Rich Pumpkin Pecan Dump Cake

If you ask me, dump cakes are one of the smartest desserts ever created.

This fall-inspired treat brings together warm pumpkin spice flavors with crunchy pecans in the easiest way possible. Sweet pumpkin filling meets buttery cake mix, while toasted pecans add that perfect nutty crunch on top.

You literally dump everything into a baking dish, add some butter, and let the oven do all the work. No mixing bowls, no fancy techniques, just simple ingredients that bake into something delicious.

It’s a comforting dessert that tastes like autumn in every bite, perfect for when you want homemade flavor without all the fuss.

What Kind of Pumpkin Should I Use?

For this dump cake, you’ll want to stick with canned solid-pack pumpkin rather than fresh pumpkin puree. Canned pumpkin has a consistent texture and moisture level that works perfectly in baked goods, plus it saves you tons of time. Make sure you’re grabbing plain pumpkin puree and not pumpkin pie filling, which already has spices and sugar added. Libby’s is a popular brand that works great, but any solid-pack pumpkin will do the trick. The 15-ounce can is the standard size you’ll find at most grocery stores, so you won’t need to worry about measuring or having leftovers.

Options for Substitutions

This dump cake is pretty forgiving when it comes to swaps, so here are some easy substitutions:

• Pumpkin pie spice: Don’t have pumpkin pie spice? Make your own by mixing 2 teaspoons cinnamon, 1 teaspoon ground ginger, ½ teaspoon nutmeg, and ¼ teaspoon ground cloves.
• Butter pecan cake mix: Yellow cake mix or spice cake mix work just as well if you can’t find butter pecan. The flavor will be slightly different but still delicious.
• Evaporated milk: You can substitute with heavy cream or whole milk, though evaporated milk gives the best creamy texture for this recipe.
• Pecans: Walnuts, chopped almonds, or even a mix of nuts work great here. You could also use mini marshmallows for a different twist.
• Solid-pack pumpkin: This is one ingredient I wouldn’t substitute – it’s really the star of the show. Make sure you’re using pure pumpkin puree, not pumpkin pie filling.
• Brown sugar: Regular granulated sugar works fine, or you can skip it entirely if you prefer less sweetness on top.

Watch Out for These Mistakes While Baking

The biggest mistake with dump cakes is not spreading the dry cake mix evenly over the pumpkin layer, which can lead to clumpy, uncooked spots – take a minute to distribute it well with a spoon or spatula.

Another common error is pouring the melted butter too quickly in one spot instead of drizzling it slowly and evenly across the entire surface, as this ensures every bit of cake mix gets properly moistened and creates that perfect crispy top.

Don’t skip checking for doneness with a toothpick inserted into the cake layer (not the pumpkin base) – it should come out with just a few moist crumbs, and if your pecans start browning too quickly, simply cover the dish with foil for the remaining baking time.

For best results, let the cake cool for at least 15 minutes before serving, as the pumpkin layer will be extremely hot and needs time to set up properly.

What to Serve With Pumpkin Pecan Dump Cake?

This cake is already pretty perfect on its own, but a scoop of vanilla ice cream on top makes it absolutely irresistible – the cold, creamy texture is such a nice contrast to the warm, spiced cake. Freshly whipped cream is another great option, especially if you add a pinch of cinnamon or a splash of vanilla to it. For a cozy fall dinner, I love serving this after a hearty meal like roasted chicken or pork tenderloin, since the sweet, spiced flavors are the perfect way to end things. A hot cup of coffee or spiced cider alongside each slice really brings out all those warm autumn flavors too.

Storage Instructions

Keep Fresh: This pumpkin pecan dump cake keeps really well covered tightly with plastic wrap or foil at room temperature for up to 3 days. You can also store it in the fridge for up to a week if you prefer it chilled – some people actually like it better cold!

Freeze: Want to save some for later? This cake freezes great for up to 3 months when wrapped well in plastic wrap and then foil. I like to cut it into individual portions before freezing so I can just grab a piece whenever I’m craving something sweet.

Serve Again: To enjoy leftover cake, just let frozen pieces thaw at room temperature for about an hour. If you want it warm, pop a slice in the microwave for 20-30 seconds or warm it in a 300°F oven for about 10 minutes. Don’t forget to add that scoop of vanilla ice cream or dollop of whipped cream!

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 5200-5600
• Protein: 55-65 g
• Fat: 320-350 g
• Carbohydrates: 550-600 g

Ingredients

For the pumpkin base:

• 15 oz solid-pack pumpkin
• 12 oz evaporated milk
• 3 large eggs
• 3/4 cup sugar (150 grams)
• 1/2 tsp salt
• 1 tsp ground cinnamon (2 grams)
• 4 tsp pumpkin pie spice (8 grams)

For the cake layer and topping:

• 1 box butter pecan cake mix (betty crocker, 15.25 oz)
• 1 cup unsalted butter, melted (8 oz)
• 1 1/2 cups pecans, chopped
• 2 tbsp packed brown sugar

To serve:

• Vanilla ice cream or whipped cream

Step 1: Preheat the Oven and Prepare the Baking Dish

Preheat your oven to 350ºF (175ºC).

Grease a 9×13-inch baking dish with butter or nonstick cooking spray to ensure the dessert doesn’t stick.

Set it aside while you prepare the filling.

Step 2: Mix the Pumpkin Filling

• 15 oz solid-pack pumpkin
• 12 oz evaporated milk
• 3 large eggs
• 3/4 cup sugar (150 grams)
• 1/2 tsp salt
• 1 tsp ground cinnamon (2 grams)
• 4 tsp pumpkin pie spice (8 grams)

In a large bowl, whisk together the solid-pack pumpkin, evaporated milk, eggs, sugar, salt, ground cinnamon, and pumpkin pie spice.

Continue whisking until the mixture is smooth and the eggs are fully incorporated with no streaks of yolk or white remaining.

This is your pumpkin batter.

Step 3: Assemble the Dessert Layers

• pumpkin batter (from Step 2)
• 1 box butter pecan cake mix (Betty Crocker, 15.25 oz)
• 1 cup unsalted butter, melted (8 oz)

Pour the pumpkin batter (from Step 2) evenly into the prepared baking dish.

Sprinkle the entire box of dry butter pecan cake mix evenly over the pumpkin mixture, covering it completely.

Next, drizzle the melted butter evenly across the surface of the cake mix.

This layering technique helps create a delicious contrast in texture between the creamy pumpkin base and the crunchy cake topping.

Step 4: Top with Pecans and Brown Sugar

• 1 1/2 cups pecans, chopped
• 2 tbsp packed brown sugar

Evenly sprinkle the chopped pecans over the cake mix and butter layers.

Then, lightly sprinkle the packed brown sugar over the top of the pecans.

This will add a satisfying crunch and a hint of caramelized sweetness to your dessert.

I love how the brown sugar creates little pockets of gooey texture on top!

Step 5: Bake the Dessert

Place the assembled dish in the preheated oven and bake for 1 hour or until a knife inserted in the center comes out clean.

After about 45 minutes, check the cake: if the top is getting too brown, loosely cover the pan with foil and continue baking.

Once baked, remove from the oven and allow to cool slightly before serving.

Step 6: Serve with Ice Cream or Whipped Cream

• vanilla ice cream or whipped cream

Spoon warm portions of the dessert onto plates or bowls and serve with a generous scoop of vanilla ice cream or a dollop of whipped cream.

This is my favorite way to enjoy this dessert—the cold creaminess perfectly balances the warm, spiced layers.

Rich Pumpkin Pecan Dump Cake

Delicious Rich Pumpkin Pecan Dump Cake recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 52 minutes mins

Total Time 1 hour hr 17 minutes mins

Servings 4

Calories 5400 kcal

Ingredients

  

For the pumpkin base:

• 15 oz solid-pack pumpkin
• 12 oz evaporated milk
• 3 large eggs
• 3/4 cup sugar (150 grams)
• 1/2 tsp salt
• 1 tsp ground cinnamon (2 grams)
• 4 tsp pumpkin pie spice (8 grams)

For the cake layer and topping:

• 1 box butter pecan cake mix (Betty Crocker, 15.25 oz)
• 1 cup unsalted butter, melted (8 oz)
• 1 1/2 cups pecans, chopped
• 2 tbsp packed brown sugar

To serve:

• vanilla ice cream or whipped cream

Instructions

 

• Preheat your oven to 350ºF (175ºC). Grease a 9x13-inch baking dish with butter or nonstick cooking spray to ensure the dessert doesn't stick. Set it aside while you prepare the filling.
• In a large bowl, whisk together the solid-pack pumpkin, evaporated milk, eggs, sugar, salt, ground cinnamon, and pumpkin pie spice. Continue whisking until the mixture is smooth and the eggs are fully incorporated with no streaks of yolk or white remaining. This is your pumpkin batter.
• Pour the pumpkin batter (from Step 2) evenly into the prepared baking dish. Sprinkle the entire box of dry butter pecan cake mix evenly over the pumpkin mixture, covering it completely. Next, drizzle the melted butter evenly across the surface of the cake mix. This layering technique helps create a delicious contrast in texture between the creamy pumpkin base and the crunchy cake topping.
• Evenly sprinkle the chopped pecans over the cake mix and butter layers. Then, lightly sprinkle the packed brown sugar over the top of the pecans. This will add a satisfying crunch and a hint of caramelized sweetness to your dessert. I love how the brown sugar creates little pockets of gooey texture on top!
• Place the assembled dish in the preheated oven and bake for 1 hour or until a knife inserted in the center comes out clean. After about 45 minutes, check the cake: if the top is getting too brown, loosely cover the pan with foil and continue baking. Once baked, remove from the oven and allow to cool slightly before serving.
• Spoon warm portions of the dessert onto plates or bowls and serve with a generous scoop of vanilla ice cream or a dollop of whipped cream. This is my favorite way to enjoy this dessert—the cold creaminess perfectly balances the warm, spiced layers.