Pumpkin Dump Cake (Printable Version)
Spiced pumpkin layered beneath buttery cake mix and toasted pecans—an easy autumn crowd-pleaser for 12.
# 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 (2 sticks) unsalted butter, melted
09 - 1 cup chopped pecans (optional)
# How-To:
01 - Preheat oven to 350°F. Grease a 9x13-inch baking pan.
02 - In a large mixing bowl, whisk together pumpkin puree, sweetened condensed milk, eggs, pumpkin pie spice, granulated sugar, and salt until smooth and thoroughly combined.
03 - Pour the pumpkin mixture into the prepared baking pan and spread it evenly.
04 - Sprinkle the dry yellow cake mix evenly over the pumpkin layer without mixing.
05 - Drizzle melted butter evenly over the surface of the cake mix, covering as much as possible.
06 - Scatter chopped pecans evenly across the top, if using.
07 - Bake for 45 to 55 minutes, or until the top is golden brown and the center is set. The cake will continue to firm up as it cools.
08 - Cool in the pan for at least 30 minutes before serving. Serve warm or chilled, with whipped cream or vanilla ice cream as desired.
# Expert Tips:
01 -
- You get the cozy flavors of pumpkin pie with way less effort and no rolling pin in sight.
- The crunchy, buttery topping makes every bite totally irresistible—just try not to go back for seconds.
02 -
- Once, I barely spread the butter and wound up with dry flour patches on top—be generous and cover as much as you can.
- Letting it cool before slicing makes a world of difference; hot out of the oven, it’ll fall apart but hold beautifully if you wait.
03 -
- Giving the pecans a quick toast in the oven intensifies their flavor and crunch.
- Pour the butter slowly, zigzagging across the top, for the most even golden finish.