Pumpkin Dump Cake with Yellow Cake Mix
User Reviews
4.6
Pumpkin Dump Cake with Yellow Cake Mix
Description
Pumpkin Dump Cake with Yellow Cake Mix features a base of canned pumpkin pie filling mixed with eggs, heavy cream or evaporated milk, sugar, salt, and pumpkin pie spice, creating a moist and spiced pumpkin custard. This filling is poured into a greased 9x13 pan and topped with a dry mixture of yellow cake mix, additional flour, sugar, and chopped pecans that lend crunch and texture.
The topping is finished by pouring melted butter over the dry ingredients, allowing it to bake into a golden, crisp crust while the pumpkin filling underneath sets into a creamy layer. The cake is baked at 350°F, producing a dessert with contrasting textures — tender and creamy on the bottom, crunchy and nutty on top. Optional pecans sprinkled on top add extra flavor and crunch.
Serving the cake warm with vanilla ice cream or whipped cream and salted caramel sauce adds complementary sweetness and richness. This makes it a dessert suitable for fall gatherings or holiday meals.
If using pumpkin puree instead of pumpkin pie mix, the recipe advises increasing the sugar and pumpkin pie spice to maintain the desired sweetness and flavor. These adjustments ensure the filling maintains the taste typically provided by prepared pumpkin pie mix.
Ingredients
For the filling
- 1 (30-oz) can pumpkin pie mix use pie mix, not puree!*
- 3 large egg
- 1 cup heavy cream OR evaporated milk
- 2/3 cup granulated sugar
- 3/4 teaspoon kosher salt
- 1 & 1/2 tablespoons pumpkin pie spice
For the top
- 1 (15-oz) box yellow cake mix add it to the recipe dry, not prepared
- 1/2 cup all-purpose flour
- 1/4 cup sugar
- 1 cup pecans chopped, to mix into flour mixture (optional)
- 1/2 cup pecans chopped, for the top (optional)
- 1 cup butter melted (2 sticks)
- vanilla ice cream or whipped cream for serving
- caramel sauce for serving, salted
Instructions
- Preheat your oven to 350 degrees F. Grease a 9x13 inch cake pan with nonstick spray, or rub with a bit of butter, focusing on the upper edges of the pan.
- In a large bowl or stand mixer, add the can of pumpkin pie mix, 3 eggs, 1 cup cream, 2/3 cup sugar, 3/4 teaspoon salt, and 1 and 1/2 tablespoon pumpkin pie spice (or add spice to taste). Beat it together until the eggs are well incorporated, scraping down the sides and bottom of the bowl.
- Scrape the mixture into your prepared 9x13 inch pan and spread it out evenly.
- Open up your box of yellow cake mix and dump it into a bowl.
- Add 1/2 cup flour, 1/4 cup sugar, and 1 cup chopped pecans. Whisk it all together.
- Sprinkle this dry mixture over the top of the pumpkin in the pan.
- Top with an additional 1/2 cup chopped pecans if you want.
- In a small bowl, melt 1 cup butter in the microwave. Slowly pour the butter over the top of the dry cake mix. See photos. It's okay if some of the cake mix is still dry.
- Bake at 350 for about 60 minutes, or even up to 70 minutes. You will know it is done if you shake the pan and it doesn't wobble too much in the center. You want the top to be golden brown.
- Let cool for a few minutes before digging in! I am usually a warm-dessert kind of girl, but I actually really love this cobbler chilled in the fridge. It's also great room temperature. Decide between cold and room temperature judging by what temperature you like to eat your pumpkin pie!
- You can store this dump cake covered on the counter for about 2 days, and after that stick it in the fridge.
- Serve with a scoop of vanilla ice cream and a drizzle of warm Salted Caramel Sauce!
Notes
- If substituting 100% pumpkin puree for pumpkin pie mix, increase sugar to 1 3/4 cups and pumpkin pie spice to 2 tablespoons, adjusting to taste.
- This recipe yields a custard-like pumpkin layer topped with a crispy pecan and cake mix crust.
- Serving with vanilla ice cream or salted caramel sauce enhances the dessert's richness and flavor contrast.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 592 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 592kcal | 30% |
| Carbohydrates | 70g | 23% |
| Protein | 6g | 12% |
| Fat | 34g | 52% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 1g | 50% |
| Cholesterol | 114mg | 38% |
| Potassium | 213mg | 5% |
| Fiber | 8g | 32% |
| Sugar | 31g | 62% |
| Vitamin A | 6722IU | 134% |
| Vitamin C | 3mg | 3% |
| Calcium | 140mg | 14% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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