Pumpkin Dump Cake with Pecans – Perfect Fall Dessert

Picture this: the aroma of warm cinnamon and nutmeg filling your kitchen while golden pecans toast to perfection. This pumpkin dump cake with pecans combines all the cozy flavors of fall into one incredibly simple dessert that practically makes itself!

Unlike our popular apple crisp recipe, this cake requires zero mixing bowls and delivers maximum flavor with minimal effort. Perfect for busy weeknights or holiday gatherings, this crowd-pleasing dessert will have your family asking for seconds before they’ve finished their first slice.

What is Pumpkin Dump Cake with Pecans?

Ever wondered why it’s called a “dump” cake? Well, you literally dump all the ingredients into a pan and let the oven work its magic! No fancy mixing techniques or complicated steps – just pure delicious simplicity. This delightful dessert gets its name from the effortless preparation method that even the most kitchen-challenged person can master.

After all, they say the way to a man’s heart is through his stomach, and this cake is your express ticket there! Ready to become the dessert hero of your household?

Why You’ll Love This Pumpkin Dump Cake with Pecans

Rich, Moist Texture That Melts in Your Mouth

The combination of pumpkin puree and butter creates an incredibly moist cake layer topped with a golden, crispy crust. Every bite delivers warm spices that dance on your tongue, while the pecans add a delightful crunch that contrasts beautifully with the tender cake beneath.

Budget-Friendly Comfort Food

Making this dessert at home costs a fraction of what you’d pay at a bakery. With simple pantry staples and affordable ingredients, you can create a restaurant-quality dessert that serves 12 people for under $8. Compare that to our decadent chocolate lava cake, and you’ll see why dump cakes are perfect for feeding crowds without breaking the bank.

Crunchy Pecan Topping That’s Pure Heaven

The star of this show is the generous layer of toasted pecans that creates a beautiful golden crown. As the cake bakes, the pecans become perfectly toasted while the butter melts down through every layer, creating pockets of rich, nutty flavor throughout.

Ready to impress your guests with minimal effort? Let’s dive into this foolproof recipe that’ll have everyone asking for your secret!

How to Make Pumpkin Dump Cake with Pecans

Quick Overview

This incredibly easy dessert takes just 10 minutes to prep and requires no mixing bowls or complicated techniques. The magic happens in the oven as layers of pumpkin, spices, and cake mix transform into a perfectly moist cake with a crispy, pecan-studded top.

Total Time: 1 hour 15 minutes

• Prep Time: 10 minutes
• Cook Time: 45-50 minutes
• Cool Time: 15 minutes
• Serves: 12 people

Key Ingredients for Pumpkin Dump Cake with Pecans

For the Pumpkin Layer:

• 1 can (15 oz) pumpkin puree
• 1 can (12 oz) evaporated milk
• 3 large eggs
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 2 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1/2 teaspoon salt

For the Cake Layer:

• 1 box (15.25 oz) yellow cake mix
• 1 cup (2 sticks) unsalted butter, melted
• 1 1/2 cups chopped pecans
• 1/2 cup mini marshmallows (optional)

Step-by-Step Instructions

Step 1: Prepare Your Baking Setup Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or cooking spray. This prevents sticking and ensures easy serving later.

Step 2: Create the Pumpkin Base In your prepared baking dish, whisk together pumpkin puree, evaporated milk, eggs, sugar, vanilla, cinnamon, nutmeg, ginger, and salt until smooth. This creates the creamy, spiced foundation of your dump cake.

Step 3: Add the Cake Mix Layer Evenly sprinkle the dry cake mix over the pumpkin mixture. Do not stir or mix – the beauty of a dump cake is in the layers! The cake mix will absorb moisture and create a perfect cake layer during baking.

Step 4: Distribute the Butter Pour the melted butter evenly over the cake mix, ensuring good coverage. The butter will seep down through the layers, creating moisture and helping achieve that golden, crispy top.

Step 5: Top with Pecans Sprinkle chopped pecans generously over the entire surface. Add mini marshmallows if using – they’ll create lovely golden pockets of sweetness throughout the top layer.

Step 6: Bake to Perfection Bake for 45-50 minutes until the top is golden brown and a toothpick inserted in the center comes out with just a few moist crumbs. The edges should be slightly pulling away from the sides of the pan.

Step 7: Cool and Serve Allow the cake to cool for 15 minutes before serving. This helps the layers set properly and makes cutting much easier.

What to Serve Pumpkin Dump Cake with Pecans With

Perfect Pairings:

• Vanilla ice cream or whipped cream for extra indulgence
• Strong black coffee or spiced chai tea
• Warm apple cider or mulled wine for fall gatherings
• Fresh berries for a pop of color and tartness
• Caramel sauce drizzled on top for extra sweetness

Top Tips for Perfecting Pumpkin Dump Cake with Pecans

Choose the Right Pan Size

A 9×13-inch pan is essential for proper layer distribution. Using a smaller pan will result in uneven cooking, while a larger pan may cause the cake to be too thin and dry out.

Don’t Skip the Evaporated Milk

Evaporated milk creates the perfect creamy texture. Regular milk or heavy cream won’t give you the same rich consistency that makes this cake so special.

Toast Your Pecans First

For extra flavor, lightly toast your pecans in a dry skillet for 3-4 minutes before adding them to the cake. This intensifies their nutty flavor and ensures they stay crunchy.

Butter Temperature Matters

Make sure your butter is fully melted but not scorching hot. Hot butter can partially cook the eggs in your pumpkin mixture, creating an undesirable texture.

Storing and Reheating Tips

Storage Guidelines:

• Refrigerator: Store covered for up to 4 days
• Freezer: Wrap individual portions and freeze for up to 3 months
• Room Temperature: Not recommended due to dairy content

Reheating Instructions:

• Microwave: 30-45 seconds per serving
• Oven: 300°F for 10-15 minutes, covered with foil
• From Frozen: Thaw overnight in refrigerator, then reheat as above

The cake actually improves after a day in the refrigerator as the flavors meld together beautifully.

Nutritional Information

Nutrient	Per Serving (1/12 of recipe)
Calories	385
Total Fat	18g
Saturated Fat	8g
Cholesterol	75mg
Sodium	320mg
Total Carbs	52g
Fiber	3g
Sugar	38g
Protein	6g
Vitamin A	150% DV
Iron	8% DV

Frequently Asked Questions

Can I make this pumpkin dump cake ahead of time?

Yes! This cake actually tastes better after sitting overnight in the refrigerator. The flavors meld together beautifully, and the texture becomes even more moist and delicious.

What can I substitute for pecans in this recipe?

Walnuts, chopped almonds, or even pumpkin seeds work wonderfully. For a nut-free version, try toasted coconut flakes or simply omit the nuts altogether.

Can I use fresh pumpkin instead of canned?

Absolutely! Use 1 3/4 cups of fresh pumpkin puree. Make sure to drain excess moisture by placing the puree in a fine-mesh strainer for 30 minutes before using.

Why is my dump cake soggy in the middle?

This usually happens when the oven temperature is too low or the cake needs more baking time. Make sure your oven is properly preheated to 350°F and bake until a toothpick comes out with just a few moist crumbs.

Can I make this recipe gluten-free?

Yes! Simply substitute the yellow cake mix with your favorite gluten-free cake mix. The rest of the recipe remains exactly the same.

How do I know when the dump cake is done?

The top should be golden brown and slightly crispy, with the edges pulling away from the sides of the pan. A toothpick inserted in the center should come out with a few moist crumbs, not wet batter.

Pro Variations to Try

Chocolate Lover’s Version: Add 1/2 cup mini chocolate chips with the pecans for a delightful chocolate-pumpkin combination.

Spiced Rum Variation: Replace vanilla with 1 tablespoon of rum extract for an adult twist perfect for holiday parties.

Maple Pecan Upgrade: Drizzle 1/4 cup pure maple syrup over the cake mix before adding butter for extra fall flavor.

Cream Cheese Swirl: Drop dollops of softened cream cheese over the pumpkin layer before adding cake mix for tangy richness.

This pumpkin dump cake with pecans proves that the best desserts don’t require complicated techniques or hours in the kitchen. With its foolproof method and incredible results, it’s destined to become your go-to fall dessert that’ll have everyone asking for the recipe. So grab your ingredients and get ready to create some delicious memories – your kitchen (and your family) will thank you!