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Classic Pumpkin Dump Cake with Yellow Cake Mix

Pumpkin dump cake with yellow cake mix bakes into a golden, buttery pecan topping over a smooth spiced pumpkin layer. Assemble it without stirring the topping, then let it rest so the layers set before serving.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Resting 20 minutes
Total Time 1 hour 40 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

For the pumpkin layer
  • 1 can (29 oz) pumpkin solid-pack
  • 1 can (12 oz) evaporated milk
  • 3 eggs large
  • 1 cup granulated sugar
  • 2 tsp pumpkin pie spice
  • 0.5 tsp salt
For the cake topping
  • 1 box (15.25 oz) yellow cake mix
  • 1 cup unsalted butter 2 sticks, melted
  • 1 cup pecans chopped

Equipment

  • 1 9x13-inch baking dish

Method
 

Make the pumpkin layer
  1. Heat the oven to 350°F.
  2. Grease a 9x13-inch baking dish.
  3. Whisk the pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice, and salt in a large bowl until smooth.
  4. Pour the mixture into the prepared dish.
Add the topping and bake
  1. Sprinkle the dry cake mix evenly over the pumpkin layer.
  2. Scatter the pecans over the top.
  3. Drizzle the melted butter evenly over the cake mix without stirring.
  4. Bake for 55–65 minutes, until the topping is golden brown and the center of the pumpkin layer reaches 160°F.
  5. Let the cake rest in the pan for at least 20 minutes before serving.

Notes

For the best texture, drizzle the melted butter evenly and do not stir the topping. Refrigerate leftovers for up to 4 days; freeze for up to 2 months. For a nut-free version, omit the pecans.