Description

This Pumpkin Dump Cake with Yellow Cake Mix is a simple, delicious dessert that combines the rich flavor of pumpkin pie mix with a crunchy, buttery cake topping. Perfect for the fall season, this easy-to-make dump cake requires minimal effort yet delivers maximum comfort in every bite. It bakes to golden perfection and is delightful served warm with vanilla ice cream and salted caramel sauce or enjoyed chilled.

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

Cake Topping

1 (15-oz) box yellow cake mix (dry, not prepared)
1/2 cup all-purpose flour
1/4 cup sugar
1 cup pecans, chopped (to mix into flour mixture, optional)
1/2 cup pecans, chopped (for the top, optional)
1 cup butter, melted (2 sticks)

For Serving

Vanilla ice cream or whipped cream
Salted caramel sauce

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Instructions

Preheat Oven and Prepare Pan: Preheat your oven to 350°F. Grease a 9×13 inch cake pan using nonstick spray or by rubbing with a bit of butter, making sure to coat the upper edges of the pan well.
Mix Pumpkin Base: In a large bowl or stand mixer, combine the pumpkin pie mix, eggs, heavy cream, granulated sugar, kosher salt, and pumpkin pie spice. Beat until the eggs are fully incorporated and the mixture is smooth, scraping down the sides and bottom of the bowl as needed.
Pour Pumpkin Mixture: Pour and evenly spread the pumpkin mixture into the prepared 9×13 inch pan.
Prepare Dry Cake Topping: In a separate bowl, add the dry yellow cake mix, all-purpose flour, sugar, and chopped pecans (if using). Whisk together to combine.
Add Dry Topping to Pumpkin: Sprinkle the dry cake topping mixture evenly over the pumpkin layer in the baking pan.
Top with Additional Pecans: Sprinkle the remaining 1/2 cup chopped pecans on top if desired for extra crunch and texture.
Drizzle Melted Butter: Melt the butter in a small microwave-safe bowl. Slowly pour the melted butter evenly over the dry cake topping. It’s okay if some dry mix remains uncovered.
Bake: Place the pan in the preheated oven and bake for about 60 to 70 minutes until the top is golden brown and the center is set (you can check by gently shaking the pan to see if it wobbles).
Cool and Serve: Allow the cake to cool for a few minutes before serving. It can be enjoyed warm, room temperature, or chilled based on your preference for pumpkin desserts.
Storage: Store the dump cake covered at room temperature for up to 2 days, then refrigerate leftovers.
Serving Suggestion: Serve each slice with a scoop of vanilla ice cream or whipped cream and a drizzle of warm salted caramel sauce for an indulgent finish.

Notes

This is one of the easiest desserts you can make that still tastes incredible – just mix, dump, and bake!
If you prefer a richer creaminess, use heavy cream; evaporated milk is a lighter alternative.
Adding pecans is optional but adds a wonderful texture contrast to the soft pumpkin base.
The cake topping is sprinkled dry then moistened with melted butter, which creates the perfect crumbly crust.
Check the cake near the 60-minute mark to avoid overbaking; a slight wobble in the center is okay.
Storing in the fridge enhances the flavors and texture, allowing the cake to set into a more cobbler-like consistency.

Nutrition

Serving Size: 1 slice
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