Pumpkin Dump Cake (Print Version)
Layered spiced pumpkin, buttery cake mix and toasted pecans for a cozy autumn dessert.
# What You Need:
→ Pumpkin Layer
01 - 1 can (15 oz) pure pumpkin puree
02 - 1 can (14 oz) sweetened condensed milk
03 - 3 large eggs
04 - 1 tablespoon pumpkin pie spice
05 - 1/2 cup granulated sugar
06 - 1/2 teaspoon salt
→ Cake & Topping
07 - 1 box (15.25 oz) yellow cake mix
08 - 1 cup unsalted butter, melted
09 - 1 cup chopped pecans (optional)
# How To Make:
01 - Preheat the oven to 350°F. Grease a 9x13-inch baking pan thoroughly.
02 - In a large mixing bowl, whisk together pumpkin puree, sweetened condensed milk, eggs, pumpkin pie spice, granulated sugar, and salt until smooth and homogeneous.
03 - Pour the pumpkin mixture into the prepared baking pan and spread into an even layer.
04 - Sprinkle the dry yellow cake mix evenly over the pumpkin layer, ensuring complete coverage without mixing or stirring.
05 - Drizzle the melted butter evenly over the surface of the cake mix, striving to moisten as much of the mix as possible. Scatter chopped pecans across the top, if using.
06 - Bake for 45 to 55 minutes, or until the topping is golden brown and the center is set. The dessert will firm up during cooling.
07 - Allow to cool for at least 30 minutes before slicing. Serve warm or chilled, optionally garnished with whipped cream or vanilla ice cream.
# Expert Tips:
01 -
- You get bakery-level flavor with almost no measuring or guesswork—it feels like cheating, but in the best way.
- The blend of creamy pumpkin and pecan crunch makes every bite feel a little special, even if it only took you ten minutes to assemble.
02 -
- One year I forgot to melt the butter and just dotted cold chunks—they never baked in right, so always melt the butter first.
- Letting the cake rest is the secret to easy slicing; I used to dig in too soon and ended up with delicious chaos instead of tidy pieces.
03 -
- Always sprinkle the cake mix gently and resist the urge to mix it in—it creates those signature golden, crispy spots.
- If you only have salted butter, reduce the added salt slightly so you don’t overpower the pumpkin flavor.