Pumpkin Pecan Dump Cake
This Pumpkin Pecan Dump Cake has all the cozy flavors of pumpkin pie in an easy fall dessert that takes a fraction of the work! A buttery cake mix topping and crunchy pecans make it irresistible for fall potlucks, Thanksgiving and family gatherings.
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Try my pecan pie dump cake and pineapple dump cake next!
Why You’ll Love this Pumpkin Dessert Recipe
- Easy fall dessert: This pumpkin pecan dump cake comes together with simple ingredients and very little prep for an easy autumn treat.
- The best textures: Creamy spiced pumpkin filling, buttery cake topping and crunchy pecans make every bite rich and delicious.
- Perfect for gatherings: It’s an easy crowd-pleasing dessert for fall potlucks, Thanksgiving dinner, holidays or cozy family get-togethers.
Ingredients You’ll Need
- 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
Step By Step Instructions – Mix, Dump & Bake!
STEP ONE – Preheat oven to 350°F. Spray a 9×13-inch baking dish with cooking spray.
STEP TWO – In a large mixing bowl, whisk together pumpkin purée, evaporated milk, eggs, brown sugar and cinnamon. Whisk until well combined.
STEP THREE – Next, pour the mixture into prepared baking dish. Spread out evenly.
STEP FOUR – 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.
STEP FIVE – 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.
NOTE: 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.
STEP SIX – 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.
STEP SEVEN – 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 Pecan Dump Cake
- 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 idea
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
- Preheat oven to 350°F.
- Spray a 9×13-inch baking dish with cooking spray.
- In a large mixing bowl, combine pumpkin purée, evaporated milk, eggs, brown sugar and cinnamon.
- Spread pumpkin mixture into prepared 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.
-
Top with pecans.
-
Bake in a 350°F oven for 55 to 60 minutes.
- 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
- Substitutions: You can also substitute a yellow cake mix for the spice cake mix.
- Coarsely chopped walnuts may be substituted for the pecans.
- Pumpkin pie spice can be substituted for the 2 teaspoons of cinnamon.
- 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
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.
Yes, you can use whole milk in this recipe 🙂
I made this recipe for a fundraiser. People came back for seconds!
Against my better judgement I added the full 2 teaspoons of cinnamon. That was a big mistake as it completely overwhelmed the cake.
Sorry to hear that you felt it was too much cinnamon!! You could easily reduce it the next time. Thanks for stopping by!
Did you use canned pumpkin or pumpkin pie. Pumpkin pie is already spiced.
Canned pumpkin in this recipe.
One version requires 6 eggs, the other requires 3 eggs, which should I use?
Thank you.
Doekel
This is really delicious love the pecans and best part it looks like it takes an hour to make.
Love this cake 🍰🤗🌠
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
That’s terrific – so great to hear that you enjoyed this easy pumpkin recipe!
Super easy and so delicious!
Loved this!! Do you think it would freeze well? I’m not sure my family can eat it all in 4 days
You ‘can’ freeze it althought the texture will change a little.
Delicious and very easy to make everybody loves it!
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.
I used sweet potatoes I had a can in the cabinet looks good not out of the oven yet
Oh that sounds delicious!
Can I add a frosting or glaze to this?
It’s not the type of the dessert that lends itself well to frosting. thanks!
So fast easy and delicious fall treat
How about a dollop of cream cheese frosting?
Sure!
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.
Both interesting add-ins!!
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
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.
Thrilled to hear! Thanks for sharing your substitution tips with the carrot-cake mix!
Super easy. The cake topping makes more of a shortbread topping and. It a cake topping. But it was still delicious!
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 .
Thanks so much for sharing your subsitutions for ingredients! Happy to hear that you enjoyed this pumpkin recipe!
This is delicious. I made it as a fall treat for co-workers. They love it, and I’ve handed out the recipe!
I made mine using a moist French vanilla bean cake mix and it was yummy 😋
Oh that sounds yummy!! Thanks for sharing your substitutions.
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!