Easy Spiced Pumpkin Dump Cake with Pecan Streusel Recipe

Introduction

This Easy Spiced Pumpkin Dump Cake with Pecan Streusel is a perfect autumn dessert that’s both simple and delicious. It combines rich pumpkin flavor with a crunchy, buttery pecan topping for a comforting treat that’s sure to impress.

Ingredients

• 1 can (15 oz) pumpkin puree
• 1 can (12 oz) evaporated milk
• 3/4 cup granulated sugar
• 2 large eggs
• 2 teaspoons pumpkin pie spice
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1 box (15.25 oz) yellow cake mix
• 1/2 cup unsalted butter, melted
• 1 cup chopped pecans
• 1/4 cup brown sugar, packed

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or non-stick spray.
2. Step 2: In a large mixing bowl, whisk together the pumpkin puree, evaporated milk, granulated sugar, eggs, pumpkin pie spice, vanilla extract, and salt until smooth and well combined.
3. Step 3: Pour the pumpkin mixture into the prepared baking dish and spread evenly.
4. Step 4: In a medium bowl, combine the dry cake mix, melted butter, chopped pecans, and brown sugar. Stir with a fork until crumbly and clumpy.
5. Step 5: Sprinkle the streusel evenly over the pumpkin layer without pressing down.
6. Step 6: Bake for 45-50 minutes, until the topping is golden brown and the pumpkin layer is set but slightly jiggly in the center. A toothpick inserted into the pumpkin layer should come out mostly clean.
7. Step 7: Let the cake cool for at least 20 minutes before serving.

Tips & Variations

• Use pecans or substitute with walnuts for a different nutty flavor.
• Add a pinch of cinnamon or nutmeg to the streusel for extra warmth.
• Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.

Storage

Store leftover cake covered in the refrigerator for up to 4 days. Reheat individual portions in the microwave for about 20 seconds to enjoy warm. You can also freeze the cake wrapped tightly in plastic wrap for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, you can roast and puree fresh pumpkin as a substitute, but be sure to cook it down to remove excess moisture for the best texture.

Do I need to refrigerate this pumpkin dump cake?

Yes, because the recipe contains eggs and evaporated milk, it’s best to keep it refrigerated after cooling to maintain freshness and food safety.

Easy Spiced Pumpkin Dump Cake with Pecan Streusel Recipe

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★★★★★

4.8 from 126 reviews

This Easy Spiced Pumpkin Dump Cake with Pecan Streusel is a simple, cozy dessert perfect for fall gatherings or any time you crave a warm, spiced treat. Layers of rich pumpkin custard are topped with a crunchy pecan streusel made from yellow cake mix, sweet brown sugar, and buttery pecans, baked to golden perfection in under an hour.

• Author: Maya
• Prep Time: 10 minutes
• Cook Time: 45-50 minutes
• Total Time: 55-60 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Pumpkin Layer

• 1 can (15 oz) pumpkin puree
• 1 can (12 oz) evaporated milk
• 3/4 cup granulated sugar
• 2 large eggs
• 2 teaspoons pumpkin pie spice
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

Streusel Topping

• 1 box (15.25 oz) yellow cake mix
• 1/2 cup unsalted butter, melted
• 1 cup chopped pecans
• 1/4 cup brown sugar, packed

Instructions

1. Preheat and Prepare Dish: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or non-stick spray to prevent sticking and allow easy cleanup.
2. Mix Pumpkin Layer: In a large mixing bowl, whisk together the pumpkin puree, evaporated milk, granulated sugar, eggs, pumpkin pie spice, vanilla extract, and salt until smooth and thoroughly combined to create a rich custard base.
3. Pour Pumpkin Mixture: Pour the pumpkin mixture evenly into the prepared baking dish, spreading it out to form a uniform layer.
4. Prepare Streusel Topping: In a medium bowl, combine the dry yellow cake mix, melted butter, chopped pecans, and brown sugar. Stir with a fork until the mixture is crumbly and clumpy, resembling a streusel topping.
5. Top Pumpkin Layer: Sprinkle the streusel mixture evenly over the pumpkin layer without pressing it down, allowing it to bake crisp and crumbly.
6. Bake: Bake for 45-50 minutes, until the topping is golden brown and the pumpkin layer is set but slightly jiggly in the center. Test doneness by inserting a toothpick into the pumpkin layer—it should come out mostly clean.
7. Cool and Serve: Let the cake cool for at least 20 minutes before serving to allow the custard to set and make slicing easier.

Notes

• Use canned pumpkin puree, not pumpkin pie filling, for best results.
• For extra nutty flavor, toast the pecans lightly before mixing.
• Do not press down the streusel topping to maintain a crunchy texture.
• Letting the cake cool is crucial for cleaner slices and better texture.
• This cake can be served warm or at room temperature, and pairs well with whipped cream or vanilla ice cream.

Keywords: Pumpkin Dump Cake, Pecan Streusel, Easy Pumpkin Dessert, Fall Dessert, Autumn Cake, Pumpkin Pie Spice Cake