Pumpkin Dump Cake (Printable Version)
Creamy spiced pumpkin, buttery cake topping, and toasted pecans come together for an easy autumn 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. Lightly grease a 9x13-inch baking pan with nonstick spray or butter.
02 - In a large mixing bowl, whisk pumpkin puree, sweetened condensed milk, eggs, pumpkin pie spice, granulated sugar, and salt until smooth and well blended.
03 - Pour the pumpkin mixture into the prepared baking pan and spread evenly with a spatula.
04 - Sprinkle the dry yellow cake mix evenly over the pumpkin layer without mixing. Ensure full, even coverage.
05 - Drizzle melted butter evenly over the surface of the cake mix. Top with chopped pecans if using.
06 - Place the pan in the oven and bake for 45 to 55 minutes, or until the top is golden brown and the center is just set.
07 - Remove from oven and allow to cool for at least 30 minutes before serving. Serve warm or chilled with optional whipped cream or vanilla ice cream.
# Expert Insights:
01 -
- This cake is practically foolproof and tastes like you spent hours fussing—no one needs to know how easy it truly is.
- It's the dessert you whip up last minute but everyone raves about, the one people secretly hope you'll bring again.
02 -
- If you rush and skip the cooling, the layers won’t have time to settle and can fall apart—a mistake I made in my excitement.
- Using real butter (not margarine) keeps the topping crackly rather than greasy; that switch changed everything for me.
03 -
- Dabbing any dry cake mix spots with a little extra melted butter partway through baking prevents floury patches.
- The difference between good and unforgettable is letting those edges bake until deep golden brown and crispy—don’t pull it out too early.