Pumpkin Dump Cake With Cake Mix

Every fall, I find myself making this Pumpkin Dump Cake With Cake Mix because it's one of those effortless desserts that tastes like you spent all afternoon baking. It has all the cozy flavors of pumpkin pie with the buttery, crisp topping of a classic dump cake.

This easy pumpkin spice cake is creamy on the bottom, golden and buttery on top, and full of warm pumpkin spice flavor. Using a boxed cake mix keeps prep simple, making it perfect for holidays, potlucks, or whenever you're craving an old fashioned fall dessert.

It reminds me of the kind of dessert Grandma would pull from the oven after Sunday dinner, filling the kitchen with the smell of cinnamon and pumpkin spice.

What You Need to Know

• This pumpkin dump cake has a creamy pumpkin custard base with a buttery, crisp cake topping.
• It tastes even better after it cools for about 20 minutes, making it easier to slice and serve.
• You can prepare the pumpkin layer a day ahead, then add the cake mix and butter just before baking.
• For a lighter version, reduce the sugar slightly and serve with light whipped topping instead of ice cream.

Ingredients Overview

• Pumpkin purée: Use 100% pure pumpkin, not pumpkin pie filling. Homemade pumpkin purée also works if it's well drained.
• Evaporated milk: Whole evaporated milk gives the richest texture, but reduced fat evaporated milk can be substituted.
• Eggs: Large eggs work best. Bring them to room temperature for easier mixing.
• Sugar: Regular granulated sugar is traditional, but light brown sugar adds a deeper caramel flavor.
• Pumpkin spice: Adjust between 1 and 2 teaspoons depending on how bold you like your pumpkin spice flavor. You can also use a mix of cinnamon, ginger, nutmeg, and cloves.
• Yellow cake mix: Any standard yellow cake mix works well. Spice cake mix is another delicious option for extra fall flavor.
• Butter: Use real butter for the best golden topping. Salted or unsalted both work.

How to Make Pumpkin Dump Cake With Cake Mix

Step 1: Preheat the oven to 350°F and lightly grease a 9x13-inch baking dish. In a large mixing bowl, whisk together the pumpkin purée, evaporated milk, eggs, sugar, and pumpkin spice until completely smooth.

Step 2: Pour the pumpkin mixture evenly into the prepared baking dish, spreading it into an even layer.

Step 3: Sprinkle the dry yellow cake mix evenly over the pumpkin layer. Do not stir the layers together. Slowly drizzle the melted butter over the entire surface, covering as much of the dry cake mix as possible.

Step 4: Bake for 50 to 55 minutes, or until the top is golden brown and set. Let the cake cool for about 20 minutes before serving warm with your favorite toppings.

Grandma's Tips

• Sprinkle the cake mix as evenly as possible so every bite has a crisp, buttery topping.
• If you notice a few dry spots before baking, drizzle a little extra melted butter over those areas for an even golden crust.

Modern Updates

• Swap the yellow cake mix for spice cake mix to create an even richer pumpkin spice cake.
• Reduce the sugar to ½ cup if you prefer a less sweet dessert. The texture will still turn out beautifully.

More Dump Cake Recipes

• Easy Chocolate Dump Cake
• Old Fashioned Berry Dump Cake
• Easy Peach Dump Cake (with Canned Peaches)
• Old Fashioned Pineapple Dump Cake
• Old Fashioned Cherry Dump Cake

FAQs

Do you mix the cake mix into pumpkin dump cake?

No. Sprinkle the dry cake mix evenly over the pumpkin filling and do not stir. This creates the signature buttery crumb topping.

Can I use spice cake mix instead of yellow cake mix?

Yes. Spice cake mix adds even more warm fall flavor and pairs perfectly with the pumpkin filling.

Why is my pumpkin dump cake still soft in the middle?

The pumpkin layer is meant to have a creamy, custard-like texture. As long as the top is golden and set after baking, the dessert is done.