Pumpkin Dump Cake with Yellow Cake Mix Recipe

I absolutely love this Pumpkin Dump Cake with Yellow Cake Mix Recipe because it’s such a comforting, easy way to enjoy the flavors of pumpkin pie without any fuss. You don’t even need to mix two separate batter parts or deal with pie crust—it’s all in one pan, and you just “dump” the ingredients and bake. Whether you’re pressed for time or new to pumpkin desserts, this recipe is a total game changer.

When I first tried this, I was amazed at how moist and flavorful it turned out, with a crunchy, buttery crust on top thanks to the yellow cake mix and pecans. It’s perfect for casual family dinners, potlucks, or whenever you want a simple autumn dessert that feels indulgent but is incredibly easy to throw together. You’ll find that Pumpkin Dump Cake with Yellow Cake Mix Recipe quickly becomes a go-to in your fall baking rotation.

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Ingredients You’ll Need

The ingredients in this Pumpkin Dump Cake with Yellow Cake Mix Recipe work beautifully together to create a rich, smooth pumpkin base with a crisp, nutty topping. It’s important to use pumpkin pie mix—not just plain pumpkin puree—to get that perfect spice blend straight from the start. And the yellow cake mix adds a lovely crumbly cake topping that bakes up crisp and golden.

• Pumpkin Pie Mix: This is the star of the show, packed with pumpkin flavor and spices; avoid plain pumpkin puree here.
• Eggs: They help bind everything and give structure to the pumpkin base.
• Heavy Cream or Evaporated Milk: I prefer heavy cream for richness, but evaporated milk keeps it lighter without sacrificing creaminess.
• Granulated Sugar: Sweetens this dessert just right—don’t skip it!
• Kosher Salt: A pinch balances the sweetness perfectly.
• Pumpkin Pie Spice: Adds that warm spice kick, but you can tweak to your taste if you like it more or less spicy.
• Yellow Cake Mix: Used dry as the topping—it adds crisp, tender, cakey goodness without extra work.
• All-Purpose Flour: Combined with cake mix for a properly textured topping.
• Sugar (for topping): Sprinkled into the flour mixture to complement the cake mix’s sweetness.
• Pecans (optional): Chopped and mixed into the topping and sprinkled on top for crunch and a toasty, nutty flavor.
• Butter: Melted and poured over the topping to create that irresistible golden crust.
• Vanilla Ice Cream or Whipped Cream: For serving—adds that cool contrast to the warm cake.
• Salted Caramel Sauce: A luscious drizzle to elevate this dessert to next-level deliciousness.

Variations

I love to switch things up depending on the season or what’s in my pantry. Feel free to make this recipe your own by adjusting spices, nuts, or even switching the topping mix. Don’t hesitate to get creative—it’s a no-fail dessert that welcomes personalization!

• Nut-Free: I’ve made this without pecans when serving someone with allergies—just skip the nuts and increase the flour slightly to keep the topping texture.
• Spice it Up: For extra warmth, add a bit of ground cloves or ginger along with the pumpkin pie spice; I tried this last fall and loved the deeper flavor.
• Healthier Twist: Swap half the sugar for coconut sugar or reduce it slightly for a less-sweet version that still tastes amazing.
• Seasonal Fruit Addition: Sometimes I toss in chopped dried cranberries or raisins into the pumpkin base for a tart contrast that my kids adore.

How to Make Pumpkin Dump Cake with Yellow Cake Mix Recipe

Step 1: Prep your pan and pumpkin base

Start by preheating your oven to 350°F. Grease a 9×13-inch baking dish—nonstick spray works great here, but I like using butter for a bit more flavor, especially rubbing it along the upper edges of the pan to prevent any sticking. Next, in a large bowl or your stand mixer, combine the pumpkin pie mix, eggs, heavy cream (or evaporated milk), sugar, salt, and pumpkin pie spice. Beat it all together until the eggs are fully mixed in and the batter looks smooth, scraping down the sides so everything gets incorporated evenly. This base is delightfully thick but pourable—that’s exactly what you want!

Step 2: Prepare the topping

Dump the dry yellow cake mix into a separate bowl, then add the flour, sugar, and chopped pecans (if using). Whisk them together so the nuts are evenly distributed and the mixture looks uniform. This dry topping mixture is what creates the magic—a crispy, buttery crust that contrasts beautifully with the creamy pumpkin underneath.

Step 3: Assemble and melt that butter

Spread your prepared pumpkin mixture evenly in the greased pan. Then, sprinkle the dry cake mix topping evenly over the pumpkin base—you want a nice, even layer but don’t worry if it’s a bit uneven, it bakes beautifully either way. If you like extra crunch, sprinkle the remaining 1/2 cup pecans on top. Melt the butter slowly in the microwave, and pour it evenly over the entire surface of the cake mix layer. It’s okay if some bits remain dry; the butter will soak in during baking to give you that golden crispiness.

Step 4: Bake and check for doneness

Bake at 350°F for 60 to 70 minutes. I like to start checking around 60 minutes—the cake is done when the top is golden brown and firm to the touch. Give the pan a gentle shake; you want the center to be set with minimal wobble. If it’s still jiggly, pop it back in for 5-10 more minutes. This waiting game is worth it—this cake comes out perfectly textured every time.

Step 5: Cool and serve

Let the Pumpkin Dump Cake cool for a few minutes before serving. I’m usually a warm-dessert fan, but this cake is fantastic chilled as well—especially if you like your pumpkin pie a bit cooler. Serve with a scoop of vanilla ice cream and a drizzle of salted caramel sauce for a little extra indulgence—this combo is what my family begs me for every time during fall and winter!

How to Serve Pumpkin Dump Cake with Yellow Cake Mix Recipe

Garnishes

I always serve this Pumpkin Dump Cake with a generous scoop of vanilla ice cream—it provides that creamy coolness that balances the warm spices beautifully. Sometimes I top it with a drizzle of salted caramel sauce, which adds a rich, buttery note that turns this simple dessert into something special. Whipped cream works well too if you want a lighter option, and a sprinkle of extra pecans adds a nice finishing crunch if you’re feeling fancy.

Side Dishes

Since this Pumpkin Dump Cake is a dessert, I usually pair it with tea or coffee to keep things simple. For festive occasions, I love to serve it alongside vanilla or cinnamon-spiced latte drinks. It’s also fantastic when paired with a crisp apple salad or roasted vegetables if you want a full fall-themed meal.

Creative Ways to Present

For holiday dinners, I’ve served this pumpkin dump cake straight from the pan in rustic mason jars with vanilla whipped cream on top for individual portions—it’s such an easy way to dress up the presentation and reduce clean-up. Another fun idea I tried was layering warm cake scraps with vanilla pudding and caramel sauce in clear cups for a pumpkin trifle dessert. It’s a great way to wow guests without extra complicated recipes.

Make Ahead and Storage

Storing Leftovers

My family rarely has leftovers, but when we do, I cover the cake pan with foil or plastic wrap and keep it at room temperature for the first day or two. After that, I move it to the fridge to keep it fresh for up to 5 days. Just bring it back to room temperature before serving if you don’t want it chilled.

Freezing

I’ve frozen this cake several times, wrapped tightly with plastic wrap and then foil to prevent freezer burn. Thaw it overnight in the fridge and warm it up slightly in the oven. Freezing doesn’t affect the texture much; it bakes up just as delicious when reheated.

Reheating

To reheat, I cover the cake loosely with foil and warm it in a 325°F oven for about 15-20 minutes until heated through. This way, the top stays crispy and the pumpkin filling warms up without drying out. Microwaving works in a pinch but softens the crunchy topping.

FAQs

Final Thoughts

This Pumpkin Dump Cake with Yellow Cake Mix Recipe is truly one of my fall favorites because it’s simple, delicious, and hits all the cozy notes we crave during pumpkin season. Whether you’re baking for a crowd or just a quiet night at home, this dump cake delivers every time with minimal effort and maximum flavor. I encourage you to give it a try—I promise it will become a staple in your seasonal dessert lineup just like it is in mine!

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