Pumpkin Pie Dump Cake with Pecan Crunch
A seasonal pumpkin pie dump cake recipe with clear preparation, food-safe doneness cues, and serving guidance.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 130 minutes
- Yield: 12 servings
- Category: Desserts
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 can pumpkin purée (15 ounces)
- 1 can evaporated milk (12 ounces)
- 3 large eggs
- 3/4 cup packed brown sugar
- 1/4 cup granulated sugar
- 2 teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
- 1/2 teaspoon kosher salt
- 1 box yellow cake mix (15.25 ounces)
- 1 cup chopped pecans
- 3/4 cup unsalted butter, melted
- Whipped cream, for serving
Instructions
- Prepare: Heat the oven to 350°F (175°C). Grease a 9-by-13-inch baking dish.
- Mix the pumpkin layer: Whisk pumpkin, evaporated milk, eggs, both sugars, pumpkin pie spice, vanilla, and salt until completely smooth. Pour into the dish.
- Add the topping: Sprinkle the dry cake mix evenly over the pumpkin without stirring. Scatter pecans on top, then slowly drizzle melted butter across the entire surface.
- Bake: Bake 50 to 60 minutes until the center is set with only a slight wobble and the topping is deeply golden.
- Cool and serve: Cool at least 1 hour so the custard firms. Spoon into bowls and serve slightly warm or chilled with whipped cream.
Notes
This editorial recipe draft should be kitchen-tested before making performance guarantees.