Pumpkin Dump Cake (Printable version)
Creamy spiced pumpkin layer topped with yellow cake mix, melted butter and pecans for an effortless autumn bake.
# 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 (optional)
# How to Make It:
01 - Preheat oven to 350°F. Grease a 9x13-inch baking pan.
02 - In a large mixing bowl, whisk together pure pumpkin puree, sweetened condensed milk, eggs, pumpkin pie spice, granulated sugar, and salt until smooth.
03 - Pour the pumpkin mixture into the prepared baking pan and spread evenly.
04 - Sprinkle yellow cake mix evenly over the pumpkin filling; do not stir.
05 - Drizzle melted butter evenly over the cake mix layer, ensuring coverage across the surface.
06 - Scatter chopped pecans over the surface if desired.
07 - Bake for 45 to 55 minutes, until the top is golden brown and the center is set.
08 - Allow to cool in pan for at least 30 minutes before serving. Serve warm or chilled, optionally with whipped cream or vanilla ice cream.
# Expert tips:
01 -
- You can pull it together in minutes, even with someone chatting your ear off in the kitchen.
- The creamy, almost custard-like pumpkin filling and buttery pecan topping taste like autumn comfort itself.
02 -
- If you try to stir the cake mix into the pumpkin layer, you'll lose that amazing layered effect—just sprinkle and trust the process.
- I once forgot to toast my pecans, and the difference in flavor and crunch was shocking—it's worth the extra pan.
03 -
- Breaking up the cake mix with your fingers right in the bag helps avoid random dry patches after baking.
- Lightly pressing down the cake mix once sprinkled over the pumpkin gives the topping the perfect balance of crunch and tenderness.