Pumpkin Dump Cake (Print Version)
Comforting layered pumpkin with buttery cake mix and toasted pecans—ideal for autumn gatherings.
# 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 (about 15.25 oz) yellow cake mix
08 - 1 cup unsalted butter, melted
09 - 1 cup chopped pecans (optional)
# How-To Steps:
01 - Preheat oven to 350°F. Grease a 9x13-inch baking pan.
02 - In a large mixing bowl, whisk pumpkin puree, sweetened condensed milk, eggs, pumpkin pie spice, sugar, and salt until smooth.
03 - Pour the pumpkin mixture into the prepared pan and spread evenly.
04 - Sprinkle dry yellow cake mix evenly over the pumpkin layer without mixing.
05 - Drizzle melted butter slowly over the cake mix, covering as much of the surface as possible.
06 - Scatter chopped pecans over the top if desired.
07 - Bake for 45 to 55 minutes, or until the top is golden brown and the center is set.
08 - Allow to cool for at least 30 minutes before serving. Serve warm or chilled. Garnish with whipped cream or vanilla ice cream if desired.
# Expert Tips:
01 -
- This is the kind of easy, no-fuss dessert that whispers you can pull it off even on your busiest day.
- The buttery layer mingling with spiced pumpkin always wins over both pie and cake lovers at the table.
02 -
- If you rush and cut the cake before it cools, the pumpkin custard layer won’t hold and you’ll end up with a messy spoon dessert.
- Swapping yellow cake mix for spice cake mix makes the whole cake taste fuller and so much cozier.
03 -
- If your pecans brown too fast, tent the cake loosely with foil so they don’t burn while the center sets.
- Resist over-mixing the pumpkin custard so it stays creamy and silky.