Pumpkin Dump Cake (Printable View)
Spiced pumpkin topped with buttery cake mix and pecans for a cozy, shareable autumn bake.
# 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 and 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 It:
01 - Preheat oven to 350°F. Grease a 9x13-inch baking pan to prevent sticking.
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 - Transfer the blended pumpkin mixture into the prepared baking pan, smoothing the surface evenly with a spatula.
04 - Sprinkle the dry yellow cake mix uniformly over the pumpkin layer without mixing.
05 - Drizzle melted butter evenly across the entire surface to moisten the cake mix as thoroughly as possible.
06 - Evenly distribute chopped pecans over the top if desired for added crunch and flavor.
07 - Bake for 45 to 55 minutes until the top is golden brown and the center is set. The dessert will firm as it cools.
08 - Allow to cool for at least 30 minutes before cutting. Serve warm or chilled, optionally garnished with whipped cream or vanilla ice cream.
# Expert Advice:
01 -
- You can pull this together in minutes, yet everyone will swear you spent hours.
- The buttery pecan topping makes each bite equal parts creamy and crunchy—my secret trick for dessert envy.
02 -
- If you rush the cooling, the cake won’t set and slices will be messy—I’ve learned this the sticky way.
- Swapping for a spice cake mix brought a deeper, cozy flavor that even picky eaters noticed.
03 -
- Lightly toasting the pecans before topping brings out extra flavor and crunch.
- Pour the butter in thin ribbons rather than puddling in one spot—it gives the whole cake a golden, even finish.