Pumpkin Dump Cake with Yellow Cake Mix Recipe

If you’re craving an easy, delicious pumpkin dessert that practically makes itself, I’ve got just the thing for you. This Pumpkin Dump Cake with Yellow Cake Mix Recipe is the perfect blend of cozy fall flavors and fuss-free baking. Trust me, whether you’re making it for a weeknight treat or a holiday gathering, this cake is a total crowd-pleaser, and you’ll love how effortlessly it comes together.

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Ingredients You’ll Need

Once you get your hands on these simple ingredients, you’ll see why this Pumpkin Dump Cake with Yellow Cake Mix Recipe comes together so quickly. The pumpkin pie mix is the star here, giving you all the classic fall spice without extra fuss.

• Pumpkin Pie Mix: Be sure to grab pumpkin pie mix, not just plain pumpkin puree — it’s pre-sweetened and spiced, which makes all the difference.
• Eggs: They help bind everything together and add richness.
• Heavy Cream (or evaporated milk): I usually use heavy cream for the best creamy texture, but evaporated milk works in a pinch.
• Granulated Sugar: Sweetens the pumpkin filling perfectly without overpowering it.
• Kosher Salt: Enhances the flavor and balances the sweetness.
• Pumpkin Pie Spice: This is what makes the pumpkin pop – you can adjust it based on how spicy you like your desserts.
• Yellow Cake Mix: The dry mix forms the crumbly, buttery topping – don’t prepare it, just sprinkle it dry!
• All-Purpose Flour: Helps give structure to the topping mix.
• Extra Sugar for Topping: Adds a little crunch.
• Pecans: Optional, but I highly recommend mixing some in and sprinkling on top for added crunch and warm nuttiness.
• Butter (melted): Two sticks melt over the dry mix to make that golden crust we all adore.
• Vanilla Ice Cream or Whipped Cream: Classic toppings to elevate your serving.
• Salted Caramel Sauce: This drizzle takes the dessert over the moon in flavor.

Variations

One of the best parts about this Pumpkin Dump Cake with Yellow Cake Mix Recipe is how customizable it is. I love personalizing it depending on my mood or what I have in my pantry — and I think you’ll enjoy making it your own too!

• Nut-Free Version: I’ve made this without pecans before and just used extra cake mix topping — it still turned out fantastic and perfect for guests with allergies.
• Spice It Up: Sometimes I add a pinch of cinnamon or ground ginger to the dry topping for an extra warm touch.
• Dairy-Free Swap: Coconut milk or almond milk work great instead of heavy cream if you’re avoiding dairy.
• Crunch Variations: Try walnuts or even toasted oats for a different texture on top.

How to Make Pumpkin Dump Cake with Yellow Cake Mix Recipe

Step 1: Prep Your Pan and Pumpkin Mixture

First things first: preheat your oven to 350°F, and grease a 9×13 inch pan really well. I like to focus on the edges so the cake doesn’t stick when you go to serve. Then, in a large bowl or stand mixer, combine the pumpkin pie mix, eggs, heavy cream, sugar, salt, and pumpkin pie spice. Beat everything together thoroughly — scraping down the bowl once or twice so no egg pockets are hiding. This part is key to getting a smooth pumpkin base layer.

Step 2: Spread Pumpkin and Mix Topping

Pour your pumpkin filling into the prepared pan and spread it evenly. Next up, grab your yellow cake mix and dump it into a bowl. Stir in the flour, extra sugar, and pecans if you’re using them. This dry topping mix is the magic crunch layer that gives this dump cake so much texture and flavor.

Step 3: Layer and Butter the Top

Sprinkle the dry topping mix evenly over the pumpkin layer in your pan. For extra nuttiness and visual appeal, sprinkle the remaining pecans on top. Then melt your butter and drizzle it slowly over the top, making sure to cover as much of the dry cake mix as you can. Don’t worry if some spots look dry — that only adds to the charm of this dump cake’s crispness.

Step 4: Bake and Check for Doneness

Bake your cake for about 60–70 minutes. I usually start checking around 60 minutes. You’ll want to see a golden brown top and the filling should be mostly set—not too jiggly when you gently shake the pan. The smell is irresistible, so keep an eye and your nose ready!

Step 5: Cool and Serve

Here’s something I learned — though I’m usually all about warm desserts, this dump cake is just as dreamy chilled or at room temperature. Let it cool for a few minutes before serving, then add your favorite vanilla ice cream or whipped cream and a drizzle of salted caramel sauce if you’re feeling indulgent. My family goes crazy for this combo every time!

How to Serve Pumpkin Dump Cake with Yellow Cake Mix Recipe

Garnishes

Whenever I serve this cake, I always add a scoop of vanilla ice cream and a drizzle of salted caramel sauce — it’s the ultimate autumn comfort combo. If I’m feeling fancy, I pop on some freshly whipped cream and sprinkle a few extra chopped pecans for crunch. These simple garnishes really elevate the experience without complicated effort.

Side Dishes

While this cake is usually my star dessert, I’ve found it pairs beautifully with spiced cider or a hot cup of coffee for a cozy afternoon snack. If it’s a holiday feast, fresh fruit or a light green salad with tangy vinaigrette balances out the richness of this sweet treat.

Creative Ways to Present

For gatherings, I like to bake this dump cake in cute mini casserole dishes or ramekins for single servings — they feel so special and make serving a breeze. Another trick: layering it parfait style with whipped cream and crushed pecans in glass cups for an elegant, rustic look. It’s always a hit and sparks lots of compliments!

Make Ahead and Storage

Storing Leftovers

I usually cover the pan tightly with foil or plastic wrap and keep it on the counter if I plan to eat it within two days. Past that, I move it into the fridge — the cake holds up great, and chilling actually boosts the flavors and texture.

Freezing

Freezing this pumpkin dump cake works surprisingly well! I slice it into portions, wrap each piece tightly in plastic wrap, then place them in a freezer-safe bag. Defrost overnight in the fridge, and it tastes nearly as fresh as the day you made it.

Reheating

Reheating is simple — pop your slice in the microwave for 20-30 seconds if you want it warm and melty, or heat in a 350°F oven for 10-15 minutes to revive that crispy topping. Either way, add your favorite ice cream right after for maximum indulgence.

FAQs

Final Thoughts

This Pumpkin Dump Cake with Yellow Cake Mix Recipe holds a special place on my dessert table because it blends convenience with classic fall flavors perfectly. It’s one of those “go-to” recipes I turn to when I want something sweet but don’t want to spend hours in the kitchen. Honestly, once you try this, you might find yourself making it every pumpkin season — it’s that good! So next time you want an effortless yet impressive pumpkin dessert, give this recipe a whirl. You won’t be disappointed.

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