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Quick Spiced Pumpkin Dump Cake with Easy Pecan Streusel

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This quick spiced pumpkin dump cake with pecan streusel is a warm, cozy dessert that comes together in under an hour with minimal effort. Simply layer pumpkin, cake mix, and a buttery pecan streusel for a crowd-pleasing treat that tastes like fall in a pan.

Ingredients

Scale
  • 1 can (15 oz) pumpkin puree (not pumpkin pie filling)
  • 1 cup evaporated milk (or whole milk or oat milk)
  • 3/4 cup granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons pumpkin pie spice
  • 1/2 teaspoon ground cardamom (optional)
  • 1/4 teaspoon salt
  • 1 box (15.25 oz) yellow cake mix (Duncan Hines or Betty Crocker; spice cake mix also works)
  • 1/2 cup unsalted butter, melted (salted butter works too, reduce added salt slightly)
  • 1 cup chopped pecans, toasted
  • 1/4 cup brown sugar, packed (light or dark)
  • 1/4 cup all-purpose flour (gluten-free flour blend works)
  • 3 tablespoons unsalted butter, cold and cut into small cubes
  • 1/2 teaspoon cinnamon

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with butter or non-stick spray.
  2. Make the pumpkin layer: In a large mixing bowl, whisk together the pumpkin puree, evaporated milk, granulated sugar, eggs, pumpkin pie spice, cardamom, and salt until smooth and well combined (about 1 minute).
  3. Pour the pumpkin mixture into the prepared baking dish and spread evenly to the edges with a spatula.
  4. Toast the pecans (optional but recommended): In a dry skillet over medium heat, stir the chopped pecans for 3-5 minutes until fragrant and lightly browned. Remove from heat and set aside to cool slightly.
  5. Make the pecan streusel: In a small bowl, combine the toasted pecans, brown sugar, flour, and cinnamon. Add the cold butter cubes and use a pastry cutter or your fingertips to work the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.
  6. Sprinkle the dry cake mix evenly over the pumpkin layer, covering the entire surface without stirring.
  7. Drizzle the melted butter evenly over the cake mix, covering as much as possible.
  8. Sprinkle the pecan streusel evenly over the top without pressing it down.
  9. Bake for 35-40 minutes, until the top is golden brown and the pumpkin layer is bubbling around the edges. A toothpick inserted into the cake layer should come out clean.
  10. Let cool in the pan for at least 15 minutes before serving. Serve warm or at room temperature, optionally with whipped cream or vanilla ice cream.

Notes

Toast pecans for deeper flavor. Don’t overmix the streusel; keep butter cold. Let cake rest 15 minutes before serving to set layers. Use room temperature eggs for smooth pumpkin mixture. For dairy-free, use coconut oil or vegan butter and oat milk or coconut milk. For nut-free, replace pecans with 1/2 cup oats in streusel.

Nutrition

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

Find it online: https://willarecipes.com/quick-spiced-pumpkin-dump-cake-with-easy-pecan-streusel/