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pumpkin pecan dump cake on a small white plate
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5 from 1 vote

Pumpkin Pecan Pie Cobbler

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!
Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Course: Cake, Dessert
Cuisine: American
Servings: 9
Calories: 434kcal
Author: Meaghan @ 4 Sons R Us

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
US Customary - Metric

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

Calories: 434kcal | Carbohydrates: 30g | Protein: 6g | Fat: 34g | Saturated Fat: 16g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 127mg | Sodium: 252mg | Potassium: 228mg | Fiber: 1g | Sugar: 28g | Vitamin A: 835IU | Vitamin C: 1mg | Calcium: 144mg | Iron: 1mg