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Easy Pumpkin Dump Cake with Crunchy Pecan Streusel

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This easy pumpkin dump cake features a creamy pumpkin filling and a crunchy pecan streusel topping. It’s an effortless dessert that’s perfect for fall gatherings and will convert even the biggest dump cake skeptics.

Ingredients

Scale
  • 1 can (15 oz) pure pumpkin puree
  • 1 can (12 oz) evaporated milk
  • 3 large eggs, room temperature
  • 3/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 1 box (15.25 oz) yellow cake mix
  • 1 cup chopped pecans
  • 1/2 cup packed light brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup unsalted butter, melted

Instructions

  1. Preheat your oven to 350°F (175°C). Position a rack in the center of the oven. Lightly grease your 9×13-inch baking dish with butter or non-stick cooking spray. Set aside.
  2. Make the pumpkin filling. In a large mixing bowl, combine the pumpkin puree, evaporated milk, eggs, granulated sugar, vanilla extract, cinnamon, nutmeg, ginger, cloves, and salt. Whisk until completely smooth and uniform. The mixture should be thick but pourable, like a loose custard. This should take about 2 minutes.
  3. Pour the filling into the prepared dish. Use a rubber spatula to scrape every last bit of the pumpkin mixture into the baking dish. Spread it into an even layer. The filling should come about halfway up the sides of the dish.
  4. Prepare the streusel topping. In a medium bowl, combine the yellow cake mix, chopped pecans, brown sugar, and cinnamon. Stir with a fork to distribute the pecans and sugar evenly. Pour the melted butter over the dry mixture and stir until everything is moistened and clumps form. It should look like a coarse, crumbly streusel. If it seems too dry, add another tablespoon of melted butter. If it’s too wet, add a tablespoon more of cake mix.
  5. Evenly sprinkle the streusel over the pumpkin filling. Do not stir or press it down. Simply scatter it in an even layer, covering the entire surface. Some of the filling may peek through, and that’s perfectly fine. The streusel will spread and brown as it bakes.
  6. Bake for 50-55 minutes. Place the dish on the center rack and bake until the top is deep golden brown and the filling is set. To test for doneness, gently jiggle the pan. The center should have a slight wobble, but the edges should be firm. A toothpick inserted into the filling (not the crust) should come out clean. If the top is browning too quickly after 40 minutes, tent loosely with aluminum foil.
  7. Cool completely on a wire rack. This is the hardest part, I know. The cake needs at least 2 hours to cool and set. If you cut into it while it’s still warm, the filling will be runny and the layers won’t hold their shape. Patience pays off here. The cake will continue to set as it cools, developing that perfect custard-like texture.
  8. Serve warm or at room temperature. For the best experience, serve slightly warm with a scoop of vanilla ice cream or a dollop of whipped cream. The contrast between the warm, creamy filling and the cold ice cream is absolutely divine.

Notes

For a crunchier topping, use cold butter cut into the cake mix mixture instead of melted butter. Toast pecans before chopping for deeper flavor. Let cake cool completely for at least 2 hours to allow filling to set properly. Store covered in refrigerator for up to 5 days. Freeze individual slices for up to 3 months.

Nutrition

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

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