Pumpkin Pecan Dump Cake
Just five ingredients create this secretly sophisticated pecan dump cake that tastes like expensive bakery dessert but requires zero mixing skills.
Total time
60 min
Servings
10
Calories
508.5
Category
Desserts
If you're craving a warm, cozy dessert that practically makes itself, this Pumpkin Pecan Dump Cake is your new best friend. With just 10 minutes of prep and a handful of pantry staples, you'll have a crowd-pleasing treat that tastes like autumn in every bite. The magic happens as a simple pumpkin custard bakes under a buttery, nutty crust—no mixing bowls required for the topping!
Ingredients
Makes 10 servings
- 1 pumpkin
- 1 evaporated milk
- 3 eggs
- 1/2 sugar
- 1 nutmeg
- 1 ginger
- 1 clove
- 2 cinnamon
- 1/2 salt
- 1 butter
- 1/2 pecans
Method
Preheat oven to 350 degrees. Prepare a 9X13 pan.
In a large bowl, mix first set of ingredients. Pour pumpkin mixture into prepared pan.
Sprinkle yellow cake mix over pumpkin mixture. Gently press with spoon then sprinkle on nuts. Drizzle with melted butter.
Bake in preheated oven for 50 minutes or until edges are lightly browned. Allow to cool as long as you can before stuffing yourself silly.
Cook's notes
- Use a 15-ounce can of pumpkin puree (not pumpkin pie filling) for the best texture and flavor.
- For extra crunch, toast the pecans in a dry skillet for 2–3 minutes before sprinkling on top.
- Let the cake cool for at least 20 minutes before serving to allow the pumpkin layer to set properly.
Easy swaps
- Instead of evaporated milk, use coconut milk (full-fat) for a dairy-free version
- Instead of yellow cake mix, use gluten-free yellow cake mix or a homemade blend of 1.5 cups flour, 1 cup sugar, 2 tsp baking powder, and 1/2 tsp salt
- Instead of butter, use vegan butter or coconut oil
- Instead of pecans, use walnuts or chopped almonds
Frequently asked
Can I use fresh pumpkin instead of canned?
Absolutely! Roast and puree a small sugar pumpkin (about 2 cups) and use it in place of the canned pumpkin. Just make sure to drain any excess liquid so the texture stays creamy.
Why is my dump cake still runny in the middle?
This can happen if the cake isn't baked long enough. Oven temperatures vary, so check at 50 minutes—if the center jiggles, bake for an additional 5–10 minutes. Also, ensure your pan is 9x13 for even cooking.
Can I make this ahead of time?
Yes! Assemble the entire dish (without baking) and refrigerate for up to 24 hours. Add 5–10 minutes to the bake time when ready to cook. Or bake it fully, cool, and reheat in a 350°F oven for 10 minutes before serving.
What can I serve with this dump cake?
A scoop of vanilla ice cream or a dollop of whipped cream is classic. For a richer twist, drizzle with caramel sauce or add a sprinkle of sea salt on top.
