Pumpkin Dump Cake (Print Page)
Spiced pumpkin layered under buttery cake mix and pecans for a warm, comforting autumn dessert—ready in about an hour.
# 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 (optional)
# Directions:
01 - Preheat oven to 350°F. Lightly grease a 9x13-inch baking pan to prevent sticking.
02 - In a large mixing bowl, whisk together pumpkin puree, sweetened condensed milk, eggs, pumpkin pie spice, granulated sugar, and salt until the mixture is completely smooth.
03 - Pour the pumpkin mixture into the prepared baking pan, spreading evenly with a spatula.
04 - Evenly distribute the dry yellow cake mix over the pumpkin layer without stirring.
05 - Drizzle melted unsalted butter across the entire surface to moisten the cake mix thoroughly.
06 - Sprinkle chopped pecans evenly over the top if using.
07 - Bake for 45 to 55 minutes, or until the top becomes golden brown and the center is set. The dessert will firm up as it cools.
08 - Allow to cool for at least 30 minutes. Serve warm or chilled. Garnish with whipped cream or vanilla ice cream if desired.
# Expert Tips:
01 -
- This cake feels like the dessert equivalent of an oversized sweater—easy to make and instantly comforting.
- When you serve it warm, everyone quietly lingers by the table for seconds—it's that good.
02 -
- The first time I cut into it hot, it practically oozed—waiting that half hour makes all the difference in texture.
- Switching to spice cake mix gives each bite a deeper autumn warmth—totally worth a try if you've got it.
03 -
- Browning the butter before drizzling intensifies the nutty flavor throughout the topping.
- Lining the pan with parchment makes cleanup a breeze and guarantees neat slices.