Pumpkin Dump Cake with Pecans Recipe

If you’re on the hunt for a fuss-free, crowd-pleasing fall dessert, I have just the thing: my Pumpkin Dump Cake with Pecans Recipe. It’s the kind of recipe that feels like a warm hug in dessert form—rich pumpkin flavor, cozy spices, and a crunchy pecan topping all baked together with zero mess. Trust me, once you try this, it’ll become your go-to when you want something impressive without spending all day in the kitchen.

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Ingredients You’ll Need

Each ingredient in this Pumpkin Dump Cake with Pecans Recipe works together to create that perfect balance of moist, spiced goodness and buttery crunch. Choosing a quality spice cake mix and fresh pecans makes a noticeable difference, so I recommend shopping thoughtfully.

• Pumpkin Pie Filling: Use canned pumpkin pie filling (not plain pumpkin) for the right sweetness and spice balance already built in.
• Evaporated Milk: Adds creaminess without the heaviness of regular cream.
• Large Eggs: They bind everything nicely and add richness.
• Spice Cake Mix: A boxed spice cake mix is a lifesaver here—look for one with warm cinnamon and nutmeg notes.
• Unsalted Butter: Melted butter drizzled on top creates the crunchy, golden crust that I adore.
• Chopped Pecans (Optional): They add texture and nuttiness—totally worth including.
• Whipped Cream or Ice Cream (Optional): For serving, to add creaminess and balance the spices.
• Ground Cinnamon, Nutmeg, or Pumpkin Pie Spice (Optional): Great for sprinkling on top before serving for an extra fragrant touch.

Variations

I love that this Pumpkin Dump Cake with Pecans Recipe is so flexible—you can tweak it based on what’s in your pantry or your family’s tastes. I often switch up the nuts or add extra spices to mix things up.

• No-Nut Version: When my niece has a nut allergy, I simply skip the pecans and sometimes sprinkle with extra cinnamon instead—still a hit!
• Walnuts Instead of Pecans: I swapped in walnuts once and got a slightly earthier crunch; both work beautifully.
• Spicy Kick: Adding a dash of ground ginger or clove to the spice cake mix gives the cake a fun, warming complexity.
• Mini Dump Cakes: Using individual ramekins makes cute personal desserts, perfect for parties.

How to Make Pumpkin Dump Cake with Pecans Recipe

Step 1: Whisk Together the Pumpkin Base

Start by preheating your oven to 350°F because once you get everything ready, it needs to bake right away. In your 9×13-inch baking pan, pour in the pumpkin pie filling, evaporated milk, and crack in four large eggs. I like to use a whisk here—it’s the easiest way to blend everything smoothly. You don’t want lumps or uneven spots hiding beneath the cake mix layer. This pumpkin mixture is your rich, custard-like base, so mix it until everything’s fully combined and silky.

Step 2: Dump On the Cake Mix and Butter

Now, sprinkle the entire box of spice cake mix evenly over the pumpkin mixture’s surface. Don’t stir! This is where the “dump cake” magic happens—dry cake mix acting as a crust develops during baking without fuss. Next, melt your butter and drizzle it slowly and evenly over the cake mix layer. I like to use a spoon to get better control—cover as much of the top as you can but don’t stress if a few dry spots peek out. This butter is what creates that buttery, crispy top layer that everyone raves about!

Step 3: Add Pecans and Bake

Sprinkle your chopped pecans over the top if you’re using them (I highly recommend it—they add a lovely crunch and a touch of nuttiness). Bake the cake in the preheated oven for about 50 minutes to an hour. Here’s the trick I learned: don’t rely on the toothpick test here. The center stays a bit gooey and custardy when it’s done—that’s exactly how it should be. It should jiggle gently when you shake the pan, but if it’s still very liquidy, give it a few more minutes. Watch for golden edges when it’s nearly finished baking.

Step 4: Cool and Serve

Patience is key here! Don’t rush into slicing—it needs about two hours to cool completely in the pan. This resting time helps the cake set perfectly so it holds its shape when served. You can enjoy it at room temperature or pop it in the fridge to chill for a few hours if you prefer. Either way, topping it with homemade whipped cream or a scoop of vanilla ice cream makes it even more irresistible.

How to Serve Pumpkin Dump Cake with Pecans Recipe

Garnishes

I’m a huge fan of serving this cake with a generous dollop of fresh whipped cream or a scoop of classic vanilla ice cream. Sometimes I sprinkle a little cinnamon or pumpkin pie spice over the top for that warm, fragrant touch. It adds an extra cozy vibe that makes every bite feel like fall in a spoon.

Side Dishes

This dessert pairs beautifully with simple autumn drinks like hot apple cider or spiced chai tea. For a Thanksgiving spread, it’s a great sweet note after savory dishes like roasted turkey and green bean casserole.

Creative Ways to Present

For special occasions, I’ve served this dump cake in individual ramekins topped with a sprinkle of toasted pecans and a cinnamon stick garnish. It makes the presentation more festive and gives everyone their own little warm pot of pumpkin goodness.

Make Ahead and Storage

Storing Leftovers

I like to cover leftover pumpkin dump cake tightly with plastic wrap or foil and keep it in the refrigerator. It stays delicious for up to four days and always tastes better after a day, when the flavors meld even more.

Freezing

Freezing this cake isn’t my first go-to because the texture changes a bit, but you can freeze portions wrapped well in freezer-safe containers for up to two months. Just thaw overnight in the fridge before reheating.

Reheating

When reheating, I pop individual servings in the microwave for about 30 seconds to warm through, or heat a larger portion in a 325°F oven covered loosely with foil until warmed but still moist. Ice cream or whipped cream topping always brings it back to life beautifully.

FAQs

Final Thoughts

I absolutely love how this Pumpkin Dump Cake with Pecans Recipe is like the dessert version of a warm sweater: comforting, easy, and totally satisfying. When I first tried this, I was amazed at how quickly it came together with ingredients I always have on hand. My family goes crazy for this cake every fall and holiday season—it’s that reliable, no-fail recipe you’ll want in your collection. Seriously, give it a try, and I bet you’ll be making it again and again, just like me.

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