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

Scale

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

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Instructions

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.
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.
Pour pumpkin mixture into pan: Scrape the pumpkin filling evenly into the prepared cake pan, spreading it out to create an even layer.
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.
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.
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.
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.
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.
Storage: Store covered at room temperature for up to 2 days. After that, keep the cake refrigerated to maintain freshness.
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