Pumpkin Dump Cake (Printable)
Creamy spiced pumpkin layered with boxed cake mix, melted butter and crunchy pecans for an easy autumn crowd-pleaser.
# 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 and Topping
07 - 1 box (15.25 oz) yellow cake mix
08 - 1 cup unsalted butter, melted
09 - 1 cup chopped pecans
# Directions:
01 - Preheat oven to 350°F and lightly grease a 9x13-inch baking pan.
02 - In a large mixing bowl, thoroughly whisk together pumpkin puree, sweetened condensed milk, eggs, pumpkin pie spice, granulated sugar, and salt until fully blended.
03 - Pour the pumpkin batter into the prepared pan, spreading it evenly with a spatula.
04 - Sprinkle the dry yellow cake mix evenly over the pumpkin layer, ensuring an even distribution; do not mix.
05 - Drizzle melted unsalted butter evenly over the cake mix layer, covering as much of the surface as possible.
06 - Scatter chopped pecans evenly over the top of the cake (optional).
07 - Transfer to the oven and bake for 45 to 55 minutes, or until the topping is golden brown and the center feels set.
08 - Remove from oven and cool in the pan for at least 30 minutes before serving. Serve warm or chilled, with whipped cream or vanilla ice cream if desired.
# Expert Hints:
01 -
- If you love desserts that taste like hours of baking but take almost no effort, this is your secret weapon.
- It’s become my go-to for potlucks because everyone always wants seconds and the recipe after the first bite.
02 -
- If the butter doesn’t reach every spot, you’ll get powdery patches in your topping—it took me a near miss to learn to drizzle slow and steady.
- Letting it cool before cutting makes all the difference: slicing hot leads to a delicious (but messy) spoon dessert.
03 -
- Lightly toasting the pecans before topping adds phenomenal crunch and a deeper, buttery flavor.
- Pour the butter in a slow zigzag over the cake mix—don’t rush, or you’ll miss a corner and wind up with a floury bite.