Pumpkin Dump Cake (Printable)
Layers of spiced pumpkin and yellow cake mix, butter-drizzled and topped with pecans—serve warm or chilled.
# 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)
# Directions:
01 - Preheat oven to 350°F. Generously 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 completely smooth.
03 - Pour the blended pumpkin mixture evenly into the prepared baking pan.
04 - Evenly sprinkle the dry yellow cake mix over the pumpkin layer without mixing.
05 - Slowly drizzle the melted unsalted butter over the cake mix, ensuring coverage.
06 - Distribute chopped pecans evenly over the surface if desired.
07 - Bake for 45 to 55 minutes until the topping is golden and the center is set. The dessert will continue to firm while cooling.
08 - Allow to cool at least 30 minutes before slicing. Serve warm or chilled, with whipped cream or vanilla ice cream if preferred.
# Expert Tips:
01 -
- It’s almost foolproof, even if you get distracted by a phone call mid-process.
- The layers form themselves magically in the oven, so you get maximum payoff for minimum effort.
02 -
- Baking without evenly distributing the butter once resulted in floury spots, so take your time with the drizzle.
- I once forgot the salt, and let me tell you: that little bit makes all the difference in flavor balance.
03 -
- Toast your pecans before adding—they’ll taste richer and stay crunchier.
- If you only have salted butter, reduce or skip the added salt to keep things balanced.