Description
This Pumpkin Dump Cake with Yellow Cake Mix is an easy, comforting dessert perfect for fall. It combines creamy pumpkin pie filling with a crumbly yellow cake topping, all baked into a deliciously spiced cobbler-like cake. Serve warm with vanilla ice cream and salted caramel sauce for a crowd-pleasing treat that’s quick to prepare and full of seasonal flavors.
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
Drier Topping Mixture
- 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 flour mixture)
Topping and Garnish
- 1/2 cup chopped pecans (optional, for topping)
- 1 cup butter (melted, 2 sticks)
- Vanilla ice cream or whipped cream (for serving)
- Salted caramel sauce (for serving)
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, especially along the upper edges to prevent sticking.
- Mix Pumpkin Base: In a large bowl or stand mixer, combine the pumpkin pie mix, eggs, heavy cream, sugar, kosher salt, and pumpkin pie spice. Beat thoroughly until the eggs are fully incorporated, scraping down the sides and bottom for even mixing.
- Pour Pumpkin Mixture: Pour the pumpkin mixture into the prepared pan and spread it evenly to form a smooth base layer.
- Prepare Dry Topping: In a separate bowl, combine the yellow cake mix, flour, sugar, and 1 cup chopped pecans (if using). Whisk together to distribute ingredients evenly.
- Add Dry Topping: Sprinkle the cake mix mixture evenly over the pumpkin layer in the pan.
- Top with Extra Pecans: If desired, sprinkle an additional 1/2 cup chopped pecans on top for extra crunch and flavor.
- Add Melted Butter: Melt the butter in a small bowl in the microwave. Slowly drizzle the melted butter evenly over the dry topping. Some cake mix may remain partially dry—this is normal.
- Bake: Place the pan in the preheated oven and bake for about 60 minutes, up to 70 minutes. The cake is done when the top is golden brown and the center does not wobble when you gently shake the pan.
- Cool and Serve: Let the cake cool for a few minutes before serving. This cake can be enjoyed warm, room temperature, or chilled depending on your preference.
- Storage and Serving Suggestions: Store covered at room temperature for up to 2 days, then refrigerate if keeping longer. Serve with a scoop of vanilla ice cream and a drizzle of warm salted caramel sauce for best results.
Notes
- This Pumpkin Dump Cake is incredibly easy to make, requiring just mixing the pumpkin filling and “dumping” a dry yellow cake mix topping before baking.
- Using pumpkin pie mix instead of pure pumpkin puree ensures the right balance of spices and sweetness in the filling.
- The optional pecans provide a pleasant crunch but can be omitted if preferred.
- Butter is poured over the dry topping to create a moist, golden crust during baking.
- Enjoy warm with ice cream or chilled depending on your preference for pumpkin pie temperature.
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
