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Easy Pumpkin Dump Cake (Best Crunchy Pecan Streusel)

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This easy pumpkin dump cake features a silky, spiced pumpkin filling topped with a crunchy, buttery pecan streusel. No rolling pin needed—just mix, dump, and bake for a crowd-pleasing fall dessert.

Ingredients

Scale
  • 1 can (15 oz) pumpkin puree (not pumpkin pie filling)
  • 1 can (12 oz) evaporated milk
  • 3 large eggs, room temperature
  • 3/4 cup granulated sugar
  • 1/4 cup brown sugar, packed
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 box (15.25 oz) yellow cake mix
  • 1 cup chopped pecans
  • 1/2 cup unsalted butter, melted
  • 1/4 cup brown sugar, packed (for streusel)
  • 1 teaspoon cinnamon (for streusel)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or nonstick spray.
  2. Make the pumpkin filling: In a large bowl, whisk together the pumpkin puree, evaporated milk, eggs, granulated sugar, brown sugar, pumpkin pie spice, cinnamon, salt, and vanilla extract until smooth and well combined.
  3. Pour the filling into the prepared dish and spread evenly. Tap the dish gently on the counter to release air bubbles.
  4. Prepare the streusel topping: In a medium bowl, combine the yellow cake mix, chopped pecans, brown sugar, and cinnamon. Pour the melted butter over the top and stir with a fork until the mixture resembles coarse crumbs with some larger clumps.
  5. Sprinkle the streusel evenly over the pumpkin filling. Do not press it down.
  6. Bake for 45-50 minutes, until the top is golden brown and the filling is set around the edges but still slightly jiggly in the center. If the top browns too quickly, tent loosely with foil after 30 minutes.
  7. Cool on a wire rack for at least 20 minutes (or up to 45 minutes for cleaner slices).
  8. Serve warm or at room temperature, topped with whipped cream or vanilla ice cream if desired.

Notes

Room temperature eggs help create a smooth filling. Toast pecans for extra flavor. Use a fork for the streusel to create clumps. Let cool completely for clean slices. Store covered in the refrigerator for up to 5 days. Freezes well for up to 3 months.

Nutrition

Keywords: pumpkin dump cake, easy pumpkin dessert, pecan streusel, fall dessert, Thanksgiving dessert, no-roll dessert

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