Perfect Pumpkin Dump Cake Best Easy Butter Pecan Recipe
This incredibly easy pumpkin dump cake with a crunchy butter pecan topping is the ultimate fall dessert. With just 10 minutes of hands-on time, you can create a silky pumpkin custard layer topped with golden, buttery clusters and toasted pecans.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 15 oz can pumpkin puree (not pumpkin pie filling)
- 12 oz can evaporated milk
- 3 large eggs (room temperature preferred, but cold works)
- 1 cup granulated sugar
- 2 teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
- 1 box yellow cake mix (15.25 oz, such as Duncan Hines or Betty Crocker)
- 1 cup chopped pecans (raw or lightly toasted)
- 3/4 cup unsalted butter (melted; salted butter works, reduce salt elsewhere)
Instructions
- Preheat your oven to 350°F (175°C). Spray a 9×13 inch baking dish with non-stick cooking spray.
- In a large mixing bowl, whisk together the pumpkin puree, evaporated milk, eggs, sugar, pumpkin pie spice, and vanilla extract until smooth and well combined.
- Pour the pumpkin mixture into the prepared dish and spread evenly with a spatula, making sure it reaches all corners.
- Sprinkle the cake mix evenly over the pumpkin layer. Do not stir; just let it sit on top. Gently tap the dish to help it settle.
- Sprinkle the chopped pecans evenly over the cake mix layer.
- Drizzle the melted butter as evenly as possible over the top, moving your hand around to avoid pouring it all in one spot.
- Bake for 45-50 minutes, until the top is golden brown and the edges are bubbly. The center may still jiggle slightly; it will set as it cools.
- Cool for at least 15-20 minutes before serving. Serve warm with vanilla ice cream or whipped cream.
Notes
For a crunchier topping, use cold butter cut into small pieces instead of melted. Let the cake cool completely for cleaner slices. The topping will soften over time, but the flavor improves on day two. To reheat, microwave individual servings for 20-30 seconds or reheat the whole dish in a 300°F oven for about 10 minutes. Freezes well for up to 3 months.
Nutrition
- Serving Size: 1 serving (1/12 of c
- Calories: 380
- Sugar: 34
- Sodium: 420
- Fat: 18
- Saturated Fat: 8
- Carbohydrates: 52
- Fiber: 3
- Protein: 6
Keywords: pumpkin dump cake, butter pecan, easy fall dessert, pumpkin dessert, dump cake recipe