Easy Pumpkin Dump Cake with Pecans Recipe

There’s something incredibly satisfying about a dessert that’s both effortless and delicious, and that’s exactly what you’ll get with this Easy Pumpkin Dump Cake with Pecans Recipe. I love how it brings together classic fall flavors without the fuss of measuring out every little detail. It’s the kind of recipe you can whip up after a busy day and still impress anyone at the dinner table.

This Easy Pumpkin Dump Cake with Pecans Recipe works perfectly for holiday gatherings, potlucks, or just a cozy evening dessert. The combination of warm pumpkin spice and crunchy pecans creates a comforting texture and flavor that always feels like a hug in cake form. Trust me, once you make it, this will become your go-to pumpkin treat!

Ingredients You’ll Need

These ingredients come together effortlessly, pairing pantry staples with seasonal pumpkin flavors. I always recommend grabbing the freshest pecans you can find to keep that crunch vibrant, and a good-quality pumpkin puree—not the pumpkin pie filling—to get that authentic taste.

• Pumpkin puree: Not pumpkin pie mix—use pure pumpkin for the best texture and flavor control.
• Evaporated milk: Adds creaminess without extra sweetness, balancing the pumpkin perfectly.
• Eggs: Help bind everything together, making the cake moist and tender.
• Brown sugar: Gives a caramel-like sweetness that pairs beautifully with spice and pumpkin.
• Pumpkin pie spice: The secret to that warm, cozy flavor everyone loves in pumpkin desserts.
• Yellow cake mix: The magic shortcut that brings sweetness, crumb, and structure all at once.
• Pecans (chopped): Add crunch and a nutty flavor; toasting them lightly before adding is a personal favorite.
• Butter: Melted over the top, it creates that irresistible golden crust—don’t skip it!

Variations

I love to play around with this recipe depending on the occasion or what I have on hand. Feel free to make it your own—this recipe is so forgiving that you can tweak things without losing that classic dump cake charm.

• Gluten-free: I’ve swapped the yellow cake mix for a gluten-free alternative and still got a delicious result that my gluten-sensitive friends loved.
• Spice it up: Sometimes I add a pinch of ground cloves or nutmeg along with the pumpkin pie spice to deepen the flavor—it’s fantastic for extra warmth.
• Nut-free: Simply leave out the pecans and consider sprinkling with some cinnamon sugar before baking for texture.
• Maple syrup twist: Replace the brown sugar with maple syrup for a different kind of sweetness—it adds a lovely depth.
• Chocolate chip boost: Toss in a handful of chocolate chips if you want to make it a bit more indulgent. I’ve done this for a Halloween party and it was a hit!

How to Make Easy Pumpkin Dump Cake with Pecans Recipe

Step 1: Mix your pumpkin base

Begin by combining the pumpkin puree, evaporated milk, eggs, brown sugar, and pumpkin pie spice in a large bowl. I like to whisk this together thoroughly until it’s smooth and smells amazing with those warm spices. This mixture is the heart of your cake, so take a moment to enjoy that cozy aroma. Make sure all the sugar is dissolved to avoid any gritty spots later.

Step 2: Layer the cake mix and pecans

Pour your pumpkin mixture into a greased 9×13-inch baking dish, then evenly sprinkle the dry yellow cake mix across the top. Don’t stir—this is what gives the dump cake its signature layers. Next, scatter the chopped pecans evenly over the cake mix. If you’re like me, toasting the pecans for a few minutes beforehand really amps up the flavor and aroma.

Step 3: Top with melted butter

Now pour melted butter in small chunks or drizzle it evenly over the top. Use a spoon to distribute it so every bite gets that golden, buttery crust. This step is crucial—don’t skimp on the butter! It melts down during baking and creates that irresistible crispiness on top while keeping the inside moist.

Step 4: Bake and cool

Bake your dump cake at 350°F (175°C) for about 50-60 minutes until the top is bubbly, golden, and the edges are pulling away slightly from the pan. I usually check around 50 minutes just to make sure it’s not getting too dark—if it is, tent it loosely with foil. Let it cool for at least 20 minutes before serving; this helps it set and slice better.

How to Serve Easy Pumpkin Dump Cake with Pecans Recipe

Garnishes

I like to top my slice of pumpkin dump cake with a generous scoop of vanilla ice cream or a dollop of whipped cream. A sprinkle of cinnamon or crushed toasted pecans on top finishes it off beautifully. These simple touches bring out the best in this easy dessert and make it feel like a special treat.

Side Dishes

If you’re serving this at a holiday meal, pair it with coffee or a warm spiced chai for a cozy combo. It also works great alongside savory dishes like roasted turkey or glazed ham to round out a festive menu.

Creative Ways to Present

For a Thanksgiving dessert table, I’ve served this dump cake in mason jars with a little extra pecan garnish on top—it’s a fun way to grab-n-go without losing charm. Another idea is to layer into individual ramekins and add a caramel drizzle for an elegant touch at dinner parties.

Make Ahead and Storage

Storing Leftovers

Leftover pumpkin dump cake keeps well covered in the refrigerator for up to 4 days. I always store mine in an airtight container to keep that pecan topping from getting soggy. When ready to eat, slice and bring to room temperature or warm as described below.

Freezing

I’ve frozen this cake successfully by wrapping it tightly in foil and placing it in a freezer-safe container. It keeps beautifully for up to 3 months. Just thaw overnight in the fridge before reheating.

Reheating

Reheat slices in a microwave for 20-30 seconds or place in a preheated 350°F oven for 10-15 minutes to revive that crispy top. The oven method really brings back the fresh-baked experience if you have a bit of patience.

FAQs

Final Thoughts

This Easy Pumpkin Dump Cake with Pecans Recipe is one of my all-time favorites because it checks all the boxes: simple, fast, and absolutely scrumptious. It has that “just-made” warmth that makes even a casual day feel special. I hope you enjoy making (and eating!) it as much as I do—it’s a surefire way to welcome fall into your kitchen without any stress.

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