Description

This Pumpkin Dump Cake is a deliciously easy fall dessert that combines the rich flavors of pumpkin pie with a crunchy yellow cake topping. Using pumpkin pie mix, eggs, cream, and spices, then layering it with a dry cake mix and pecans, this dessert bakes into a comforting cobbler-like treat. Serve warm or chilled with vanilla ice cream and salted caramel sauce for a perfect autumn indulgence.

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

Dry Topping

1 (15-oz) box yellow cake mix (dry, not prepared)
1/2 cup all purpose flour
1/4 cup granulated sugar
1 cup chopped pecans (optional, to mix into flour mixture)
1/2 cup chopped pecans (optional, for top)

Other

1 cup butter (melted, 2 sticks)
Vanilla ice cream or whipped cream (for serving)
Salted caramel sauce (for serving)

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Instructions

Preheat and Prepare Pan: Preheat your oven to 350 degrees F. Grease a 9×13 inch cake pan with nonstick spray or butter, making sure to focus on the upper edges to prevent sticking.
Mix Pumpkin Filling: In a large bowl or stand mixer, add the pumpkin pie mix, eggs, heavy cream, sugar, salt, and pumpkin pie spice. Beat together thoroughly until the eggs are fully incorporated, scraping down the sides and bottom of the bowl to ensure even mixing.
Transfer Pumpkin Mixture: Pour and evenly spread the pumpkin mixture into the prepared cake pan to form the base layer.
Prepare Dry Topping: In a separate bowl, combine the yellow cake mix, all-purpose flour, sugar, and 1 cup chopped pecans (if using). Whisk together until well mixed.
Add Dry Topping: Sprinkle the dry cake mix mixture evenly over the pumpkin layer in the pan. If you like extra pecans, sprinkle the additional 1/2 cup chopped pecans on top.
Add Butter: Melt the butter in a small bowl using the microwave. Slowly pour the melted butter evenly over the dry topping. It’s fine if some of the dry mixture remains dry and doesn’t get fully soaked by the butter.
Bake the Cake: Place the pan in the preheated oven and bake for about 60 minutes, up to 70 minutes. The cake is done when the top is golden brown and the center doesn’t wobble much when gently shaken.
Cool and Serve: Let the dump cake cool for a few minutes before serving. It can be enjoyed warm, room temperature, or chilled based on your preference. Serve topped with a scoop of vanilla ice cream or whipped cream and a drizzle of salted caramel sauce.
Storage: Store the uncovered cake at room temperature for up to 2 days, then refrigerate to keep it fresh longer.

Notes

This dump cake is incredibly simple to make and packs rich pumpkin flavors with a crunchy cake topping.
Using pumpkin pie mix rather than pure pumpkin puree ensures the correct sweetness and spice balance.
Optional chopped pecans add a nutty texture, but you can omit them if desired.
Butter poured over the dry topping is key to forming the crispy crust and moist cake underneath.
The cake tastes great warm or chilled, so choose your favorite way to enjoy it.
Serve with vanilla ice cream and salted caramel sauce for an indulgent finish.

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