Description
This Pumpkin Dump Cake with Yellow Cake Mix is a delightful and easy-to-make autumn dessert. Combining the rich flavors of pumpkin pie spice and creamy pumpkin pie mix with a crunchy yellow cake topping, this dump cake is perfect for those who want a fuss-free dessert that tastes like pumpkin pie but with the texture of a cobbler. Serve it warm with vanilla ice cream and a drizzle of salted caramel sauce for an irresistible 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
Cake 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, to mix into flour mixture)
- 1/2 cup pecans, chopped (optional, for the top)
Butter Topping
- 1 cup butter, melted (2 sticks)
For Serving
- Vanilla ice cream or whipped cream
- Salted caramel sauce
Instructions
- Preheat the oven and prepare the pan: Preheat your oven to 350 degrees F. Grease a 9×13 inch cake pan with nonstick spray or rub with a bit of butter, focusing especially on the upper edges of the pan to prevent sticking.
- Mix the pumpkin filling: In a large bowl or stand mixer, combine the pumpkin pie mix, 3 eggs, 1 cup of heavy cream, 2/3 cup sugar, 3/4 teaspoon kosher salt, and 1 1/2 tablespoons pumpkin pie spice. Beat the mixture until the eggs are fully incorporated, scraping the sides and bottom of the bowl to ensure even mixing.
- Transfer pumpkin mixture to pan: Scrape the smooth pumpkin mixture evenly into your prepared 9×13 inch pan, spreading it out as much as possible for uniform baking.
- Prepare the dry cake topping: In a separate bowl, combine the yellow cake mix, 1/2 cup all-purpose flour, 1/4 cup sugar, and 1 cup chopped pecans (if using). Whisk these dry ingredients together thoroughly.
- Assemble the topping: Sprinkle the dry cake topping mixture evenly over the pumpkin layer in the pan. If you like extra crunch, scatter an additional 1/2 cup chopped pecans on top.
- Add melted butter: Melt 1 cup of butter in a small bowl or microwave. Slowly pour the melted butter over the dry cake mix topping, allowing it to soak in. It’s okay if some of the cake mix remains dry.
- Bake the cake: Bake at 350°F for about 60 to 70 minutes. The cake is done when it is golden brown on top and the center no longer wobbles when the pan is shaken gently.
- Cool and serve: Let the cake cool for a few minutes before serving. This dessert can be enjoyed warm, at room temperature, or chilled in the fridge according to your preference.
- Storage and serving suggestions: Store leftover cake covered at room temperature for up to 2 days, then refrigerate. Serve each slice with a scoop of vanilla ice cream or whipped cream and a drizzle of warm salted caramel sauce for the perfect finishing touch.
Notes
- This Pumpkin Dump Cake is incredibly easy to make and delivers all the warm, spicy flavors of pumpkin pie without the fuss of traditional pie crusts.
- If you prefer a nut-free version, simply omit the pecans in the topping.
- For a lighter option, evaporated milk can be used in place of heavy cream.
- The cake topping should be sprinkled dry over the pumpkin mixture, not mixed in, to achieve the perfect crumbly texture after baking.
- The cake can be made ahead and refrigerated; just warm it slightly before serving for a fresh-baked experience.
Nutrition
- Serving Size: 1 serving
- 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
