Pumpkin Dump Cake with Yellow Cake Mix Recipe

I absolutely love how this Pumpkin Dump Cake with Yellow Cake Mix Recipe turns out—it’s that perfect blend of cozy fall flavors with ridiculously easy prep. Seriously, if you’ve ever wanted to enjoy the richness of pumpkin pie without the fuss, this is your go-to dessert. I first made it on a chilly autumn night when I was craving pumpkin but didn’t want to mess with flaky crusts or complicated steps, and it instantly became a family favorite.

You’ll find that this dump cake is wonderfully forgiving, and it works beautifully for everything from casual weeknight dinners to Thanksgiving dessert tables. What makes this recipe so special is the golden, buttery topping paired with that creamy, spiced pumpkin filling beneath — all thanks to that magic yellow cake mix tossed right on top. If you’re looking for a pumpkin dessert that’s both effortless and crowd-pleasing, this one’s definitely worth trying.

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Ingredients You’ll Need

The ingredients for this Pumpkin Dump Cake with Yellow Cake Mix Recipe are pantry-friendly and straightforward, which is what I love most. Using a can of pumpkin pie mix instead of plain pumpkin puree adds built-in sweetness and spice, making everything come together with minimal effort. Plus, the yellow cake mix brings texture and that classic buttery flavor we all crave.

• Pumpkin Pie Mix: Make sure it’s pie mix, not just pumpkin puree, for the best flavor and sweetness.
• Eggs: They help bind the filling together so it’s creamy but firm.
• Heavy Cream or Evaporated Milk: Cream adds richness, but evaporated milk works in a pinch.
• Granulated Sugar: Balances the pumpkin spices perfectly.
• Kosher Salt: Enhances all the flavors without being too salty.
• Pumpkin Pie Spice: You can find this premixed or make your own with cinnamon, nutmeg, cloves, and ginger.
• Yellow Cake Mix: Don’t use prepared cake mix—just the dry mix for that crisp topping.
• All-Purpose Flour: Added to the topping mixture to create a nice crust.
• Sugar (for topping): Gives a slight sweetness to balance the pumpkin layer.
• Chopped Pecans (optional): I love mixing some into the topping for texture and sprinkling more on top for a nutty crunch.
• Butter (melted): This is the game-changer that melts through the cake mix topping, creating golden pockets of buttery goodness.
• Vanilla Ice Cream or Whipped Cream: The perfect cool contrast when serving this warm dessert.
• Salted Caramel Sauce: A drizzle adds a luxurious finish that’s hard to beat.

Variations

I love how easy it is to make this Pumpkin Dump Cake with Yellow Cake Mix Recipe your own. Whether you want to add nuts, switch up the dairy, or swap in different spices, this recipe welcomes creativity without any extra work. Feel free to customize it to fit your taste or dietary needs.

• Nuts or No Nuts: I often skip the pecans if I don’t have them, but they add such a nice crunch and flavor when included.
• Dairy Alternative: If you prefer, substitute the heavy cream with evaporated milk or even a non-dairy cream for a lighter or vegan-ish option.
• Spice It Up: Experiment with adding a pinch of ground cloves or allspice for a deeper spice profile.
• Sweetener Swap: You can try using brown sugar in place of granulated sugar for a richer caramel note.

How to Make Pumpkin Dump Cake with Yellow Cake Mix Recipe

Step 1: Prep Your Pan and Pumpkin Mixture

Start by preheating your oven to 350°F and greasing a 9×13 inch baking dish thoroughly—don’t skip the edges! I use nonstick spray for easy cleanup but butter works wonderfully too. In a large bowl or your stand mixer, combine the entire can of pumpkin pie mix, eggs, heavy cream, sugar, salt, and pumpkin pie spice. Beat everything until smooth and the eggs are fully incorporated; scraping the sides as needed really helps to blend everything evenly and avoid any pockets of dry spice mixes.

Step 2: Assemble the Cake Layers

Pour the pumpkin mixture evenly into your prepared pan and smooth it out with a spatula. In a medium bowl, whisk together the dry yellow cake mix, flour, sugar, and chopped pecans if you’re using them. This dry topping is what creates that signature crunch, so don’t skip the flour—it helps hold everything together. Sprinkle this mix evenly over the pumpkin layer, then top with extra pecans if you want more texture on top.

Step 3: Pour Butter and Bake

Melt the butter slowly in a small microwave-safe bowl. Then, pour the melted butter evenly over the dry topping—you’ll notice that some of the cake mix might still look dry, but that’s perfectly fine. Slide the pan into your oven and bake for 60 to 70 minutes. You’ll know it’s done when the top is golden and a little crispy, and the center isn’t too jiggly when you gently shake the pan. This might be the hardest part for me—waiting for it to cool just enough to eat!

Step 4: Serve and Enjoy

I usually serve this Pumpkin Dump Cake warm with a big scoop of vanilla ice cream and a drizzle of salted caramel sauce, but it’s just as delightful chilled or at room temperature. Depending on how you like your pumpkin pie, pick your serving temp! This dessert is super flexible, and you’ll find that it delights every time.

How to Serve Pumpkin Dump Cake with Yellow Cake Mix Recipe

Garnishes

Personally, I’m a huge fan of serving this cake with a big scoop of vanilla bean ice cream that melts into all those nooks and crannies. Sometimes, I swirl on a drizzle of warm salted caramel sauce for an extra indulgent touch. If you’re looking for a lighter option, a dollop of freshly whipped cream with a sprinkle of cinnamon works just as well and keeps it simple.

Side Dishes

This Pumpkin Dump Cake with Yellow Cake Mix Recipe pairs beautifully with any comforting fall meal. I love serving it alongside roasted turkey or glazed ham during holiday dinners. For something casual, it works great after a spiced soup or hearty chili—such a perfect sweet ending.

Creative Ways to Present

For special occasions, I’ve scooped this cake into individual ramekins and topped each with whipped cream and a pecan half for a pretty presentation. Another fun idea I discovered is layering chunks in a trifle dish with whipped cream and caramel sauce, turning the dump cake into an elegant layered dessert that still feels homemade and cozy.

Make Ahead and Storage

Storing Leftovers

I usually cover leftover Pumpkin Dump Cake loosely with foil and keep it on the counter if we’re eating it within two days. It actually tastes great the next day either room temp or chilled from the fridge. After two days, I pop it into the fridge to keep it fresh and prevent spoilage.

Freezing

If I want to save some for later, I let the dump cake cool completely, then cut it into squares and freeze individual pieces in airtight containers. When thawed, it still retains its flavor and texture remarkably well. Just remember to thaw in the fridge overnight for best results!

Reheating

To reheat, I prefer warming a portion in the microwave for about 30 seconds to a minute—just enough to soften the butter topping and warm the pumpkin filling. Alternatively, pop it in a 325°F oven for 10-15 minutes if you want to crisp it back up. Avoid overheating or it can dry out, so keep an eye on it!

FAQs

Final Thoughts

This Pumpkin Dump Cake with Yellow Cake Mix Recipe is one of those simple kitchen wins that I love sharing with friends because it’s so approachable and satisfying. Whenever I make it, it sparks joy with how rich yet easy it is—a total no-fuss way to get that pumpkin fix without stress. I hope you give it a try soon and see for yourself how effortlessly delicious pumpkin season can be!

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