Best Brown Butter Pumpkin Dump Cake (Easy 5-Ingredient Recipe)
An incredibly easy 5-ingredient dump cake with brown butter, pumpkin, and a golden cake mix topping. Perfect for fall gatherings, this dessert comes together in under 10 minutes of prep and delivers a nutty, moist, crowd-pleasing treat.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter
- 1 can (15 oz) pumpkin puree
- 1 cup granulated sugar
- 2 teaspoons pumpkin pie spice
- 1 box (15.25 oz) yellow cake mix
- ½ cup chopped pecans (optional)
- Optional for serving: vanilla ice cream, whipped cream, or caramel sauce
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with butter or nonstick spray.
- Brown the butter: Place the 2 sticks of unsalted butter in a medium saucepan over medium heat. Melt completely, then continue cooking, stirring occasionally, until the butter foams, turns golden, and smells nutty (about 4-5 minutes). Remove from heat immediately and pour into a heatproof bowl to stop cooking. Set aside to cool slightly.
- Mix the pumpkin layer: In a large mixing bowl, combine the pumpkin puree, granulated sugar, and pumpkin pie spice. Whisk until smooth and fully combined.
- Spread the pumpkin mixture evenly in the prepared baking dish.
- Drizzle the slightly cooled brown butter evenly over the pumpkin layer.
- Sprinkle the dry yellow cake mix evenly over the butter and pumpkin layer. Do not stir. Break up any clumps with your fingers.
- If using, sprinkle the chopped pecans evenly over the top.
- Bake for 40-45 minutes, until the top is golden brown and the edges are bubbling. The center should be set but still slightly jiggly. If browning too quickly, tent with foil after 30 minutes.
- Cool for at least 15 minutes before serving to allow the pumpkin layer to set.
- Serve warm or at room temperature. Top with vanilla ice cream, whipped cream, or caramel sauce if desired.
Notes
For best results, use a light-colored pan to monitor browning. Let the cake rest at least 15 minutes before serving to avoid a soupy texture. The brown butter step is crucial—watch closely to avoid burning. For a gluten-free version, use a gluten-free yellow cake mix. For dairy-free, use vegan butter.
Nutrition
- Serving Size: 1 slice (1/12 of cak
- Calories: 380
- Sugar: 35
- Fat: 18
- Saturated Fat: 10
- Carbohydrates: 52
- Fiber: 2
- Protein: 4
Keywords: pumpkin dump cake, brown butter, easy dessert, fall dessert, 5-ingredient recipe, Thanksgiving dessert