Description
This Magical Pumpkin Pecan Dump Cake combines the rich flavors of pumpkin and warming spices with a crunchy pecan topping and buttery crust. Easy to prepare with simple pantry ingredients, it’s a comforting dessert perfect for fall gatherings or any time you crave a cozy, spiced treat.
Ingredients
Scale
Pumpkin Mixture
- 15 ounce can pumpkin puree, NOT pumpkin pie filling
- 12 ounce can evaporated milk, NOT sweetened condensed milk
- 3 eggs
- 1 cup granulated sugar
- 2 tsp cinnamon
- 1 tsp vanilla extract
Topping
- 1 box yellow cake mix
- 1 cup butter, melted and cooled slightly
- 3/4 cup pecans, chopped or broken up into large pieces
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350 degrees Fahrenheit. Spray a 9 x 13 inch baking pan with cooking spray. A glass baking pan is preferred if available.
- Mix Pumpkin Ingredients: In a large mixing bowl, whisk together the pumpkin puree, evaporated milk, eggs, granulated sugar, cinnamon, and vanilla extract until fully combined. The batter will be very runny.
- Pour Mixture into Pan: Pour the pumpkin mixture evenly into the prepared baking pan.
- Add Cake Mix Topping: Evenly sprinkle the dry yellow cake mix over the pumpkin mixture, covering the surface.
- Top with Pecans: Scatter the chopped or broken pecans gently over the cake mix layer.
- Drizzle Butter Over Topping: Drizzle the melted and slightly cooled butter evenly over the pecans to help create a golden, crisp crust.
- Bake the Cake: Bake the cake in the preheated oven for 65 minutes. The center may still be slightly loose but will firm up as it cools.
- Cool Before Serving: Allow the cake to cool for at least 35 minutes before serving. Store in the refrigerator and consume within 3 days.
Notes
- Use pumpkin puree, not pumpkin pie filling, to control sweetness and spices.
- Evaporated milk is used instead of sweetened condensed milk to avoid extra sweetness and thick texture.
- Be careful not to overbake; the center might look slightly loose but will set as it cools.
- Let the cake cool thoroughly before cutting to get clean slices.
- Store leftovers covered in the refrigerator for up to 3 days.
- Using a glass baking pan helps with even baking and easy monitoring of the crust color.
- To make it nut-free, omit pecans and drizzle butter evenly over the cake mix alone.
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 25 g
- Sodium: 210 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 70 mg
