Pumpkin Dump Cake (Printable Version)
Layered spiced pumpkin and buttery cake mix topped with crunchy pecans; simple, 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 Make:
01 - Preheat oven to 350°F. Grease a 9x13-inch baking pan.
02 - In a large bowl, whisk together pumpkin puree, sweetened condensed milk, eggs, pumpkin pie spice, granulated sugar, and salt until smoothly blended.
03 - Pour pumpkin mixture into the prepared baking pan and spread into an even layer.
04 - Evenly sprinkle the dry yellow cake mix over the pumpkin layer without mixing.
05 - Drizzle melted butter evenly over the entire surface of the cake mix, ensuring maximum coverage.
06 - Distribute chopped pecans across the top, if desired.
07 - Bake for 45 to 55 minutes, or until the surface is golden brown and the center is set. The dessert will continue to solidify as it cools.
08 - Allow to cool for at least 30 minutes before slicing. Serve warm or chilled, optionally topped with whipped cream or vanilla ice cream.
# Expert Advice:
01 -
- This cake offers all the deliciousness of pumpkin pie with half the effort.
- It's become the hero of last-minute gatherings and cozy nights alike.
02 -
- I learned the hard way not to stir the cake mix into the pumpkin—leave those layers distinct for perfect texture.
- Drizzling the melted butter well across the surface is key; dry patches of mix are a rookie mistake I’ve made before.
03 -
- Carefully distribute the butter to avoid floury bites underneath the topping.
- Roasting pecans beforehand adds an amazing depth you’ll miss if you skip that step.