Salted Pecan Pumpkin Dump Cake with a Cobbler Crunch

Name: Salted Pecan Pumpkin Dump Cake
Prep time: 40 min
Cook time: 45 min
Total time: 1 h 25 min
Cuisine: American
Ingredients: 1 (29-ounce) can pumpkin puree (822 g); 1 (12-ounce) can evaporated milk (354 ml); 3 large eggs, room temperature; ¾ cup (150 g) packed dark brown sugar; 1 tablespoon pumpkin pie spice; 1 teaspoon vanilla extract; ½ teaspoon kosher salt; 1 (15.25-ounce) box spice cake mix (432 g); 1 cup (110 g) roughly chopped pecans; ¾ cup (1½ sticks / 170 g) cold unsalted butter, sliced into very thin pats; ½ teaspoon flaky sea salt (such as Maldon), for finishing

Chloe Davis 09/16/2026

This salted pecan pumpkin dump cake pairs a rich, custardy base with a crisp, golden-brown topping that crackles under your fork. I use thin pats of chilled butter rather than melted, which prevents powdery spots of dry mix and guarantees a cobbler-like finish.

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The Cold Butter Difference

Melted butter pools. It leaves dry spots. Layering thin pats of chilled butter allows the fat to melt slowly in the oven, hydrating every ounce of the dry spice cake mix for a uniform crunch.

How to Build the Pumpkin Dump Cake

Whisk the custard. Blend the evaporated milk and eggs into the pumpkin puree, then stir in the dark brown sugar, vanilla, salt, and pie spice until the liquid is entirely smooth. Pour this mixture into your greased 9×13-inch baking dish. It will look quite loose, but the eggs will set it into a firm base in the oven.

Layer the dry mix. Sprinkle the boxed cake mix evenly across the wet layer. Do not stir it in. Scattering the chopped pecans on top immediately keeps them suspended so they toast without sinking into the filling.

Shingle the chilled butter. Cover as much surface area as possible. I prefer to slice the cold butter paper-thin with a sharp knife rather than using a cheese grater, so I can deliberately patch any floury-looking gaps.

Cover the dry mix as thoroughly as possible to ensure an even crust.

Bake until bubbling. Bake at 375°F for 45 to 50 minutes. The center sets. The edges bubble. You want to pull the dish when the top turns deeply browned but the middle still holds a slight jiggle when you shake the pan. If the nuts start to scorch before the center sets, loosely tent the dish with foil for the final 10 minutes.

Salt and cool. Scatter coarse sea salt over the hot surface the moment it leaves the oven. Walk away for at least 30 to 45 minutes. The filling needs this resting time to firm up, otherwise the slices will collapse when you try to serve them.

Slicing and Serving

The bottom layer is soft. The top is crunchy. I actually like to chill the whole baking dish in the fridge for an hour if I want sharp, neat squares. Otherwise, just scoop it warm into bowls and serve it like a traditional fruit cobbler.

Storage and Reheating

Keep leftovers covered in the refrigerator for up to 4 days.
The crumb topping softens in the fridge, so skip the microwave when warming it up.
Re-crisp individual portions in a toaster oven or air fryer at 350°F for 3 to 5 minutes.

Pumpkin Dump Cake FAQs

Can I use pumpkin pie filling instead of puree?

No, you need plain pumpkin puree for this recipe. Canned pumpkin pie filling already contains sugar and spices, which will make this dessert far too sweet and disrupt the liquid ratio.

Do I need to mix the cake mix into the pumpkin?

Leave the layers completely separate. Stirring the dry mix into the wet custard will create a gummy, dense texture instead of the crisp cobbler topping you want.

This dessert delivers the exact flavor of a classic pie without the stress of rolling out dough. Let it cool until the caramel-colored edges set, then break right into that crunchy pecan crust.