Easy Pumpkin Dump Cake with Yellow Cake Mix
This easy pumpkin dump cake with yellow cake mix is a buttery, golden crumble topping over a soft, spiced pumpkin layer. It’s the perfect no-fuss dessert for fall gatherings, holiday dinners, or random Tuesday cravings.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 12 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 can (15 oz) pumpkin puree (100% pure, not pumpkin pie filling)
- 1 can (12 oz) evaporated milk
- 3 large eggs, room temperature
- 1 cup granulated sugar
- 2 teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
- 1 box (15.25 oz) yellow cake mix (dry, unprepared)
- 1 cup (2 sticks) salted butter, melted
- 1/2 cup chopped pecans or walnuts (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or nonstick spray.
- In a large mixing bowl, whisk together the pumpkin puree, evaporated milk, eggs, granulated sugar, pumpkin pie spice, and vanilla extract until smooth and well combined.
- Pour the pumpkin mixture into the prepared baking dish and spread evenly to the edges.
- Sprinkle the dry yellow cake mix evenly over the top of the pumpkin mixture. Do not stir.
- If using nuts, sprinkle them evenly over the dry cake mix.
- Melt the butter and pour it evenly over the entire surface of the cake mix, covering all dry spots.
- Bake for 45-55 minutes, until the top is golden brown and the pumpkin layer is bubbly around the edges. The center should be set but still slightly jiggly. If browning too quickly, tent loosely with foil for the last 10-15 minutes.
- Let the dump cake cool for at least 15-20 minutes before serving to allow the layers to set.
Notes
Pour the melted butter evenly to avoid dry spots. Let the cake rest before serving for the best texture. For a gluten-free version, use a gluten-free yellow cake mix. For a dairy-free version, use plant-based butter and coconut milk instead of evaporated milk. Leftovers can be stored in the refrigerator for up to 5 days and reheated in the oven at 300°F for 10-15 minutes.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 34
- Sodium: 380
- Fat: 18
- Saturated Fat: 10
- Carbohydrates: 52
- Fiber: 2
- Protein: 5
Keywords: pumpkin dump cake, easy pumpkin dessert, yellow cake mix recipe, fall dessert, dump cake, pumpkin spice