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Easy Pumpkin Dump Cake with Yellow Cake Mix (Best 4-Ingredient Dessert)

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This Easy Pumpkin Dump Cake with Yellow Cake Mix is a simple, 4-ingredient dessert that combines a silky pumpkin filling with a buttery, crisp cake topping. Perfect for fall gatherings, it’s ready in under an hour and requires no mixing bowls.

Ingredients

Scale
  • 1 can (15 oz) pumpkin puree (not pumpkin pie filling)
  • 1 can (12 oz) evaporated milk
  • 3 large eggs, room temperature
  • 1 tablespoon pumpkin pie spice
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 box (15.25 oz) yellow cake mix (e.g., Duncan Hines or Betty Crocker, not ‘butter recipe’ or ‘extra moist’)
  • 3/4 cup unsalted butter, melted
  • 1 cup chopped pecans or walnuts (optional)
  • 1/4 cup caramel sauce (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish with butter or non-stick spray.
  2. In a large bowl, whisk together pumpkin puree, evaporated milk, eggs, sugar, pumpkin pie spice, and vanilla until completely smooth (about 2 minutes).
  3. Pour the pumpkin mixture into the prepared baking dish and spread evenly.
  4. Sprinkle the yellow cake mix evenly over the pumpkin mixture, covering the entire surface. Pat down gently if needed.
  5. Drizzle the melted butter evenly over the dry cake mix, covering as much surface area as possible.
  6. If using, sprinkle chopped nuts over the top and press them in gently.
  7. Bake for 45-50 minutes, until the top is golden brown and the edges are bubbling. The center may still jiggle slightly.
  8. Cool on a wire rack for at least 20 minutes before serving. The filling will thicken as it cools.

Notes

Don’t stir the cake mix into the pumpkin layer; it should remain on top to form a crust. Melt butter completely for even soaking. Let cool at least 20 minutes before serving to allow the filling to set. For gluten-free, use a gluten-free yellow cake mix. For dairy-free, substitute evaporated milk with full-fat coconut milk and use melted coconut oil or vegan butter. Store leftovers covered in the refrigerator for up to 5 days. Freezes well for up to 3 months.

Nutrition

Keywords: pumpkin dump cake, yellow cake mix, easy pumpkin dessert, 4-ingredient dessert, fall dessert, pumpkin recipe

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