Easy Pumpkin Dump Cake with Yellow Cake Mix
This easy pumpkin dump cake with yellow cake mix is a simple, no-mix dessert with a buttery, crackly topping and a silky pumpkin custard layer. Perfect for fall gatherings and last-minute sweet fixes.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 12 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 can (15 oz) pumpkin puree
- 1 can (12 oz) evaporated milk
- 3 large eggs, room temperature
- 1 cup granulated sugar
- 1 teaspoon pumpkin pie spice
- 1 teaspoon vanilla extract
- 1 box (15.25 oz) yellow cake mix
- ¾ cup unsalted butter, cold and cut into thin slices
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
- In a large mixing bowl, whisk together pumpkin puree, evaporated milk, eggs, sugar, pumpkin pie spice, and vanilla extract until smooth.
- Pour the pumpkin mixture into the prepared baking dish and spread evenly.
- Sprinkle the dry yellow cake mix evenly over the pumpkin mixture. Do not stir.
- Arrange cold butter slices evenly over the entire surface of the cake mix, about 1 inch apart.
- Bake for 45-55 minutes, until the top is deep golden brown and the edges are bubbly. The center should be set but slightly jiggly.
- Let cool for at least 15-20 minutes before serving. Serve warm, optionally with vanilla ice cream or whipped cream.
Notes
For a gluten-free version, use a gluten-free yellow cake mix. For dairy-free, use dairy-free butter substitute. Cold butter is essential for a crispy top. Sprinkle flaky sea salt on top after baking for enhanced flavor. Let the cake rest before serving to allow the custard to set.
Nutrition
- Serving Size: 1 slice (1/12 of rec
- Calories: 380
- Sugar: 38
- Sodium: 380
- Fat: 16
- Saturated Fat: 9
- Carbohydrates: 56
- Fiber: 2
- Protein: 5
Keywords: pumpkin dump cake, easy pumpkin dessert, yellow cake mix recipe, fall dessert, dump cake