Pumpkin Dump Cake (Printable View)
Comforting layered pumpkin with buttery cake mix and toasted pecans—ideal for autumn 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 (about 15.25 oz) yellow cake mix
08 - 1 cup unsalted butter, melted
09 - 1 cup chopped pecans (optional)
# How-To Steps:
01 - Preheat oven to 350°F. Grease a 9x13-inch baking pan.
02 - In a large mixing bowl, whisk pumpkin puree, sweetened condensed milk, eggs, pumpkin pie spice, sugar, and salt until smooth.
03 - Pour the pumpkin mixture into the prepared pan and spread evenly.
04 - Sprinkle dry yellow cake mix evenly over the pumpkin layer without mixing.
05 - Drizzle melted butter slowly over the cake mix, covering as much of the surface as possible.
06 - Scatter chopped pecans over the top if desired.
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. Serve warm or chilled. Garnish with whipped cream or vanilla ice cream if desired.
# Expert Advice:
01 -
- It’s almost foolproof, even if you get distracted by a phone call mid-process.
- The layers form themselves magically in the oven, so you get maximum payoff for minimum effort.
02 -
- Baking without evenly distributing the butter once resulted in floury spots, so take your time with the drizzle.
- I once forgot the salt, and let me tell you: that little bit makes all the difference in flavor balance.
03 -
- Toast your pecans before adding—they’ll taste richer and stay crunchier.
- If you only have salted butter, reduce or skip the added salt to keep things balanced.