Description
This Pumpkin Dump Cake with Pecan Crunch is the ultimate stress-free fall dessert. It perfectly blends a silky, spiced pumpkin base with a buttery, golden-brown cake topping and a satisfyingly crunchy pecan crust. Perfect for busy weeknights or Thanksgiving gatherings, this beginner-friendly recipe fills your kitchen with the warm, inviting scents of cinnamon and nutmeg. It is a crowd-pleasing seasonal masterpiece that practically makes itself—simply layer the ingredients and let the oven work its magic to deliver a moist, decadent treat every single time.
Ingredients
1 can (15 oz) pure pumpkin puree
1 can (12 oz) evaporated milk
1 cup granulated sugar
3 large eggs
2 teaspoons pumpkin pie spice
1 box yellow cake mix
1 cup unsalted butter, melted
1.5 cups chopped pecans
Instructions
Preheat your oven to 350°F (175°C) and lightly grease a 9×13 inch baking dish.
In a large mixing bowl, whisk together the pumpkin puree, evaporated milk, sugar, eggs, and pumpkin pie spice until smooth.
Pour the pumpkin mixture into the prepared baking dish.
Evenly sprinkle the dry yellow cake mix over the pumpkin layer, using a spatula to gently level it out without stirring.
Distribute the chopped pecans evenly over the top of the cake mix layer.
Carefully drizzle the melted butter over the entire surface, ensuring the dry cake mix is as covered as possible.
Bake for 50-55 minutes until the edges are golden brown and the center is set.
Let the cake cool for at least 15 minutes before serving.
Notes
Keep leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave for 20 seconds. For a nut-free version, you can substitute the pecans with rolled oats.
- Prep Time: 10
- Cook Time: 50
- Category: Recipes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 385
- Sugar: 32g
- Sodium: 280mg
- Fat: 22g
- Saturated Fat: 9g
- Carbohydrates: 46g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 75mg