Pumpkin Dump Cake (Print View)
Comforting layered pumpkin and buttery cake mix topped with crunchy pecans; serves 12, ready in one hour.
# What You 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 and Topping
07 - 1 box (15.25 oz) yellow cake mix
08 - 1 cup unsalted butter, melted
09 - 1 cup chopped pecans (optional)
# How-To Steps:
01 - Preheat the oven to 350°F. Grease a 9x13-inch baking pan and set aside.
02 - In a large mixing bowl, whisk together pumpkin puree, sweetened condensed milk, eggs, pumpkin pie spice, granulated sugar, and salt until thoroughly blended.
03 - Pour the pumpkin mixture into the prepared baking pan, spreading it evenly to the edges.
04 - Sprinkle the dry yellow cake mix evenly over the pumpkin layer without stirring or mixing.
05 - Slowly drizzle melted butter over the entire surface of the cake mix, ensuring as much coverage as possible. Evenly scatter chopped pecans on top, if desired.
06 - Bake in the preheated oven for 45 to 55 minutes, or until the top is golden brown and the center is set. The dessert will continue to firm as it cools.
07 - Allow the dessert to cool in the pan for at least 30 minutes before slicing. Serve warm or chilled, optionally garnished with whipped cream or vanilla ice cream.
# Expert Hints:
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.