Easy Pumpkin Dump Cake With Yellow Cake Mix

Pumpkin Dump Cake is an easy fall dessert that combines a creamy pumpkin pie filling with a buttery cake mix topping. It has all the familiar flavors of pumpkin pie, but you can skip making a crust, rolling out dough, and carefully shaping the edges.

Instead, the pumpkin mixture goes directly into a baking dish. Then sprinkle dry cake mix over the filling, drizzle melted butter over the top, and put it in the oven. As it bakes, the bottom turns into a soft pumpkin custard while the topping becomes golden brown with a slightly crisp surface.

It is the kind of dessert that works just as well for a weekend dinner as it does for a fall potluck. You can serve it warm with vanilla ice cream or let it cool and add a spoonful of whipped cream.

And although it makes a great Thanksgiving dessert, there is no reason to wait until November to make it. With canned pumpkin and a box of cake mix, you can have it ready for the oven in about 15 minutes.

What Is Pumpkin Dump Cake?

A dump cake is a dessert made by layering ingredients in a baking dish rather than mixing a traditional cake batter. Many versions start with canned fruit or pie filling, followed by dry cake mix and butter. See my Apple Pie Dump Cake Recipe for an example.

Pumpkin Dump Cake works a little differently because the pumpkin layer needs eggs and evaporated milk to create a custard filling. You will whisk those ingredients together before adding the topping.

So although there is a little mixing involved, the recipe is still easy. You need one bowl, a whisk, and a 9 x 13-inch baking dish.

The finished dessert also has a different texture than a regular cake. The bottom should be creamy and soft, similar to pumpkin pie. The top has a crumbly, buttery texture with bits of cake mix that bake into the filling.

Serve it by scooping portions from the pan. For neater pieces, refrigerate it until thoroughly chilled before cutting.

Ingredients For PUmpkin Dump Cake

Canned pumpkin puree: Use a 15-ounce can of plain pumpkin puree. Check the label carefully because canned pumpkin pie filling already contains sugar and seasonings.

Evaporated milk: This adds richness to the pumpkin layer without thinning it as much as regular milk. Use evaporated milk, not sweetened condensed milk.

Eggs: Three large eggs help the pumpkin filling set as it bakes.

Granulated sugar: Sweetens the pumpkin layer. The cake mix adds sweetness to the topping separately.

Pumpkin pie spice: An easy way to add cinnamon, ginger, nutmeg, and other warm spices without measuring each one.

Salt: A small amount balances the sweetness.

Yellow cake mix: Use the dry mix directly from the box. Do not add the eggs, oil, or water listed in the package directions.

Butter: Melted butter moistens the cake mix and helps create the golden topping.

Chopped pecans: These are optional, but they add crunch and go well with the pumpkin filling.

How To Make Pumpkin Dump Cake

Start by preheating the oven to 350°F. Grease a 9 x 13-inch baking dish, including the corners and sides.

In a large bowl, whisk together the pumpkin puree, evaporated milk, eggs, sugar, pumpkin pie spice, and salt. Keep whisking until the eggs are fully incorporated and the mixture looks smooth.

Pour the pumpkin mixture into the prepared baking dish.

Next, sprinkle the dry yellow cake mix evenly over the entire surface. Break apart any large clumps with your fingers as you sprinkle.

Do not stir the cake mix into the pumpkin filling. Keeping the layers separate is what gives the dessert its creamy bottom and buttery topping.

If you are using pecans, scatter them over the cake mix.

Slowly drizzle the melted butter across the surface. Try to distribute it over as much of the dry mix as possible, especially around the edges and in the corners.

Bake for 50 to 60 minutes. The topping should be golden brown, and the pumpkin filling should be set around the edges. The center can have a slight wobble when you gently move the pan, but it should not look liquid.

Let the cake cool for at least 30 minutes before serving. This gives the pumpkin layer time to firm up and makes it easier to scoop.

Tips For The Best Topping

Spread The Cake Mix Evenly

An uneven layer of cake mix can leave thick, powdery patches after baking. Sprinkle it across the pan in a thin, even layer instead of dumping the entire box into the middle.

If needed, gently level the dry mix with a fork without pushing it down into the pumpkin filling.

Take Your Time Adding The Butter

The butter needs to reach as much of the cake mix as possible. Pour it slowly in thin streams, moving back and forth across the pan.

Check the cake about 35 to 40 minutes into baking. If you see obvious patches of dry powder, lightly moisten those areas with a little additional melted butter, then continue baking.

Watch The Pecans

Pecans can brown before the pumpkin dump cake filling finishes baking. If the topping gets dark too quickly, loosely cover the pan with foil for the remaining baking time.

Let It Rest Before Serving

This is one dessert that benefits from a little patience. Straight from the oven, the filling will be very soft.

After cooling, it will still be creamy, but it will hold together better on a plate.

Easy Variations

Use spice cake mix: Replace the yellow cake mix with spice cake mix for a more heavily spiced topping. Keep the pumpkin pie spice in the filling so the bottom layer has plenty of flavor.

Leave out the nuts: The pecans are completely optional. You do not need to replace them with anything.

Try walnuts: Chopped walnuts work in place of pecans if that is what you have on hand.

Add caramel when serving: A light drizzle of caramel sauce over individual portions is an easy addition, especially when serving the cake with vanilla ice cream.

How To Serve Pumpkin Dump Cake

You can serve this dessert warm, at room temperature after a brief cooling period, or chilled.

For a warm dessert, let it rest for at least 30 minutes, then scoop it into bowls and add vanilla ice cream. The warm pumpkin filling and cold ice cream make a great combination.

Whipped cream is another easy topping, especially if you prefer the cake chilled. Add it to individual portions just before serving.

Because the topping is already sweet and buttery, the cake is also good all on its own.

Storing And Reheating Leftovers

Because this pumpkin dump cake has an egg and milk custard filling, store leftovers in the refrigerator.

Once cooled, cover the baking dish tightly or transfer portions to an airtight container. Refrigerate within two hours of baking and use within 3 to 4 days.

To reheat, microwave an individual serving in short intervals until warmed through. The microwave will soften the topping, but it is a convenient option for a quick dessert.

You can also freeze cooled portions in freezer-safe containers for up to 2 months. Thaw overnight in the refrigerator before serving or reheating.

Enjoy! Mary

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