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Pumpkin Dump Cake with Yellow Cake Mix

It really doesn't get any easier (or tastier!) than this Pumpkin Dump Cake! Mix up a can of pumpkin pie mix with a few simple ingredients, then "dump" a dry yellow cake mix on top. Drizzle with butter and bake! Voila! If you are not into pumpkin pie, this will be your new favorite thing!

Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
Servings: 12
Calories: 592 kcal
Course: Dessert
Cuisine: American

Ingredients

For the filling
  • 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
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
  • salted caramel sauce for serving

Instructions

    Cup of Yum
  1. 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. 
  2. 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. 
  3. Scrape the mixture into your prepared 9x13 inch pan and spread it out evenly. 
  4. Open up your box of yellow cake mix and dump it into a bowl. 
  5. Add 1/2 cup flour, 1/4 cup sugar, and 1 cup chopped pecans. Whisk it all together.
  6. Sprinkle this dry mixture over the top of the pumpkin in the pan. 
  7. Top with an additional 1/2 cup chopped pecans if you want. 
  8. 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. 
  9. 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.
  10. 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! 
  11. You can store this dump cake covered on the counter for about 2 days, and after that stick it in the fridge. 
  12. Serve with a scoop of vanilla ice cream and a drizzle of warm Salted Caramel Sauce!

Notes

  • *If you can't find pumpkin mix and all you have is 29 ounce can of 100% pumpkin puree, you can still make this no prob. Make these adjustments:
  • And that's it! Everything else is the same.
  • Source: This recipe is adapted from my dear friend Amelia's family recipe file. They call it "Pumpkin Dessert" :)
  • increase sugar in the filling to 1 and 3/4 cup sugar (instead of 2/3 cup)
  • increase pumpkin pie spice to 2 tablespoons, or to taste 

Nutrition Information

Serving 1serving Calories 592kcal (30%) Carbohydrates 70g (23%) Protein 6g (12%) Fat 34g (52%) Saturated Fat 16g (80%) Polyunsaturated Fat 4g Monounsaturated Fat 12g Trans Fat 1g Cholesterol 114mg (38%) Potassium 213mg (6%) Fiber 8g (32%) Sugar 31g (62%) Vitamin A 6722IU (134%) Vitamin C 3mg (3%) Calcium 140mg (14%) Iron 2mg (11%)

Nutrition Facts

Serving: 12Serving

Amount Per Serving

Calories 592

% 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.