Easy Pumpkin Dump Cake with Pecan Streusel Topping
This easy pumpkin dump cake with pecan streusel topping looks and tastes like you spent hours layering and fussing, but it comes together in about ten minutes. The pecan streusel topping gets all buttery and crisp, while the pumpkin filling underneath sets into a soft, almost custard-like texture.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 can (15 oz) pumpkin puree
- 1 can (12 oz) evaporated milk
- 3 large eggs, room temperature
- 1 cup granulated sugar
- 2 teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
- 1 box (15.25 oz) yellow cake mix
- 1 cup chopped pecans, raw and unsalted
- 3/4 cup unsalted butter, melted
- Pinch of salt
Instructions
- Preheat your oven to 350°F (175°C). Grease your 9×13-inch baking dish lightly with butter or non-stick spray.
- Make the pumpkin filling: In a large mixing bowl, whisk together the pumpkin puree, evaporated milk, eggs, granulated sugar, pumpkin pie spice, vanilla extract, and a pinch of salt until completely smooth and uniform.
- Pour the filling into the prepared dish and spread it into an even layer with a spatula.
- Prepare the streusel topping: In a separate bowl, combine the dry cake mix and chopped pecans. Stir with a fork to distribute the pecans evenly. Pour the melted butter over the mixture and stir until everything is evenly moistened and crumbly.
- Sprinkle the streusel evenly over the pumpkin filling. Do not press it down.
- Bake for 45-50 minutes on the middle rack. If the top is browning too quickly after 30 minutes, tent loosely with aluminum foil. The cake is done when the edges are bubbly, the top is deep golden brown, and the center is set but still slightly jiggly.
- Cool on a wire rack for at least 20-30 minutes before serving to allow the filling to set.
- Serve warm or at room temperature. Add whipped cream or vanilla ice cream if desired.
Notes
For a crunchier streusel, use cold butter cut into small cubes instead of melted butter. Toast pecans in a dry skillet for 3-4 minutes before using to deepen their flavor. Let the cake rest for at least 20 minutes after baking to allow the filling to set properly. If using a dark metal pan, reduce oven temperature by 25°F to prevent over-browning.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 31
- Sodium: 320
- Fat: 20
- Saturated Fat: 9
- Carbohydrates: 47
- Fiber: 3
- Protein: 6
Keywords: pumpkin dump cake, pecan streusel, easy pumpkin dessert, fall dessert, dump cake recipe