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Cozy Pumpkin Dump Cake with Easy Pecan Crumble

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This cozy pumpkin dump cake with pecan crumble is the ultimate no-fuss fall dessert. With a silky spiced pumpkin layer, a golden cake mix topping, and a buttery pecan crumble, it’s simple enough for a weeknight yet impressive enough for Thanksgiving.

Ingredients

Scale
  • 1 can (15 oz) pumpkin puree (not pumpkin pie filling)
  • 1 can (12 oz) evaporated milk
  • 3/4 cup granulated sugar (can reduce to 1/2 cup)
  • 2 large eggs, room temperature
  • 2 teaspoons pumpkin pie spice (or 1 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp nutmeg, 1/4 tsp cloves)
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 box (15.25 oz) yellow cake mix (Duncan Hines or Betty Crocker recommended)
  • 1/2 cup unsalted butter, melted
  • 1 cup chopped pecans (raw or toasted)
  • 1/4 cup brown sugar, packed
  • 1 teaspoon cinnamon

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or nonstick spray.
  2. Make the pumpkin layer: In a large mixing bowl, combine pumpkin puree, evaporated milk, granulated sugar, eggs, pumpkin pie spice, vanilla extract, and salt. Whisk until completely smooth and well combined.
  3. Pour the filling into the prepared dish and spread into an even layer.
  4. Make the pecan crumble topping: In a medium bowl, combine yellow cake mix, melted butter, chopped pecans, brown sugar, and cinnamon. Stir with a fork or your fingers until the mixture looks like coarse, crumbly sand. It should clump together slightly when squeezed.
  5. Sprinkle the crumble evenly over the pumpkin layer. Do not press down.
  6. Bake for 45-50 minutes, until the topping is golden brown and the pumpkin layer is set around the edges but still slightly jiggly in the center. If topping browns too quickly, tent loosely with foil after 30 minutes.
  7. Cool for at least 20 minutes on a wire rack before serving.
  8. Serve warm or at room temperature. Optionally top with whipped cream or vanilla ice cream.

Notes

For best results, use room temperature eggs and toast pecans before chopping. Let the cake cool at least 20 minutes before serving to allow the pumpkin layer to set. The cake can be made ahead and refrigerated for up to 2 days; reheat in a 350°F oven for 10-15 minutes to crisp the topping. For a gluten-free version, use a gluten-free yellow cake mix. For dairy-free, substitute evaporated milk with full-fat coconut milk and use melted coconut oil or vegan butter.

Nutrition

Keywords: pumpkin dump cake, pecan crumble, fall dessert, easy pumpkin dessert, Thanksgiving dessert, dump cake

Find it online: https://leilameals.com/cozy-pumpkin-dump-cake-with-easy-pecan-crumble/