Description
Pumpkin Pecan Dump Cake is a simple, comforting dessert perfect for fall. Combining a spiced pumpkin custard base with a buttery pecan cake topping, it’s baked to golden perfection and served warm with creamy vanilla ice cream or whipped cream.
Ingredients
Scale
Pumpkin Mixture
- 15 ounces solid-pack pumpkin
- 12 ounces evaporated milk
- 3 large eggs
- 3/4 cup sugar
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 4 teaspoons pumpkin pie spice
Cake Topping
- 1 box butter pecan cake mix (15.25 ounces)
- 1 cup unsalted butter, melted (8 ounces)
- 1 1/2 cups chopped pecans
- 2 tablespoons packed brown sugar
Serving
- Vanilla ice cream or whipped cream
Instructions
- Preheat and prepare pan: Preheat your oven to 350º Fahrenheit and grease a 9×13 inch baking dish with butter or cooking spray to prevent sticking.
- Mix pumpkin batter: In a large bowl, whisk together the pumpkin, evaporated milk, eggs, sugar, salt, cinnamon, and pumpkin pie spice until fully blended and smooth, ensuring the eggs are well incorporated.
- Layer in baking dish: Pour the pumpkin mixture evenly into the prepared baking dish. Sprinkle the dry butter pecan cake mix evenly over the pumpkin layer.
- Add butter and pecans: Drizzle the melted unsalted butter evenly over the cake mix layer. Then, sprinkle the chopped pecans on top, followed by the brown sugar to add sweetness and crunch.
- Bake the cake: Bake in the preheated oven for 1 hour or until a knife inserted into the center comes out clean. At about 45 minutes, check the cake and cover with foil if it begins to brown too much to prevent burning.
- Serve: Allow the cake to cool slightly and serve warm topped with vanilla ice cream or whipped cream for a classic finishing touch.
Notes
- The cake is best served warm with a scoop of vanilla ice cream or a dollop of whipped cream to complement the spices and pecans.
- Check the cake halfway through baking to cover with foil if the top is getting too brown.
- Pumpkin pie spice typically includes cinnamon, nutmeg, ginger, and cloves – you can adjust amounts based on your preferred spice intensity.
- Use unsalted butter to control the salt levels and ensure the sweetness balances well.
- The nutritional values are approximate and based on the cake being cut into 15 slices.
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: 28 g
- Sodium: 220 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 75 mg
