Easy Pumpkin Dump Cake with Buttery Pecan Crumble
This incredibly easy pumpkin dump cake features a creamy, spiced pumpkin custard bottom, a soft cake layer, and a crunchy, buttery pecan crumble topping. It’s the perfect no-fuss fall dessert that comes together in just 10 minutes of prep.
- 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, at room temperature
- 1 cup granulated sugar
- 2 teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 1 box (15.25 oz) yellow cake mix (e.g., Betty Crocker or Duncan Hines, not butter recipe or pudding in the mix)
- 1 cup chopped pecans
- ¾ cup unsalted butter, melted
- ½ cup light brown sugar, packed
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, whisk together the pumpkin puree, evaporated milk, eggs, granulated sugar, pumpkin pie spice, vanilla extract, and salt until completely smooth and a deep orange color.
- Pour the pumpkin custard into the prepared baking dish and spread it into an even layer.
- In a medium bowl, combine the dry yellow cake mix and packed brown sugar. Use a fork to break up any lumps. Pour in the melted butter and add the chopped pecans. Stir until combined into a thick, clumpy, sandy mixture.
- Evenly sprinkle the crumble mixture over the top of the pumpkin custard. Do not stir it in.
- Bake for 45-55 minutes, until the top is deep golden brown, the edges are bubbly, and the center is set but still has a slight jiggle. A toothpick inserted into the cake part (not the custard) should come out clean.
- Remove from the oven and place on a wire rack. Let cool for at least 20-30 minutes before serving.
Notes
If the top is getting too brown before the center is set, loosely tent a piece of aluminum foil over the top for the last 10-15 minutes of baking. This cake actually tastes better the next day as the flavors meld. For a gluten-free version, use a high-quality gluten-free yellow cake mix. For a dairy-free version, replace evaporated milk with full-fat coconut milk and use dairy-free butter.
Nutrition
- Serving Size: 1/12th of recipe
- Calories: 380
- Sugar: 36
- Fat: 18
- Saturated Fat: 8
- Carbohydrates: 52
- Fiber: 3
- Protein: 5
Keywords: pumpkin dump cake, easy pumpkin dessert, pecan crumble, fall dessert, Thanksgiving dessert, dump cake recipe