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Pumpkin Dump Cake with Yellow Cake Mix Recipe

Avatar photoByNora
Jump to Recipe· 4.4 from 79 reviews

I absolutely love this Pumpkin Dump Cake with Yellow Cake Mix Recipe because it’s one of those magical desserts that feels fancy but takes hardly any effort. You basically “dump” a few simple ingredients into a pan, pour melted butter on top, and bake – no fuss, no fancy techniques. It’s perfect for those busy days when you want a cozy, comforting pumpkin dessert without the stress.

When I first tried this recipe, I was amazed by how the crust comes out golden and crispy while the pumpkin layer stays creamy and rich underneath. You’ll find that it’s a fantastic crowd-pleaser for fall gatherings or even just a casual weeknight treat. Plus, it’s easy to customize with nuts and spices to suit your taste, making this Pumpkin Dump Cake with Yellow Cake Mix Recipe totally your own.

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Why You’ll Love This Recipe

  • Effortless Preparation: You literally just dump the ingredients and bake – no mixer or chilling required.
  • Irresistible Texture: Creamy pumpkin custard pairs beautifully with a crunchy, buttery cake topping.
  • Versatile for Any Occasion: Whether it’s a casual weeknight or a holiday party, this dessert fits right in.
  • Easy to Customize: Add nuts, adjust spices, or try different toppings to make it uniquely yours.
A close-up of a dessert with two layers: the bottom layer is a dense, golden brown cake with visible pieces of nuts giving it a crumbly texture, and the top layer is a smooth, creamy scoop of vanilla ice cream. Thick, glossy caramel sauce is dripping down from the ice cream over the cake, adding a rich amber color that contrasts with the pale cream. The dessert sits on a white plate, and small nut pieces are scattered around the base on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7 this …

Ingredients You’ll Need

The magic of this Pumpkin Dump Cake with Yellow Cake Mix Recipe lies in its simplicity—the ingredients come together to create balanced flavors and textures effortlessly. I always recommend using pumpkin pie mix, not just plain pumpkin puree, because it adds that perfect blend of spices and sweetness right off the bat, making the cake sing.

  • Pumpkin Pie Mix: Use canned pie mix for that classic spiced pumpkin flavor, essential for a rich filling.
  • Eggs: They bind the pumpkin layer and make it custardy and smooth.
  • Heavy Cream or Evaporated Milk: Either works well to add creamy richness—use what you have on hand.
  • Granulated Sugar: Balances the pumpkin’s earthiness and adds sweetness.
  • Kosher Salt: Enhances all the flavors and keeps the sweetness in check.
  • Pumpkin Pie Spice: Amplifies warm autumn notes; feel free to adjust to your liking.
  • Yellow Cake Mix: Adds the buttery, cakey topping that crisps up beautifully in the oven.
  • All-Purpose Flour: Helps the topping hold together nicely with the cake mix.
  • Extra Sugar: Sprinkled into the topping mix for added sweetness and crunch.
  • Pecans (optional): I love chopping them into the topping mixture and sprinkling some on top for that delightful nutty crunch.
  • Butter (melted): The star that creates crispiness and golden color on the cake mix topping.
  • Vanilla Ice Cream or Whipped Cream (for serving): Adds a cool, creamy contrast that takes this dessert over the top.
  • Salted Caramel Sauce (for serving): A drizzle of this is my secret indulgence that adds a luscious finish.
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love playing around with this Pumpkin Dump Cake with Yellow Cake Mix Recipe to keep it interesting or suit different occasions. Once I swapped the pecans for walnuts, and it was just as amazing. Feel free to adapt spices, nuts, or even the type of cake mix if you want to experiment.

  • Nut-Free Version: Simply leave out the pecans; the cake is still deliciously satisfying and kid-friendly.
  • Spice it Up: Add a pinch of cinnamon or nutmeg if you like your pumpkin spices extra bold.
  • Gluten-Free Option: Substitute the yellow cake mix and flour for gluten-free versions; just make sure the cake mix is dry—don’t prepare it before using.
  • Mini Dump Cakes: Make individual servings in ramekins for gift-giving or potlucks; baking time reduces slightly.

How to Make Pumpkin Dump Cake with Yellow Cake Mix Recipe

Step 1: Prep Your Pan and Oven

Start by preheating your oven to 350°F. Then, grease your 9×13-inch baking pan thoroughly with nonstick spray or rub it down with butter, paying extra attention to the upper edges to prevent sticking. This simple prep step helps ensure your dump cake will release beautifully when it’s done.

Step 2: Mix the Pumpkin Filling

In a large bowl or standing mixer, dump in the pumpkin pie mix, eggs, heavy cream (or evaporated milk), sugar, salt, and pumpkin pie spice. Beat it well until the mixture is smooth and the eggs are fully incorporated. I like to scrape down the sides of the bowl once or twice here to avoid any unmixed pockets.

Step 3: Spread and Prepare the Dry Topping

Pour the pumpkin mixture into your prepared pan and spread it evenly. Then, in a separate bowl, whisk together the dry yellow cake mix, all-purpose flour, sugar, and chopped pecans if you’re using them. Sprinkle this dry blend evenly over the pumpkin layer—don’t worry if the pumpkin isn’t visible any longer, that’s exactly how it should look!

Step 4: Add the Butter and Bake

Melt one cup (two sticks) of butter in the microwave until just melted—don’t let it get hot or bubbly. Slowly drizzle the butter all over the top of your dry cake mix layer. It’s okay if some of the cake mix remains dry; this creates the perfect crisp topping once baked. Slide your pan into the oven and bake for about 60 to 70 minutes. You’ll know it’s ready when the top is deep golden brown and the center doesn’t wobble much when you gently shake the pan.

Step 5: Cool and Serve

Let the Pumpkin Dump Cake cool for a few minutes before serving. I’m usually all about warm desserts straight from the oven, but I’ve discovered that this cake tastes fantastic chilled as well—like a pumpkin custard with a crunchy crust. Serve it as is or with a scoop of vanilla ice cream and a drizzle of salted caramel sauce for a lovely finishing touch.

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Pro Tips for Making Pumpkin Dump Cake with Yellow Cake Mix Recipe

  • Use Pumpkin Pie Mix, Not Puree: It already has sweeteners and spices, which makes the filling perfectly balanced.
  • Don’t Overmix the Dry Topping: Just whisk gently to keep the pecans intact and the topping crumbly.
  • Melt Butter Slowly & Pour Carefully: This helps distribute it evenly so the topping crisps up just right.
  • Test for Doneness by Jiggling: The center shouldn’t wobble too much; overbaking can dry out the custard beneath.

How to Serve Pumpkin Dump Cake with Yellow Cake Mix Recipe

The image shows a close-up of a piece of crumbly cake on a white plate with black markings on the rim, resting on a white marbled surface. The cake has three visible layers: the bottom layer is a soft orange color, the middle layer is lighter and creamier, and the top layer is a crumbly mix with small chopped nuts and bits of dried red fruit scattered throughout. A silver fork is picking up a piece of the cake, showing the texture and crumble clearly, with some crumbs and nut pieces scattered on the plate. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Personally, I love serving this cake with a generous scoop of rich vanilla ice cream or fluffy whipped cream—both add that perfect cool creaminess to balance the spices. A drizzle of salted caramel sauce elevates it from everyday dessert to a showstopper without any extra baking.

Side Dishes

If you’re making this for a family dinner or Thanksgiving spread, pairing it with a simple cup of hot coffee or spiced chai makes the experience complete. You can also add roasted pecans or a fresh autumn fruit salad on the side for a bright contrast.

Creative Ways to Present

For special occasions, I like to serve this dish in a rustic cast-iron skillet that goes straight from oven to table—adds such cozy vibes! You can also portion it into decorative ramekins and top each with a cinnamon stick or fresh thyme sprig for a pretty seasonal touch.

Make Ahead and Storage

Storing Leftovers

I usually store leftover Pumpkin Dump Cake covered on the counter for up to two days if I plan to eat it quickly. After that, wrapping it tightly and refrigerating keeps it fresh for several more days—just bring it back to room temp or warm gently before serving.

Freezing

Freezing this dump cake works surprisingly well. I freeze in an airtight container and when ready to enjoy, I let it thaw in the refrigerator overnight. Texture can be slightly softer than fresh, but still delicious and comforting.

Reheating

To reheat, I cover the cake loosely with foil and warm it in a 325°F oven for 15-20 minutes until heated through. You can also microwave smaller portions, but the oven method helps keep the topping crisp. Add ice cream after reheating for the best experience.

FAQs

  1. Can I use pumpkin puree instead of pumpkin pie mix in this recipe?

    It’s best to use pumpkin pie mix because it’s already sweetened and spiced, giving the filling optimum flavor and texture. If you only have plain pumpkin puree, you’ll want to add sugar and pumpkin pie spices yourself to replicate the taste, which can be a bit more work.

  2. Why do I need to add flour and sugar to the yellow cake mix?

    The flour and sugar help the dry topping bind together and become crispier when baked, while the pecans add texture and flavor. Without the flour, the topping might be too crumbly and not hold its shape as well.

  3. Can I make this dump cake ahead of time?

    Yes! You can assemble the cake and refrigerate it uncovered for up to 8 hours before baking, or bake it in advance and reheat before serving. Just be mindful that the topping is at its crispiest right fresh from the oven.

  4. How do I know when the cake is done baking?

    Look for a golden brown top and a filling that no longer jiggles a lot in the center when you gently shake the pan. If the top browns too quickly but the center isn’t set, tent with foil and bake a bit longer.

  5. Can I substitute the nuts or leave them out?

    Absolutely! You can use walnuts or pecans depending on what you prefer, or skip nuts entirely if you have allergies or prefer a nut-free dessert. The cake still tastes fantastic either way.

Final Thoughts

This Pumpkin Dump Cake with Yellow Cake Mix Recipe has become one of my go-to desserts because it’s super simple but delivers incredible flavor and texture every time. I love that it’s forgiving for beginners yet still impressive for guests. If you’re looking for a fuss-free pumpkin dessert that tastes like it took hours, give this a try—you and everyone you share it with will be so happy you did!

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Pumpkin Dump Cake with Yellow Cake Mix Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 79 reviews
  • Author: Nora
  • Prep Time: 10 minutes
  • Cook Time: 60 minutes
  • Total Time: 70 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
Print Recipe

Description

This Pumpkin Dump Cake with Yellow Cake Mix is a simple, comforting dessert that combines warm pumpkin pie flavors with a crunchy, buttery cake topping. Easy to prepare by mixing pumpkin pie mix with a few ingredients, then topping with dry cake mix and melted butter before baking to golden perfection. Perfect served warm with vanilla ice cream and salted caramel sauce or enjoyed chilled or at room temperature.

Ingredients

Pumpkin Mixture

  • 1 (30-oz) can pumpkin pie mix (use pie mix, not puree)
  • 3 large eggs
  • 1 cup heavy cream (or evaporated milk)
  • 2/3 cup granulated sugar
  • 3/4 teaspoon kosher salt
  • 1 1/2 tablespoons pumpkin pie spice

Dry Topping

  • 1 (15-oz) box yellow cake mix (dry, not prepared)
  • 1/2 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 1 cup chopped pecans (optional, mixed into dry topping)

Additional Toppings

  • 1/2 cup chopped pecans (optional, for topping)
  • 1 cup butter (melted; about 2 sticks)

For Serving

  • Vanilla ice cream or whipped cream
  • Salted caramel sauce

Instructions

  1. Preheat and prepare pan: Preheat your oven to 350°F (175°C). Grease a 9×13-inch cake pan with nonstick spray or rub with butter, paying special attention to the upper edges of the pan.
  2. Mix pumpkin filling: In a large bowl or stand mixer, combine the pumpkin pie mix, eggs, heavy cream, granulated sugar, kosher salt, and pumpkin pie spice. Beat together until the eggs are fully incorporated, scraping down the sides and bottom of the bowl to ensure even mixing.
  3. Pour pumpkin mixture into pan: Scrape the pumpkin filling evenly into the prepared cake pan, spreading it out to create an even layer.
  4. Prepare dry topping: In a separate bowl, combine the yellow cake mix, all-purpose flour, granulated sugar, and chopped pecans (if using). Whisk these dry ingredients together until evenly mixed.
  5. Assemble topping layers: Sprinkle the dry cake mix mixture evenly over the pumpkin layer in the pan. Then, if desired, sprinkle an additional 1/2 cup chopped pecans over the top for extra crunch and flavor.
  6. Add melted butter: Melt the butter in a small bowl using a microwave or stovetop. Slowly pour the melted butter evenly over the dry cake mix topping, allowing some areas to remain a bit dry – this helps create a crispier texture after baking.
  7. Bake the dump cake: Place the pan in the preheated oven and bake for about 60 to 70 minutes. The cake is done when the top is golden brown and when gently shaking the pan, the center doesn’t wobble much. This indicates the cake is set without being undercooked.
  8. Cool and serve: Let the cake cool for a few minutes before serving. This cake is delicious warm, but also excellent chilled in the fridge or served at room temperature depending on your preference for pumpkin pie temperature.
  9. Storage: Store covered at room temperature for up to 2 days. After that, keep the cake refrigerated to maintain freshness.
  10. Serving suggestion: Serve each slice with a scoop of vanilla ice cream and a drizzle of warm salted caramel sauce for an indulgent finish.

Notes

  • This recipe is incredibly easy and perfect for those who want the flavors of pumpkin pie with minimal effort.
  • Use canned pumpkin pie mix, not plain pumpkin puree, for the best flavor and texture.
  • Chopped pecans in the topping add a lovely crunch but are optional.
  • You can substitute heavy cream with evaporated milk if preferred.
  • The cake can be enjoyed warm, chilled, or at room temperature, so feel free to serve it according to your taste.
  • Store leftovers properly to keep the cake moist and flavorful.

Nutrition

  • Serving Size: 1 serving
  • Calories: 592 kcal
  • Sugar: 31 g
  • Sodium: 712 mg
  • Fat: 34 g
  • Saturated Fat: 16 g
  • Unsaturated Fat: 16 g
  • Trans Fat: 1 g
  • Carbohydrates: 70 g
  • Fiber: 8 g
  • Protein: 6 g
  • Cholesterol: 114 mg
Avatar photo

Hey there, I’m Nora Blake, the foodie behind LittleSpoonBites.com! I’m here to make cooking YUMMY, EASY, and a whole lotta FUN! From cozy dinners to sweet treats, I’m all about simple recipes that taste like a warm hug. So grab a spoon, tie that apron, and let’s whip up something DELICIOUS together!

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