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Easy Maple Pumpkin Dump Cake with Perfect Pecan Streusel

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This easy maple pumpkin dump cake with pecan streusel is a fall favorite that even pumpkin skeptics love. With a silky pumpkin layer, tender cake, and crunchy pecan topping, it’s a crowd-pleasing dessert that’s incredibly simple to make.

Ingredients

Scale
  • 1 can (15 oz) pumpkin puree
  • 1 cup (240 ml) heavy cream
  • 1/2 cup (120 ml) pure maple syrup
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 2 teaspoons pumpkin pie spice
  • 1/4 teaspoon salt
  • 1 box (15.25 oz) yellow cake mix
  • 1 cup (120 g) chopped pecans
  • 1/2 cup (100 g) light brown sugar, packed
  • 1/4 cup (55 g) unsalted butter, melted
  • 1 teaspoon cinnamon
  • Vanilla ice cream or whipped cream (for serving, optional)
  • Extra maple syrup for drizzling (optional)

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 layer: In a large mixing bowl, whisk together the pumpkin puree, heavy cream, maple syrup, eggs, 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 evenly across the bottom.
  4. Sprinkle the dry cake mix evenly over the pumpkin layer. Do not stir.
  5. Make the pecan streusel: In a medium bowl, combine the chopped pecans, packed brown sugar, melted butter, and cinnamon. Stir until everything is well coated and the mixture looks like wet sand with clumps.
  6. Sprinkle the pecan streusel evenly over the dry cake mix layer. Do not press it down.
  7. Bake for 40-45 minutes, until the top is golden brown and the edges are bubbling. If the top browns too quickly, tent loosely with foil for the last 10 minutes.
  8. Let the cake cool on a wire rack for at least 15-20 minutes before serving.
  9. Serve warm, topped with vanilla ice cream or whipped cream and a drizzle of extra maple syrup if desired.

Notes

Don’t overmix the pumpkin layer. Spread the cake mix evenly. Watch the streusel to prevent burning. Let the cake rest for 15-20 minutes before serving for clean slices. Can be assembled the night before (minus streusel) and refrigerated. For gluten-free, use a gluten-free yellow cake mix. For dairy-free, substitute heavy cream with full-fat coconut cream and use vegan butter.

Nutrition

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

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