Recipes With Yellow Cake Mix And Pecans

We love dump cakes—because of the simplicity, but also the TASTE! Our favorite flavors include peach and cherry, but in the fall, this pumpkin dump cake is the only cake we need!

It’s PUMPKIN time!! It’s that time of year when pumpkin and soup recipesstart popping up everywhere and fall is on its way!

Today’s pumpkin recipe was shared by a family member. We stopped by on Thanksgiving to say hi and after they fed us this fall dessert, we fell in love and had to give it a try!

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It’s called pumpkin dump cake, because you literally dump it, bake it, and enjoy it! It is so simple, and literally is the BEST fall cake.

“Dump” cakes are as easy as they sound! Just mix and dump layers in a pan. Hence the name. Dump cakes are similar to cobblers, but a cobbler uses a biscuit or pie crust as the topping.

BATTER. Mix pumpkin, milk, ginger, cloves, sugar, eggs, and cinnamon in a large bowl. Pour into a greased and floured 9×13 pan.

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BAKE + ENJOY! Bake for 1 hour. Serve warm topped with Whipped Cream or Vanilla Ice Cream, and even a caramel drizzle if you’re feeling extra fancy.

Although we love this dessert as is, you can change up this pumpkin pie dump cake with a few of these suggestions.

Cake mix alternative. You are only using the dry cake mix, and not making it into a cake batter. If you don’t have yellow cake mix, use a pumpkin spice cake mix, or make a homemade mix.

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Pumpkin puree. Note that this pumpkin cake with yellow cake mix calls for a can of pumpkin puree and NOT canned pumpkin pie filling. The pie filling already has spices and other ingredients mixed into it. Whereas pumpkin puree is only pumpkin.

STORE. We like to serve this pumpkin dump cake recipe warm, but you can store leftovers, covered, in the fridge. It should last for at least 2 days.

For the leftover cake, divide it into individual freezer containers. Thaw overnight in the fridge and serve chilled or reheat the slices in the microwave.

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The bottom layer of this cake will be a bit gooey, but it should still be set enough to hold its shape when cut. The top section will have a more cake-like texture.

Canned pumpkin is pumpkin puree combined with sugar and extra spices. Pumpkin puree is pure pumpkin. Be sure to use pumpkin puree in the pumpkin dump cake recipe.

Leftovers. We like to serve this warm, but if you have leftovers, cover and store in the refrigerator for 2–3 days. Reheat in the microwave at 30-second intervals until warm.

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No yellow cake mix on hand? You can use a pumpkin spice cake mix instead or make your own homemade mix. To make your own, whisk together 2¼ cups all-purpose flour, 1½ cups sugar, 3½ teaspoons baking powder, 1 teaspoon salt, and 4 tablespoons unsalted butter. Use a pastry cutter to blend in the butter, and you’ve got a homemade yellow cake mix!

Serving: 1 slice , Calories: 201 kcal , Carbohydrates: 15 g , Protein: 2 g , Fat: 16 g , Saturated Fat: 7 g , Polyunsaturated Fat: 2 g , Monounsaturated Fat: 6 g , Trans Fat: 0.4 g , Cholesterol: 68 mg , Sodium: 91 mg , Potassium: 52 mg , Fiber: 1 g , Sugar: 14 g , Vitamin A: 362 IU , Vitamin C: 0.1 mg , Calcium: 18 mg , Iron: 0.4 mg

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative - from recipes to home decor to gifts and home decor ideas. Welcome!

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My new cookbook is the ultimate resource for feeding your friends and family with 200+ simple recipes including videos, tips & more!This Yellow Cake Mix Coffee Cake is another easy winner for a quick breakfast or dessert! I really love recipes that start with a cake mix because it saves me time AND mess. And this breakfast cake has that perfectly soft cake layer topped with a sweet, nutty crumble. Coffee cake perfection!

The ideal coffee cake should include 2 essential things. Deliciously soft and moist cake coupled with a brown sugar crumble in the middle and on top. I love how the middle layer of crumble gets soft and a little gooey, and the topping gets a little crispy. Such a great combination of flavors and texture.

Start by removing ⅔ cup of the cake mix straight from the box and combining with brown sugar, butter and pecans. This makes the crumble. Couldn't be easier, right?

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Next, stir up the rest of the cake mix with room temperature sour cream (this makes it super fluffy and moist) and room temperature eggs.

Eggs — speed up the process of getting eggs to room temperature by dropping them gently into a bowl or cup full of hot water (not boiling) and let sit 5 minutes. Done!

Yogurt or Milk — To get yogurt to room temperature quickly, simple place in a microwave safe bowl and microwave at 50% power in 15 second intervals, stirring each time.

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Butter — the best way to soften butter to room temperature is to get a tall glass and fill with hot water. Let it sit for 2-3 minutes until the glass is hot. Empty the water and turn the glass upside down over the wrapped butter. Allow to sit for 5 minutes. this will gently warm the butter through to the center.

Last, pour half the coffee cake mix into your prepared baking pan, then add ½ the crumble, then one more layer of cake mix and top with the rest of the crumble. Press the crumble into the top lightly with your hands so the crumble sticks well.

Bake it up for 45 minutes to an hour, until a toothpick inserted into the center comes out clean. Let it rest 15 minutes and then slice it up and enjoy!

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This easy cake recipe has been tried many different ways by readers, here are a few of the favorite ways to make this coffee cake recipe:

It's really easy to make these muffins like the ones you get at a bakery — big enough for a filling breakfast. Try using these 6 cup muffin pans and scoop batter and topping evenly between all 6 cups. Increase the bake temperature to 425 degrees F and increase bake time to 8 minutes and 350 degrees F for 15 minutes, checking center for doneness with a toothpick or fork.

Coffee cake will keep fresh for about 1 weekin the fridgewhen properly stored. Simply cover with foil or plastic wrap to prevent cake from drying out.

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To freeze coffee cake, allow to cool completely and remove entire cake from baking dish. Wrap entire cake tightly with saran wrap, 2 layers is best. Then place in a ziploc bag to keep it from freezer burn. When frozen, the cake will stay fresh up to 3 months. Allow to thaw in the refrigerator overnight. Slice and enjoy!

If you love cake for breakfast like I do, try our Banana Coffee Cake Recipe or my absolute favorite Apple Upside Down Cake. Both can be made gluten free and both make an amazing complement to my morning cup(s) of coffee.

Continue to make the cake as per the instructions below, using the above mixture as a direct replacement for the box cake mix. That was easy!

Pumpkin Dump Cake Recipe

Calories: 400 kcal | Carbohydrates: 56 g | Protein: 5 g | Fat: 18 g | Saturated Fat: 7 g | Polyunsaturated Fat: 3 g | Monounsaturated Fat: 7 g | Trans Fat: 1 g | Cholesterol: 74 mg | Sodium: 346 mg | Potassium: 136 mg | Fiber: 1 g | Sugar: 38 g | Vitamin A: 370 IU | Vitamin C: 1 mg | Calcium: 150 mg | Iron: 1 mgThis easy Pumpkin Dump Cake features a creamy, pumpkin spice filling with a crumble topping and pecans. It comes together in minutes, with minimal prep. Enjoy topped with whipped cream for an effortless fall or Thanksgiving dessert.

This Pumpkin Dump Cake with yellow cake mix may be the easiest dessert you put on the table this fall! It has all the flavors of pumpkin pie with hardly any work. It’s quick to put together, which makes it ideal for any casual fall evening as well as Thanksgiving. In fact, when it comes to Thanksgiving desserts that aren’t pie, this is a great choice!

Even though this is technically a “cake”, it definitely has more of the texture of a pumpkin pie. Truly, it’s like a pumpkin pie with crumble topping, there’s just no bottom crust. A little whipped cream and cinnamon on top and it’s the perfect finish to a holiday meal.

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Dump cakes are a super easy dessert, typically made with canned fruit topped with cake mix and butter. They became popular in the ’80s and were often featured in church cookbooks.