Easy Pumpkin Dump Cake: Best Pecan Crumble
This easy pumpkin dump cake with pecan crumble is a quick and delicious fall dessert made with simple ingredients. It features a silky pumpkin layer topped with a buttery, crunchy pecan crumble that bakes into a golden, crackled crust.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 12 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 can (15 oz) pumpkin puree (not pumpkin pie filling)
- 1 can (12 oz) evaporated milk
- 3 large eggs, room temperature
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
- 1 box (15.25 oz) yellow cake mix (without pudding in the mix)
- 1 cup chopped pecans
- 1/2 cup unsalted butter, melted
- 1/4 cup packed brown sugar
- 1 teaspoon cinnamon (optional)
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with butter or non-stick spray.
- In a large mixing bowl, combine pumpkin puree, evaporated milk, eggs, granulated sugar, vanilla extract, pumpkin pie spice, and salt. Whisk until smooth and well combined, about 2 minutes.
- Pour the pumpkin mixture into the prepared baking dish and spread evenly to the edges. Tap the dish gently on the counter to release air bubbles.
- In a separate small bowl, combine dry cake mix, chopped pecans, brown sugar, and cinnamon (if using). Stir with a fork until evenly distributed. Pour melted butter over the top and stir until the mixture looks like wet, clumpy sand.
- Sprinkle the crumble evenly over the pumpkin layer. Do not press it down.
- Bake for 45-55 minutes, until the top is golden brown and the edges are bubbly. The center should be set but still slightly jiggly. If browning too quickly, tent loosely with foil for the last 15 minutes.
- Cool on a wire rack for at least 20 minutes before serving. For cleaner slices, cool for a full hour.
Notes
Do not use pumpkin pie filling instead of pure pumpkin. Use room temperature eggs for best texture. Toasting pecans before adding deepens flavor. Let cake cool completely for clean slices. For a gluten-free version, use a gluten-free yellow cake mix. For a nut-free version, omit pecans and add 1/2 cup old-fashioned oats to the crumble.
Nutrition
- Serving Size: 1 slice (1/12 of cak
- Calories: 380
- Sugar: 34
- Fat: 18
- Saturated Fat: 8
- Carbohydrates: 52
- Fiber: 3
- Protein: 6
Keywords: pumpkin dump cake, pecan crumble, easy fall dessert, pumpkin dessert, dump cake recipe