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4-Ingredient Pumpkin Dump Cake with Buttery Pecan Top

This 4-ingredient pumpkin dump cake layers pumpkin pie mix with yellow cake mix, melted butter, and pecans for a crisp, buttery topping over a soft pumpkin center. Bake it in a 9x13-inch dish until golden, then let it rest before serving.
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Prep Time 10 minutes
Cook Time 1 hour
Resting 20 minutes
Total Time 1 hour 30 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 415
Ingredients Equipment Method Notes

Ingredients
  

For the pumpkin layer
  • 1 can (30 oz) pumpkin pie mix
For the topping
  • 1 box (15.25 oz) yellow cake mix
  • 1 cup unsalted butter 2 sticks, melted
  • 1 cup pecans chopped

Equipment

  • 1 9x13-inch baking dish

Method
 

Prepare the pumpkin layer
  1. Heat the oven to 350°F.
  2. Grease a 9x13-inch baking dish.
  3. Spread the pumpkin pie mix evenly in the prepared dish.
Add the topping
  1. Sprinkle the dry cake mix evenly over the pumpkin layer.
  2. Drizzle the melted butter evenly over the cake mix, then scatter the pecans on top.
Bake the cake
  1. Bake for 55 to 65 minutes, until the topping is golden and the pumpkin layer is set around the edges with only a slight jiggle in the center.
  2. Let the cake rest for at least 20 minutes before serving.

Notes

Drizzle the melted butter as evenly as possible to help cover the dry cake mix. Refrigerate leftovers for up to 4 days or freeze them; use a gluten-free yellow cake mix for a gluten-free adaptation, and check that the pumpkin pie mix is also gluten-free.