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Easy Pumpkin Dump Cake with Pecan Crumble

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This easy pumpkin dump cake with pecan crumble is the accidental overachiever of desserts—a silky, spiced pumpkin layer topped with a buttery, crunchy pecan streusel. With just 10 minutes of prep and simple pantry ingredients, it’s the perfect last-minute dessert for fall gatherings, potlucks, or holiday chaos.

Ingredients

Scale
  • 1 can (15 oz) pumpkin puree (not pumpkin pie filling)
  • 1 can (12 oz) evaporated milk
  • 3 large eggs, room temperature
  • 3/4 cup granulated sugar
  • 1/4 cup brown sugar, packed
  • 2 teaspoons pumpkin pie spice
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 box (15.25 oz) yellow cake mix
  • 1 cup chopped pecans, toasted lightly
  • 1/2 cup unsalted butter, melted
  • 1/4 cup brown sugar, packed (for topping)
  • 1 teaspoon cinnamon

Instructions

  1. Preheat your oven to 350°F (175°C). Spray a 9×13-inch baking dish with nonstick cooking spray or grease lightly with butter.
  2. Toast the pecans: In a small skillet over medium heat, add the chopped pecans. Stir constantly for 3-4 minutes until fragrant and slightly darker. Pour onto a plate to cool.
  3. Make the pumpkin layer: In a large mixing bowl, whisk together the pumpkin puree, evaporated milk, eggs, granulated sugar, 1/4 cup brown sugar, pumpkin pie spice, salt, and vanilla extract until completely smooth and uniform.
  4. Pour the pumpkin mixture into the prepared baking dish and spread evenly. Tap the dish gently on the counter to release air bubbles.
  5. Make the pecan crumble: In a medium bowl, combine the dry cake mix, toasted pecans, 1/4 cup brown sugar, and cinnamon. Pour the melted butter over the top and stir with a fork until the mixture looks like coarse, crumbly sand.
  6. Sprinkle the pecan crumble evenly over the pumpkin layer. Do not press it down.
  7. Bake for 40-45 minutes, until the top is golden brown and the pumpkin layer is set but still has a slight jiggle in the center. A knife inserted into the center should come out mostly clean.
  8. Cool for at least 15-20 minutes before serving. Serve warm or at room temperature.

Notes

For best results, use room temperature eggs and toast the pecans for deeper flavor. Don’t overbake—the center should be slightly jiggly. Let cool at least 15-20 minutes before cutting to allow the cake to set. Leftovers keep in the refrigerator for up to 5 days and can be reheated in the microwave or oven. The cake also freezes well for up to 3 months.

Nutrition

Keywords: pumpkin dump cake, easy pumpkin dessert, pecan crumble, fall dessert, potluck dessert, quick dessert, pumpkin cake

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