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Best Brown Butter Pumpkin Dump Cake with Pecans

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A happy accident turned masterpiece—this brown butter pumpkin dump cake features a creamy pumpkin base, a crumbly cake mix topping, and crunchy pecans, all brought together with nutty brown butter. It’s an easy, crowd-pleasing fall dessert that comes together in minutes.

Ingredients

Scale
  • 1 can (15 oz) pumpkin puree (not pumpkin pie filling)
  • 1 can (12 oz) evaporated milk
  • 3 large eggs, room temperature
  • ¾ cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 teaspoons pumpkin pie spice
  • ½ teaspoon salt
  • 1 cup (2 sticks) unsalted butter
  • 1 box (15.25 oz) yellow cake mix (without pudding in the mix)
  • 1 cup chopped pecans (raw or toasted)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or nonstick spray.
  2. Make the brown butter: Place 1 cup (2 sticks) unsalted butter in a small saucepan over medium heat. Melt completely, then continue cooking, swirling occasionally, until it foams, subsides, and golden brown specks form (about 5-7 minutes). Remove from heat immediately and set aside.
  3. Prepare the pumpkin base: In a large mixing bowl, whisk together pumpkin puree, evaporated milk, eggs, granulated sugar, vanilla extract, pumpkin pie spice, and salt until smooth and well combined.
  4. Pour the pumpkin base into the prepared baking dish and spread evenly with a spatula.
  5. Sprinkle the dry cake mix evenly over the pumpkin base. Do not stir.
  6. Sprinkle the chopped pecans evenly over the cake mix layer.
  7. Drizzle the brown butter over the top, covering as much surface as possible.
  8. Bake for 45-50 minutes, until the top is golden brown and the edges are bubbling. The center should be set but slightly jiggly. If browning too quickly, tent with foil for the last 10-15 minutes.
  9. Let cool on a wire rack for at least 20 minutes before serving.

Notes

Don’t overmix the pumpkin base—just whisk until combined. Let the cake cool for at least 20 minutes before slicing to allow it to set. Brown butter can burn quickly; remove from heat as soon as golden specks appear. For best results, use a light-colored pan to monitor browning. The cake can be made a day ahead and actually tastes better the next day.

Nutrition

Keywords: pumpkin dump cake, brown butter, pecan, fall dessert, easy pumpkin dessert, dump cake

Find it online: https://sunnysavory.com/best-brown-butter-pumpkin-dump-cake-with-pecans-2/