Print

Easy Pumpkin Dump Cake with Pecan Streusel: Best 4-Ingredient Dessert

pumpkin dump cake - featured image
Print Recipe

This easy pumpkin dump cake with pecan streusel is a quick and simple dessert that requires only 10 minutes of prep and four main ingredients. The silky spiced pumpkin layer is topped with a golden, crunchy pecan streusel, making it a crowd-pleasing favorite for fall gatherings, potlucks, or Thanksgiving.

Ingredients

Scale
  • 1 can (15 oz / 425g) pumpkin puree (not pumpkin pie filling)
  • 1 can (12 oz / 354ml) evaporated milk
  • 1 cup (200g) granulated sugar
  • 3 large eggs, room temperature
  • 2 teaspoons pumpkin pie spice (or 1 teaspoon cinnamon + ½ teaspoon ginger + ¼ teaspoon nutmeg + ¼ teaspoon cloves)
  • ½ teaspoon salt
  • 1 box (15.25 oz / 432g) yellow cake mix (e.g., Duncan Hines or Betty Crocker)
  • 1 cup (115g) chopped pecans
  • ¼ cup (50g) packed light brown sugar
  • ¾ cup (170g / 1½ sticks) unsalted butter, melted

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or non-stick spray.
  2. In a large mixing bowl, whisk together the pumpkin puree, evaporated milk, granulated sugar, eggs, pumpkin pie spice, and salt until completely smooth and uniform (about 2 minutes).
  3. Pour the filling into the prepared dish and spread evenly to the edges. Tap the dish gently on the counter to release air bubbles.
  4. Sprinkle the entire box of yellow cake mix evenly over the pumpkin filling. Do not stir. Break up any clumps with your fingers or a spoon.
  5. In a small bowl, mix the chopped pecans and brown sugar together. Sprinkle this mixture evenly over the cake mix layer.
  6. Drizzle the melted butter as evenly as possible over the entire surface. Do not dump it in one spot; move your hand around to cover the dry cake mix.
  7. Bake for 45-50 minutes, until the top is golden brown and the edges are bubbling. The center should be set but still have a slight jiggle. If the top browns too fast, tent loosely with foil for the last 10 minutes.
  8. Cool for at least 20 minutes on a wire rack before serving. The filling needs time to set.

Notes

Do not use pumpkin pie filling; use 100% pumpkin puree. Do not stir the cake mix into the pumpkin layer. Let melted butter cool slightly before drizzling. For extra crunch, toast pecans at 350°F for 5-7 minutes before adding. The cake needs to cool for at least 20 minutes to set properly. Store covered in the refrigerator for up to 5 days. Freezes well for up to 3 months.

Nutrition

Keywords: pumpkin dump cake, pecan streusel, easy pumpkin dessert, fall dessert, 4-ingredient dessert, pumpkin cake, dump cake recipe

Find it online: https://lumalunch.com/easy-pumpkin-dump-cake-with-pecan-streusel-best-4-ingredient-dessert/