Print

Easy Maple Pumpkin Dump Cake with Pecan Streusel

easy maple pumpkin dump cake - featured image
Print Recipe

This Easy Maple Pumpkin Dump Cake with Pecan Streusel is a ridiculously good, deeply caramelized, softly spiced dessert that tastes like it took hours but comes together in minutes. It’s the perfect no-fuss fall dessert for gatherings, featuring a silky pumpkin base, a buttery cake topping, and a crunchy pecan streusel.

Ingredients

Scale
  • 1 can (15 oz) pumpkin puree (not pumpkin pie filling)
  • 1 cup evaporated milk
  • 2 large eggs, room temperature
  • 1/2 cup pure maple syrup (Grade A dark amber preferred)
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 teaspoons pumpkin pie spice
  • 1/2 teaspoon salt
  • 1 box (15.25 oz) yellow cake mix (e.g., Duncan Hines or Betty Crocker), dry
  • 1 cup chopped pecans, lightly toasted
  • 1/4 cup light brown sugar, packed
  • 1/2 teaspoon cinnamon
  • 3/4 cup unsalted butter, melted

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with butter or non-stick spray.
  2. Make the pumpkin base: In a large mixing bowl, whisk together the pumpkin puree, evaporated milk, eggs, maple syrup, granulated sugar, vanilla extract, pumpkin pie spice, and salt until completely smooth and well combined.
  3. Pour the pumpkin mixture into the prepared baking dish and spread it evenly across the bottom with a spatula.
  4. Sprinkle the dry cake mix evenly over the entire surface of the pumpkin base. Do not stir or mix it in.
  5. In a small bowl, mix together the chopped pecans, brown sugar, and cinnamon. Sprinkle this mixture evenly over the dry cake mix layer.
  6. Slowly and evenly pour the melted butter over the entire top of the cake, covering as much of the dry cake mix as possible. Do not stir.
  7. Bake for 45-50 minutes, until the top is golden brown and crispy, and the edges are bubbly. The center should be set but still slightly jiggly.
  8. Let the cake cool on a wire rack for at least 15-20 minutes before serving. Serve warm, at room temperature, or cold.

Notes

For a chunkier streusel, use cold, cubed butter instead of melted. Toasting the pecans enhances their flavor. Let the cake cool before cutting to allow the pumpkin layer to set. This cake can be made ahead and actually tastes better after a day in the fridge. For a gluten-free version, use a gluten-free yellow cake mix. For a dairy-free version, use dairy-free butter and replace evaporated milk with full-fat coconut milk or oat milk.

Nutrition

Keywords: pumpkin dump cake, maple pumpkin cake, pecan streusel, easy fall dessert, Thanksgiving dessert, cake mix recipe

Find it online: https://morselora.com/easy-maple-pumpkin-dump-cake-with-pecan-streusel/