Pumpkin pecan dump cake is a yummy twist on fall’s favorite pie in an easy cobbler. With all the best flavors of the classic holiday dessert, you can serve this after any gathering or even as a sweet end to Thanksgiving or Christmas dinner.
This post may contain affiliate links. As an amazon associate, I earn from qualifying purchases. See my full Disclosure Policy for details.
It’s not too soon to talk about the holidays is it?
I don’t think so.
My mind is already on the best part of the season: the desserts.
What? It’s all about priorities here.
And my priority is feeding us all the best festive flavors as easily as possible.
That’s exactly what this pumpkin pecan dump does- combines tons of cozy fall flavors into one easy to make dessert/
What is pumpkin pecan dump cake?
This little concoction is a mash up of the best seasonal desserts: pumpkin pie, pecan pie, and pumpkin cobbler.
The result is a perfectly spiced cake that smells AMAZING as it bakes and has a pretty pumpkin pie like sheen on the top.
It’s perfect for ending any holiday meal or fall day!
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. Lightly packed.
- Eggs– Let them come to room temperature on the counter before baking.
- Pumpkin pie spice– Store bought or homemade but this is a must!
- Spice cake mix– This is super yummy with the spice cake mix but if you can’t find it, you could use yellow cake. 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– Go for melted salted butter.
How to Make
This dessert is so easy to 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 this batter into the prepared baking dish, and use a spatula to spread it out evenly.
Add the cake mix, nuts, and melted butter to a separate mixing bowl and stir them together they are combined and crumbly.
Spread the topping mixture evenly out over the baking dish.
Bake the cobbler at 350° for 40-50 minutes or until the edges are golden brown and the center is soft set.
Remove the dish from 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.
I like to store leftovers covered tightly in the fridge right in the baking dish.
When I enjoy the leftovers, I either warm the leftover dump cake in a warm oven or scoop a portion into a microwave safe bowl and zap it in the microwave for about 30 seconds to get 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 but tastes great.
- 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 omit them.
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:
- Homemade Pumpkin Pie with Pecans
- Pumpkin Ice Cream Pie
- Pumpkin Spice Earthquake Cake
- Vanilla Pudding Pumpkin Cake Bread
- Pumpkin Mincemeat Pie
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
- 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
- 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.
- 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.
- 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.
This post may contain affiliate links. As an amazon associate, I earn from qualifying purchases. See my full Disclosure Policy for details. As always, all opinions are my own.