Pumpkin Dump Cake (Printer-friendly)
Comforting layered pumpkin and buttery cake mix topped with crunchy pecans; serves 12, ready in one hour.
# 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)
# Method:
01 - Preheat oven to 350°F. Grease a 9x13-inch baking pan thoroughly.
02 - In a large mixing bowl, whisk pumpkin puree, sweetened condensed milk, eggs, pumpkin pie spice, granulated sugar, and salt until completely smooth.
03 - Pour the pumpkin mixture into the prepared baking pan and spread into an even layer.
04 - Sprinkle the dry yellow cake mix evenly across the surface of the pumpkin mixture without mixing.
05 - Drizzle melted butter evenly over the cake mix, ensuring maximum coverage.
06 - Scatter chopped pecans evenly over the surface, if using.
07 - Bake for 45 to 55 minutes until the top is golden brown and the center is set. The dessert will firm as it cools.
08 - Cool for at least 30 minutes before serving. Serve warm or chilled with optional whipped cream or vanilla ice cream.
# Expert Tips:
01 -
- It’s almost magical—whip up the batter in minutes and the oven does the rest while you relax.
- The sweetly spiced pumpkin mingled with a buttery, crunchy topping is truly irresistible, even to those who claim they aren’t pumpkin fans.
02 -
- If you skip greasing the pan well, you’ll lose half that golden crust to stubborn sticking—so don’t take shortcuts here.
- Uneven butter coverage leaves powdery dry spots on top; give the pan a gentle jiggle before baking to help it even out.
03 -
- Try toasting the pecans in a dry pan first for unbelievable crunch and flavor.
- If you want every bite super moist, gently poke the cake a few times before drizzling the butter so it seeps into the mix.