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Brown Butter Pecan Pumpkin Dump Cake

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This pumpkin dump cake has layers of spiced pumpkin pie filling, buttery yellow cake, and a crunchy gingersnap pecan topping, all baked together in one pan. It’s everything you love about pumpkin pie but ten times easier!

  • Author: Kylie
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 12 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Units Scale
  • 1 cup (2 sticks) butter + more for greasing the baking dish
  • 30-ounce can pumpkin pie filling
  • 15.25-ounce box yellow cake mix
  • 1 cup chopped pecans
  • 1 cup crushed gingersnap cookies
  • 1/2 cup brown sugar
  • 1 teaspoon cinnamon
  • vanilla ice cream or Cool Whip for serving

Instructions

  1. HEAT OVEN. Heat oven to 350 degrees and grease a 9×13 baking dish with butter.
  2. MELT BUTTER. Melt butter in the microwave or on the stove in a saucepan. Set aside to cool while you prep everything else.
  3. PUMPKIN LAYER. Add pumpkin pie filling to the prepared dish, spreading it in an even layer.
  4. CAKE MIX. Sprinkle cake mix over the pumpkin in an even layer.
  5. ADD BUTTER. Drizzle butter over the cake mix, covering as much surface area as possible.
  6. PECAN TOPPING. Combine pecans, crushed gingersnap cookies, brown sugar, and cinnamon in a medium bowl. Sprinkle the brown sugar pecan mixture over the cake in an even layer.
  7. BAKE. Bake for 45-50 minutes or until the top is golden brown.
  8. REST + SERVE. Let cake rest for about 5 minutes. Serve warm with vanilla ice cream. Or let it cool on the counter for about an hour and serve room temp with cold Cool Whip. Enjoy!
  9. SHARE THE LOVE. If you loved this recipe, please leave a 5-star rating and review below!

Equipment

Notes

  • Pie filling, not puree. Make sure you grab pumpkin pie filling, not plain pumpkin puree. The filling is already sweetened and spiced, which is what gives this cake its pumpkin pie vibe and makes it super easy.

  • Don’t skip cooling the butter. Let it cool for a few minutes so it soaks in more evenly.

  • Crush gingersnaps in a Ziploc bag. Toss the cookies in a large Ziploc bag and give them a few whacks with a rolling pin. You want a mix of fine crumbs and little chunks for the best crunch.

  • Use a light-colored dish. A white ceramic or glass 9×13 bakes more gently than a dark metal pan, so the edges don’t get too dark before the middle is done.

  • Use as a blueprint. Swap the yellow cake mix for spice cake mix if you want extra cozy flavor, or use walnuts instead of pecans if that’s what’s in your pantry.

Nutrition

  • Serving Size: 1/12 of the cake
  • Calories: 424
  • Sugar: 27.3 g
  • Sodium: 298.3 mg
  • Fat: 26.4 g
  • Carbohydrates: 46.1 g
  • Fiber: 1.1 g
  • Protein: 2.9 g
  • Cholesterol: 40.7 mg

Find it online: https://midwestfoodieblog.com/pumpkin-dump-cake/