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Easy Pumpkin Dump Cake Recipe with Crunchy Pecan Crumble Perfect for Fall

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A simple and cozy pumpkin dump cake with a tender pumpkin base and a crunchy pecan crumble topping, perfect for fall gatherings and quick dessert cravings.

Ingredients

Scale
  • 1 (15 oz / 425 g) can pumpkin puree (not pumpkin pie filling)
  • 1 box (about 15.25 oz / 432 g) yellow or spice cake mix
  • 3 large eggs, room temperature
  • 1/2 cup (120 ml) vegetable oil
  • 1/2 cup (120 ml) water
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1 cup (120 g) chopped pecans (toasted if possible)
  • 1/2 cup (100 g) packed brown sugar
  • 1/4 cup (56 g) unsalted butter, melted
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish lightly with butter or non-stick spray.
  2. In a large mixing bowl, combine pumpkin puree, eggs, vegetable oil, and water. Whisk until smooth and well blended.
  3. Sprinkle cake mix, ground cinnamon, ground nutmeg, and salt over the pumpkin mixture. Gently fold until just combined; batter will be thick but spreadable.
  4. Pour the batter evenly into the prepared baking dish and smooth the top.
  5. In a medium bowl, mix chopped pecans, brown sugar, melted butter, and vanilla extract until pecans are well coated.
  6. Sprinkle the pecan crumble evenly over the pumpkin batter.
  7. Bake for 45–50 minutes until the topping is golden brown and crunchy and a toothpick inserted comes out mostly clean with a few moist crumbs.
  8. Cool for 10 minutes before serving to allow the topping to set.

Notes

Use canned pumpkin puree, not pumpkin pie filling. Toast pecans for deeper flavor. Tent with foil if topping browns too fast. Let cake cool before cutting for best texture. For dairy-free, substitute butter with coconut oil and use gluten-free cake mix. Nut-free option: replace pecans with sunflower seeds or oats.

Nutrition

Keywords: pumpkin dump cake, pecan crumble, fall dessert, easy pumpkin cake, quick dessert, pumpkin recipe, pecan topping, autumn baking

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