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Cozy Brown Butter Pumpkin Dump Cake Recipe with Easy Pecan Streusel Topping

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A warm, spicy, and effortlessly sweet pumpkin dump cake featuring nutty brown butter and a crunchy pecan streusel topping. This easy dessert is perfect for cozy fall occasions and requires minimal prep.

Ingredients

Scale
  • 1 (15 oz / 425 g) can pumpkin puree (not pumpkin pie filling)
  • 3 large eggs, room temperature
  • 1 cup (200 g) granulated sugar
  • 1 cup (240 ml) evaporated milk (or full-fat coconut milk for dairy-free)
  • 1 teaspoon vanilla extract
  • 1½ teaspoons ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon salt
  • ½ cup (113 g) unsalted butter (for browning)
  • 1 box (15.25 oz / 432 g) yellow cake mix (Betty Crocker recommended)
  • 1 cup (120 g) chopped pecans (toasted)
  • ½ cup (100 g) packed brown sugar
  • ¼ cup (32 g) all-purpose flour
  • ¼ cup (57 g) unsalted butter, melted

Instructions

  1. Brown the Butter: Place ½ cup unsalted butter in a medium saucepan over medium heat. Melt the butter, swirling frequently. After 5-7 minutes, the butter will foam and turn golden brown with a nutty aroma. Remove from heat immediately and set aside.
  2. Mix the Pumpkin Base: In a large bowl, whisk together pumpkin puree, eggs, granulated sugar, evaporated milk, vanilla extract, cinnamon, ginger, nutmeg, and salt until smooth and well combined.
  3. Combine Brown Butter & Pumpkin: Slowly pour the browned butter into the pumpkin mixture, whisking constantly to blend.
  4. Prepare the Baking Dish: Pour the pumpkin-butter mixture into a 9×13 inch baking dish and spread evenly with a spatula.
  5. Add the Cake Mix: Sprinkle the dry yellow cake mix evenly over the pumpkin layer. Do not stir.
  6. Make the Pecan Streusel: In a separate bowl, combine chopped pecans, brown sugar, flour, and melted butter. Stir until crumbly and evenly mixed.
  7. Top the Cake: Evenly sprinkle the pecan streusel over the cake mix layer.
  8. Bake: Preheat oven to 350°F (175°C). Bake uncovered for 50-60 minutes until the top is golden brown and the pumpkin layer is set but slightly wobbly. Edges will bubble.
  9. Cool & Serve: Let the cake cool for at least 20 minutes before serving. Serve warm or at room temperature.

Notes

Watch the brown butter carefully to avoid burning; a light tan color with a nutty aroma is ideal. Do not stir the cake mix into the pumpkin layer to maintain texture. Toast pecans before adding to streusel for extra crunch. Tent with foil if streusel browns too fast. Use gluten-free cake mix and almond flour for gluten-free variation. Coconut milk and vegan butter can be used for dairy-free version.

Nutrition

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

Find it online: https://cooksybite.com/cozy-brown-butter-pumpkin-dump-cake-recipe-with-easy-pecan-streusel-topping/