Pumpkin Dump Cake with Yellow Cake Mix Recipe

If you’re looking for a dessert that’s both effortless and absolutely delicious, then I promise you’re going to love this Pumpkin Dump Cake with Yellow Cake Mix Recipe. It’s one of those magical fall treats that feels like homemade pumpkin pie but without all the fuss of rolling crusts or tempering eggs. Just dump, sprinkle, pour butter, and bake—then enjoy a slice of cozy pumpkin goodness that’s perfect any time of year.

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Ingredients You’ll Need

Each ingredient in this Pumpkin Dump Cake with Yellow Cake Mix Recipe plays a key role in delivering that perfect balance of creamy pumpkin filling and crisp, buttery topping. Keep an eye out for pumpkin pie mix—not puree—as it contains the right spices to give that classic flavor without extra effort.

• Pumpkin Pie Mix: Make sure to get pie mix, not just plain pumpkin puree, for the ideal spice and sweetness.
• Eggs: Large eggs help bind the pumpkin filling smoothly.
• Heavy Cream or Evaporated Milk: I usually go for heavy cream for richness, but evaporated milk works great too.
• Granulated Sugar: Adds just enough sweetness to the filling.
• Kosher Salt: Balances the flavors perfectly throughout the dessert.
• Pumpkin Pie Spice: A sprinkle boosts autumn vibes—add a bit more if you like it extra spicy.
• Yellow Cake Mix: Use it dry—don’t prepare according to box instructions—to create the crumbly topping.
• All-Purpose Flour: Mixed with the cake mix for texture and structure on top.
• Sugar (for topping): Gives a nice touch of extra sweetness to the crumble.
• Pecans: Chopped pecans mixed in the topping add crunch; save some to sprinkle on top if you want a little extra nutty flair.
• Butter: Melted butter is poured over the cake mix topping for that golden, crispy finish.
• Vanilla Ice Cream or Whipped Cream: My personal favorite way to serve this—adds a creamy contrast to the spiced cake.
• Salted Caramel Sauce: Drizzling this on top takes it to the next level every time.

Variations

I love that this Pumpkin Dump Cake with Yellow Cake Mix Recipe is super flexible, so you can tailor it to your taste or dietary needs without losing that signature pumpkin flavor. Here are some ideas from my kitchen that might inspire you!

• Nut-Free Version: I’ve made this without pecans by simply leaving them out or swapping for sunflower seeds—just as crunchy and nutty without the allergy concerns.
• Dairy-Free Twist: Use coconut cream or a non-dairy evaporated milk alternative—it gives a slight tropical note that surprisingly works well with pumpkin.
• Extra Spice Kick: For friends who love bold flavors, I bump up the pumpkin pie spice and add a pinch of ground cloves or nutmeg—always a hit!
• Mini Dump Cakes: I sometimes bake this in muffin tins for individual portions—they’re perfect for parties or when I want something snack-sized.

How to Make Pumpkin Dump Cake with Yellow Cake Mix Recipe

Step 1: Prep Your Pan and Pumpkin Mixture

Start by preheating your oven to 350°F—it’s key to get that temperature right to bake evenly. Grease a 9×13 inch baking dish with nonstick spray or rub with butter, making sure to coat the upper edges for easy cake removal later. In a large bowl or your stand mixer bowl, combine the entire can of pumpkin pie mix along with the eggs, heavy cream (or evaporated milk), sugar, kosher salt, and pumpkin pie spice. Beat everything thoroughly until smooth, scraping down sides so nothing is left unincorporated—this mix is your creamy pumpkin base.

Step 2: Layer the Dry Topping Mix and Butter

Pour the pumpkin mixture evenly into the prepared pan, spreading it out gently. Next, open your yellow cake mix box and dump it into a separate bowl. Add the flour, sugar, and one cup of chopped pecans, then whisk them all together to combine. Sprinkle this dry topping evenly over the pumpkin layer—don’t worry if it feels a bit thick on top; this is where the magic happens. If you want, toss on the extra ½ cup of pecans for a lovely crunch. Then, melt the butter in a microwave-safe bowl and drizzle it slowly and evenly over the dry topping—some areas might stay dry but that’s totally fine.

Step 3: Bake Until Golden and Set

Pop the pan into your 350°F oven and bake for about 60 to 70 minutes. You’ll want to watch for a golden brown top and a firm center that doesn’t wobble too much when you gently shake the pan. I learned the hard way that underbaking leaves a soupy middle, so patience is key! When done, pull it out and let it cool for a few minutes. This cake is glorious served warm, but it also shines chilled or at room temperature—so go with what you prefer. I usually tuck leftovers into the fridge, and they keep beautifully.

How to Serve Pumpkin Dump Cake with Yellow Cake Mix Recipe

Garnishes

I’m a huge fan of serving this dessert with a scoop of vanilla ice cream—the cold creaminess contrasts beautifully with the spiced cake. If you prefer something lighter, freshly whipped cream works just as well. And don’t skip drizzling on warm salted caramel sauce—it’s my secret weapon that my family requests every time!

Side Dishes

While this Pumpkin Dump Cake with Yellow Cake Mix Recipe shines as a dessert star, it pairs wonderfully with a hot cup of coffee or a glass of warm apple cider. For a holiday meal, I like to serve it alongside lighter sides like a crisp green salad or roasted vegetables to balance the meal.

Creative Ways to Present

For special occasions, I’ve served this dump cake in a beautiful glass trifle dish layered with extra whipped cream and chopped pecans between servings. Mini versions baked in ramekins or muffin tins sprinkled with festive edible glitter make it extra fun for holiday parties or cozy fall gatherings.

Make Ahead and Storage

Storing Leftovers

I usually let this cake cool completely, then cover it tightly with plastic wrap or foil and store it in the refrigerator. It keeps beautifully for up to 4-5 days—and honestly, sometimes I prefer it cold! Just be sure to bring it close to room temperature before serving if you’re not a fan of chilled pumpkin desserts.

Freezing

If I’m preparing it ahead for a party, I freeze the cooled cake in an airtight container. When you’re ready to enjoy, thaw it in the fridge overnight. The texture might be a bit softer, but the flavor stays wonderfully rich—perfect when reheated gently.

Reheating

To reheat leftovers, I cover the cake with foil and warm it in a 325°F oven for about 15-20 minutes until just heated through. This keeps the topping from drying out and warms the pumpkin center nicely. If you want a quicker method, a few seconds in the microwave also does the trick—but watch out not to overdo it or it could get rubbery.

FAQs

Final Thoughts

This Pumpkin Dump Cake with Yellow Cake Mix Recipe is one of those recipes I keep coming back to season after season because it’s so dependable and crowd-pleasing. I love how simple it is—perfect for busy days when you want autumn comfort food without the hassle. Whether you serve it warm with ice cream or chilled like a custardy treat, I know you’ll find this recipe as comforting and delicious as my family does. Give it a try—you might just find your new favorite pumpkin dessert!

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