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Preheat your oven to 350°F. Lightly grease a 9x13 inch rectangular baking pan.

In a large bowl, whisk together the half and half, brown sugar, large eggs, pumpkin pie spice, and vanilla extract until well combined.

Add the two cans of pumpkin puree to the mixture and whisk again until all ingredients are fully incorporated and the mixture is smooth.

Pour the pumpkin mixture evenly into the prepared greased baking pan.

Evenly sprinkle the dry yellow cake mix over the pumpkin mixture, ensuring it covers the entire surface.

Carefully pour the melted butter over the dry cake mix layer, spreading it out to cover as much of the cake mix as possible. It's okay if there are a few dry spots; they will crisp up nicely.

Bake in the preheated oven for 60 minutes, or until the topping is golden brown and the pumpkin base is set.

Remove the Pumpkin Dump Cake from the oven. Let it cool slightly before serving. Serve warm, topped with whipped cream and a sprinkle of ground cinnamon, if desired.


Preheat your oven to 350°F. Lightly grease a 9x13 inch rectangular baking pan.

In a large bowl, whisk together the half and half, brown sugar, large eggs, pumpkin pie spice, and vanilla extract until well combined.

Add the two cans of pumpkin puree to the mixture and whisk again until all ingredients are fully incorporated and the mixture is smooth.

Pour the pumpkin mixture evenly into the prepared greased baking pan.

Evenly sprinkle the dry yellow cake mix over the pumpkin mixture, ensuring it covers the entire surface.

Carefully pour the melted butter over the dry cake mix layer, spreading it out to cover as much of the cake mix as possible. It's okay if there are a few dry spots; they will crisp up nicely.

Bake in the preheated oven for 60 minutes, or until the topping is golden brown and the pumpkin base is set.

Remove the Pumpkin Dump Cake from the oven. Let it cool slightly before serving. Serve warm, topped with whipped cream and a sprinkle of ground cinnamon, if desired.
