Pumpkin Dump Cake with Yellow Cake Mix Recipe

If you’re a fan of cozy fall desserts that somehow feel both comforting and effortless, this Pumpkin Dump Cake with Yellow Cake Mix Recipe is an absolute must-try. I love this recipe because it captures all that warm pumpkin pie flavor without any fuss — you just “dump” the ingredients together, bake, and enjoy a sweet, tender cake with a surprisingly crisp topping. It’s perfect for busy weeknights or when you want a quick holiday treat without pulling out a million mixing bowls.

When I first tried this Pumpkin Dump Cake with Yellow Cake Mix Recipe, I was amazed how the pumpkin pie mix and cake mix magically transform into something that tastes like it took hours in the kitchen. Plus, you can easily tweak it for texture or serve it warm with ice cream or cold from the fridge, making it wonderfully versatile for all taste preferences. Trust me, once you give this a go, it’ll become your go-to pumpkin dessert for the season!

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Ingredients You’ll Need

All these ingredients come together in a surprisingly perfect harmony—using pumpkin pie mix instead of puree really makes a huge flavor difference, and yellow cake mix adds a buttery, tender crumb that’s just perfect for this dessert.

• Pumpkin pie mix: Be sure to grab pie mix, not plain pumpkin puree, for that classic pumpkin pie flavor and sweetness.
• Eggs: Help bind everything together and add richness to the custard-like base.
• Heavy cream (or evaporated milk): I usually use heavy cream for extra creaminess, but evaporated milk works too if you want to lighten it up.
• Granulated sugar: Sweetens the pumpkin mixture just right without overpowering.
• Kosher salt: A pinch balances flavors perfectly and enhances the pumpkin’s natural taste.
• Pumpkin pie spice: Can’t skip this—you’ll want that warm, cozy spice blend to shine through.
• Yellow cake mix: Use the dry mix only—don’t prepare it as directed on the box.
• All-purpose flour: Mixed into the cake topping, it adds a nice structure and crumb.
• Extra sugar for topping: Sweetens that crunchy layer on top, creating a beautiful contrast.
• Chopped pecans: I love adding these for texture and a lovely nutty flavor, both inside and sprinkled on top.
• Melted butter: Poured over the dry topping mix, it melts into a golden crust as it bakes.
• Vanilla ice cream or whipped cream: Perfect finishing touch for serving—adds creaminess and balances the spices.
• Salted caramel sauce: Optional, but oh-so-delicious drizzled on top for a sweet-salty kick!

Variations

I like to keep this Pumpkin Dump Cake with Yellow Cake Mix Recipe simple, but it’s so easy to personalize! Whether you want to add nuts, swap spices around, or even make it gluten-free, there’s a way to tweak it to suit your family’s preferences.

• Nut-free version: I’ve made this without any pecans for my niece’s allergy, and it’s still incredibly tasty—just skip the nuts or substitute with seeds.
• Spice it up: Sometimes I add a dash of cinnamon or ground ginger to the pumpkin pie spice blend for an extra cozy flavor.
• Dairy-free option: Use coconut milk instead of cream and dairy-free margarine for the topping; it works surprisingly well!
• Sweet crunch topping: Swap pecans for chopped walnuts or toasted coconut flakes for a fun twist.

How to Make Pumpkin Dump Cake with Yellow Cake Mix Recipe

Step 1: Prep Your Pan and Oven

Start by preheating your oven to 350°F (175°C). While it’s warming up, grease your 9×13 inch baking pan really well — I prefer to use nonstick spray, but rubbing a bit of butter around, especially on the edges, helps the cake release beautifully after baking.

Step 2: Mix the Pumpkin Base

In a large bowl or your stand mixer, combine the pumpkin pie mix, 3 eggs, heavy cream, sugar, salt, and pumpkin pie spice. Beat it all together until the eggs are fully incorporated and the mixture is smooth, scraping down the sides once or twice to make sure it’s even. This custardy pumpkin base is what makes this cake so moist and flavorful.

Step 3: Assemble the Cake Layers

Pour the pumpkin mixture into your prepared pan and spread it out evenly. Don’t worry if it seems thin—that’s exactly how it should be. Now, in a separate bowl, mix the yellow cake mix, flour, sugar, and 1 cup of chopped pecans (if using) until combined. Sprinkle this dry mixture evenly over the pumpkin layer.

Step 4: Add Butter and Bake

Melt 1 cup of butter and drizzle it slowly over the top, making sure to cover as much of the dry mix as possible. It’s okay if some parts look a bit dry—that’s going to form the perfect crumbly topping. Add the remaining ½ cup pecans on top if you want an extra crunch. Pop the whole pan in the oven and bake for about 60 to 70 minutes. You’ll know it’s done when the top is golden brown and doesn’t wobble much when you gently shake the pan.

Step 5: Cool and Serve!

Let the cake cool for at least 10 minutes before serving. I’m normally a warm-dessert lover, but this cake is also fantastic chilled in the fridge or at room temperature—whichever suits your pumpkin pie mood. Serve it with a scoop of vanilla ice cream and a drizzle of salted caramel sauce for that extra indulgence.

How to Serve Pumpkin Dump Cake with Yellow Cake Mix Recipe

Garnishes

I love topping this cake with a generous scoop of rich vanilla ice cream because the cold creaminess contrasts beautifully with the warm spices. Sometimes I whip up fresh whipped cream for a lighter touch. And if I’m feeling fancy, a drizzle of salted caramel sauce on top turns this into a showstopper every time.

Side Dishes

When I serve this dessert at family gatherings, I like pairing it with spiced chai tea or a warm cup of coffee to balance the sweetness. It also goes surprisingly well alongside lightly spiced roasted nuts or a simple green salad if you want to turn your meal into a full fall-themed dinner.

Creative Ways to Present

For special occasions, I’ve layered this Pumpkin Dump Cake recipe in a trifle dish with whipped cream and toasted pecans, creating a stunning pumpkin parfait. I’ve also used individual ramekins for single servings, making it feel extra cozy and personalized for guests.

Make Ahead and Storage

Storing Leftovers

This cake actually keeps very well at room temperature for up to 2 days if covered loosely with foil or plastic wrap. After that, I recommend storing it in the fridge to maintain freshness, where it can last up to 5 days without drying out.

Freezing

I’ve frozen this dump cake successfully—wrap individual slices tightly in plastic wrap and foil, then freeze for up to 3 months. When ready, thaw overnight in the fridge before reheating for best texture and flavor.

Reheating

To reheat leftovers, pop a slice in the microwave for 30-45 seconds or warm it in a 325°F oven for about 10 minutes. It’s best served slightly warm, especially when paired with ice cream or whipped cream.

FAQs

Final Thoughts

This Pumpkin Dump Cake with Yellow Cake Mix Recipe has really become my favorite fall shortcut—a cozy, luscious dessert that feels homemade without lots of effort. I love how it impresses guests and satisfies sweet tooths with minimal prep. You’ll enjoy how approachable and flexible this recipe is, and I can’t recommend it enough if you want a simple, pumpkin-packed treat that hits all the right notes. Give it a try, and I promise you’ll keep coming back for more!

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