Best 4 Pumpkin Dump Cake With Yellow Cake Mix Recipes

Pumpkin dump cake with yellow cake mix is an easy and delicious dessert that is perfect for any occasion. This classic recipe combines the flavors of pumpkin, cinnamon, and nutmeg with the sweetness of a yellow cake mix to create a moist and flavorful cake that is sure to please everyone. The best part about this recipe is that it requires minimal effort and time to prepare, making it a great option for busy weeknights or special gatherings. With just a few simple ingredients and a few minutes of prep time, you can have a delicious pumpkin dump cake that will impress your family and friends. So gather your ingredients and preheat your oven, because it's time to indulge in a comforting and delectable pumpkin dump cake with yellow cake mix.

Let's cook with our recipes!

PUMPKIN DUMP CAKE

Pumpkin Dump Cake image

Pumpkin is combined with cake mix for a delicious fall-inspired treat.

Provided by Stephanie Manley

Categories Dessert

Time 1h

Number Of Ingredients 9

Ingredients

1 29-ounce can pumpkin puree
1 14-ounce can evaporated milk
3 eggs
1 cup brown sugar
2 teaspoons pumpkin pie spice
1 teaspoon vanilla extract
1 15.25-ounce box yellow cake mix
3/4 cup butter, cut into small pieces
2 ounces chopped pecans

Steps:

Preheat oven to 350°F.
In a large bowl, combine the pumpkin, milk, eggs, brown sugar, pumpkin pie spice, and vanilla extract. Stir until blended and pour into a 9x13-inch baking dish.
Sprinkle the dry cake mix evenly over the pumpkin. Place the small pieces of butter over the cake mix, as evenly as possible (as they melt they will spread out), and sprinkle pecans over the top of the cake.
Bake for 50 minutes.

Nutrition Facts : Calories 208 kcal, Carbohydrate 28 g, Protein 3 g, Fat 9 g, SaturatedFat 5 g, Cholesterol 40 mg, Sodium 208 mg, Fiber 1 g, Sugar 19 g, ServingSize 1 serving

PUMPKIN DUMP CAKE

Pumpkin Dump Cake image

There are different variations of this popular recipe. I think this is the easiest one to remember and to do. Serve cool with whipped cream. Make sure to sprinkle the butter over the cake mix evenly for the crunchiest topping.

Provided by Carolyn Busch

Categories Fruits and Vegetables Vegetables Squash

Time 1h

Yield 12

Number Of Ingredients 12

Ingredients

1 (29 ounce) can pumpkin puree
3 eggs
½ cup packed brown sugar
½ cup white sugar
1 (12 fluid ounce) can evaporated milk
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground cloves
½ teaspoon salt
1 (18.25 ounce) package spice cake mix
½ cup coarsely chopped pecans
½ cup melted butter

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch pan.
In a large bowl, combine pumpkin puree, eggs, brown sugar, white sugar and milk. Stir in cinnamon, ginger, cloves and salt. Pour into pan. Sprinkle dry cake mix evenly over the pumpkin filling. Sprinkle pecans over the cake mix. Drizzle melted butter over all.
Bake in the preheated oven for 50 to 60 minutes, or until the edges are lightly browned. Allow to cool.

Nutrition Facts : Calories 434.2 calories, Carbohydrate 58.4 g, Cholesterol 76 mg, Fat 20.1 g, Fiber 3.5 g, Protein 7.6 g, SaturatedFat 9.1 g, Sodium 658.1 mg, Sugar 42.1 g

PUMPKIN PIE DUMP CAKE

Pumpkin Pie Dump Cake image

This is one recipe that is to die for. Sweet and moist, it's like a pie and a cake as one! Use more pecans, if desired, and top it with ice cream.

Provided by BONNER307

Categories Fruits and Vegetables Vegetables Squash

Time 1h20m

Yield 18

Number Of Ingredients 9

Ingredients

1 (29 ounce) can pumpkin
1 (12 fluid ounce) can evaporated milk
1 cup white sugar
3 eggs
3 teaspoons ground cinnamon
1 teaspoon salt
1 (18.25 ounce) package yellow cake mix
¾ cup butter, melted
1 cup chopped pecans

Steps:

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking pan.
In a medium bowl, mix the pumpkin, evaporated milk, sugar, eggs, cinnamon and salt. Pour the mixture into the baking dish. Sprinkle cake mix over the pumpkin mixture. Drizzle with butter. Top with pecans.
Bake in the preheated oven 50 to 60 minutes. Cool before serving.

Nutrition Facts : Calories 333.1 calories, Carbohydrate 40.3 g, Cholesterol 58 mg, Fat 18 g, Fiber 3 g, Protein 5.2 g, SaturatedFat 7 g, Sodium 408.3 mg, Sugar 27.5 g

DAWN'S PUMPKIN PECAN DUMP CAKE

Dawn's Pumpkin Pecan Dump Cake image

My friend Dawn sent me this recipe to try, and I did... It's like a pumpkiny custard on the bottom and crumb topping on top, and loaded with nuts. It's just plain WONDERFUL! Great anytime, but also for the holidays, and a lot easier and quicker than making a pie :D I made this for the Cake-A-Thon to honor Chef-I-Am October 2007. I know she would have loved this cake :) Here's to you Tina!

Provided by Lindas Busy Kitchen

Categories Dessert

Time 1h

Yield 9-12 serving(s)

Number Of Ingredients 9

Ingredients

1 (29 ounce) can pumpkin puree
1 (12 ounce) can evaporated milk
3 eggs
1 cup sugar
1 teaspoon salt
3 teaspoons cinnamon
1 (18 1/4 ounce) box yellow cake mix
1 1/2 cups pecans, chopped
1 cup butter or 1 cup margarine, melted

Steps:

Preheat oven to 350.
In a mixing bowl, combine first 6 ingredients, until well blended.
Pour batter into a 9x13" greased pan.
Sprinkle DRY cake mix on top, then cover with pecans.
Pour melted margarine or butter over top.
Bake 50-60 mins., or until golden brown.
Serve with Cool Whip or whipped cream on top.

Nutrition Facts : Calories 741.7, Fat 44.8, SaturatedFat 17.4, Cholesterol 128.3, Sodium 881.8, Carbohydrate 80.3, Fiber 3.3, Sugar 49.2, Protein 10

### 3 Helpful Baking Substitutions for Canned Pumpkin ### 1. Mashed Squash * Substitute mashed squash, such as butternut squash or acorn squash, in place of canned pumpkin in baked goods. * Squash has a similar texture and sweetness to pumpkin, and it provides a boost of vitamins and nutrients. * To prepare mashed squash, simply roast or microwave the squash until it is soft, then scoop out the insides and mash them until smooth. ### 2. Pumpkin Purée * Make your own pumpkin purée as a healthier and more flavorful alternative to canned pumpkin. * To make pumpkin purée, simply roast or microwave a pumpkin until it is soft, then scoop out the insides and mash them until smooth. * You can also add spices, such as cinnamon, nutmeg, and ginger, to enhance the fall flavors. ### 3. Applesauce * Use applesauce as a natural sweetener and binder in baked goods. * Applesauce provides a moist and fluffy texture, and it adds a hint of apple sweetness. * To use applesauce as a pumpkin puree replacement, simply replace the pumpkin puree with an equal amount of applesauce. ### Helpful Baking and Cooking Hacks * To measure sticky ingredients like molasses or pumpkin puree, spray the inside of your liquid measuring cup with non-stick cooking spray to prevent sticking. * Add a bit of salt to your chocolate cake batter to intensify the chocolate flavor. * When making cookies, chill the batter for at least 30 minutes before baking. This will help the cookies hold their shape and prevent them from spreading too much. * Use parchment paper to line your cake pans. This will make the cakes easier to remove and it will also prevent the cakes from sticking to the pan. * When making frosting, use a stand mixer or hand mixer to beat the butter and sugar together until it is creamy and fluffy. This will help to prevent the frosting from curdling. ### When to Use Canned Pumpkin * Canned pumpkin is a convenient option for many baked goods. * It is already pureed and seasoned, so it is easy to add to your recipe. * Canned pumpkin is also a good source of vitamins and nutrients. ### When to Use Pumpkin Purée * Pumpkin purée is a healthier and more flavorful alternative to canned pumpkin. * It has a richer taste and texture, and it is made with fresh pumpkin. * Pumpkin purée is also a good source of vitamins and nutrients. ### When to Use Applesauce * Applesauce is a natural sweetener and binder in baked goods. * It provides a moist and fluffy texture, and it adds a hint of apple sweetness. * Applesauce is also a good source of vitamins and nutrients.