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Easy Pumpkin Dump Cake with Butter Pecan Topping

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A quick and easy fall dessert with a crunchy butter pecan topping and a soft, pudding-like pumpkin layer. Perfect for last-minute gatherings and beginner bakers.

Ingredients

Scale
  • 1 can (15 oz) pumpkin puree
  • 1 can (12 oz) evaporated milk
  • 1 cup granulated sugar
  • 3 large eggs
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • 1 box (15.25 oz) yellow cake mix
  • 1 cup chopped pecans
  • ¾ cup unsalted butter, melted

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with butter or non-stick spray.
  2. In a large mixing bowl, combine pumpkin puree, evaporated milk, granulated sugar, eggs, pumpkin pie spice, vanilla extract, and salt. Whisk until smooth and well-combined.
  3. Pour the pumpkin mixture into the prepared baking dish and spread evenly.
  4. Sprinkle the dry cake mix evenly over the pumpkin layer. Do not stir.
  5. Sprinkle the chopped pecans evenly over the dry cake mix.
  6. Drizzle the melted butter as evenly as possible over the top. Do not stir.
  7. Bake for 45 to 50 minutes, until the top is golden brown and the center is set. A toothpick inserted into the pumpkin layer should come out clean.
  8. Let cool for at least 15 minutes before serving.

Notes

Do not use pumpkin pie filling; use 100% pure pumpkin puree. Let the cake cool completely for cleaner slices. The topping will lose some crunch when stored, but the flavor improves overnight.

Nutrition

Keywords: pumpkin dump cake, butter pecan topping, easy fall dessert, pumpkin dessert, dump cake recipe

Find it online: https://zorbmeal.com/easy-pumpkin-dump-cake-with-butter-pecan-topping/