Pumpkin Pecan Dump Cake
Pumpkin pecan dump cake is a yummy twist on pumpkin pecan pie in an easier to make recipe. A buttery mix of spice cake and chopped pecans gets crumbled over pumpkin pie style custard. The perfect end to any holiday celebration, even Thanksgiving or Christmas dinner!
My mind is already on the best part of the holiday season: the desserts.
The top priority is feeding us all the best festive flavors as easily as possible.
So that means skipping labor intensive desserts in favor of things like this pumpkin pecan dump cake.
It combines classic pumpkin pie flavor with spice cake and crunchy, rich pecans for a crumble-like dessert over pumpkin pie-esque filling with tons of cozy fall flavors.
The result is a perfectly spiced cake that smells AMAZING as it bakes and has a pretty pumpkin pie like sheen on the top.
All of this in a dessert recipe that is far less temperamental than pumpkin pie.
Ingredients
To make this you’ll need:
- Pumpkin puree– Make sure you are using the regular pumpkin puree and not the pumpkin pie filling. They are normally right next to each other by the baking canned goods.
- Evaporated milk– Again, be careful you are getting evaporated milk and not sweetened condensed milk.
- Sugar– Go for brown sugar here instead of granulated. It can be light or dark, just keep in mind dark brown sugar will have more of an intense molasses flavor. Lightly pack it.
- Eggs– Let them come to room temperature on the counter before baking.
- Pumpkin pie spice– This is a blend of cinnamon, ginger, nutmeg and cloves. Store bought or homemade will work. This is a must and what gives the pumpkin pie-like filling part of this its iconic flavor.
- Spice cake mix– This is super yummy with the spice cake mix but if you can’t find it, you could use yellow cake with an extra couple teaspoons of pumpkin pie spice whisked in. If you want to put a little more of a Christmas season spin on it, you could sub the gingerbread cake mix.
- Pecans– Get the kind in pieces not whole pecans or halved pecans unless you want to chop them first.
- Butter– Melted salted butter.
How to Make
Pumpkin pecan dump cake is one of the easiest holiday desserts you can make.
Start by spraying a 9×13″ baking dish with nonstick cooking spray and set it aside.
Then, whisk the pumpkin, milk, sugar, eggs, and spice together in a large mixing bowl until evenly combined.
Pour the pumpkin batter into the prepared baking dish, and use a spatula to spread it out evenly.
Stir the cake mix, nuts, and melted butter together in a separate mixing bowl until they are combined and crumbly.
Spread the topping mixture evenly out over the pumpkin batter in the baking dish.
Bake the dump cake at 350° for 40-50 minutes or until the edges are golden brown and the center is soft set.
Take the dish out of the oven, and let it rest for a full 10-15 minutes.
Serve it warm with scoops of vanilla ice cream and a drizzle of caramel or a dollop of whipped cream.
Enjoy!
Storing Leftovers
Store leftovers tightly covered in the baking dish in the fridge.
When you are ready to enjoy them again, warm individual portions in the microwave for a few seconds or put the whole baking dish into a hot oven to just warm it through for the fresh out of the oven feel.
Tips and Tricks
- The crust may look funny on top since it has a glassy sheen that looks more like pumpkin pie.
- When you whisk the pumpkin filling together it will be thinner like a custard batter or unbaked pumpkin pie filling.
- You’ll know the cake is done when the middle is soft set, but still a toothpick inserted in the center should come out clean.
- If you don’t like pecans, you can skip them or use chopped walnuts instead.
- Make sure you let this rest before slicing it and serving it. The pumpkin filling will set a bit as it cools.
Other Pumpkin Desserts You’ll Love
This pumpkin pecan dump cake is an easy twist on traditional fall desserts you’ll love. Make it for your next gathering or holiday celebration and enjoy!
Looking for other pumpkin desserts?
Try these:
- Pumpkin Ice Cream Dessert
- Pumpkin Pasties
- Pumpkin Cream Cheese Swirl Muffins
- Pumpkin Gooey Butter Bars
- Pumpkin Pie Truffles
- Pumpkin Sugar Cookies
If you’ve tried this PUMPKIN PECAN DUMP CAKE, or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Pumpkin Pecan Pie Cobbler
Ingredients
- 1 15 oz can pumpkin puree NOT pumpkin pie filling
- 1 12 oz can evaporated milk
- 1 cup brown sugar
- 3 large eggs
- 1 tsp pumpkin pie spice
- 1 15.25 oz box spice cake mix
- 1 cup pecan pieces
- 1 cup salted butter melted
Instructions
- Spray a 9x13" baking dish with non stick cooking spray. Set aside.
- In a large mixing bowl add the pumpkin, milk, sugar, eggs, and spice. Whisk together until evenly combined.1 15 oz can pumpkin puree, 1 12 oz can evaporated milk, 1 cup brown sugar, 3 large eggs, 1 tsp pumpkin pie spice
- Pour this batter into the prepared baking dish, and use a spatula to spread it out evenly.
- To a separate mixing bowl add the cake mix, nuts, and melted butter. Stir them together until evenly combined & the mixture's crumbly.1 15.25 oz box spice cake mix, 1 cup pecan pieces, 1 cup salted butter
- Spread the topping mixture evenly out over the baking dish.
- Bake the cobbler at 350° for 40-50 minutes. It's done when the edges are golden brown and crusty/crispy and the center is soft.
- Remove the dish from the oven, and let it rest for a full 10-15 minutes.
- Serve it with an ice cream scoop, scooping it into bowls while still warm.
- Scoops of vanilla ice cream and a caramel syrup drizzle are a delicious way to finish this dessert off.
Notes
- The crust may look funny on top since it has a glassy sheen that looks more like pumpkin pie.
- When you whisk the pumpkin filling together it will be thinner like a custard batter or unbaked pumpkin pie filling.
- You’ll know the cake is done when the middle is soft set, but still a toothpick inserted in the center should come out clean.
- If you don’t like pecans, you can skip them or use chopped walnuts instead.
- Make sure you let this rest before slicing it and serving it. The pumpkin filling will set a bit as it cools.
Nutrition
