Print

Easy Pumpkin Dump Cake with Yellow Cake Mix

easy pumpkin dump cake with yellow cake mix - featured image
Print Recipe

This easy pumpkin dump cake with yellow cake mix is a simple, no-mixer dessert that combines a silky, spiced pumpkin layer with a buttery, crunchy crumble topping. Perfect for fall gatherings, it’s a crowd-pleaser that tastes like autumn in a baking dish.

Ingredients

Scale
  • 15 oz canned pumpkin puree
  • 3 large eggs, room temperature
  • 1/2 cup heavy cream
  • 1 cup granulated sugar
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 15.25 oz box yellow cake mix
  • 3/4 cup unsalted butter, cold and cubed
  • 1/2 cup chopped pecans (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or non-stick spray.
  2. In a large mixing bowl, whisk together pumpkin puree, eggs, heavy cream, granulated sugar, pumpkin pie spice, cinnamon, and salt until smooth and combined.
  3. Pour the pumpkin mixture into the prepared baking dish and spread into an even layer. Tap the dish gently on the counter to release air bubbles.
  4. In a separate medium bowl, combine dry yellow cake mix and cold cubed butter. Using a pastry cutter, two forks, or your fingertips, cut the butter into the cake mix until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining. Do not overmix.
  5. If using, stir in chopped pecans. Sprinkle the crumb mixture evenly over the pumpkin layer. Do not stir.
  6. Bake for 45 to 50 minutes, until the topping is golden brown and the pumpkin layer is set around the edges (center may have a slight jiggle). If topping browns too quickly after 30 minutes, tent loosely with aluminum foil.
  7. Let the dump cake cool on a wire rack for at least 20 minutes before serving. The pumpkin layer will set as it cools.
  8. Serve warm or at room temperature. Spoon into bowls and top with whipped cream or vanilla ice cream if desired.

Notes

For extra crunchy topping, ensure butter is very cold and do not overmix the crumble. Let the dump cake cool for at least 20 minutes before serving to allow the pumpkin layer to set. Store leftovers covered in the refrigerator for up to 4 days. Reheat in a 350°F oven for 10 minutes to revive crunch.

Nutrition

Keywords: pumpkin dump cake, easy pumpkin dessert, yellow cake mix, fall dessert, pumpkin spice, dump cake recipe

Find it online: https://blingbite.com/easy-pumpkin-dump-cake-with-yellow-cake-mix/