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Pumpkin Dump Cake with Crunchy Pecan Topping

Pumpkin dump cake is made with a smooth pumpkin layer, yellow cake mix, melted butter, and crunchy pecans. Bake it until the topping is golden, then let the pumpkin center set before serving.
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Prep Time 15 minutes
Cook Time 1 hour
Resting 30 minutes
Total Time 1 hour 45 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 605
Ingredients Equipment Method Notes

Ingredients
  

For the pumpkin layer
  • 1 nonstick cooking spray
  • 1 can (15 oz) pumpkin puree not pumpkin pie filling
  • 1 can (12 fl oz) evaporated milk
  • 3 eggs large
  • 1 cup granulated sugar
  • 2 tsp pumpkin pie spice
  • 0.5 tsp kosher salt
For the topping
  • 1 package (15.25 oz) yellow cake mix
  • 1 cup unsalted butter melted
  • 1 cup pecans coarsely chopped

Equipment

  • 1 9x13-inch baking dish

Method
 

Make the pumpkin layer
  1. Heat the oven to 350°F and coat a 9x13-inch baking dish with nonstick cooking spray.
  2. Whisk the pumpkin puree, evaporated milk, eggs, granulated sugar, pumpkin pie spice, and kosher salt in a large bowl until smooth.
  3. Pour the pumpkin mixture into the prepared dish.
Assemble and bake
  1. Sprinkle the dry yellow cake mix evenly over the pumpkin layer.
  2. Drizzle the melted butter evenly over the cake mix.
  3. Scatter the coarsely chopped pecans on top.
  4. Bake for 55 to 65 minutes, until the top is golden and the pumpkin layer in the center reaches 160°F when tested with an instant-read thermometer.
  5. Let the cake rest for at least 30 minutes before serving so the pumpkin layer can set.

Notes

For neat slices, let the cake rest so the pumpkin layer can set. Refrigerate covered for 3 to 4 days; it can be frozen. For a dairy-free variation, use dairy-free evaporated milk and butter.