Pumpkin Dump Cake (Printable)
Spiced pumpkin layered with buttery cake mix and pecans for an easy, comforting autumn dessert.
# What you'll 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.
02 - In a large mixing bowl, whisk together pumpkin puree, sweetened condensed milk, eggs, pumpkin pie spice, granulated sugar, and salt until thoroughly blended.
03 - Pour the pumpkin mixture evenly into the prepared pan.
04 - Sprinkle the dry yellow cake mix uniformly over the pumpkin layer without stirring.
05 - Drizzle the melted butter evenly over the surface, aiming to cover as much of the cake mix as possible. Scatter chopped pecans over the top, if using.
06 - Bake in the center of the oven for 45 to 55 minutes until the top is golden brown and the center is set.
07 - Allow to cool in the pan for at least 30 minutes before slicing. Serve warm or chilled, optionally garnished with whipped cream or vanilla ice cream.
# Expert Tips:
01 -
- The crunchy buttery topping feels like a shortcut but tastes like hours of effort—a secret just between us.
- No stand mixer, no fancy tricks, just simple steps and cozy rewards.
02 -
- If you stir the cake mix into the pumpkin, you’ll end up with a dense pudding instead of that layered magic.
- Switching to spice cake mix once by accident made a flavor-packed version everyone now requests.
03 -
- Toast pecans lightly before topping for unbeatable crunch and fragrance.
- Drizzle butter as evenly as possible to avoid dry pockets—the back of a spoon works wonders here.