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Pumpkin Pecan Dump Cake

This Pumpkin Pecan Dump Cake serves up all of the same great flavors of a pumpkin pie, without the work! A cake mix works the magic into this easy and delicious fall dessert recipe! It’s perfect for potlucks and family gatherings!

This easy fall dessert and Paula Deen’s Pumpkin Bars are the first two recipes our family loves at the first sign of fall!


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This is such an easy recipe but there are a few secrets to it!

Using Spice Cake Mix instead of the traditional yellow cake mix for a pumpkin dump cake recipe.

Big chunky fresh pecans and giving the finished dessert at least a few hours in the fridge to firm up.

This dessert takes less than ten minutes to prepare and bakes for an hour or less while you can be busy doing other things!

If you love this pumpkin dump cake then you’ve gotta try my 3-ingredient Pumpkin Muffins. They’re made with spice cake mix and have chocolate chips in them. They’re super easy, quick and delicious!

Ingredients

Labelled ingredient for recipe on marble board.
  • Pure pumpkin – pure pumpkin is not the same thing as pumpkin pie filling. Double-check the label in the grocery store – these cans are often mixed up!
  • Evaporated milk – you can find this canned, in the baking section of the grocery store
  • Eggs – use large eggs at room temperature
  • Butter – you will be using melted butter for this recipe
  • Brown Sugar – light brown sugar is best. In a pinch you can substitute dark brown sugar.
  • Pecans – make sure the pecans are really fresh as this will provide the best flavor!
  • Spice Cake – pumpkin dump cake tastes delicious with spice cake because it’s already spiced!

Mix, Dump and Bake!

Pumpkin, evaporated milk, eggs, brown sugar and cinnamon in mixing bowl with whisk.

Preheat oven to 350°F. Spray a 9×13-inch baking dish with cooking spray.

In a large mixing bowl, whisk together pumpkin purée, evaporated milk, eggs, brown sugar and cinnamon. Whisk until well combined.

Pumpkin mixture in 9x13-inch baking dish.

Next, pour the mixture into prepared baking dish. Spread out evenly.

Spice cake mix, dumped over pumpkin mixture in baking dish.

Dump (I like to scatter with clean fingers) the spice cake mix over top of the pumpkin mixture. Try to add it in an even layer.

Pour melted butter as evenly as possible over top of the cake. Don’t worry about a few powdery sections on top of the cake.

The mixture will combine together as it bakes and it’s perfect normal to have a few dry spots. DO NOT STIR the butter into the cake mix. Sprinkle with whole pecans.

Pecans sprinkled on top of cake mix mixture.

Bake in a 350°F oven for 55 to 60 minutes. It will set up a little as it cool and may be just a little jiggly in the middle, but not a lot.

Allow to cool at least 15 minutes before serving and best if refrigerated for one to three hours. Serve with a dollop of whipped cream.

Does Pumpkin Dump Cake Need To Be Refrigerated?

Yes, pumpkin dump cake does need to be refrigerated. Cool the dessert first, then wrap the baking dish with plastic wrap and refrigerate for up to four days.

Do I have to add the pecans?

No, you can simply leave them out for a plain pumpkin dump cake which is tasty too!

Storage Instructions

Store cooled pumpkin dump cake in baking dish wrapped with plastic in the refrigerator for up to four days.

Pumpkin dump cake with pecans and whipped cream with fork on white plate.

More easy dump cake recipes

Cherry Cheesecake Dump Cake

Strawberry Cream Cheese Dump Cake

Pineapple Dump Cake

Chocolate Cherry Dump Cake

Lemon Dump Cake with Cream Cheese

Other Recipes You Might Enjoy

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Pumpkin dump cake with pecans on white plate with a fork.

Pumpkin Pecan Dump Cake


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 14 reviews

  • Author: Sandra Flegg
  • Total Time: 1 hour 5 minutes
  • Yield: 12 Servings

Description

This Pumpkin Pecan Dump Cake serves up all of the great flavors of a pumpkin pie without the work! A cake mix works the magic into this easy and delicious fall dessert recipe


Ingredients

1 can (29 ounces) pumpkin purée

1 can (12 ounces) evaporated milk

3 large eggs

1 cup brown sugar

2 teaspoons cinnamon

1 and 1/2 cup coarsely chopped pecans

1 box (15.25 ounces) spice cake mix

3/4 cup melted butter


Instructions

  1. Preheat oven to 350°F. 
  2. Spray a 9×13-inch baking dish with cooking spray. 
  3. In a large mixing bowl, combine pumpkin purée, evaporated milk, eggs, brown sugar and cinnamon.
  4. Spread pumpkin mixture into prepared baking dish.
  5. Dump (I like to scatter with clean fingers) the spice cake mix over top of the pumpkin mixture. Try to add it in an even layer. 
  6. Pour melted butter as evenly as possible over top of the cake. Don’t worry about a few powdery sections on top of the cake. The mixture will combine together as it bakes and it’s perfect normal to have a few dry spots. DO NOT STIR the butter into the cake mix. 

  7. Top with pecans. 

  8. Bake in a 350°F oven for 55 to 60 minutes. 

  9. Allow to cool at least 15 minutes before serving and this dessert is best if refrigerated for one to three hours before serving.  It will firm up nicely.  Save with a dollop of whipped cream and a sprinkled of ground cinnamon. (optional)

Notes

  1. Substitutions: You can also substitute a yellow cake mix for the spice cake mix.  
  2. Coarsely chopped walnuts may be substituted for the pecans. 
  3. Pumpkin pie spice can be substituted for the 2 teaspoons of cinnamon.
  4. Storage Instructions: Store cooled pumpkin dump cake in baking dish wrapped with plastic in the refrigerator for up to four days. 
  • Prep Time: 10 minutes
  • Cook Time: 55 minutes
  • Category: Dessert
  • Method: Oven Baked
  • Cuisine: American

Nutrition

  • Serving Size: 1 generous helping
  • Calories: 333
  • Sugar: 21.1 g
  • Sodium: 79.9 mg
  • Fat: 23.5 g
  • Saturated Fat: 8.9 g
  • Trans Fat: 0 g
  • Carbohydrates: 28.1 g
  • Fiber: 2.1 g
  • Protein: 5.4 g
  • Cholesterol: 77 mg

35 Comments

  1. Could I substitute whole milk for evaporated milk. I use whole milk for my pies as I’m not a fan of evaporated milk. Anxious to make. Have all the ingredients.

    1. Against my better judgement I added the full 2 teaspoons of cinnamon. That was a big mistake as it completely overwhelmed the cake.






  2. I made this recipe and it was good. Second time I made it, I mixed in a Spice Cake to the recipe. Baked it at 350 degrees for 30 to 35 minutes
    Husband loved it. Made one for the neighbor and the young man told my husband it was the best cake he had ever had

  3. It just finished baking so I am waiting for it to cool. Definitely unlike any cake I have ever made. I love anything pumpkin so I was anxious to try this.






  4. I don’t know why it just came to me that perhaps pineapple would be an interesting addition to this only because my mother used to make a cake with dark brown sugar and pineapple, and it was so good. Also someone ordered a Pumpkin and Blizzard with Oreo at Dairy Queen the other day I never would’ve thought of that but it’s rather intriguing.

  5. Made this tonight. Was expecting it to mix as it cooked and have a cake like texture. This is more of a pumpkin pie with struesel topping. It has a great flavor. We like it. Thank you






  6. It was delightful! I substituted carrot-cake mix for the spice-cake mix, since spice-cake mix was unavailable to me (and carrot-cake also has spice). It worked out lovely. A hassle-free and delicious take on pumpkin “pie” that can feed a large group of people. Would make again.






  7. Super easy. The cake topping makes more of a shortbread topping and. It a cake topping. But it was still delicious!






  8. Very good recipe.
    As we require GF, I used a Bob’s Red Mill white cake mix that I added traditional pumpkin pie spices to.
    Really good with whipped cream.
    A keeper .






  9. This is delicious. I made it as a fall treat for co-workers. They love it, and I’ve handed out the recipe!






  10. This is delicious! I have made it several times and it is always a big hit. It’s like pumpkin pie without the crust. It whips up in a few minutes and is so easy to make . I have made it with both Pecan and walnuts when I did not have one or the other. It is equally good both ways. The only thing I don’t do is melt the butter, instead I slice it and lay the sliced butter close together on top of the cake mix. I also used pumpkin pie spice instead of cinnamon and served it with whipped cream. This recipe is a keeper!

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