Easy Pumpkin Dump Cake with Crunchy Topping
This Easy Pumpkin Dump Cake with Crunchy Topping is a simple, no-fuss dessert that delivers a silky pumpkin layer beneath a buttery, nutty, golden-brown crust. Perfect for fall gatherings, it requires just 10 minutes of active prep and uses basic pantry staples.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- 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
- 1 cup granulated sugar
- 3 large eggs, at room temperature
- 2 teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
- 1 box (15.25 oz) yellow cake mix (do not prepare)
- 1 cup chopped pecans
- 1 cup (2 sticks) salted butter, melted
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with butter or non-stick cooking spray.
- In a large mixing bowl, combine the pumpkin puree, evaporated milk, granulated sugar, eggs, pumpkin pie spice, and vanilla extract. Whisk or beat on medium speed until smooth and well combined (about 2 minutes with an electric mixer or 3-4 minutes by hand).
- Pour the pumpkin mixture into the prepared baking dish and spread it evenly to the edges with a spatula.
- Open the box of yellow cake mix and sprinkle the dry powder evenly over the pumpkin layer. Do not stir.
- Sprinkle the chopped pecans evenly over the dry cake mix. Do not stir.
- Melt the salted butter and drizzle it as evenly as possible over the entire surface of the cake mix and pecans.
- Bake for 45-55 minutes, until the top is deep golden brown and the edges are bubbly. The center should be set and no longer jiggles when gently shaken. If the top browns too quickly, tent loosely with aluminum foil for the last 10-15 minutes.
- Let the cake cool for at least 15-20 minutes before serving. Serve warm or at room temperature.
Notes
Let the cake rest for at least 15-20 minutes after baking to allow the pumpkin layer to set. For a gluten-free version, use a gluten-free yellow cake mix. For a nut-free version, omit pecans or substitute with pumpkin seeds. The cake tastes even better the next day as flavors meld.
Nutrition
- Serving Size: 1 slice (1/12 of cak
- Calories: 400
- Sugar: 32
- Sodium: 380
- Fat: 22
- Saturated Fat: 10
- Carbohydrates: 48
- Fiber: 3
- Protein: 5
Keywords: pumpkin dump cake, easy pumpkin dessert, fall dessert, pumpkin cake with crunchy topping, dump cake recipe