Pumpkin Dump Cake (Printable)
Spiced pumpkin layered with buttery cake mix and pecan crunch, baked until golden for a cozy fall 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 Cook:
01 - Preheat the oven to 350°F. Grease a 9x13-inch baking pan using butter or nonstick spray.
02 - Whisk together pumpkin puree, sweetened condensed milk, eggs, pumpkin pie spice, granulated sugar, and salt in a large mixing bowl until thoroughly blended.
03 - Pour the pumpkin mixture into the prepared baking pan and spread it into an even layer.
04 - Evenly sprinkle the dry yellow cake mix over the pumpkin layer without stirring.
05 - Drizzle the melted butter uniformly over the cake mix, covering as much surface as possible.
06 - Scatter chopped pecans over the surface, if desired, for a nutty finish.
07 - Transfer the pan to the oven and bake for 45 to 55 minutes until the top is golden brown and the center is set.
08 - Allow the dessert to cool in the pan for at least 30 minutes before serving. Serve warm or chilled, with whipped cream or vanilla ice cream if preferred.
# Expert Tips:
01 -
- The layers come together in minutes, and it’s impossible to mess up—even if you get distracted midway through.
- Every bite manages to be creamy, buttery, and just spiced enough—a crowd-pleaser every single time.
02 -
- If you dump the cake mix in uneven piles, you’ll end up with dry pockets—sprinkle it as evenly as possible.
- Letting the cake cool is not just for patience; it really does help the layers set for perfect squares.
03 -
- Tap the pan lightly after drizzling butter to help the cake mix settle in and bake evenly.
- A sprinkle of flaky salt on top takes the flavors up another notch—it’s an easy, unexpected finish.