Pumpkin Dump Cake (Print Layout)
Creamy spiced pumpkin layered under cake mix and butter, finished with pecans - an easy autumn dessert.
# What You Need:
→ Pumpkin Base
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 & Topping
07 - 15.25 oz box yellow cake mix
08 - 1 cup unsalted butter, melted
09 - 1 cup chopped pecans (optional)
# Directions:
01 - Preheat oven to 350°F. Grease a 9x13-inch baking pan thoroughly.
02 - In a large mixing bowl, whisk together pumpkin puree, sweetened condensed milk, eggs, pumpkin pie spice, granulated sugar, and salt until uniform in texture.
03 - Pour pumpkin mixture into the prepared pan, spreading evenly across the base.
04 - Distribute the dry yellow cake mix evenly over the pumpkin layer, ensuring complete coverage without mixing.
05 - Drizzle melted butter evenly over the cake mix layer, covering as much surface as possible. Scatter chopped pecans on top if desired.
06 - Bake for 45 to 55 minutes, or until the surface is golden brown and the center is set. The dessert will firm up upon cooling.
07 - Allow to cool for at least 30 minutes before serving. Plate warm or chilled, optionally garnished with whipped cream or vanilla ice cream.
# Expert Suggestions:
01 -
- The whole thing comes together without a mixer or fancy tools, so you can stay relaxed.
- I reach for this recipe for parties because guests always think it took far more effort than it does.
02 -
- If you pour the butter too quickly or miss spots, the topping can turn patchy instead of crispy—pour slowly and use a spoon if needed.
- Leaving the cake to cool helps the layers stay tidy; digging in too soon means delicious (but messy) portions.
03 -
- I toast the pecans first on a dry skillet for three minutes to draw out amazing flavor and crunch.
- If the cake looks pale at 45 minutes, let it go another five—golden brown signals perfect doneness.