Easy Pumpkin Dump Cake with Crunchy Pecan Streusel
This Easy Pumpkin Dump Cake with Crunchy Pecan Streusel is a ridiculously simple fall dessert that delivers a silky, spiced pumpkin layer topped with a buttery, crunchy pecan streusel. It comes together in minutes with pantry staples and is perfect for Thanksgiving, potlucks, or cozy nights in.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 12 servings
- Category: Dessert
- Cuisine: American
Ingredients
- Canned pumpkin puree, 15 oz (425 g)
- Evaporated milk, 12 oz (354 ml)
- Large eggs, 2
- Granulated sugar, 1/2 cup (100 g)
- Light brown sugar, 1/4 cup (50 g), packed
- Pumpkin pie spice, 2 teaspoons
- Ground cinnamon, 1 teaspoon
- Vanilla extract, 1 teaspoon
- Salt, 1/4 teaspoon
- Yellow cake mix, 15.25 oz (432 g), dry
- Unsalted butter, 3/4 cup (170 g), melted
- Chopped pecans, 1 cup (120 g)
- Light brown sugar, 2 tablespoons (25 g)
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with butter or nonstick spray.
- In a large mixing bowl, combine the canned pumpkin puree, evaporated milk, eggs, granulated sugar, packed brown sugar, pumpkin pie spice, cinnamon, vanilla extract, and salt. Whisk until smooth and well combined.
- Pour the pumpkin mixture into the prepared baking dish and spread into an even layer.
- Sprinkle the dry cake mix evenly over the pumpkin layer. Break up any clumps with your fingers or a fork.
- Sprinkle the chopped pecans evenly over the dry cake mix, then sprinkle the 2 tablespoons of brown sugar over the pecans.
- Drizzle the melted butter slowly and as evenly as possible over the entire surface.
- Bake for 45 to 50 minutes, until the top is deep golden brown, the edges are bubbly, and the center is set but still slightly jiggly.
- Cool for at least 20 minutes before serving. Serve warm or at room temperature.
Notes
Toast the pecans for 3-4 minutes at 350°F before using for extra flavor. For gluten-free, use a gluten-free yellow cake mix. For dairy-free, substitute melted coconut oil or plant-based butter and use full-fat canned coconut milk instead of evaporated milk. The topping stays crunchiest if covered loosely with foil or plastic wrap.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 32
- Sodium: 350
- Fat: 20
- Saturated Fat: 10
- Carbohydrates: 50
- Fiber: 3.5
- Protein: 6
Keywords: pumpkin dump cake, pecan streusel, easy fall dessert, pumpkin dessert, dump cake recipe