Description
A simple, one-pan dessert that yields 4-6 servings, featuring layers of spiced pumpkin puree, cake mix, melted butter, and crunchy butter pecans. Perfect for avoiding leftovers while enjoying a warm, comforting treat.
Ingredients
Scale
- 1 cup (240g) canned pumpkin puree (not pie filling)
- 7–8 oz (200-225g) yellow or spice cake mix (half of a standard 15.25 oz box)
- 1/2 cup (113g) unsalted butter, melted
- 1/2 cup (60g) butter pecans, chopped
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 2 tbsp brown sugar (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease a 6-inch round pan or small loaf pan with butter or cooking spray.
- In a small mixing bowl, whisk together the pumpkin puree, cinnamon, ginger, nutmeg, and brown sugar until smooth.
- Pour the pumpkin mixture into the bottom of the prepared pan and spread it out evenly.
- Sprinkle the dry cake mix evenly over the pumpkin layer, ensuring no gaps are left.
- Drizzle the melted butter evenly over the cake mix layer. Use a fork to help spread it if needed to saturate the mix.
- Scatter the chopped butter pecans evenly over the top, pressing them down slightly.
- Bake for 35-40 minutes, or until the top is golden brown and edges are bubbling. If browning too fast, cover loosely with foil after 20 minutes.
- Let cool in the pan for 10 minutes before serving.
Notes
Ensure you use pumpkin puree, not pumpkin pie filling, as the filling contains added sugar and spices that will alter the recipe balance. Use only half the box of cake mix for a 6-inch pan to prevent a dry, thick cake. Toasting raw pecans in a dry pan for 3-4 minutes before chopping enhances their flavor and crunch. Allow the cake to cool for 10 minutes to let the pumpkin custard set.
- Prep Time: 5 minutes
- Cook Time: 35-40 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approx. 1/6
- Calories: 320
- Sugar: 30
- Sodium: 350
- Fat: 14
- Saturated Fat: 7
- Carbohydrates: 45
- Fiber: 3
- Protein: 4
Keywords: pumpkin dump cake, small batch dessert, butter pecans, easy pumpkin recipe, no leftovers, fall baking, one-pan dessert