Pumpkin Dump Cake (Printable)
Spiced pumpkin layered with buttery cake mix and pecan crunch, baked until golden for a cozy fall 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 & 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.
02 - In a large bowl, thoroughly whisk together pumpkin puree, sweetened condensed milk, eggs, pumpkin pie spice, granulated sugar, and salt until smooth.
03 - Pour pumpkin mixture into the prepared baking pan, spreading evenly.
04 - Sprinkle dry yellow cake mix evenly over the pumpkin layer, ensuring full coverage without mixing.
05 - Drizzle melted butter evenly over the surface of the cake mix.
06 - Scatter chopped pecans evenly over the top, if using.
07 - Bake for 45 to 55 minutes, or 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 garnished with whipped cream or vanilla ice cream.
# Expert Tips:
01 -
- You barely need any mixing—this is truly the lazy baker’s secret for fall gatherings.
- It comes out decadently layered, like pumpkin pie and crisp in one pan, and there’s something about the crunchy pecans that everyone remembers.
02 -
- Pouring the butter too quickly leaves dry flour patches that just never bake—take it slow and cover every part.
- Leaving it to cool well before serving means the slices will hold together instead of falling apart, even if you’re impatient.
03 -
- Toast pecans while the oven preheats for a deeper, richer crunch that never fails to impress.
- Doubling the pumpkin spice makes the whole kitchen, and everyone in it, smell like fall for hours.