Pumpkin Dump Cake (Printable Version)
Spiced pumpkin layer under buttery cake mix and a crunchy pecan topping—an easy autumn bake for sharing.
# 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)
# Directions:
01 - Preheat 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 the mixture is smooth and uniform.
03 - Pour the pumpkin mixture into the prepared baking pan and spread evenly.
04 - Sprinkle the dry yellow cake mix evenly over the pumpkin base, ensuring full coverage without stirring.
05 - Drizzle the melted butter evenly over the surface of the cake mix, covering as much of the surface as possible.
06 - Scatter chopped pecans over the buttered cake mix layer, if desired.
07 - Bake for 45 to 55 minutes, or until the surface is golden brown and the center is set.
08 - Allow to cool for at least 30 minutes. Serve warm or chilled, garnished with whipped cream or vanilla ice cream if desired.
# Quick Tips:
01 -
- No one will believe how ridiculously simple the prep is—even though it tastes lavishly homemade.
- This cake always gets recipe requests at potlucks because it's the coziest thing you'll eat all fall.
02 -
- I once tried stirring the cake mix into the pumpkin layer—never again; you lose the dreamy contrast between creamy and crisp.
- Switching to spice cake mix was a happy accident that deepened the autumn flavors beyond expectation.
03 -
- Resist over-baking—pull it out when the middle barely jiggles and the edges are crisp.
- Let your butter cool for a couple minutes before drizzling, so it seeps in rather than sits on top.