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Easy Pumpkin Dump Cake with Yellow Cake Mix and Butter Crust

Easy pumpkin dump cake layers smooth pumpkin filling beneath a golden yellow cake mix and butter crust. Bake it in a 9x13-inch dish, then let it rest for 30 minutes so the pumpkin layer sets before serving.
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Prep Time 15 minutes
Cook Time 1 hour
resting 30 minutes
Total Time 1 hour 45 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

For the pumpkin filling
  • 1 can (15 oz) pumpkin puree
  • 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-mix crust
  • 1 box (15.25 oz) yellow cake mix
  • 1 cup unsalted butter 2 sticks, melted

Equipment

  • 1 9x13-inch baking dish

Method
 

Prepare the filling
  1. Heat the oven to 350°F.
  2. Grease a 9x13-inch baking dish.
  3. Whisk the pumpkin puree, evaporated milk, eggs, sugar, pumpkin pie spice, and salt in a large bowl until smooth.
  4. Pour the pumpkin filling into the prepared dish.
Add the cake-mix crust
  1. Sprinkle the dry cake mix evenly over the pumpkin filling without stirring.
  2. Slowly drizzle the melted butter evenly over the cake mix, covering as much of the surface as possible.
Bake and serve
  1. Bake for 50 to 60 minutes, until the top is golden and the pumpkin layer is set.
  2. Check that the center of the pumpkin layer reaches 160°F with an instant-read thermometer inserted through the topping.
  3. Let the cake rest for 30 minutes before serving.

Notes

For the most even crust, drizzle the melted butter slowly and cover as much of the cake mix surface as possible. Refrigerate leftovers for up to 4 days; freeze for up to 2 months. For a dairy-free variation, use dairy-free evaporated milk and a dairy-free butter alternative.