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The Ultimate Easy Pumpkin Dump Cake with Buttery Pecan Topping

A close-up of a moist slice of pumpkin dump cake with a thick, crunchy pecan streusel topping.
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Make this simple pumpkin dump cake for a comforting fall dessert. It combines a creamy pumpkin spice layer with a buttery cake mix and pecan topping, tasting like a mix between pumpkin pie and cobbler.

Ingredients

Scale
  • 1 (15 ounce) can pure pumpkin puree
  • 1 (14 ounce) can sweetened condensed milk
  • 1 teaspoon pumpkin pie spice
  • 1 (15.25 ounce) box yellow cake mix
  • 1 cup chopped pecans
  • 1 cup (2 sticks) unsalted butter, melted

Instructions

  1. Preheat your oven to 350 degrees F. Lightly grease a 9×13 inch baking dish.
  2. In a medium bowl, stir together the pumpkin puree, sweetened condensed milk, and pumpkin pie spice until fully combined. This is your creamy pumpkin layer.
  3. Spread the pumpkin mixture evenly into the bottom of the prepared baking dish.
  4. Sprinkle the dry yellow cake mix evenly over the pumpkin layer. Do not mix it in.
  5. Scatter the chopped pecans over the cake mix layer.
  6. Slowly drizzle the melted butter evenly over the top of the cake mix and pecans. You want to moisten the dry mix as much as possible.
  7. Bake for 45 to 55 minutes, or until the topping is golden brown and the edges are bubbly.
  8. Let the dump cake cool for at least 15 minutes before serving.

Notes

  • Serve this dessert warm with a scoop of vanilla ice cream or a dollop of whipped cream for the best experience.
  • For a slight variation, you can substitute the yellow cake mix with spice cake mix for extra flavor.
  • If you prefer a crockpot method, layer the ingredients as directed in a greased slow cooker and cook on low for 3 to 4 hours or on high for 1.5 to 2 hours.

Nutrition

Find it online: https://cookingbycarla.com/pumpkin-dump-cake-easy-recipe/