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Easy Maple Pumpkin Dump Cake with Toasted Pecans

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This Easy Maple Pumpkin Dump Cake with Toasted Pecans is a no-stress, big-reward fall dessert. With layers of creamy pumpkin, tender cake, and a crunchy pecan topping, it’s perfect for Thanksgiving potlucks or cozy nights in.

Ingredients

Scale
  • 1 can (15 oz) pumpkin purée
  • 1 cup whole milk
  • ½ cup pure maple syrup
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon salt
  • 1 box (15.25 oz) yellow cake mix
  • 1 cup unsalted butter, melted
  • 1 cup chopped pecans, toasted
  • Optional: 1-2 tablespoons maple sugar or coarse sugar for sprinkling

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or non-stick spray.
  2. Toast the pecans: Spread chopped pecans on a baking sheet and bake for 5-7 minutes until fragrant. Set aside to cool.
  3. Make the pumpkin layer: In a large bowl, whisk together pumpkin purée, milk, maple syrup, eggs, vanilla, pumpkin pie spice, and salt until smooth.
  4. Pour the pumpkin mixture into the prepared baking dish and spread evenly.
  5. Sprinkle the entire box of dry cake mix evenly over the pumpkin layer. Do not stir.
  6. Drizzle the melted butter evenly over the cake mix.
  7. Sprinkle toasted pecans (and optional maple sugar) over the top.
  8. Bake for 45-50 minutes until golden brown and the center is set. Let cool for at least 20 minutes before serving.

Notes

Toast pecans for best flavor. Use room temperature eggs. Let cake rest 20 minutes before serving to set layers. For gluten-free, use a gluten-free yellow cake mix. For dairy-free, use oat milk and dairy-free butter.

Nutrition

Keywords: pumpkin dump cake, maple pumpkin dessert, easy fall dessert, dump cake with pecans, pumpkin cake recipe

Find it online: https://tastytuck.com/easy-maple-pumpkin-dump-cake-with-toasted-pecans/