Easy Maple Pumpkin Dump Cake
A delightful autumn dessert with pumpkin, maple syrup, and a crunchy pecan topping, perfect for any gathering.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 60 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 can (15 oz) pumpkin puree
- 1 cup whole milk
- 2 large eggs, room temperature
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
- 1 box (15.25 oz) yellow cake mix
- 1 cup chopped pecans
- 1/2 cup unsalted butter, melted
- 1/4 cup pure maple syrup
- 1 tablespoon brown sugar, packed
- 1/2 teaspoon cinnamon
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking pan with butter or nonstick spray.
- Whisk together the pumpkin puree, whole milk, eggs, granulated sugar, vanilla extract, pumpkin pie spice, and salt in a large mixing bowl until smooth.
- Pour the pumpkin mixture into the prepared pan and spread it evenly with a rubber spatula.
- Sprinkle the dry cake mix evenly over the pumpkin layer. Do not stir.
- Sprinkle the chopped pecans evenly over the cake mix layer. Do not stir.
- Remove from heat and stir in the maple syrup, brown sugar, and cinnamon into the melted butter.
- Drizzle the maple butter mixture over the entire surface of the cake in a zigzag pattern.
- Bake for 40-45 minutes, until the top is golden brown and the edges are bubbly.
- Cool on a wire rack for at least 20 minutes before serving.
- Serve warm or at room temperature.
Notes
For extra flavor, serve with a scoop of vanilla ice cream or whipped cream.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 18g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 50mg