Indulge in the delightful flavors of fall with a slice of this pumpkin dessert with yellow cake mix.
This sweet treat may not have the most inspired name. But what it lacks in creativity, it makes up for in mouth-wateringly delicious flavor.
It’s lightly spiced, loaded with pumpkin goodness, and topped with crunchy walnuts. Yum!
Pumpkin Dessert With Yellow Cake Mix
This easy-to-follow recipe is one of my favorite pumpkin desserts for fall.
It’s kind of like a dump cake in taste and texture. But you need to mix a few things before baking.
Still, the simplicity of this recipe is unmatched. And so is the taste!
There’s cinnamon, pumpkin pie spice, pumpkin purée, and more. Add yellow cake mix, and it’s ready in no time.
If you’re a fan of pumpkin, you won’t be able to resist this delectable dessert.
Ingredients
As with most dump cake recipes, this one starts with boxed cake mix. From there, you’ll doctor it up with pumpkin, spices, and some evaporated milk.
Here’s what you’ll need:
- Yellow Cake Mix – Ignore the instructions and ingredients on the box. All you need is the powder inside!
- Pumpkin Purée – The brand doesn’t matter, but ensure you get pumpkin purée – pumpkin pie filling is different and won’t work in this recipe.
- Evaporated Milk – To thicken the batter and make is creamy. Again, the brand isn’t important, but don’t substitute condensed milk because it’s too sweet.
- White Sugar – Plain old granulated sugar is best for this recipe. (Though you could substitute brown sugar in a pinch.)
- Eggs – Let the eggs warm to room temperature before adding them to the mixture. They’ll act as a binding agent and give the dessert its custardy filling.
- Cinnamon and Pumpkin Pie Spice – These add spice, warmth, and flavor to the dessert.
- Butter – Melt the butter and drizzle it over the top of the dessert before baking. This ensures even baking.
- Chopped Walnuts – The nuts provide a rich, nutty topping for the dessert. You could substitute pecans if you prefer.
How to Make Pumpkin Dessert with Yellow Cake Mix
You’ll find a detailed list of the ingredients and a step-by-step method at the bottom of the post.
For now, here’s a quick overview of how to make pumpkin dessert with cake mix:
1. Preheat the oven to 350 degrees Fahrenheit and grease a baking dish with butter.
2. Make the filling. Combine the pumpkin purée, evaporated milk, sugar, eggs, cinnamon, and pumpkin pie spice until smooth.
3. Assemble the dessert. Pour the batter into the baking dish and sprinkle the dry cake mix over the filling. Then, drizzle the melted butter over the top.
4. Add the nuts and bake. Scatter the walnuts over the top, then bake for about an hour.
5. Cool, serve, and enjoy. Let the dessert cool fully before cutting it into 24 evenly-sized squares. Then, serve with your choice of vanilla ice cream or whipped cream (if desired).
Tips for the Best Pumpkin Dessert
As easy as this pumpkin dessert recipe is, I still have some tips to ensure your cake is flawless:
- Adjust the cooking time as needed. Not every oven runs at the same temperature. So, check the cake after about 40 minutes, then in 5-10 minute intervals, as needed.
- Use unsalted butter. The nuts and other ingredients provide enough salt for the recipe. You don’t need any extra.
- Don’t use margarine. You can swap out margarine for butter in many recipes. But this isn’t one of them. Margarine won’t give you the same rich, buttery flavor, and it doesn’t melt as well.
- Drain fresh pumpkin purée if using it. You’ll need about 3-1/3 cups of fresh purée. And if it’s watery, you’ll need to drain it to remove some of the excess liquid.
Recipe Variations
As far as pumpkin pudding cakes go, this one is hard to beat.
Having said that, I do have a few ideas for making it your own. Let me know if you try any and what you think!
- Swap out the cake mix. For more flavor, try spice cake, white cake, or even chocolate! (I’ve never tried that last one, so if you do, please report back.)
- Add ginger and cloves for more flavor. Just be sure you don’t overdo it. They’re both potent spices.
- Swap out the nuts or leave them off. I sometimes opt for roasted pecans instead of walnuts. Or you can leave out the nuts entirely.
- Add apples for a tart contrast. Slices of Granny Smith apples take this dessert to the next level.
- Add toffee bits and/or chocolate chips. Scatter them over the cake about halfway through baking. The toffee should stay crunchy, but the chocolate will melt and turn gooey.
- Experiment with toppings. Whipped cream and ice cream are the standard choices. However, you can also drizzle the dessert with caramel or dust it with powdered sugar.
How to Store
I have to admit: I rarely have leftovers when I make this pumpkin dessert recipe. It’s just so yummy we gobble it up before it’s fully cooled!
But for those of you with more willpower, storing leftovers is easy:
To Store: Transfer leftovers to an airtight container or wrap the dish in plastic wrap. Pop it in the fridge for 2-3 days.
To Freeze: Let the dessert cool, then cut it into 24 equal squares. Transfer these squares to individual freezer-safe containers for up to 2 months.
To Reheat: Microwave chilled leftovers in 30-second intervals, one slice at a time. Thaw frozen portions in the fridge overnight then microwave in the same way.
Psst! You can also freeze the entire dessert to serve later. How’s that for an easy make-ahead dessert?
To do this, leave it to cool fully in the baking dish. Wrap the whole dish in plastic wrap, then wrap it in aluminum foil and freeze for up to 3 months.
Let it thaw in the fridge overnight when you’re ready to serve. Then, warm it in the oven at 350 until it’s heated through.
More Delicious Pumpkin Recipes To Try
Pumpkin Coffee Cake
Pumpkin Martini
Starbucks Pumpkin Cold Brew
Libby’s Pumpkin Roll
Pumpkin Dessert With Yellow Cake Mix
12
servings20
minutes40
minutes552
kcalIndulge in the flavors of fall with a slice of this pumpkin dessert with yellow cake mix. It may not have an exciting name, but it’s insanely good!
Ingredients
1 (15-ounce) can pumpkin purée
1 (12-fluid ounce) can evaporated milk
1 cup white sugar
3 large eggs
1 teaspoon cinnamon
4 teaspoons pumpkin pie spice
1 (15.25-ounce) package yellow cake mix
1 cup unsalted butter, melted
1 -1/2 cups chopped walnuts
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Grease a 9 x 13-inch baking dish with butter or cooking spray.
- Combine the pumpkin purée, evaporated milk, sugar, eggs, cinnamon, and pumpkin pie spice in a bowl. Mix well before pouring the mixture into the baking dish.
- Sprinkle the dry cake mix over the top of the pumpkin filling. Then, drizzle the melted butter over the entire dish. Finally, top the dessert with walnuts.
- Bake for approximately 1 hour or until the dessert passes the toothpick test (see notes).
- Remove the dessert from the oven and let it cool fully. Then, cut it into 24 squares. Serve (topped with whipped cream or ice cream if desired), and enjoy!
Notes
- Not every oven runs at the same temperature. So, check the cake after about 40 minutes, then in 5-10 minute intervals, as needed.
- The cake is done when a toothpick inserted into the center comes out clean or with just a few crumbs.
Nutrition
- Calories: 552kcal
- Carbohydrates: 63.8g
- Protein: 15g
- Fat: 27.3g
- Saturated Fat: 10.7g
- Cholesterol: 141mg
- Sodium: 481mg
- Potassium: 418mg
- Fiber: 4.1g
- Sugar: 22.8g
- Calcium: 361mg
- Iron: 2mg
