Easy Pumpkin Dump Cake with Pecan Streusel
This easy pumpkin dump cake with pecan streusel is the perfect fall dessert. It’s quick to make with simple ingredients, featuring a creamy spiced pumpkin layer and a crunchy, buttery pecan streusel topping that makes it a crowd-pleaser for any gathering.
- Prep Time: 10 minutes
- Cook Time: 45-50 minutes
- Total Time: 55-60 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
- 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 teaspoon vanilla extract
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
- 1 box (15.25 oz) yellow cake mix (without pudding in the mix)
- 1 cup chopped pecans
- 1/2 cup packed brown sugar (light or dark)
- 3/4 cup unsalted butter, melted
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with butter or nonstick spray.
- Make the pumpkin filling: In a large bowl, whisk together the pumpkin puree, evaporated milk, eggs, granulated sugar, vanilla extract, pumpkin pie spice, and salt until completely smooth.
- Pour the filling into the prepared dish and spread it evenly across the bottom.
- Make the pecan streusel: In a separate medium bowl, combine the dry cake mix and chopped pecans. Toss together until evenly distributed. Add the packed brown sugar and stir. Pour the melted butter over the top and stir until the mixture looks like wet sand—clumpy, crumbly, and all dry bits are saturated.
- Layer the streusel over the filling: Sprinkle the streusel evenly over the pumpkin mixture. Do not press it down.
- Bake for 45-50 minutes, until the top is golden brown and the filling is set but still slightly jiggly in the center. A toothpick inserted into the center should come out mostly clean.
- Cool for at least 20 minutes before serving. The filling needs time to set up.
Notes
Toast pecans first for deeper flavor. Don’t overmix the streusel. Use a glass dish for even baking. Let the cake rest overnight for best flavor. For gluten-free, use a gluten-free yellow cake mix. For dairy-free, substitute butter with vegan butter and use full-fat coconut milk or oat milk instead of evaporated milk. For nut-free, skip pecans and add 1/2 cup old-fashioned oats to the streusel.
Nutrition
- Serving Size: 1/12 of recipe
- Calories: 385
- Sugar: 34
- Sodium: 320
- Fat: 18
- Saturated Fat: 8
- Carbohydrates: 52
- Fiber: 3
- Protein: 6
Keywords: pumpkin dump cake, pecan streusel, easy fall dessert, pumpkin dessert, dump cake recipe, Thanksgiving dessert