Easy Pumpkin Dump Cake with Yellow Cake Mix Topping
This easy pumpkin dump cake features a silky pumpkin filling topped with a buttery, crunchy yellow cake mix crust. It’s a simple, no-fuss dessert that tastes like fall in every bite and is perfect for Thanksgiving, potlucks, or cozy nights in.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- 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 vanilla extract
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
- 1 box (15.25 oz) yellow cake mix
- 1 cup chopped pecans or walnuts (optional)
- 3/4 cup unsalted butter, melted
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish generously with butter or nonstick spray.
- In a large mixing bowl, combine the pumpkin puree, evaporated milk, eggs, granulated sugar, vanilla extract, pumpkin pie spice, and salt. Whisk until smooth and well combined, about 2 minutes.
- Pour the pumpkin mixture into the prepared baking dish. Use a rubber spatula to spread it evenly to the edges. Tap the dish gently on the counter to release air bubbles.
- Sprinkle the dry yellow cake mix evenly over the pumpkin filling. Do not stir it in. Break up any lumps with your fingers before sprinkling.
- If using, sprinkle the chopped pecans or walnuts evenly over the cake mix layer.
- Drizzle the melted butter evenly over the entire top, covering as much of the cake mix as possible.
- Bake for 45-50 minutes, until the top is golden brown and the filling is bubbly around the edges. A toothpick inserted into the center should come out mostly clean.
- If the top browns too quickly, tent loosely with aluminum foil for the last 10-15 minutes of baking.
- Remove from the oven and let cool on a wire rack for at least 20 minutes before serving. Serve warm or at room temperature.
Notes
Don’t stir the cake mix into the pumpkin filling; keep layers separate for the best texture. The cake tastes even better the next day as flavors meld. For a dairy-free version, use full-fat coconut milk instead of evaporated milk and a plant-based butter alternative. For gluten-free, use a gluten-free yellow cake mix. Store covered in the refrigerator for up to 5 days.
Nutrition
- Serving Size: 1 slice (1/12 of rec
- Calories: 380
- Sugar: 35
- Sodium: 420
- Fat: 18
- Saturated Fat: 9
- Carbohydrates: 52
- Fiber: 3
- Protein: 6
Keywords: pumpkin dump cake, easy pumpkin dessert, fall dessert, yellow cake mix, pumpkin recipe, Thanksgiving dessert, dump cake