This post may contain affiliate links. See my disclosure statement for details.
You can assemble this layered pumpkin dessert with yellow cake mix in just a few minutes. It’s the perfect Thanksgiving dessert idea!
Nothing says fall like the warm, spiced aroma of a pumpkin dessert wafting through your kitchen, and this layered pumpkin dessert is the perfect treat to capture that cozy feeling. With a velvety pumpkin base, a buttery cake topping, and the crunch of toasted walnuts, this easy-to-make recipe combines all the best flavors and textures of the season. Whether served with a dollop of whipped cream, a scoop of ice cream, or a brown sugar-infused topping, it’s sure to become a family favorite. Gather your ingredients, preheat your oven, and let’s bake a dessert that tastes just like fall!
Why This Recipe Works
All you need is a few minutes to mix up this layered pumpkin crisp and put it in the oven. One of the reasons this pumpkin dessert is so quick is because it calls for a yellow cake mix. This layered pumpkin dessert is perfect for Thanksgiving Day. It’s so easy, and my family all agrees that it tastes better than pumpkin pie!
How To Make
- Preheat oven to 350 degrees F.
- In a large mixing bowl, beat pumpkin puree, evaporated milk, sugar, and eggs until well mixed.
- Add pumpkin pie spice and cinnamon. Mix again until well blended.
- Pour into greased 9 x 13 pan or two 8 x 8 pans.
- Combine butter and cake mix. Use a fork or your fingers to make sure all the butter is incorporated into the cake mix.
- Sprinkle the cake mix/butter mixture on top of the pumpkin mixture.
- Bake for 20 minutes.
- Remove from oven and sprinkle walnuts on top of cake mix.
- Bake for 30 – 40 minutes longer.
- The top should be a golden brown and your walnuts will be roasted. A knife inserted in the middle should come out clean.
- Serve with whipped cream, ice cream, or brown sugar whipped topping.
- Store in refrigerator. Keeps for up to 3 days.
Tips For Success
- If made ahead and refrigerated: warm each piece for a few seconds in the microwave, and it tastes like it just came out of the oven.
- It’s delicious served warm with whipped cream, ice cream, or my Brown Sugar Whipped Topping.
- It can be refrigerated for up to three days, and can be made ahead if need be. Be careful though, because you might find it gone if you make it too soon!
- I don’t normally use all of the cake mix. Just sprinkle it on until you think there’s enough.
- A little bit of this goes a long way because it’s rich and filling. Small pieces can be served which means you can feed a crowd.
- Can I substitute the eggs in this recipe? Yes, plain yogurt would be a good substitute for the eggs. Just swap out each egg with 1/4 cup plain yogurt.
- I heard from a reader who said that she used the large can of pumpkin puree, but kept the other ingredients the same. She said it was delicious!
Versions of this dessert have been roaming around Pinterest for a long time. There’s one that calls for pouring melted butter over the cake mix. I don’t know if I could bring myself to do that! In this version, the topping is more like a streusel, and the walnuts add the finishing touch.
I’m not sure I’ll ever make a pumpkin pie again. Let’s be honest…Thanksgiving is a lot of work. There is planning and preparation, and a ton of time spent in the kitchen on your feet. Why not try something that might lighten the work load? Just something to think about!
Shop + Source
*As an Amazon Associate, I earn from qualifying purchases.
Layered Pumpkin Dessert with Yellow Cake Mix
Ingredients
- 1 15 oz. can pumpkin puree
- 1 12 oz. can evaporated milk
- 1 cup white sugar
- 3 eggs
- 1 tablespoon pumpkin pie spice
- 1 teaspoon cinnamon
- 1 box yellow cake mix
- 1/2 cup butter softened (1 stick)
- 1 cup walnuts or pecans
Instructions
- Preheat oven to 350 degrees F.
- In a large mixing bowl, beat pumpkin puree, evaporated milk, sugar, and eggs until well mixed.
- Add pumpkin pie spice and cinnamon. Mix again until well blended.
- Pour into greased 9 x 13 pan or two 8 x 8 pans.
- Combine butter and cake mix. Use a fork or your fingers to make sure all the butter is incorporated into the cake mix.
- Sprinkle the cake mix/butter mixture on top of the pumpkin mixture.
- Bake for 20 minutes.
- Remove from oven and sprinkle walnuts on top of cake mix.
- Bake for 30 – 40 minutes longer.
- The top should be a golden brown and your walnuts will be roasted. A knife inserted in the middle should come out clean.
- Serve with whipped cream, ice cream, or brown sugar whipped topping.
- Store in refrigerator. Keeps for up to 3 days.
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
If you make this recipe, and love it, please come back to leave a comment and a 5-star review. I would really appreciate it, and it would help me so much. Thank you!
JOIN THE OSP COMMUNITY
Sign up to get uncomplicated recipes, unlimited seasonal decor, and
understated ways to refresh your home sent straight to your email inbox!
More Pumpkin Recipes
The Ultimate Guide To
Celebrating Fall
A collection of 100 autumn decor ideas, fun crafts, fall wreaths, and yummy recipes all in one place. It’s the ultimate guide to fall, and provides easy links to find exactly what you are looking for!.
I was short on time and energy and had all the ingredients for the recipe so gave it a try. It definitely saved the day.
It’s not too sweet and super easy to make. Just enough pumpkin and spice. Thanks for sharing and will make it again.
This looks good Ann. While I enjoy all your recipes, I am a weak person when it comes to pumpkin anything. Thanks for this series, I enjoy them and have made a little recipe collection!
This recipe sounds like the perfect fall treat! I love how you’ve combined the rich flavors of pumpkin with the convenience of a cake mix—it’s such a creative idea for busy days.
I will make this when I host book club next month and then come back to review.
I’ll have to try this, it looks delicious.
I just took this to a friend’s house for dessert last l night, I used the bigger can of pumpkin with the same amount of eggs and milk for even more pumpkin goodness.
I think I will start calling it a pumpkin layer dessert rather than “dump” cake—- any name you call it is still tastes good
This is good to know…thank you!
Oh my gosh, I have been making this for 25 years and my family loves it!! I have found it to be much quicker and easier (also less messy) to zap the butter for a few seconds in the microwave, and quickly pour it over the top, than to cut the butter into the cake mix. The result is also a yummy streusel. I always use pecans, but walnuts are great also! You post the best recipes! And, we ALL love easy AND delicious!!
Looks yummy do you make the brown sugar whipped topping or is that in the stores
I make the brown sugar whipped topping. You can find the recipe here: https://www.onsuttonplace.com/pumpkin-snickerdoodle-skillet-cake-recipe/
Thanks!
I made your apple bundt cake and it was delicious! I will try this one next. Thanks for sharing!
That will be on the dessert table at my Thanksgiving! Thanks!
Thanks for another great recipe for my Pinterest collection! This one will be getting a workout over the holidays…and I’ll probably need an extra work out or two after indulging!
This is too funny , because I have been making this cobbler for years now and veryone loves it.. It is so yummy 😋
Yummy thank you for sharing one of your recipes
This pumpkin nut is going to try it! Sounds sooo good. And as always, your photos sell it.
Just made this recipe and it is light and creamy and yes, much better than pumpkin pie! This will now be my “go to” Fall dessert. It is heavenly!!!
Ann,
I don’t know how long I’ve been on your site, it’s almost an hour, maybe two. but i love everything about your designs. the photos are so nice.
and now i’m hungry after looking at all the food. i want to try this recipe without baking!! i just want a bite now!!
its amazing!
kate
My oldest daughter will love this. Pinned it! Thanks, Ann.
Looks so good!!! Can’t wait to try it!
This looks sooo good! I will definitely be trying this for Thanksgiving! You can never have too many desserts, right?!:) Yum!
This is REALLY good! Had to try it before serving to guests : ) so we threw it together tonight. Used fresh pumpkin puree, and I think we may have put too much in,….came out more of a pie texture and look (in the cake size and shape). Still held together well and tastes wonderful! YUMMY!
That looks deliciously easy!
I love pumpkin pie but will make this easier version to take to our family get together for thanksgiving. Pinning for later. Thanks for sharing.
Mouth watering! Guess I have to go settle for the frozen apple cobbler I bought today LOL! This looks fantastic Ann!
love this stuff!! we call it Pumpkin Dump Cake, sounds yummy, huh?
Ann it looks yummy and because we will be moving during the thanksgiving holidays I need easy recipes and this looks like it will work great for us. A couple chicken pies , fresh salad n veggies with dip and this cake is all we’ll need.. I’ll be thinking of you while I unpack and take a break for Cake:)
Looks great Ann. Will definitely try this recipe. Thanks for sharing.