Pumpkin Dump Cake With Maple Brown Butter Pecan Crumble

Is there anything that says “fall” quite like pumpkin? This Pumpkin Dump Cake with Maple Brown Butter Pecan Crumble is the perfect cozy dessert for cool evenings. It’s incredibly easy to make – seriously, “dump cake” is in the name for a reason! – but delivers a huge flavor punch. The warm spices, creamy pumpkin, and that irresistible maple pecan crumble… it’s a slice of autumn heaven. This recipe is perfect for potlucks, family gatherings, or just a sweet treat for yourself. Get ready to bake up some fall magic!

What You’ll Need: The Ingredient Rundown

• 2 cups (480g) All-Purpose Flour: The foundation of our cake! All-purpose flour provides the structure needed for a tender crumb. Be sure to measure correctly – spoon and level is best to avoid a dense cake.
• 1½ cups (300g) Granulated Sugar: Adds sweetness and helps create a light and airy texture. Using granulated sugar ensures the sugar dissolves properly into the batter.
• 2 tsp (10g) Baking Powder: Our leavening agent! Baking powder creates the rise in the cake, making it fluffy and delightful. Make sure your baking powder is fresh for optimal results.
• 1 tsp (5g) Ground Cinnamon: The quintessential fall spice! Cinnamon brings warmth and depth to the pumpkin flavor.
• ½ tsp (2g) Ground Ginger: Adds a subtle spicy kick that complements the cinnamon and pumpkin beautifully.
• ¼ tsp (1g) Ground Nutmeg: A warm, slightly nutty spice that enhances the overall flavor profile. A little goes a long way!
• ¼ tsp (1g) Ground Cloves: Another warm spice that adds complexity and depth. Use sparingly, as cloves can be quite potent.
• 1¼ cup (300ml) Canned Pumpkin Puree: The star of the show! Be sure to use 100% pumpkin puree, *not* pumpkin pie filling, which already contains spices and sugar.
• ½ cup (120ml) Whole Milk: Adds moisture and richness to the batter. Whole milk provides the best texture, but you can use 2% if preferred.
• 2 Large Eggs: Bind the ingredients together and contribute to the cake’s structure and richness.
• ¼ cup (60ml) Melted Unsalted Butter (for batter): Adds flavor and moisture to the cake batter. Using unsalted butter allows you to control the overall saltiness of the recipe.
• ½ cup (115g) Unsalted Butter, Melted (for crumble): The base of our delicious crumble! Melted butter helps bind the crumble ingredients together.
• ½ cup (100g) Light Brown Sugar, Packed: Adds a caramel-like sweetness and moisture to the crumble. Packing the brown sugar ensures accurate measurement.
• ¾ cup (75g) Rolled Oats: Provides texture and a slightly nutty flavor to the crumble. Old-fashioned rolled oats work best.
• ¾ cup (75g) Chopped Pecans: Adds crunch and a delightful nutty flavor to the crumble. You can toast the pecans beforehand for even more flavor.
• 2 tbsp (30ml) Pure Maple Syrup (for crumble): Enhances the flavor of the crumble with its distinctive maple notes. Use real maple syrup for the best taste!
• ¼ tsp (1g) Sea Salt: Balances the sweetness and enhances the flavors of the crumble.
• 2 tbsp (30ml) Pure Maple Syrup (for glaze): Creates a simple, glossy glaze that adds a touch of sweetness and shine.
• 2 tbsp (15g) Toasted Pecan Pieces (garnish): Adds a final touch of crunch and visual appeal.

Substitutions & Variations

Don’t have an ingredient on hand? No problem! Here are a few easy substitutions:

• Flour: Gluten-free all-purpose flour blend can be used for a gluten-free version.
• Milk: Almond milk or other non-dairy milk can be substituted for whole milk.
• Pecans: Walnuts or other nuts can be used in place of pecans.
• Maple Syrup: Honey can be used as a substitute for maple syrup, though the flavor will be slightly different.

Let’s Bake: Step-by-Step Instructions

1. Preheat & Prep: Begin by preheating your oven to 350°F (175°C). This ensures even baking. Generously grease a 9×13 inch baking dish. Don’t skimp on the greasing – this prevents sticking and makes serving a breeze. You can use baking spray, butter, or shortening.
2. Dry Ingredient Harmony: In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, cinnamon, ginger, nutmeg, and cloves. Whisking is crucial here; it aerates the dry ingredients and ensures the baking powder and spices are evenly distributed throughout the flour, leading to a consistent texture and flavor.
3. Wet Ingredient Integration: Add the pumpkin puree, milk, eggs, and ¼ cup of melted butter to the dry ingredients. Gently stir until *just* combined. Overmixing develops the gluten in the flour, resulting in a tough cake. A few lumps are okay!
4. Batter Distribution: Spread the pumpkin batter evenly into the prepared baking dish. Use a spatula to ensure the batter reaches all corners and is level across the surface.
5. Crafting the Pecan Crumble: In a separate bowl, combine the ½ cup melted butter, brown sugar, rolled oats, chopped pecans, 2 tablespoons of maple syrup, and sea salt. Mix with a fork or your fingers until the mixture resembles coarse, wet sand. The crumble should hold its shape when squeezed but still be crumbly.
6. Crumble Application: Evenly sprinkle the pecan crumble over the pumpkin batter. Don’t be afraid to let some pieces fall into the batter – this creates pockets of extra crunch.
7. Baking to Golden Perfection: Bake for 35-40 minutes. The cake is done when the crumble is golden brown and a toothpick inserted near the center comes out clean (a few moist crumbs are fine, but no wet batter).
8. Maple Glaze Creation: While the cake bakes, prepare the maple glaze. Gently warm the remaining 2 tablespoons of maple syrup in a small saucepan with a splash of water for about a minute. This thins the syrup, making it easier to drizzle.
9. Cooling & Glazing: Remove the cake from the oven and let it rest in the pan for 10 minutes. This allows the cake to set slightly, preventing the glaze from sinking in too much. Drizzle the warm maple glaze over the entire surface in a zig-zag pattern.
10. Final Flourish & Serving: Scatter the toasted pecan pieces over the glazed top. Cut into squares and serve warm or at room temperature. A dollop of whipped cream is a delightful addition!

The Magic of Maple Brown Butter in the Crumble

The secret to this Pumpkin Dump Cake’s exceptional flavor lies in the maple brown butter pecan crumble. Browning the butter adds a nutty, complex depth that elevates the entire dessert. The maple syrup complements the browned butter beautifully, creating a warm, inviting sweetness. The pecans provide a satisfying crunch and a subtle earthy note. This crumble isn’t just a topping; it’s a flavor experience in itself.

Why ‘Dump Cake’ is a Baking Win

Dump cakes, despite their casual name, are incredibly efficient and forgiving. The method – essentially layering ingredients – minimizes mixing and cleanup. This makes it a perfect dessert for busy bakers or those new to baking. The simplicity doesn’t compromise flavor; in fact, the layers allow the flavors to meld together beautifully during baking.

Pumpkin’s Nutritional Perks

Beyond its delicious flavor, pumpkin is packed with nutrients! It’s an excellent source of Vitamin A, Vitamin C, and fiber. So, while you’re indulging in this delightful cake, you’re also getting a little boost of goodness.

Tips for the Perfect Texture

To ensure a moist and tender cake, avoid overbaking. Start checking for doneness at 35 minutes. If the crumble is browning too quickly, tent the cake loosely with aluminum foil. Also, using room temperature eggs helps them emulsify better with the other ingredients, contributing to a smoother batter.

Frequently Asked Questions

Can I use a different type of nut?

Yes! Walnuts or even chopped almonds would be delicious substitutes for pecans in the crumble.

Can I make this cake gluten-free?

Yes, you can! Substitute the all-purpose flour with a gluten-free all-purpose baking blend.

Can I make this cake ahead of time?

Yes, you can bake the cake a day ahead. Store it covered at room temperature. Reheat gently before serving.

Save this Recipe for Later!

Don’t let this delicious Pumpkin Dump Cake with Maple Brown Butter Pecan Crumble slip away! Pin this recipe to your Pinterest board for easy access when you’re ready to bake. Enjoy!

Print