Pumpkin Pecan Dump Cake Recipe

If you’re craving a cozy, fall-inspired dessert that’s incredibly easy to throw together, you’re going to adore this Pumpkin Pecan Dump Cake Recipe. It’s one of those magic recipes where you simply layer a few ingredients, bake, and end up with a moist, flavorful cake studded with pecans and warm spices. Trust me, this isn’t just any pumpkin dessert — it’s fan-freaking-tastic, incredibly comforting, and perfect for family gatherings or casual weeknights alike.

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Ingredients & Why They Work

This Pumpkin Pecan Dump Cake Recipe pairs simple pantry staples with a few extras that really elevate the dessert. When you shop, aim for quality pecans and a boxed cake mix you enjoy — they’ll make a noticeable difference in the final flavor and texture.

• Solid-pack pumpkin: Using canned pumpkin puree, not pumpkin pie filling, so you can control the spice and sweetness levels.
• Evaporated milk: Adds creaminess and helps create a luscious custard base in the cake.
• Eggs: They bind everything together and add richness.
• Sugar: Balances the earthiness of pumpkin and spices while sweetening the batter gently.
• Salt: Enhances all the flavors and prevents flatness.
• Cinnamon & pumpkin pie spice: Classic fall spices that bring depth and warmth to the cake.
• Butter pecan cake mix: The star “dump” ingredient — provides structure, sweetness, and that buttery pecan flavor throughout.
• Unsalted butter: Melted and drizzled over the cake mix, it transforms the dry mix into a crisp, golden crust.
• Chopped pecans: Toast as they bake, adding crunch and a nutty flavor contrast.
• Brown sugar: A sprinkle on top adds caramel notes and extra texture.
• Vanilla ice cream or whipped cream: For serving — the perfect balance of warm cake with cool creaminess.

Tweak to Your Taste

One of the things I love about this Pumpkin Pecan Dump Cake Recipe is how flexible it is. I often switch up the spices or nuts based on what I have on hand, and I encourage you to do the same to make it your own!

• Spice it up: I sometimes add a pinch of ground ginger or nutmeg to amplify that cozy fall vibe.
• Nut swap: If pecans aren’t your favorite or are too pricey, walnuts or even chopped almonds work beautifully.
• Gluten-free variation: Look for a gluten-free butter pecan cake mix; it bakes up just as well, and you won’t miss a thing.
• Less sweet: If you prefer a less sugary dessert, you can reduce the added sugar slightly—just don’t go too low or the cake might turn out flat.

Step-by-Step: How I Make Pumpkin Pecan Dump Cake Recipe

Step 1: Whisk Together the Pumpkin Batter

I start by preheating the oven to 350ºF and greasing my 9×13 baking dish. Then, in a large bowl, I whisk together the pumpkin puree, evaporated milk, eggs, sugar, salt, cinnamon, and pumpkin pie spice. You want to make sure the eggs are fully incorporated with no streaks of white — this helps the batter set evenly.

Step 2: Layer the Cake Mix and Butter

Pour the pumpkin mixture into the prepared pan, spreading it out gently. Next, sprinkle that entire box of butter pecan cake mix evenly over the top. This is what makes a typical “dump cake” so brilliant — no blending of dry ingredients required. Then, melt the butter and drizzle it evenly over the dry cake mix. The butter is key because as it melts during baking, it saturates the mix to create a moist, yet crisp topping.

Step 3: Add Pecans and Brown Sugar

Scatter the chopped pecans over the buttered cake mix layer, and sprinkle with brown sugar. The pecans bake into a crunchy, nutty crust that balances the softness of the pumpkin base, while the brown sugar caramelizes just a bit for extra depth. It smells amazing already!

Step 4: Bake and Check for Doneness

Bake for about 1 hour, but I always start checking around 45 minutes. If it’s browning too fast on top, I cover the pan loosely with foil and finish baking. You’ll know it’s done when a knife inserted into the center comes out clean, and the edges are bubbly. Let it cool for a few minutes before serving.

How to Serve Pumpkin Pecan Dump Cake Recipe

Garnishes

My absolute favorite way to serve this cake is with a generous scoop of vanilla ice cream right on top while the cake is still warm. The cold cream melts into the pumpkin, adding extra richness. If you prefer, you can also use freshly whipped cream sprinkled with a dash of cinnamon for a light finish.

Side Dishes

This dessert shines most on its own, but if you want to turn it into a full fall-inspired spread, pairing it with spiced coffee or hot apple cider is delightful. It also works as a sweet complement after a savory meal like roasted turkey or a hearty stew.

Creative Ways to Present

Once, for a holiday brunch, I spooned this dump cake into individual ramekins, topped each with a pecan half and a cinnamon stick, then wrapped them in festive napkins — it made a great impression and avoided messy serving trays! You could also dust the top with powdered sugar or drizzle caramel sauce for a fancy touch.

Make Ahead and Storage

Storing Leftovers

I usually cover leftover cake tightly with aluminum foil or plastic wrap and store it in the fridge for up to 4 days. Because of the moist pumpkin base, it keeps nicely without drying out, though the crust might lose a bit of its crispness.

Freezing

This dump cake freezes well! I cut the cake into portions, wrap each piece tightly in plastic wrap and foil, then pop them in the freezer. When I’m ready to enjoy, I thaw overnight in the fridge and warm up gently.

Reheating

To reheat, I use the oven at 300ºF for about 15-20 minutes to refresh the crisp on top without drying the cake. Microwaving works in a pinch but can make the cake a bit soggy.

FAQs

Final Thoughts

Honestly, this Pumpkin Pecan Dump Cake Recipe has become my go-to dessert for the cooler months. It’s so easy to make but feels like a real kitchen victory when it comes out perfectly spiced, crunchy on top, and gooey underneath. If you’re craving an uncomplicated yet deeply satisfying fall dessert, give this one a try — I promise you’ll want to make it again and again!

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