Pumpkin Yummy Dessert
Pumpkin Yummy Dessert is made like a dump cake, with a pumpkin pie layer topped with a buttery cake layer. A quick and easy Thanksgiving dessert!
It’s November and it’s less than three weeks until Thanksgiving, which means it’s time for us to talk PUMPKIN!
Remember months ago when I was planning recipes for my maternity leave and I put out a request for favorite reader recipes? This is one that my family absolutely loved! The recipe is called pumpkin yummy, and it’s made in the very same vein as the ever-popular “dump cakes”. This was my first time making a dump cake, and I loved the simplicity of it!
For those of you not familiar with dump cakes, you basically put a filling-type layer in the bottom of your pan, cover it with dry cake mix, then drizzle butter all over the top. The result, as I found out, is absolutely magical.
This kind of tastes like an upside-down pumpkin pie cake (is that a thing?).
The bottom layer comes together just like an easy pumpkin pie with canned pumpkin, sweetened condensed milk, eggs, brown sugar and lots of seasonings. And drizzling butter over dry cake mix turns into the most amazing bumpy, craggly topping that’s part cake, part biscuit, part cobbler… 100% delicious. I wanted to keep picking off the overdone bumps and eating them, but I restrained myself.
If you love pumpkin pie but hate the thought of making pie, or maybe just need a quick and easy Thanksgiving dessert, pumpkin yummy will be your jam.
Grab a big can of whipped cream and get ready to dig in!
Three years ago: No-Bake Butterfinger Pie
Four years ago: Avalanche Bark
Seven years ago: Bachelorette Party Cake
Pumpkin Yummy Dessert
- 28 ounce (793.79 g) can pumpkin puree
- 14 ounce (396.89 ml) can sweetened condensed milk
- ½ cup (110 g) light brown sugar
- 3 eggs
- 2 tablespoons ground cinnamon
- ½ teaspoon (0.5 teaspoon) ground nutmeg
- ¼ teaspoon (0.25 teaspoon) ground ginger
- ¼ teaspoon (0.25 teaspoon) salt
- 1 box 2-layer size yellow cake mix
- 8 tablespoons salted butter, melted
- 1 cup (117 g) chopped walnuts or pecans, optional
- Preheat oven to 350 degrees F. Grease a 9x13-inch baking dish.
- In a large bowl, whisk together the pumpkin, sweetened condensed milk, brown sugar, eggs, cinnamon, nutmeg, ginger and salt. Pour the pumpkin mixture into the prepared pan and spread into an even layer. Sprinkle the dry cake mixture evenly over the top of the pumpkin mixture. Pour the melted butter slowly and evenly all over the top of the cake mix. DO NOT MIX.
- Bake for 40 minutes, then sprinkle the nuts over top (if using), and bake for an additional 20 minutes, or until the top is lightly browned and puffed. Allow to cool to room temperature before slicing and serving. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
Now this is my favorite dessert. The whole family loves it, thanks so much,
I made mine a little differently…. I mixed all the ingredients together and used only 1/4 cup of sugar and substituted the eggs for chia seeds (3 TBSP chia seeds + 9TBSP water and let sit for 10 minutes until it became gelatinous.) I did not melt butter on top so it came out more like a light pumpkin bread… I baked it in a sheet pan, so I could easily see my version as a spice cake…. I served it with whipped cream and drizzled caramel sauce on it, it was delicious! :)
Can you freeze the leftovers?
Hi Susie, I have never tried freezing it and I’m not sure how the texture would hold up, but if you do it please stop back and let us know how it turned out!
It came out great. Thanks for the recipe.
So good! I used Pumkin Spice sweetend condensed milk (yes it’s a thing), and topped with Heath bar crumbles. Super easy to make, and delicious 😋
My family loved this recipe! Thank you so much for sharing! 😍
Yummy recipe of pumpkin dessert.Kids will surely love it. Order Cake Online Pune
Why not cut the butter into the cake mix to get it mixed in better? Even if I have to cut in a few more tablespoon of butter .
Made this over the weekend and it turned out great, super yummy and much easier than making a pie from scratch.
With about 20 minutes left I noticed that there were a few bare spots, as others mentioned having. So I used the butter flavored spray (“Pam”) on those spots and the topping couldn’t have come out better. Brought it to work today to share and people are actually making themselves afternoon coffee and tea to go with it :)
OK…I made this last night and seriously…this is AMAZING. I made a couple of changes. Used (1) can of FF evaporated milk instead of sweetened condensed Milk and upped the brown sugar to (1) cup..actually I used (1) cup Whey Low Gold brown sugar substitute. I was a little worried when some of the cake mix remained powdery on top. Then I noticed yours did too. I used chopped walnuts. Absolutely delicious! Way better and easier than pumpkin pie!!! I was going to use a spice cake mix until I realized the recipe calls for (2) TBSP cinnamon but I think it could handle the extra spice…next time! BTW, it is seriously HUGE so great for a big Thanksgiving crowd or potluck :)
I really wanted to love how this recipe turned out (I love pumpkin!), but I wasn’t too happy with it. :/ I drizzled the butter as evenly as possible over the top before baking, but when I took the pan out of the oven, there were patches of floury “raw” cake mix sitting on top of the filling where the butter hadn’t come in contact with it. Is there a way to keep that from happening? Also, is it necessary to refrigerate it, or can leftovers be left covered on the counter?
I would store it how you would pumpkin pie. Leave it out for a day then store leftovers in the frig. And it tastes great cold. I was worried about the dry cake mix also but thought it tasted great. I am sure if you wanted to you could combine the cake mix and melted butter to make a crumb to crumble over the top if the look of it bothers you.
Hi Liddy, Since the pumpkin pie layer is a custard, I do recommend keeping it in the refrigerator to be safe. As for the top, I had little spots of dry mix, but I actually liked it. You could always just place sliced softened butter on top to get it covered so there are no dry spots.
Ahhhh, that’s a great idea to place sliced softened butter on those spots! Thank you for that suggestion – I wouldn’t have thought of it! ?
Would you happen to know the weight of the packet cake mix in grams? I’m in Australia and am hoping to figure out a version that I could make here :)
American box mixes used to be 18.25 oz (517g) but are mostly now either 15.25 oz (432g) or 16.25 oz (461g) depending on the flavor and company. For a dump cake like this, any of those weights should work – the lower weight ones might make a slightly wetter crumb topping but that’d be the main difference. Hope that helps!
Thanks for the quick response to Laura, Katy!
I’m going to try the cherry pineapple dump cake – in looking around at some the various dump cake recipes one tip to me stood out – recipe calls for 1/2 cup of butter – no problem. Now I’ve seen them cut up small squares of butter and place them around the top – the tip I saw ‘grate 1/2 frozen butter’ and spread it around the top of the cake. Perhaps or maybe just a little more evenly spread out – but which ever way It’s DELICIOUS!!
2 Tablespoons Cinnamon sounds like too much, I am making this now, and not to be overwhelmed with Cinnamon, I am using 2 teaspoons Cinnamon. Is there a mistake in the recipe?
Hi Kathleen, I just double checked and no, not a typo – 2 tablespoons is correct!
I think it would be gone in no time at my house.Thanks for this recipe!
I want to eat this right now! Going to make it this week as a test run for Thanksgiving. Looking forward to eating this because it looks so good!!!
Mmmm this looks so ooey gooey and delicious!! And like an easier and even better version of pumpkin pie :)
Can’t wait to try this…I have a spice cake mix on hand that I think I’ll use :)
Looks delicious! I be a spice cake mix would make a great topping too.
Don’t normally use cake mixes but might have a yellow cake mix on hand. Love pumpkin so might give this one a try.
I made something similar with Gluten Free cake mix- I got the recipe from One Good Thing by Jillee. She splits the cake mix in half and makes sort of a crust for the bottom- it was delicious that way too! The second day we made a sort of cream cheese frosting glaze- I highly recommend it!
I made this for youth group yesterday and everyone loved it! I had walnuts on top and maybe whipped cream ;)
If we are not using nuts do we need to add the extra 20 minutes of cooking time at the end anyway or was that just to toast the nuts?
Hi Mandy, Yes, I didn’t use nuts and baked it for an hour total.
I made this last weekend and it is so good!! I added pecans to the topping. I couldn’t stop eating it – definitely going to be on my Thanksgiving menu :)
I think it would be amazing with the pecans, but we avoid nuts here now because of Joseph’s allergies.
So glad your family likes my family’s recipe! We all love The Yummy! Happy Thanksgiving!
Thank you so much for the recipe Rena!!
Can a DIY cake mix be substituted for the box mix? I really loathe box mixes and have copied your recipe for yellow cake mix, would that work just as well??
My thoughts exactly!!! Can a DIY cake mix be substituted?
Hi Leia, Yes, I don’t see why not!