Pumpkin Dump Cake (Print Version)
Spiced pumpkin layer topped with cake mix, butter, and pecans for a warm, comforting 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)
# Directions:
01 - Preheat oven to 350°F. Grease a 9x13-inch baking pan with butter or nonstick spray.
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 combined.
03 - Pour the pumpkin mixture into the prepared baking pan and spread it evenly with a spatula.
04 - Evenly sprinkle the dry yellow cake mix over the pumpkin layer without stirring.
05 - Drizzle the melted butter evenly across the entire surface of the cake mix, making sure as much of the cake mix is covered as possible.
06 - Scatter the chopped pecans evenly over the top, if using.
07 - Bake in the center of the oven for 45 to 55 minutes until the top is golden brown and the center is set. The cake will firm up as it cools.
08 - Cool for at least 30 minutes before serving. Serve warm or chilled, optionally with whipped cream or vanilla ice cream.
# Insider Tips:
01 -
- It’s practically foolproof—even if you’re short on time or energy, the results are always satisfying.
- The blend of creamy pumpkin and buttery, crunchy topping tastes like pure autumn joy in every bite.
02 -
- If you rush the cooling time, the pumpkin layer won’t set properly and serving will be messy.
- Switching to a spice cake mix adds an extra layer of warmth that makes everyone pause for a second bite.
03 -
- Warm up leftover pieces slightly in the microwave to bring back the buttery crispness.
- Don’t forget a pinch of salt—it takes the flavor from good to unforgettable.