Pumpkin Dump Cake Comforting (Printer-friendly)
Spiced pumpkin custard beneath a buttery cake-mix crust with pecan crunch—easy, cozy dessert for gatherings.
# What You’ll 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 Make It:
01 - Preheat oven to 350°F. Grease a 9x13-inch baking pan thoroughly to prevent sticking.
02 - In a large mixing bowl, whisk together the pumpkin puree, sweetened condensed milk, eggs, pumpkin pie spice, granulated sugar, and salt, until the mixture is smooth and evenly combined.
03 - Pour the pumpkin mixture into the prepared baking pan and spread it into an even layer across the bottom.
04 - Evenly sprinkle the dry yellow cake mix over the pumpkin layer, ensuring complete coverage. Do not mix or stir.
05 - Drizzle the melted butter evenly over the surface of the cake mix, making sure as much of the mix as possible is moistened.
06 - Scatter chopped pecans over the top for added texture and flavor, if desired.
07 - Place the pan in the oven and bake for 45 to 55 minutes, until the top is golden brown and the center no longer jiggles. The dessert will continue to firm up as it cools.
08 - Allow to cool in the pan for a minimum of 30 minutes before slicing. Serve warm or chilled. Enhance with whipped cream or vanilla ice cream if desired.
# Expert Tips:
01 -
- If your idea of magic is minimal effort with maximum reward, this cake is it—no mixing even required for the topping.
- It has that comforting, pudding-meets-cake texture with buttery crunch that makes everyone ask for seconds.
02 -
- Do not stir the cake mix into the pumpkin—my first batch proved the layers don’t set up right if you do.
- Letting it cool before slicing is key to neat pieces and creamy texture, though impatience sometimes wins.
03 -
- Scatter the pecans after the butter so they toast up and stay extra crunchy.
- If your oven runs hot, start checking at 40 minutes to avoid overbaking the pumpkin layer.