly what they were doing during that moment. My heart goes out to everyone who was touched by that no-so-long ago September day, and to all those still dealing with the aftereffects. My thoughts and hugs are also with all of those in the military that have or are currently keeping us safe, and their families too.

I’m proud to be an American today, and I’m proud that I am able to have this blog, to speak my thoughts, and do do what I love to do because of the freedoms we have. Thank you for reading!}

pumpkin apple dump cake slice on white plate with whipped cream

Hi my name is Dorothy and I’m addicted to Fall flavors.

Seriously, I think I have a problem. We hit September and all I can think about are pumpkin, apple, and caramel. It’s all I’ve felt like cooking lately! But you all don’t mind, right?


The result of my addiction today is a combination of two of my favorite fall flavors: apple and pumpkin.

Did you know that those two flavors rock when they’re together? Pumpkin + Apple = Good.

So I did them together for you today!

pumpkin apple dump cake slice on white plate with whipped cream

Last year, I remember seeing Pumpkin Dump Cakes all over the place. I was totally enthralled because I’d only made one dump cake in the past and they just sounded so good. So, when perusing my Fall Pinterest board, I came across Shelly’s version and decided I was going to make my own.

Have you ever had a dump cake before? I’d never heard of them until last year. Basically you put a bunch of fruity stuff in the bottom of a baking dish and then “dump” a cake mix on top. Some sort of magical spell happens in the oven and it bakes up almost like a crumble, but it tastes like cake and fruit.

When you look up recipes for Pumpkin Dump Cake, you’ll see most call for evaporated milk. That’s not one of my pantry staples and I always forget to buy it. There was no way I was going to the store again this week, so I decided to use my other favorite milk, of the sweetened condensed variety.

Now, I need to make it perfectly clear: evaporated milk and sweetened condensed milk are not the same thing. They start out the same way (cooking down milk) but SCM is, well, sweeter. So I don’t add any sugar to this dump cake; the sweetened condensed milk and the apples are enough.

After I mixed up the pumpkin layer and added it to my pan, I added some lightly cooked apples. 90% of the time I like to cook my apples before adding them to anything because I cannot stand rubbery apples. I cooked these Granny Smiths in some butter, cinnamon and sugar before adding them to the pumpkin.

Then the dump part happens – with a cake mix. I used a spice cake mix for this cake because it pairs so well with the Fall flavors of the apple and pumpkin. You can totally use yellow if you like, but I love the taste of the spice. Throw in some pecans and then you add the magic: butter.

This cake is not low-fat. This cake has lots and lots of melted butter poured over the top. It’s okay, it’s Fall. You need an extra layer to keep you warm during the winter months. 😉

Once it bakes it becomes crumbly and sweet. The pumpkin tastes and has the consistency of pumpkin pie, and the apples add a little extra something to the flavor.

This is my most favorite Fall dessert yet!! Well..besides these. And these. And this.

You have to try this. You won’t be sorry.

Plus, if you make it you can join me in my Pumpkin Addiction. I don’t want to be alone!!

We can start a group or something. Fall Flavors Anonymous? But I don’t think I want to quit pumpkin quite yet. Or apple. Or caramel. I’ve got too many good ideas for that! 🙂

pumpkin apple dump cake slice on white plate with whipped cream

Spiced Pumpkin Apple Dump Cake

3.67 from 15 votes
Yield 12 -16 servings


  • 1 cup 2 sticks plus 2 tablespoons butter
  • 2 medium sized Granny Smith Apples peeled, cored, and diced (about 2 cups)
  • 1 tablespoon sugar
  • 1/2 teaspoon cinnamon
  • 1-15 ounce can Pumpkin Puree
  • 2/3 cup sweetened condensed milk I use fat-free
  • 1/2 cup heavy cream
  • 3 eggs
  • 1 tablespoon pumpkin pie spice
  • 1 box Spice Cake Mix
  • 1 cup chopped pecans


  • Preheat oven to 350F. Spray a 9x13” pan with cooking spray.
  • Melt 2 tablespoons butter in a small frying pan over medium-low heat. Add apples, sugar, and cinnamon and stir to combine. Cook over low heat for about 10 minutes, stirring occasionally, until apples are semi-translucent. Remove from heat until ready to use.
  • Whisk pumpkin, sweetened condensed milk, heavy cream, eggs, and pumpkin pie spice in a large bowl. Pour into the bottom of the prepared 9x13” pan.
  • Sprinkle cooked apples over the top of the pumpkin.
  • Sprinkle entire cake mix evenly over the top of the pumpkin and apples. Sprinkle with pecans. Melt remaining 1 cup butter and pour evenly over the top of the entire pan.
  • Bake for 44-50 minutes (mine took 48) until the center is set and it is golden brown around the edges.
  • Serve with whipped cream or ice cream.
Nutritional information not guaranteed to be accurate

Click here to see my best Cake Mix recipes!

You might also like:

Pumpkin Cheesecakes with Biscoff Crust and {Ghost} Meringue

Pumpkin Bundt Cake with Brown Butter Glaze

Have you checked out my FALL pinboard? It’s full of amazing pumpkin, apple, and pecan flavors!

Sweets from friends:
Bakery-Style Pumpkin Sugar Cookies with Maple Cinnamon Buttercream by Eat Cake For Dinner
Pumpkin Cheesecake Rolls by Sweet Bella Roos
Pumpkin Praline Fudge by Something Swanky

Last Updated on May 13, 2020

Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

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    1. In that recipe I used salted. Unless otherwise stated, I normally use salted butter out of habit, although I’m trying to switch to unsalted. You can decrease or increase salt by 1/4 teaspoon per stick of butter if you’re subbing one or the other!

      1. Thanks for the reply I made this for Thanksgiving and used salted butter I was just making sure. It was extremely good and a huge hit. Have a Merry Christmas

  1. Thanks for sharing this recipe. I made it for my husband’s work Thanksgiving dinner. Taste is amazing! But I have a question…the cake part is more like a soft mousse or custard, is this right? I tested after an hour to make sure the middle was done and my knife was clean. Just want to make sure I got the texture right before I send hubby on his way tomorrow. Thanks!

    1. Yes! It’s kind of like a custard/pumpkin pie consistency. The “cake” comes from the cake mix on top! 🙂

    1. I stored them in the refrigerator! It tastes best room temp or warmed, so you can microwave it for a few seconds before eating, or leave it to room temp before serving!

  2. I can almost smell this. It looks incredible. I already have my Fall insulation on but what’s a little more? 🙂