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Effortless Pumpkin Dump Cake Recipe with Yellow Cake Mix

Effortless Pumpkin Dump Cake with Yellow Cake Mix

A simple layered fall dessert made with pumpkin custard, yellow cake mix, butter, and optional nuts. It bakes into a soft pumpkin base with a golden, crisp-edged topping.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 minute
Servings: 10 servings
Ingredients Method Notes

Ingredients
  

Pumpkin Layer
  • 1 15-ounce can Pure pumpkin puree, not pumpkin pie filling
  • 1 12-fluid-ounce can Evaporated milk
  • 3 eggs Large eggs
  • 1 cup Granulated sugar
  • 1 tablespoon Pumpkin pie spice
Cake Topping
  • 1 box, about 15.25 ounces Yellow cake mix
  • 1 cup, or 2 sticks Unsalted or salted butter, melted or thinly sliced
Optional Topping
  • 1 cup Chopped pecans or walnuts

Method
 

Step-by-Step
  1. Heat the oven to 350°F (175°C), then lightly grease a 9-by-13-inch baking dish.
  2. Whisk the pumpkin puree, evaporated milk, eggs, granulated sugar, and pumpkin pie spice in a large bowl until the mixture is smooth and evenly combined.
  3. Pour the pumpkin mixture into the prepared baking dish and spread it into an even layer.
  4. Sprinkle the dry yellow cake mix evenly over the pumpkin mixture. Do not stir the layers together.
  5. Drizzle the melted butter over the entire cake-mix surface, or arrange thin butter slices across it. Scatter the chopped pecans or walnuts over the top if using.
  6. Bake for 50–60 minutes, until the top is golden brown and the pumpkin center is set but still slightly soft.
  7. Cool for at least 15–20 minutes before serving. Spoon the cake into bowls and serve warm with whipped cream or vanilla ice cream.

Notes

Spread the cake mix as evenly as possible and cover the surface thoroughly with butter to prevent powdery dry patches. Store leftovers covered in the refrigerator and reheat individual servings gently.