Description

This Pumpkin Dump Cake is an effortless, delicious autumn dessert combining the creamy spice of pumpkin pie mix with a crunchy, buttery yellow cake topping. Simply mix pumpkin pie ingredients, “dump” a dry cake mix topping, drizzle with butter, and bake to golden perfection. Serve warm or chilled with vanilla ice cream and salted caramel sauce for a cozy seasonal treat.

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

Topping

1 (15-oz) box yellow cake mix (dry, not prepared)
1/2 cup all-purpose flour
1/4 cup sugar
1 cup pecans, chopped (optional, for mixing into flour mixture)
1/2 cup pecans, chopped (optional, for topping)
1 cup butter (melted, 2 sticks)

To Serve

Vanilla ice cream or whipped cream
Salted caramel sauce

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Instructions

Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×13 inch cake pan with nonstick spray or butter, paying special attention to 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 and the mixture is smooth, scraping down the sides and bottom as needed for even blending.
Transfer Pumpkin Mixture: Pour and spread the pumpkin mixture evenly into the prepared pan, creating a smooth layer.
Prepare Dry Topping: In a separate bowl, combine the dry yellow cake mix with the flour, sugar, and 1 cup chopped pecans if using. Whisk together ensuring ingredients are mixed evenly.
Assemble Cake: Sprinkle the dry cake mix mixture evenly over the pumpkin layer in the pan. If desired, scatter an additional 1/2 cup chopped pecans on top for extra crunch.
Add Butter: Melt the butter in a small bowl or microwave-safe container. Slowly drizzle the melted butter over the dry topping layer. It’s okay if some parts remain dry; the butter will help create a crispy crust as it bakes.
Bake: Place the pan in the preheated oven and bake for about 60 to 70 minutes. Check doneness by gently shaking the pan; the center should feel set with minimal wobble, and the top should be golden brown and crisp.
Cool and Serve: Allow the cake to cool for a few minutes. This cake is delicious warm, but also tastes great chilled or at room temperature. Serve with a scoop of vanilla ice cream or whipped cream and drizzle with warm salted caramel sauce to elevate the flavors.
Storage: Store leftover cake covered at room temperature for up to 2 days. After that, refrigerate to maintain freshness. Reheat gently if preferred warm.

Notes

This dump cake is incredibly simple but full of flavor, ideal for busy bakers or beginners.
Using pumpkin pie mix (not puree) is key to achieving the perfect pumpkin spice flavor.
Optional pecans add delightful crunch but can be omitted for nut allergies or preference.
Butter measured as 1 cup equals 2 sticks, make sure to melt it before drizzling for even distribution.
Adjust pumpkin pie spice quantity to taste for a milder or more robust fall spice profile.
Great served warm with vanilla ice cream and salted caramel sauce for a cozy fall or holiday dessert.

Nutrition

Serving Size: 1 slice (1/12 of cake)
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