Pumpkin Dump Cake (Print)
Comforting layers of spiced pumpkin, sweetened condensed milk, buttery cake mix and a crunchy pecan topping for autumn.
# What You Need:
→ Pumpkin Layer
01 - 15 ounces canned pure pumpkin puree
02 - 14 ounces canned 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 - 15.25 ounces yellow cake mix
08 - 1 cup unsalted butter, melted
09 - 1 cup chopped pecans (optional)
# How To Make It:
01 - Preheat the oven to 350°F. Grease a 9x13-inch baking pan thoroughly.
02 - Whisk together pumpkin puree, sweetened condensed milk, eggs, pumpkin pie spice, granulated sugar, and salt in a large mixing bowl until completely smooth and combined.
03 - Pour the pumpkin mixture into the prepared baking pan, spreading it into an even layer.
04 - Sprinkle the dry yellow cake mix evenly over the entire pumpkin layer. Do not stir.
05 - Slowly drizzle the melted butter evenly over the cake mix, covering as much of the surface as possible.
06 - Scatter the chopped pecans evenly over the top, if using.
07 - Transfer to the oven and bake for 45 to 55 minutes, until the surface is golden brown and the center is set.
08 - Let cool at least 30 minutes before serving. Serve warm or chilled, optionally garnished with whipped cream or vanilla ice cream.
# Expert Advice:
01 -
- No-fuss layering means you can start and finish a conversation while it bakes.
- It always vanishes first at potlucks thanks to its irresistible creamy-spiced base and buttery crunch.
02 -
- I once rushed it out of the oven too soon—trust the bake time, or you’ll wind up with a soupy middle.
- Drizzling the butter slowly and as evenly as possible stops any dry cake mix patches from hiding underneath.
03 -
- Toast the pecans before adding them to bring out the best crunch and flavor.
- Reserve a drizzle of butter to touch up any dry cake mix spots about halfway through baking if you see them.