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Best Pumpkin Dump Cake with Butter Pecan Streusel Recipe

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This pumpkin dump cake features a creamy pumpkin base, a tender cake layer, and a crunchy butter pecan streusel topping. It’s an easy, crowd-pleasing dessert that tastes like you spent hours in the kitchen but comes together in just 15 minutes of hands-on time.

Ingredients

Scale
  • 15 oz canned pumpkin puree (not pumpkin pie filling)
  • 12 oz evaporated milk
  • 2 large eggs
  • ¾ cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • ¼ teaspoon salt
  • 15.25 oz yellow cake mix (one standard box, not butter recipe or extra moist)
  • ¾ cup unsalted butter, melted
  • ½ cup light brown sugar, packed
  • 1 cup chopped pecans
  • ¼ cup all-purpose flour
  • ½ 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 base: In a large bowl, whisk together the pumpkin puree, evaporated milk, eggs, granulated sugar, vanilla extract, pumpkin pie spice, cinnamon, and salt until smooth (about 30 seconds). Pour into the prepared baking dish and spread evenly.
  3. Add the cake mix layer: Sprinkle the entire box of yellow cake mix evenly over the pumpkin mixture. Do not stir or mix.
  4. Make the butter pecan streusel: In a medium bowl, combine the melted butter, brown sugar, chopped pecans, flour, and cinnamon. Stir with a fork until crumbly (wet sand texture). Spoon evenly over the dry cake mix layer. Do not press down.
  5. Bake for 45-50 minutes, until the top is deep golden brown and the edges are bubbly. The center may still look slightly jiggly. A toothpick inserted into the cake part (not the pumpkin) should come out clean.
  6. Cool on a wire rack for at least 20 minutes before serving. The filling needs time to set.
  7. Serve warm or at room temperature. Spoon into bowls or onto plates.

Notes

For a gluten-free version, use a gluten-free yellow cake mix and substitute the all-purpose flour with a 1:1 gluten-free baking flour. For dairy-free, use melted coconut oil or vegan butter in the streusel and full-fat coconut milk instead of evaporated milk. If the top is browning too fast but the center isn’t done, tent the dish loosely with foil for the last 10-15 minutes. Let the cake rest for 20-30 minutes before serving to allow the pumpkin layer to set.

Nutrition

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

Find it online: https://spoonluma.com/best-pumpkin-dump-cake-with-butter-pecan-streusel-recipe/