Pumpkin Dump Cake (Printable Version)
Layers of spiced pumpkin, buttery cake mix, and a crunchy pecan topping—comforting autumn dessert for gatherings.
# 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 Make It:
01 - Preheat oven to 350°F. Grease a 9x13-inch baking pan thoroughly 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 smooth and fully blended.
03 - Transfer the pumpkin filling to the prepared baking pan, spreading it evenly over the base.
04 - Sprinkle the dry yellow cake mix evenly over the pumpkin layer without mixing.
05 - Drizzle melted unsalted butter evenly across the cake mix. Scatter chopped pecans on top if using.
06 - Bake in the center of the oven for 45 to 55 minutes, or until the topping is golden brown and the center is set.
07 - Remove from oven and allow to cool in the pan for at least 30 minutes. Serve warm or chilled, with optional whipped cream or vanilla ice cream.
# Expert Suggestions:
01 -
- You won't believe how much flavor you get for so little effort.
- Every layer has a cozy texture: creamy, cakey, and a touch of crunch on top.
02 -
- If you rush the cooling step, the pumpkin layer stays soupy instead of setting up nicely.
- Switching to a spice cake mix once made the flavor deeper and more festive—a total game changer.
03 -
- Toasting the pecans before adding gives a next-level crunch and nutty aroma that wakes up the whole dessert.
- Bake it in advance and chill overnight if you want the dreamiest, sliceable squares.