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!
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!
- 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!
Preheat oven to 350°F. Spray a 9x13-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.
Next, pour the mixture into prepared baking dish. Spread out evenly.
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.
Top with pecans. You will note that I left about 90% of my pecans whole, or they are coarsely chopped. You can chop them smaller if you like.
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.
Store cooled pumpkin dump cake in baking dish wrapped with plastic in the refrigerator for up to four days.