Pumpkin Dump Cake (Printable)
Spiced pumpkin layer topped with yellow cake mix, melted butter and pecans for an easy, comforting autumn treat.
# 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 It:
01 - Preheat the oven to 350°F. Grease a 9x13-inch baking pan thoroughly.
02 - In a large mixing bowl, combine pumpkin puree, sweetened condensed milk, eggs, pumpkin pie spice, granulated sugar, and salt. Whisk until the mixture is smooth and fully blended.
03 - Pour the pumpkin mixture into the greased baking pan and spread it into an even layer.
04 - Evenly sprinkle the dry yellow cake mix over the pumpkin layer without mixing.
05 - Drizzle the melted unsalted butter across the entire surface, covering as much of the top as possible.
06 - Scatter chopped pecans evenly over the buttery cake topping, if desired.
07 - Bake for 45 to 55 minutes, or until the top is golden brown and the center appears set. The dessert will continue to solidify as it cools.
08 - Allow to cool in the pan for at least 30 minutes before serving. Enjoy warm or chilled, optionally garnished with whipped cream or vanilla ice cream.
# Expert Suggestions:
01 -
- Even on your busiest days, you can surprise everyone with a dessert that tastes like pure autumn comfort.
- It quickly became my go-to for gatherings, especially when someone inevitably asks for seconds.
02 -
- If you pour the butter too quickly, some spots will stay dry and powdery — take your time drizzling it slowly across the top.
- Switching to spice cake mix makes the whole dessert more fragrant with cinnamon and cloves, which I now do every November.
03 -
- Letting the cake cool fully helps the base set into a sliceable custard, so don&t rush to cut it hot.
- A cheap blending whisk makes the pumpkin layer extra smooth, which makes all the difference in texture.