Pumpkin Dump Cake with Pecan Crunch (Print Version)
Creamy pumpkin filling under a buttery yellow cake mix topping with toasted pecans and brown sugar crunch.
# Ingredients:
For the pumpkin filling
01 -
Nonstick cooking spray or softened butter, for the pan
02 -
2 cans (15 oz each / 425 g each) pumpkin puree
03 -
1 can (12 oz / 354 ml) evaporated milk
04 -
3 large eggs
05 -
3/4 cup (160 g) packed light brown sugar
06 -
1/4 cup (50 g) granulated sugar
07 -
2 teaspoons pumpkin pie spice
08 -
1 teaspoon vanilla extract
09 -
1/2 teaspoon fine salt
For the pecan crunch topping
10 -
1 box (15.25 oz / 432 g) yellow cake mix
11 -
1 1/2 cups (165 g) chopped pecans
12 -
2 tablespoons packed light brown sugar
13 -
1/2 teaspoon ground cinnamon
14 -
1 cup (226 g) unsalted butter, melted
For serving
15 -
Whipped cream or vanilla ice cream, optional
# Instructions:
01 -
Heat the oven to 350 F. Grease a 9x13-inch baking dish with nonstick spray or softened butter.
02 -
In a large bowl, whisk the pumpkin puree, evaporated milk, eggs, brown sugar, granulated sugar, pumpkin pie spice, vanilla, and salt until smooth. Pour into the prepared baking dish.
03 -
Sprinkle the dry yellow cake mix evenly over the pumpkin filling. Do not stir, since the dry layer needs to stay on top.
04 -
Scatter the chopped pecans over the cake mix, then sprinkle with the extra brown sugar and cinnamon. Slowly drizzle melted butter over the surface, covering as much dry mix as possible.
05 -
Bake for 50-60 minutes, until the top is deep golden brown and the center only barely wobbles when the pan is gently nudged.
06 -
Let the cake cool for at least 30 minutes before serving. Spoon it warm into bowls, or chill it for cleaner slices. Serve with whipped cream or vanilla ice cream if desired.
# Notes:
01 -
Best texture comes after at least 30 minutes of cooling.
02 -
Use pumpkin puree, not pumpkin pie filling.
03 -
Refrigerate leftovers and use within 3-4 days.