Pumpkin Dump Cake (Printable Version)
Spiced pumpkin, melted butter, and pecans baked into a warm, shareable autumn treat with a crisp topping.
# 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 & Topping
07 - 1 box (15.25 oz) yellow cake mix
08 - 1 cup unsalted butter, melted
09 - 1 cup chopped pecans (optional)
# How-To:
01 - Preheat oven to 350°F. Grease a 9x13-inch baking pan.
02 - In a large mixing bowl, whisk together pumpkin puree, sweetened condensed milk, eggs, pumpkin pie spice, granulated sugar, and salt until smooth and homogeneous.
03 - Pour the pumpkin mixture into the prepared pan and use a spatula to spread evenly.
04 - Distribute dry yellow cake mix evenly over the pumpkin mixture without stirring.
05 - Drizzle melted butter evenly over the cake mix, ensuring maximum coverage.
06 - Sprinkle chopped pecans over the surface if using.
07 - Bake in the preheated oven for 45 to 55 minutes, or until the top is golden brown and the center is just set.
08 - Allow to cool for at least 30 minutes before slicing. Serve warm or chilled. Optionally garnish with whipped cream or vanilla ice cream.
# Expert Hints:
01 -
- This cake practically assembles itself—secrets are safe and shortcuts are celebrated here.
- Even those skeptical about pumpkin have asked for seconds at my table with this one.
02 -
- I once tried to rush and ended up with a soupy center—the cake really does need time to cool and settle.
- Switching to spice cake mix once made the flavors fantastically bold and fragrant; don’t be afraid to experiment.
03 -
- Pecan pieces near the edges toast faster and add an extra crunch—scatter them wide.
- Never substitute pumpkin pie filling for puree if you want to control the spice and sweetness balance.