Pumpkin Pecan Dump Cake Recipe

If you’re craving an easy, cozy dessert that screams fall without all the fuss, this Pumpkin Pecan Dump Cake Recipe is going to be your new go-to. Seriously, I’ve made it countless times when I want all the warm spices and nutty crunch, but zero complicated steps. Trust me — once you try it, you’ll keep coming back to this sweet, buttery, pumpkin-packed magic.

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Ingredients & Why They Work

Each ingredient in this Pumpkin Pecan Dump Cake Recipe plays a key role in building that perfect, cozy flavor and texture combo. From creamy pumpkin to buttery pecans, the components are simple but come together like magic. A quick tip? Use a quality butter pecan cake mix to really elevate the nuttiness.

• Solid-pack pumpkin: Makes the cake moist and gives that classic autumn flavor; avoid pumpkin pie filling as it has added spices.
• Evaporated milk: Adds richness without watering down the flavor; it’s like creaminess without extra calories.
• Large eggs: Help bind everything while adding structure to the cake.
• Sugar: Sweetens the pumpkin mixture to balance the spices and nutty flavors.
• Salt: A pinch enhances and balances all the sweetness and spice.
• Cinnamon & pumpkin pie spice: The soul of this dessert—these warm spices bring extra depth to the pumpkin.
• Butter pecan cake mix: The magic shortcut that adds texture and flavor without extra effort.
• Unsalted butter (melted): Drizzled on top for a golden, crispy finish and buttery richness.
• Chopped pecans: Give the cake crunch and balance the tender pumpkin layer.
• Brown sugar: Sprinkled last, it caramelizes beautifully during baking for tiny bursts of sweetness.

Make It Your Way

One of my favorite things about this Pumpkin Pecan Dump Cake Recipe is how adaptable it is. I love to make it as is for family dinners, but sometimes I add a few little twists depending on mood or occasion. You absolutely should feel free to tweak it and make it your own.

• Variation: Sometimes, I swap out some pecans with walnuts for a slightly earthier crunch, which my family really enjoys.
• Dietary twist: For a dairy-free version, use a plant-based butter and coconut milk instead of evaporated milk — it still turns out fantastic!
• Spices: If you like it spicier, add a bit of freshly grated nutmeg or a dash of ginger for extra warmth.

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

Step 1: Get Your Oven & Pan Ready

Preheat your oven to 350ºF and grease a 9×13-inch baking dish with butter or cooking spray. I usually use butter because I love that extra richness it adds around the edges. Getting this ready upfront is key — no one wants to rush the prep after mixing.

Step 2: Mix the Pumpkin Batter

In a large bowl, whisk together the solid-pack pumpkin, evaporated milk, eggs, sugar, salt, cinnamon, and pumpkin pie spice until smooth and well blended. Make sure there are no unmixed eggy streaks—that’s crucial for even baking. This mix is the flavor base, so take a minute here to enjoy the aroma.

Step 3: Dump & Layer — The Fun Part!

Pour that pumpkin batter evenly into your prepared pan. Next, sprinkle the dry butter pecan cake mix evenly over the top—don’t worry if it looks like a weird combo; it bakes into pure perfection. Pour the melted butter over everything, drizzling it as evenly as possible to help create that golden crust we all love.

Step 4: Top It Off

Scatter the chopped pecans over the top, then sprinkle the packed brown sugar evenly across the pecans. This final touch adds crunch and caramelized sweetness that truly sets this cake apart.

Step 5: Bake Until Golden

Bake for about 1 hour, but start checking at 45 minutes. If the top is browning too quickly, lightly tent with foil to avoid burning while the cake finishes baking through. I’ve learned to poke a knife in the center to check doneness — if it comes out clean, it’s ready. Let it cool slightly before serving.

How to Serve Pumpkin Pecan Dump Cake Recipe

Garnishes

I love serving this cake with a big scoop of vanilla ice cream that melts into all those nooks and crannies, or a dollop of freshly whipped cream lightly sprinkled with cinnamon. If I want to get fancy, I sometimes add a drizzle of caramel sauce for a luscious finish.

Side Dishes

This Pumpkin Pecan Dump Cake pairs beautifully with a hot cup of coffee or spiced tea for cozy fall afternoons. At holiday dinners, I like to serve it alongside roasted veggies or a savory green salad to balance the sweetness.

Creative Ways to Present

For special occasions, I’ve served this cake in mini ramekins for individual portions topped with candied pecans and a sprinkle of edible gold dust—totally Instagram-worthy and delicious. Another festive idea is layering it with whipped cream and pumpkin spice crumbs in glass cups for a quick trifle.

Make Ahead and Storage

Storing Leftovers

I store leftovers tightly covered in the original baking dish or transferred to another airtight container in the fridge. It stays moist and flavorful for up to 4 days, which is perfect for sneaky afternoon treats.

Freezing

If you want to freeze portions, I cut the cake into individual slices, wrap them tightly in plastic wrap, then pop them in a freezer-safe bag. I’ve thawed them overnight in the fridge, and they still taste fresh and just as good.

Reheating

I reheat leftovers gently in the microwave for about 30 seconds or so, or in a 350ºF oven for 10-15 minutes. This refreshes the crust nicely while warming the pumpkin layer through—just be careful not to overdo it or it can dry out.

FAQs

Final Thoughts

I have to confess, this Pumpkin Pecan Dump Cake Recipe is one of those dishes I make when I want a simple, no-fail dessert that warms my heart and feels like a hug on a plate. It’s foolproof, tastes amazing, and has become a staple in my kitchen during fall and holiday seasons. So go ahead, give it a try—you’ll love how easy and delicious it is. And if you need company sharing a warm slice, you know who to invite!

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