If you’re looking for a warm, cozy dessert that’s as easy as it is delicious, this Pumpkin Dump Cake with Pecans Recipe is about to become your new best friend. I absolutely love how this cake turns out—moist, spicy, and topped with toasted pecans for a lovely crunch. Whether you’re a Fall fanatic or just craving something sweet without the fuss, you’re in the right place. Stick around, and I’ll show you the simple steps to nail this dessert every single time.
Why You’ll Love This Recipe
- Simplicity at its Best: You literally dump ingredients in one pan—no mixing bowls, no mess.
- Perfect Fall Flavors: The warm spices combined with real pumpkin pie filling create a nostalgic, comforting taste.
- Texture Contrast: Gooey and soft inside with a lightly crisp top thanks to the pecans and cake mix crust.
- Crowd-Pleaser: My family goes crazy for this every time I serve it, and I bet your crew will too!
Ingredients You’ll Need
The ingredients for this Pumpkin Dump Cake with Pecans Recipe come together beautifully to give you a luscious, spiced dessert. I always make sure to use pumpkin pie filling—not just plain pumpkin—because it has the right seasoning and sweetness to make the cake sing. Also, a good quality spice cake mix really amplifies those cozy flavors.
- Pumpkin pie filling: This already has spices and sugar, so it’s key for flavor and moisture.
- Evaporated milk: Gives the cake richness without making it too heavy.
- Eggs: Help bind everything together and add extra fluffiness.
- Spice cake mix: The star seasoning and structure; don’t sub with plain cake mix or you’ll miss the depth.
- Unsalted butter: Melted and drizzled on top for a golden, buttery crust.
- Chopped pecans: Adds crunch and a nutty flavor; optional but highly recommended.
Variations
One of the best things about this Pumpkin Dump Cake with Pecans Recipe is how easy it is to tweak it to your liking. I love adding my own spin depending on what I have on hand or which holiday I’m celebrating.
- Nut-Free Variation: I use toasted coconut flakes instead of pecans when serving picky eaters or nut-sensitive guests—they add a lovely texture too.
- Extra Spice Boost: Once, I added a teaspoon of pumpkin pie spice to the pumpkin mixture for more warmth and depth, and it was delicious.
- Chocolate Lovers’ Twist: Mixing in mini chocolate chips before baking gives a sweet surprise that my family went nuts over.
- Dairy-Free Version: Swap the evaporated milk and butter for coconut milk and nondairy butter to keep things inclusive without losing richness.
How to Make Pumpkin Dump Cake with Pecans Recipe
Step 1: Combine the Pumpkin Mixture
Start by preheating your oven to 350°F. Then, grab a 9×13-inch baking dish—this size is just right for the perfect cake thickness. Pour in the pumpkin pie filling, evaporated milk, and eggs right into the pan. Whisk them together until everything is smooth and evenly combined. I find this step sets the foundation for a tender, custardy inside, so don’t rush it!
Step 2: Add the Cake Mix and Butter
Next, evenly sprinkle the spice cake mix over the pumpkin mixture. Don’t stir! This layer will soak up the pumpkin base and create that signature dump cake texture. Then, drizzle the melted butter all over the top. I like to pour it in little streams to cover as much of the dry cake mix as possible. A few spots leaving some dry crumbs is perfectly fine—that’s part of the magic here.
Step 3: Sprinkle Pecans and Bake
Finally, sprinkle your chopped pecans evenly on top. I always toast mine lightly beforehand—it brings out such a rich, nutty flavor. Bake for about 50 minutes to an hour. One pro tip: the toothpick test doesn’t really work here since the inside remains moist and slightly gooey—that’s what you want! Look for the edges to turn golden and the center to jiggle gently but not be liquid. Let the cake cool in the pan for around two hours to set perfectly.
Pro Tips for Making Pumpkin Dump Cake with Pecans Recipe
- Use Pumpkin Pie Filling, Not Plain Pumpkin: I once tried plain pumpkin and the cake lacked that signature spice and sweetness—don’t skip this ingredient!
- Butter Temperature Matters: Melt your butter slowly and pour it warm; cold butter won’t spread evenly and you’ll get dry spots.
- Let It Cool Fully Before Serving: I used to cut into this cake immediately and it was too gooey, but cooling really helps it set and slice beautifully.
- Don’t Overbake: If it’s too dry, you lose the luscious texture. Keep an eye on the edges and jiggle to test doneness.
How to Serve Pumpkin Dump Cake with Pecans Recipe
Garnishes
I love topping my pumpkin dump cake with a generous swirl of whipped cream or a small scoop of vanilla ice cream—it balances the warm spices just right. A light dusting of cinnamon or pumpkin pie spice on top adds a pretty finishing touch and amps up that Fall vibe. You’ll definitely want to serve it warm or at room temperature for the best experience.
Side Dishes
This dump cake pairs wonderfully with a hot cup of coffee or spiced chai tea. For a full dessert spread, I sometimes serve it alongside caramel apple slices or even a simple pumpkin latte to double down on those pumpkin flavors. It’s also great with a light green salad if you’re enjoying it as part of a larger meal.
Creative Ways to Present
When I made this for a holiday party, I served it in individual ramekins topped with a pecan half and a sprig of fresh mint—it looked so special and made everyone feel fancy. You can also layer it in a trifle dish with whipped cream and crushed pecan brittle for an impressive twist. The pumpkin dump cake is so forgiving, you can get creative with presentation and it’ll still taste incredible.
Make Ahead and Storage
Storing Leftovers
I usually cover the pan tightly with foil or plastic wrap and store leftovers in the fridge. This cake actually holds up well for 3 to 4 days, and the flavors even mellow and deepen a bit as it rests. Just bring it to room temperature or warm it gently before serving for the best texture.
Freezing
If you want to keep it longer, this pumpkin dump cake freezes beautifully. I portion it into airtight containers or wrap individual slices tightly in plastic wrap and foil. When I take it out, I let it thaw overnight in the fridge and warm it up in the oven to revive that fresh-baked feeling.
Reheating
Reheating gently is key. I like to heat individual portions in the microwave for about 20-30 seconds or pop the whole pan in a 300°F oven wrapped with foil for 10-15 minutes. This keeps the cake moist without drying out the edges. Adding a little extra whipped cream or ice cream on top after reheating is a delightful bonus.
FAQs
-
Can I use plain canned pumpkin instead of pumpkin pie filling?
Technically, yes, but I don’t recommend it for this Pumpkin Dump Cake with Pecans Recipe. Pumpkin pie filling already contains spices and sugar, which are essential for the right flavor and sweetness. Using plain pumpkin means you’d have to add your own spices and sweeteners and risk messing up the balance.
-
Why does the center of my dump cake stay gooey?
The gooey center is actually what makes this dessert so unique and luscious. Because you’re not mixing a traditional batter, the inside stays custard-like while the top bakes into a golden crust. Just make sure you bake it long enough so the edges brown properly and the batter firms up around the sides.
-
Can I make this recipe vegan or dairy-free?
Absolutely! Swap out the evaporated milk for full-fat coconut milk (canned) and replace the butter with a plant-based alternative like vegan margarine or melted coconut oil. Just double-check your spice cake mix ingredients to ensure they’re vegan-friendly.
-
Is it okay if I don’t have pecans?
Yes! The pecans add a wonderful crunch and nutty flavor but are optional. If you don’t have them, the cake is still delicious on its own. You might try substituting with walnuts or leaving the nuts off altogether for a nut-free treat.
-
How long does this pumpkin dump cake keep?
Stored covered in the refrigerator, this cake lasts about 3 to 4 days. For longer storage, freeze it and enjoy it up to 2 months later, reheating before serving for that fresh-baked experience.
Final Thoughts
I still remember the first time I made this Pumpkin Dump Cake with Pecans Recipe—I was craving something quick but festive, and it did not disappoint. The ease of dumping everything in one dish, then walking away while the oven works its magic, makes it a lifesaver on busy days or last-minute guests. Plus, the flavors remind me of cozy Fall afternoons with family. I can’t recommend this recipe enough—give it a try, and I’m sure it’ll find a permanent spot in your dessert rotation just like it did in mine.
Print
Pumpkin Dump Cake with Pecans Recipe
- Prep Time: 10 mins
- Cook Time: 60 mins
- Total Time: 70 mins
- Yield: 1 cake (12 servings)
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Pumpkin Dump Cake is a wonderfully easy and delicious fall dessert that combines the rich flavors of pumpkin pie filling, spice cake mix, and buttery pecans. With minimal prep and a cozy baking process, it results in a moist, jiggle-textured cake that’s perfect served with whipped cream or ice cream and a sprinkle of warm spices.
Ingredients
Main Ingredients
- 1 (15-ounce) can pumpkin pie filling (not plain canned pumpkin)
- 1 (12-ounce) can evaporated milk
- 4 large eggs
- 1 (13.25 to 15.25 ounce) box spice cake mix
- 1 cup (2 sticks) unsalted butter, melted
- 1 cup chopped pecans, optional
To Serve
- Whipped cream or ice cream, for serving, optional
- Ground cinnamon, ground nutmeg, or pumpkin pie spice, for garnish, optional
Instructions
- Preheat the oven: Set your oven temperature to 350°F (175°C) to prepare for baking the cake evenly.
- Mix the pumpkin base: In a 9×13-inch baking pan, combine the pumpkin pie filling, evaporated milk, and eggs. Whisk together thoroughly until the mixture is uniform and smooth.
- Add the dry layer: Evenly sprinkle the spice cake mix over the pumpkin mixture in the pan, ensuring a good coverage so the cake bake properly on top.
- Top with butter and pecans: Drizzle the melted unsalted butter evenly over the dry cake mix layer, attempting to cover as much as possible but it’s okay if small dry spots remain. Optionally, sprinkle the chopped pecans over the top to add texture and flavor.
- Bake the cake: Place the pan in the oven and bake for 50 minutes to 1 hour. The cake will start to brown around the edges and will still jiggle slightly when moved, which is expected. Avoid the toothpick test as the center remains gooey when done.
- Cool the cake: Remove the cake from the oven and allow it to cool completely in the pan at room temperature for about 2 hours. Cooling helps to set the texture.
- Serve: The cake can be served at room temperature or chilled. Optionally, top with whipped cream or ice cream and garnish with a dusting of cinnamon, nutmeg, or pumpkin pie spice for a seasonal finish.
Notes
- The cake center remains gooey and won’t pass the traditional toothpick test—use texture and jiggle as cues instead.
- Chilling the cake after baking improves flavor and consistency, but it can also be enjoyed warm if preferred.
- You can omit pecans for a nut-free version or substitute with other nuts like walnuts if desired.
- Using pumpkin pie filling, not plain canned pumpkin, is key to achieve the right sweetness and spice balance.
- Leftovers can be stored covered in the refrigerator for up to 4 days and gently reheated if preferred warm.
Nutrition
- Serving Size: 1 slice (1/12th of cake)
- Calories: 350
- Sugar: 22g
- Sodium: 220mg
- Fat: 20g
- Saturated Fat: 11g
- Unsaturated Fat: 8g
- Trans Fat: 0.5g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 85mg
