If you're looking for a dessert that perfectly captures the flavors of fall, this Pumpkin Crunch Dump Cake is the answer. It's a delicious combination of spiced pumpkin filling, a buttery, crunchy topping, and the added texture of pecans. This easy-to-make dessert will become a favorite for family gatherings, holiday dinners, or any time you want to indulge in some cozy autumn flavors.

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The History Behind the Ingredients  

Pumpkin has long been a staple of fall desserts, with pumpkin pies being the most well-known. The idea of a "dump cake" originated in the mid-20th century when cooks wanted to create simple, easy desserts by "dumping" ingredients into a pan and baking them. This Pumpkin Crunch Dump Cake is an evolution of that concept, taking a classic pumpkin filling and adding a crunchy, buttery topping with pecans to create the perfect contrast of textures.

Why Pumpkin Crunch Dump Cake Stands Out  

What makes this dessert special is the contrast between the smooth, spiced pumpkin base and the crunchy, sweet topping. The cake mix adds a perfect level of sweetness, while the butter and pecans give it a rich and satisfying crunch. It’s incredibly easy to make and packs a flavorful punch that will keep everyone coming back for seconds.

Nutritional Information (Per Serving, based on 12 servings):  

• Calories: 450 kcal  
• Fat: 30g  
• Carbohydrates: 50g  
• Protein: 6g  
• Sugar: 35g  

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Serving Suggestions:  

Pumpkin Crunch Dump Cake is best served warm, straight from the oven. Pair it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra touch of indulgence. It’s the perfect way to finish off a hearty fall meal.

Storage Information:  

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it up in the oven at a low temperature or microwave individual servings. This cake can also be frozen for up to 2 months. Thaw overnight in the fridge before reheating.

Fun Fact:  

Pumpkin is not just a fall favorite; it was a staple crop for early Native American tribes, who used it in a variety of dishes, including soups, stews, and desserts. The tradition of using pumpkin in pies and other baked goods dates back to the early colonial period, making it a quintessential ingredient for American fall desserts.

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Pumpkin Crunch Dump Cake Recipe

Ingredients for Pumpkin Crunch Dump Cake:  

• - 1 can (15 oz) pumpkin puree  
• - 1 can (12 oz) evaporated milk  
• - 1 cup granulated sugar  
• - 3 large eggs  
• - 2 teaspoons cinnamon  
• - 2 teaspoons pumpkin pie spice  
• - 1 box (15.25 oz) yellow cake mix  
• - 1 cup unsalted butter, melted  
• - 1 cup chopped pecans  

Optional Pumpkin Whipped Cream:  

• - 1 cup whipped cream (homemade or store-bought)  
• - 1 tablespoon pumpkin pie spice  

 Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish.

2. In a large mixing bowl, whisk together the pumpkin puree, evaporated milk, sugar, eggs, cinnamon, and pumpkin pie spice until smooth.

3. Pour the pumpkin mixture into the prepared baking dish, spreading it out evenly.

4. Sprinkle the dry yellow cake mix evenly over the pumpkin mixture.

5. Top the cake mix with the chopped pecans, then drizzle the melted butter evenly over the top.

6. Bake for 50-60 minutes or until the top is golden and the center is set.

7. Allow the cake to cool slightly before serving.

Optional Variations:  

- To add extra crunch, sprinkle a handful of oats or crushed graham crackers over the top before baking.  

- Swap out the pecans for walnuts or almonds for a different nutty flavor.  

- For a caramel twist, drizzle some caramel sauce over the top before serving.

This Pumpkin Crunch Dump Cake is an easy, crowd-pleasing dessert that brings together the best flavors of fall. It’s the perfect combination of sweet, spiced, crunchy, and creamy, making it a must-have dessert for any autumn occasion!