Easy Pumpkin Dump Cake with Pecan Streusel (Best Fall Dessert)
This Easy Pumpkin Dump Cake with Pecan Streusel is the perfect fall dessert, featuring a silky, spiced pumpkin base and a crunchy, buttery pecan topping. It’s incredibly easy to make with simple ingredients and is a guaranteed crowd-pleaser for any gathering.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 (15 oz) can pure pumpkin puree
- 1 (12 oz) can evaporated milk
- 3 large eggs, room temperature
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
- 1 box (15.25 oz) yellow cake mix
- 1 cup chopped pecans, lightly toasted
- 1/2 cup unsalted butter, melted
- 1/4 cup packed light brown sugar
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, vanilla extract, pumpkin pie spice, and salt until completely smooth and uniform in color.
- Pour the pumpkin filling into the prepared dish and spread it evenly with a rubber spatula.
- In a separate small bowl, combine the dry yellow cake mix and chopped pecans. Pour the melted butter over the top and add the brown sugar. Stir with a fork until the mixture resembles wet sand with some clumps.
- Sprinkle the streusel evenly over the entire surface of the pumpkin filling, covering the edges and corners.
- Bake for 45-55 minutes, until the top is deep golden brown and the edges are bubbling. If the streusel browns too quickly, tent loosely with aluminum foil after 30 minutes.
- Cool completely on a wire rack for at least 1 hour before serving. For cleaner slices, refrigerate for 30 minutes after cooling.
Notes
Toast pecans for best flavor. Use cold butter for a chunkier streusel if desired. Do not overmix the pumpkin filling. Let the cake cool completely before slicing to avoid a runny texture. For a gluten-free version, use a gluten-free yellow cake mix. For a dairy-free version, use dairy-free butter and full-fat coconut milk instead of evaporated milk.
Nutrition
- Serving Size: 1 slice (1/12 of cak
- Calories: 380
- Sugar: 35
- Sodium: 380
- Fat: 18
- Saturated Fat: 7
- Carbohydrates: 52
- Fiber: 3
- Protein: 6
Keywords: pumpkin dump cake, pecan streusel, fall dessert, easy pumpkin dessert, dump cake recipe