Pumpkin Dump Cake (Print)
Spiced pumpkin layer topped with yellow cake mix, butter and pecans for a cozy, shareable autumn dessert.
# Ingredient list:
→ 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)
# Directions:
01 - Preheat the oven to 350°F. Grease a 9x13-inch baking pan thoroughly.
02 - In a large mixing bowl, whisk together pumpkin puree, sweetened condensed milk, eggs, pumpkin pie spice, granulated sugar, and salt until smooth and fully blended.
03 - Pour the pumpkin mixture into the greased pan and spread it evenly with a spatula.
04 - Evenly distribute the dry yellow cake mix over the pumpkin base. Do not mix or stir.
05 - Drizzle the melted unsalted butter uniformly over the surface, making sure to cover most of the cake mix. Sprinkle chopped pecans on top if using.
06 - Bake in the center of the oven for 45 to 55 minutes, until the top is golden brown and the center is set.
07 - Allow to cool for at least 30 minutes before slicing. Serve warm or chilled, optionally with whipped cream or vanilla ice cream.
# Expert Tips:
01 -
- It’s a save-the-day dessert that leaves you extra time for friends or flopping on the couch.
- Every scoop offers surprise layers: creamy pumpkin below, crisp and buttery crunch above.
02 -
- Mistakenly stirring the cake mix into the pumpkin makes the top cakey instead of crispy, so just sprinkle and leave it be.
- I discovered melting the butter fully and drizzling, not glopping, means fewer dry patches up top.
03 -
- When you drizzle the butter, aim for thin streams all over—bigger rivers will leave dry patches or greasy spots.
- Sneak in a bit of nutmeg or extra pumpkin spice to the cake mix topping for deeper autumnal flavor.