Pumpkin Dump Cake (Printable)
Layered spiced pumpkin custard with buttery cake mix and crunchy pecans — warm, comforting fall bake.
# What You Need:
→ Pumpkin Layer
01 - 15 oz can pure pumpkin puree
02 - 14 oz can 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 yellow cake mix (about 15.25 oz)
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 together pumpkin puree, sweetened condensed milk, eggs, pumpkin pie spice, granulated sugar, and salt until 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 over the pumpkin layer without stirring.
05 - Drizzle melted butter evenly over the surface of the cake mix, covering as much as possible. Scatter chopped pecans over the top if desired.
06 - Bake for 45 to 55 minutes until the top is golden brown and the center is set.
07 - Allow to cool for at least 30 minutes before slicing. Serve warm or chilled, optionally with whipped cream or vanilla ice cream.
# Helpful Tips:
01 -
- If you love desserts that secretly require minimal effort but taste bakery-quality, this is your back-pocket trick.
- It became a staple in my home because everyone—kids and grownups—comes back for seconds, and you don't need to fuss with frosting or layering.
02 -
- I learned the hard way that pouring all the butter in one spot leaves pockets of dry mix, so drizzle slowly and evenly.
- Once, I forgot the salt, and the flavors fell flat—a little makes all the difference for balance.
03 -
- Pressing the dry cake mix gently with a spatula helps everything bake up even and golden—no floury spots!
- A sprinkle of coarse sugar over the buttered top gives an irresistible crackly crust.