Pumpkin Pecan Dump Cake
This pumpkin pecan dump cake is the easiest way to enjoy all the cozy flavors of fall in one irresistible dessert! With a creamy pumpkin base, buttery cake topping, and crunchy pecans, it’s the perfect treat for any gathering—or just because.
Ingredients
- 1 (29-oz) can pure pumpkin purée
- 1 (12-oz) can evaporated milk
- 3 large eggs
- 1 cup light brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon pumpkin spice
- 1 teaspoon vanilla extract
- 1 (15.25-oz) box yellow cake mix
- 1 1/2 sticks unsalted butter, melted (12 tablespoons )
- 1 cup coarsely chopped pecans
Instructions
- Prep: Heat oven to 350°F. Grease a 9×13-inch baking dish.
- Mix pumpkin layer: In a large bowl, whisk together pumpkin purée, evaporated milk, eggs, brown sugar, cinnamon, pumpkin spice, and vanilla. Pour into prepared dish and spread evenly.
- Add cake layer: Sprinkle yellow cake mix evenly over pumpkin mixture, do not stir! Pour melted butter evenly over cake mix, a few dry spots are fine. Evenly scatter chopped pecans on top.
- Bake: Bake for 55–60 minutes, or until top is golden and set. Start checking after 45 minutes, loosely cover with foil if top gets too dark.
- Cool: Allow cake to cool fully before slicing to serve. Chill in fridge for 2-3 hours for neatest slicing.
Notes
Ingredient notes
- Pumpkin purée: Use pure pumpkin purée, NOT pie filling.
- Evaporated milk: Swap with heavy cream or half-and-half if needed.
- Cake mix: Spice cake mix adds extra fall flavor.
- Butter: Unsalted is best! Stick margarine is fine to use.
- Pecans: Replace with walnuts or leave out for nut-free.
- Butter drizzle: Pour slowly to cover as much cake mix as possible.
- No stirring: Leave the layers as-is for the perfect crust.
- Cool completely: Chill in the fridge for 2–3 hours for clean slices.
- Room temperature: Serve the same day; cover for a few hours.
- Refrigerator: Store covered for up to 4 days.