Pumpkin Dump Cake (Printable)
Spiced pumpkin layered under buttery cake mix with toasted pecans—simple, comforting fall dessert for sharing.
# 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
# How to Cook:
01 - Preheat oven to 350°F. Grease a 9x13-inch baking pan thoroughly to prevent sticking.
02 - In a large mixing bowl, whisk together pumpkin puree, sweetened condensed milk, eggs, pumpkin pie spice, granulated sugar, and salt until smooth and fully blended.
03 - Pour the pumpkin mixture evenly into the prepared baking pan, spreading it smoothly across the bottom.
04 - Sprinkle the dry yellow cake mix evenly over the pumpkin layer, ensuring complete coverage without stirring.
05 - Slowly drizzle the melted butter over the surface of the cake mix, distributing it as evenly as possible. Scatter chopped pecans evenly over the top.
06 - Bake in the preheated oven for 45 to 55 minutes, or until the top is golden brown and the center appears set.
07 - Allow the cake to cool for at least 30 minutes before slicing. Serve warm or chilled, optionally garnished with whipped cream or vanilla ice cream.
# Expert Advice:
01 -
- Nobody ever suspects just how easy this one-pan wonder actually is—you can share or keep it a secret.
- The textures hit every craving: silky pumpkin, buttery crumbs, and the occasional crunch from toasted pecans.
02 -
- One year I barely drizzled the butter and ended up with dry powdery patches—don&apost skimp or rush this step.
- Switching to brown sugar some days gave the cake extra depth and a gentle caramel note I now crave.
03 -
- Use a spoon to gently poke any dry cake mix spots so the butter seeps down while baking.
- A light sprinkle of flaky salt just after baking makes the sweetness sing.