Pumpkin Dump Cake with Pecan Topping
This easy pumpkin dump cake combines warmly spiced pumpkin custard with buttery cake mix and crunchy pecans for a simple fall dessert. Bake it until the center reaches 160°F (71°C) and serve warm or chilled.
Prep: 15 min · Cook: 55 min · Yield: 12 · Method: Oven
Ingredients
- 15 oz (425 g) pumpkin puree
- 3 large eggs
- 12 fl oz (355 mL) evaporated milk
- 1 cup (200 g) granulated sugar
- 2 teaspoons (6 g) pumpkin pie spice
- 0.5 teaspoon (3 g) salt
- 15.25 oz (432 g) yellow cake mix
- 1 cup (110 g) pecan halves
- 1 cup (227 g) unsalted butter
Cooking instructions
- Heat the oven to 350°F (175°C). Lightly grease a 9-by-13-inch (23-by-33-cm) baking dish. (about 5 min) — 350°F (175°C)
- In a large bowl, whisk the pumpkin puree, eggs, evaporated milk, sugar, pumpkin pie spice, and salt until smooth. Pour the mixture into the prepared baking dish. (about 5 min)
- Sprinkle the dry cake mix evenly over the pumpkin mixture. Distribute the pecans evenly over the cake mix, then slowly drizzle the melted butter over the entire surface, covering as much of the dry mix as possible. (about 5 min)
- Bake until the top is golden and the center is set with only a slight jiggle, about 50 to 60 minutes. The center should reach at least 160°F (71°C) on an instant-read thermometer. (about 55 min) — 350°F (175°C)
- Cool for at least 20 minutes before slicing. Serve warm or refrigerate leftovers within 2 hours; store covered in the refrigerator for up to 4 days. (about 20 min)