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Preheat your oven to 350°F. Lightly grease a 9x13 inch baking dish.

In a large mixing bowl, combine the pumpkin puree, large eggs, packed light brown sugar, evaporated milk, and pumpkin pie spice. Whisk thoroughly until the mixture is smooth and well combined.

Pour the pumpkin mixture evenly into the prepared 9x13 inch baking dish.

Evenly sprinkle the dry yellow cake mix over the pumpkin layer, ensuring it covers the entire surface.

Distribute the chopped pecans generously over the cake mix layer.

Arrange the cold, cubed unsalted butter evenly over the pecans and cake mix. The butter will melt and create a delicious, buttery crust during baking.

Bake for 50 to 60 minutes, or until the topping is golden brown, bubbly, and the pumpkin mixture is set. A knife inserted into the center should come out mostly clean.

Remove from the oven and let the dump cake cool slightly before serving. Serve warm, optionally topped with a dollop of whipped cream or a scoop of vanilla ice cream.


Preheat your oven to 350°F. Lightly grease a 9x13 inch baking dish.

In a large mixing bowl, combine the pumpkin puree, large eggs, packed light brown sugar, evaporated milk, and pumpkin pie spice. Whisk thoroughly until the mixture is smooth and well combined.

Pour the pumpkin mixture evenly into the prepared 9x13 inch baking dish.

Evenly sprinkle the dry yellow cake mix over the pumpkin layer, ensuring it covers the entire surface.

Distribute the chopped pecans generously over the cake mix layer.

Arrange the cold, cubed unsalted butter evenly over the pecans and cake mix. The butter will melt and create a delicious, buttery crust during baking.

Bake for 50 to 60 minutes, or until the topping is golden brown, bubbly, and the pumpkin mixture is set. A knife inserted into the center should come out mostly clean.

Remove from the oven and let the dump cake cool slightly before serving. Serve warm, optionally topped with a dollop of whipped cream or a scoop of vanilla ice cream.
