Easy Pumpkin Dump Cake with Pecans Recipe
This Pumpkin Dump Cake is a simple and delicious fall dessert that combines the warm, spiced flavors of pumpkin puree and pumpkin pie spice with the ease of a dump-and-bake method. It features a moist pumpkin filling topped with a buttery cake crust and crunchy pecans, making it a perfect treat for holiday gatherings or cozy evenings.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 5 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Filling
- 1 (15-ounce) can pumpkin puree
- 1 (12-ounce) can evaporated milk
- 3 large eggs
- 1 cup brown sugar
- 1 tablespoon pumpkin pie spice
Topping
- 1 (15.25-ounce) box yellow cake mix
- 1 cup pecans, chopped
- ½ cup butter
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the right temperature for baking the cake evenly.
- Prepare Pumpkin Mixture: In a large mixing bowl, combine the pumpkin puree, evaporated milk, eggs, brown sugar, and pumpkin pie spice. Whisk together until the mixture is smooth and well blended.
- Pour Mixture Into Baking Dish: Pour the pumpkin mixture into a greased 9×13-inch baking dish, spreading it out evenly.
- Add Cake Mix Topping: Sprinkle the dry yellow cake mix evenly over the pumpkin mixture. Do not stir; this will create a layered effect.
- Add Pecans and Butter: Sprinkle the chopped pecans evenly over the cake mix. Then, cut the butter into small pieces and distribute them over the pecans and cake mix to help create a golden crust.
- Bake the Cake: Place the baking dish in the preheated oven and bake for 50 to 60 minutes. The cake is done when the top is golden brown and a toothpick inserted in the center comes out mostly clean with just a few moist crumbs.
- Cool and Serve: Allow the cake to cool for about 15 minutes before serving. This lets the filling set slightly for easier slicing and enhances the flavors.
Notes
- You can substitute chopped walnuts for pecans if preferred.
- For a vegan version, replace eggs with flax eggs and use a dairy-free evaporated milk alternative.
- This cake pairs wonderfully with a dollop of whipped cream or vanilla ice cream.
- Store leftovers covered in the refrigerator for up to 4 days.
- To reheat, warm individual portions in the microwave for about 20 seconds.
Keywords: pumpkin dump cake, easy pumpkin dessert, fall dessert, pumpkin cake, seasonal dessert