This pumpkin pecan dump cake is the ultimate fall dessert—easy to make, packed with cozy pumpkin spice flavors, and topped with a buttery pecan crunch. No fancy steps or special skills required; just mix, layer, and bake for a treat your family will rave about.
It’s perfect for busy days when you want all the flavor of homemade without the fuss!
Why you’ll love this recipe
- Super easy to make: No complicated steps—just mix, sprinkle, and bake. Even the kids can help!
- Fall flavors everyone loves: Pumpkin spice, buttery cake, and crunchy pecans come together for a crowd-pleasing dessert.
- Perfect for busy schedules: Prep it in minutes, and it’s ready to impress at any family dinner, potluck, or holiday gathering!
Ingredients you’ll need
This is just an overview of the ingredients needed – scroll to the recipe card at the bottom for exact quantities and instructions.
Ingredient notes
- Pumpkin purée: Use pure pumpkin purée, not pumpkin pie filling. If you prefer homemade, just roast and mash your own pumpkin!
- Evaporated milk: This makes the pumpkin layer creamy, but you can swap it with heavy cream or half-and-half if that’s what you have on hand.
- Yellow cake mix: Any brand works! If you’re feeling adventurous, try spice cake mix for extra warm flavors.
- Butter: Unsalted is best! Stick margarine is fine to use as a substitute.
- Pecans: Feel free to leave them out if you’re not a fan or swap with walnuts for a similar crunch.
How to make a pumpkin dump cake
Let’s make this pumpkin pecan dump cake together—don’t worry, it’s super easy and turns out amazing every time. Here’s exactly how to do it:
Get your oven ready: First things first, preheat your oven to 350°F so it’s nice and hot when you’re ready to bake.
Then grab a 9×13-inch baking dish and grease it lightly with some nonstick spray or butter. No one wants to deal with sticking when dessert is calling!
Mix the pumpkin layer: In a big mixing bowl, toss in your canned pumpkin purée, evaporated milk, eggs, brown sugar, cinnamon, pumpkin spice, and vanilla.
Give it a good whisk until it’s smooth and creamy—it’ll smell like fall in a bowl!
Once it’s ready, pour the mixture into your prepared baking dish and spread it out evenly with a spatula. Don’t stress if it’s not perfect; it’ll settle as it bakes.
Add the cake mix: Now comes the fun part. Take your box of yellow cake mix and sprinkle it evenly over the top of the pumpkin layer. Don’t mix it in—just let it sit right on top. Trust me, this is what makes the magic happen later!
Melt and drizzle: Melt your butter (I usually pop it in the microwave for a few seconds) and pour it slowly and evenly over the cake mix layer. It’s okay if some dry spots peek through; those spots will still bake into a delicious crust.
Then, sprinkle the chopped pecans over the top for that perfect crunch.
Bake it to perfection: Pop the whole thing in the oven and bake it for about 55–60 minutes. Keep an eye on it toward the end—you’re looking for a golden, set top that’s slightly firm when you touch it.
Cool and chill: Once it’s done, let the cake cool completely on the counter. If you want those perfect, clean slices (and trust me, you do), stick it in the fridge for 2–3 hours before serving. It’s worth the wait, I promise!
Now all that’s left is to dig in and enjoy. Grab a plate, maybe some whipped cream or ice cream if you’re feeling fancy, and savor every bite of this easy, delicious dessert!
Top tips for recipe success
- Don’t skip the cooling time: Chilling the cake makes it easier to slice and gives the flavors time to set.
- Even butter coverage: Drizzle the melted butter slowly to cover as much of the cake mix as possible—this helps it bake evenly.
- No stirring needed: Resist the urge to mix the layers! Let the cake mix sit on top for that magic crust.
- Check your oven: All oven run differently, so start checking your cake after 40 minutes and loosely cover the top with foil if the topping gets too dark!
Helpful recipe hints
Recipe variations
- Spice it up: Use a spice cake mix instead of yellow for an extra boost of warm fall flavors. Perfect for cozy evenings!
- Apple twist: Add a layer of thinly sliced apples under the pumpkin mixture for a pumpkin-apple mashup that screams autumn.
- Pecan pie vibes: Swap the pecans for a mix of pecans and crushed graham crackers for a nutty, pie-like topping.
- Thanksgiving-ready: Add a sprinkle of dried cranberries or chopped candied ginger to the pecan topping for a festive touch.
- Double the topping: Love extra crunch? Add more pecans or a sprinkle of oats mixed with brown sugar for a crumble-style twist.
Storage tips
Room temperature: If you’re serving the cake the same day, you can leave it covered on the counter for a few hours. It tastes great slightly warm!
Refrigerator/make-ahead: For longer storage, cover the dish tightly with plastic wrap or foil and refrigerate. It will stay fresh for up to 3–4 days. Allow it to warm up a few minutes on the counter before serving.
Serving ideas
- Classic whipped cream: Top each slice with a generous dollop of whipped cream and a dusting of cinnamon or nutmeg for a festive touch.
- Vanilla ice cream: Serve warm cake with a scoop of creamy vanilla ice cream melting over the top—it’s pure dessert heaven.
- Caramel drizzle: Drizzle some caramel sauce over the cake for a rich, decadent flavor boost.
- Thanksgiving flair: Garnish with a sprinkle of candied pecans or a few dried cranberries for a holiday-ready dessert.
- Coffee companion: Pair a slice with a hot cup of coffee or a pumpkin spice latte for the ultimate fall treat.
- Simple and warm: Serve it straight from the oven (after cooling slightly!) cobbler-style for a cozy, comforting dessert that’s perfect on its own.
More easy desserts to try
If you tried this recipe, don’t forget to add a review by tapping the stars in the recipe card below!
📖 Recipe
Pumpkin Pecan Dump Cake
Ingredients
- 1 (29-oz) can pure pumpkin purée
- 1 (12-oz) can evaporated milk
- 3 large eggs
- 1 cup light brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon pumpkin spice
- 1 teaspoon vanilla extract
- 1 (15.25-oz) box yellow cake mix
- 1 1/2 sticks unsalted butter, melted (12 tablespoons )
- 1 cup coarsely chopped pecans
Instructions
- Prep: Heat oven to 350°F. Grease a 9×13-inch baking dish.
- Mix pumpkin layer: In a large bowl, whisk together pumpkin purée, evaporated milk, eggs, brown sugar, cinnamon, pumpkin spice, and vanilla. Pour into prepared dish and spread evenly.
- Add cake layer: Sprinkle yellow cake mix evenly over pumpkin mixture, do not stir! Pour melted butter evenly over cake mix, a few dry spots are fine. Evenly scatter chopped pecans on top.
- Bake: Bake for 55–60 minutes, or until top is golden and set. Start checking after 45 minutes, loosely cover with foil if top gets too dark.
- Cool: Allow cake to cool fully before slicing to serve. Chill in fridge for 2-3 hours for neatest slicing.
Notes
- Pumpkin purée: Use pure pumpkin purée, NOT pie filling.
- Evaporated milk: Swap with heavy cream or half-and-half if needed.
- Cake mix: Spice cake mix adds extra fall flavor.
- Butter: Unsalted is best! Stick margarine is fine to use.
- Pecans: Replace with walnuts or leave out for nut-free.
- Butter drizzle: Pour slowly to cover as much cake mix as possible.
- No stirring: Leave the layers as-is for the perfect crust.
- Cool completely: Chill in the fridge for 2–3 hours for clean slices.
- Room temperature: Serve the same day; cover for a few hours.
- Refrigerator: Store covered for up to 4 days.
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