Description
This Magical Pumpkin Pecan Dump Cake is a simple, comforting dessert perfect for fall or any occasion. Featuring a moist pumpkin base combined with a crunchy pecan topping, this cake blends warm spices and a buttery crumb topping for a deliciously easy treat that’s perfect for gatherings or cozy nights at home.
Ingredients
Scale
Wet Ingredients
- 15 ounce can pumpkin puree, NOT pumpkin pie filling
- 12 ounce can evaporated milk, NOT sweetened condensed milk
- 3 eggs
- 1 cup granulated sugar
- 1 1/2-2 tsp ground cinnamon
- 1 tsp vanilla extract
Dry and Topping Ingredients
- 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 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 you have one.
- Mix Wet Ingredients: In a large mixing bowl, combine pumpkin puree, evaporated milk, eggs, granulated sugar, cinnamon, and vanilla extract. Whisk thoroughly until the mixture is smooth and quite runny.
- Pour Mixture into Pan: Pour the pumpkin mixture evenly into the prepared baking pan.
- Add Cake Mix: Sprinkle the dry yellow cake mix evenly over the entire pumpkin mixture in the pan. Do not mix.
- Top with Pecans: Gently toss the chopped pecans over the cake mix layer, distributing evenly.
- Drizzle Butter: Drizzle the melted and slightly cooled butter evenly over the pecans and cake mix topping.
- Bake: Bake in the preheated oven for 65 minutes. The cake may still be slightly loose in the middle when done; it will firm up as it cools. Remove from oven.
- Cool: Let the cake cool in the pan for at least 35 minutes before serving. Store leftovers in the refrigerator for up to 3 days.
Notes
- Use plain pumpkin puree—not pumpkin pie filling—to maintain proper texture and flavor.
- Evaporated milk is used instead of sweetened condensed milk to avoid excess sweetness and maintain balance.
- The batter will be quite runny before baking; this is normal and ensures a moist cake.
- Allow the cake to cool fully; it will firm up as it sets, making it easier to cut and serve.
- For added flavor, you can toast the pecans lightly before adding them on top.
- Use a glass baking dish if possible, which helps with even cooking and browning.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 28 g
- Sodium: 210 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 85 mg
