Pumpkin Dump Cake (Printable)
Creamy spiced pumpkin layered with cake mix, melted butter and pecans for a warm, shareable autumn dessert.
# 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 and 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 oven to 350°F. Grease a 9x13-inch baking pan.
02 - In a large mixing bowl, whisk together pumpkin puree, sweetened condensed milk, eggs, pumpkin pie spice, granulated sugar, and salt until smooth.
03 - Pour pumpkin mixture evenly into prepared baking pan.
04 - Sprinkle the dry yellow cake mix evenly over the pumpkin layer without stirring.
05 - Drizzle melted butter evenly over the dry cake mix, ensuring all areas are moistened.
06 - Scatter chopped pecans over the surface if using.
07 - Bake in preheated oven for 45 to 55 minutes, until the top is golden brown and the center is set.
08 - Allow to cool for at least 30 minutes before serving. Enjoy warm or chilled, optionally with whipped cream or vanilla ice cream.
# Expert Hints:
01 -
- This is your secret weapon when you want a cozy, homemade dessert but hate the idea of measuring a dozen ingredients.
- It’s been the go-to dessert I make when friends show up unannounced or I need something low-stress but impressive for potlucks.
02 -
- Once, I tried to use cold butter and ended up with weird dry patches—always melt it thoroughly to get that perfect topping.
- I discovered that waiting half an hour before serving gives the pumpkin layer the perfect set—cutting early leads to a delicious mess, but a mess nonetheless.
03 -
- Room temperature eggs help your filling mix up silky instead of streaky.
- Sneak a pinch of sea salt on the pecan topping right before baking for unforgettable flavor.