Pumpkin Dump Cake (Printable version)
Creamy spiced pumpkin layered with buttery cake mix and crunchy pecan topping—warm, comforting 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 Prepare:
01 - Preheat oven to 350°F. Lightly grease a 9x13-inch baking pan and set aside.
02 - Whisk pumpkin puree, sweetened condensed milk, eggs, pumpkin pie spice, granulated sugar, and salt in a large mixing bowl until the mixture is fully blended and smooth.
03 - Pour the pumpkin mixture evenly into the prepared baking pan, smoothing the surface.
04 - Evenly sprinkle the dry yellow cake mix across the surface of the pumpkin layer without mixing.
05 - Drizzle the melted butter over the entire cake mix, ensuring even coverage.
06 - Distribute chopped pecans evenly 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 in the pan for at least 30 minutes before slicing. Serve warm or chilled with whipped cream or vanilla ice cream as desired.
# Expert advice:
01 -
- No one has to know just how ridiculously easy this is to throw together—it tastes like you’ve been baking all day.
- It delivers the coziness of pumpkin pie with a fraction of the effort and a delightful, buttery crunch on top.
02 -
- Don’t skip greasing the pan—bits of cake will cling stubbornly if you do, making for messy serving.
- Uneven butter drizzling can leave dry patches; take your time for that golden crunch.
03 -
- Resist stirring after layering the dry cake mix and butter—the magic comes from letting layers do their job.
- Leveling the butter as you pour keeps the topping consistently crisp all over.