Pumpkin Dump Cake (Printable)
Creamy spiced pumpkin layer topped with yellow cake mix, melted butter and pecans for an effortless autumn bake.
# 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 & Topping
07 - 1 box (15.25 oz) yellow cake mix
08 - 1 cup unsalted butter, melted
09 - 1 cup chopped pecans (optional)
# Steps:
01 - Preheat oven to 350°F. Grease a 9x13-inch baking pan.
02 - In a large mixing bowl, whisk together pure pumpkin puree, sweetened condensed milk, eggs, pumpkin pie spice, granulated sugar, and salt until smooth.
03 - Pour the pumpkin mixture into the prepared baking pan and spread evenly.
04 - Sprinkle yellow cake mix evenly over the pumpkin filling; do not stir.
05 - Drizzle melted butter evenly over the cake mix layer, ensuring coverage across the surface.
06 - Scatter chopped pecans over the surface if desired.
07 - Bake for 45 to 55 minutes, until the top is golden brown and the center is set.
08 - Allow to cool in pan for at least 30 minutes before serving. Serve warm or chilled, optionally with whipped cream or vanilla ice cream.
# Expert Advice:
01 -
- Just between us, the real magic is how outrageously easy it is for something that tastes this decadent.
- You get every autumn flavor you crave in every bite, from silky pumpkin to golden, buttery crunch.
02 -
- I once tried to stir the cake mix into the pumpkin—don’t do it, or you’ll lose the signature buttery top.
- Letting the cake cool properly makes slices come out perfectly; slicing too early gives you a runny, messy plate (still delicious, though).
03 -
- Toasting the pecans before topping adds incredible crunch and a toasted aroma that’s hard to resist.
- Pour melted butter as evenly as you can—uneven spots can leave dry patches of cake mix, which nobody wants on their plate.