Description
A simple, no-mix fall dessert featuring layers of yellow cake mix, pumpkin puree, spices, and butter, topped with toasted pecans for a crunchy, cozy treat.
Ingredients
Scale
- 1 box (15.25 oz / 432g) yellow cake mix
- 1 can (15 oz / 425g) pumpkin puree
- 2 tsp ground cinnamon
- 1/2 cup (113g / 1 stick) unsalted butter, cold and cubed
- 1 cup (113g) pecan pieces, roughly chopped
- 1/2 cup (100g) brown sugar, packed
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Pour the yellow cake mix into the prepared baking dish and spread evenly.
- Sprinkle the ground cinnamon evenly over the cake mix.
- Dot the entire surface with the cold butter cubes.
- Sprinkle the brown sugar over the butter.
- Pour the pumpkin puree over the dry layers and gently spread to cover.
- Scatter the chopped pecans over the top.
- Bake for 45 minutes until the top is golden brown and bubbly around the edges.
- Let cool in the pan for at least 15 minutes before serving.
Notes
Ensure butter is cold to create a crumbly crust. Drain pumpkin puree if watery to prevent a soggy bottom. Store in the fridge for up to 4 days or freeze individual slices for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 30
- Sodium: 350
- Fat: 14
- Saturated Fat: 5
- Carbohydrates: 45
- Fiber: 3
- Protein: 4
Keywords: pumpkin dump cake, fall dessert, easy pumpkin recipe, butter pecans, no mix dessert, Thanksgiving dessert, cozy fall baking