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Best Brown Butter Pumpkin Dump Cake with Pecans

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This brown butter pumpkin dump cake is a quick and easy fall dessert with a nutty, caramel-like richness from browned butter and a crispy pecan topping. It comes together in minutes but tastes like you spent hours, perfect for Thanksgiving or a cozy weeknight treat.

Ingredients

Scale
  • 1 can (15 ounces) pumpkin puree (not pumpkin pie filling)
  • 1 can (12 ounces) evaporated milk
  • 1 cup granulated sugar
  • 3 large eggs, room temperature
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 box (15.25 ounces) yellow cake mix (dry, not prepared)
  • 1 cup chopped pecans
  • 3/4 cup unsalted butter

Instructions

  1. Preheat your oven to 350°F (175°C). Spray a 9×13-inch baking dish with nonstick cooking spray or grease lightly with butter.
  2. Brown the butter: In a small saucepan over medium heat, melt 3/4 cup unsalted butter. Swirl occasionally. After about 5-7 minutes, golden brown specks will form and the butter will smell nutty. Remove from heat immediately and pour into a heat-safe bowl to stop cooking.
  3. Make the pumpkin filling: In a large mixing bowl, combine pumpkin puree, evaporated milk, granulated sugar, eggs, pumpkin pie spice, vanilla extract, and salt. Whisk until smooth and well combined.
  4. Pour the filling into the prepared dish and spread evenly with a spatula.
  5. Sprinkle the entire box of dry yellow cake mix evenly over the pumpkin filling. Do not stir. Use your fingers to break up any clumps.
  6. Sprinkle the chopped pecans evenly over the cake mix layer.
  7. Drizzle the browned butter evenly over the entire top, moving the pan as you pour to cover the surface.
  8. Bake for 45-50 minutes, until the top is golden brown and the filling is bubbly around the edges. A toothpick inserted into the center should come out mostly clean.
  9. Let the dump cake cool on a wire rack for at least 20-30 minutes before serving to allow the filling to set.

Notes

Watch the butter carefully when browning; it can go from perfect to burnt in seconds. Let the cake cool for at least 20-30 minutes before serving to avoid a runny filling. For best results, use room temperature eggs. The cake can be stored covered in the refrigerator for up to 5 days and freezes well for up to 3 months.

Nutrition

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

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