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Easy Pumpkin Dump Cake Recipe with Yellow Cake Mix

Easy Pumpkin Dump Cake

A simple layered pumpkin dessert made with pumpkin puree, yellow cake mix, melted butter, and optional chopped nuts. It has a creamy pumpkin base and a crisp, golden topping.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 12 servings
Ingredients Method Notes

Ingredients
  

Pumpkin Filling
  • 1 15-ounce can Pumpkin puree
  • 1 12-fluid-ounce can Evaporated milk
  • 3 Large eggs
  • 1 cup Granulated sugar
  • 2 teaspoons Pumpkin pie spice
Topping
  • 1 box, about 15.25 ounces Yellow cake mix
  • 1 cup, 2 sticks Unsalted butter, melted
  • 1 cup Chopped pecans or walnuts
For Serving
  • as needed Whipped cream or vanilla ice cream

Method
 

Step-by-Step
  1. Heat the oven to 350°F (175°C) and grease a 9 x 13-inch baking dish.
  2. Whisk the pumpkin puree, evaporated milk, eggs, granulated sugar, and pumpkin pie spice in a large bowl until smooth.
  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 layer. Do not stir the cake mix into the filling.
  5. Drizzle the melted butter evenly over the cake mix, taking care to cover as much of the dry mix as possible. Sprinkle the chopped pecans or walnuts over the top if using.
  6. Bake for 50 to 60 minutes, until the top is golden brown and the pumpkin center is mostly set. A slight jiggle in the center is normal.
  7. Cool the cake for about 15 to 20 minutes before serving. Enjoy it warm or chilled with whipped cream or vanilla ice cream.

Notes

Use pumpkin puree, not pumpkin pie filling. Distribute the melted butter as evenly as possible because uncovered cake mix can remain powdery. For cleaner slices, cool the cake completely and refrigerate it before cutting.