Best Easy Pumpkin Dump Cake with Yellow Cake Mix
An incredibly easy pumpkin dump cake made with yellow cake mix, canned pumpkin, and warm spices. This no-fuss dessert features a soft, custard-like pumpkin layer topped with a buttery, crispy crust—perfect for fall gatherings or cozy nights in.
- Prep Time: 10 minutes
- Cook Time: 45-50 minutes
- Total Time: 55-60 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 can (15 oz) pumpkin puree
- 1 can (12 oz) evaporated milk
- 3 large eggs
- 1 cup granulated sugar
- 2 teaspoons pumpkin pie spice
- ½ teaspoon salt
- 1 box (15.25 oz) yellow cake mix
- 1 cup chopped pecans or walnuts (optional)
- ¾ cup unsalted butter, melted
- Whipped cream or vanilla ice cream (for serving, optional)
- Caramel sauce (for serving, optional)
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with butter or nonstick spray.
- In a large bowl, whisk together the pumpkin puree, evaporated milk, eggs, sugar, pumpkin pie spice, and salt until completely smooth and well combined.
- Pour the pumpkin mixture into the prepared baking dish and spread it evenly with a spatula.
- Sprinkle the entire box of dry yellow cake mix evenly over the pumpkin layer. Do not stir or mix.
- If using nuts, sprinkle them evenly over the dry cake mix.
- Drizzle the melted butter as evenly as possible over the entire surface.
- Bake for 45-50 minutes, until the top is golden brown and the edges are bubbly. The center should be set and not jiggle when shaken.
- Let the dump cake cool on a wire rack for at least 15-20 minutes before serving.
- Serve warm, topped with whipped cream or vanilla ice cream and a drizzle of caramel sauce if desired.
Notes
Don’t overmix the pumpkin layer. Spread the cake mix evenly to avoid dry pockets. Use real butter for the best crispy top. Let the cake rest for 15-20 minutes before serving for cleaner slices. For gluten-free, use a gluten-free yellow cake mix. For dairy-free, substitute butter with dairy-free butter and use canned coconut milk instead of evaporated milk.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 34
- Sodium: 380
- Fat: 20
- Saturated Fat: 10
- Carbohydrates: 52
- Fiber: 2.5
- Protein: 6
Keywords: pumpkin dump cake, easy pumpkin dessert, yellow cake mix pumpkin, fall dessert, dump cake recipe