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Easy Pumpkin Dump Cake with Crunchy Pecans (Best Fall Dessert)

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This Easy Pumpkin Dump Cake with Crunchy Pecans is a warm, cozy fall dessert that requires almost zero effort. With a creamy pumpkin-spiced layer and a buttery, crunchy pecan topping, it tastes like you spent hours on it when you really just dumped, sprinkled, and baked.

Ingredients

Scale
  • 1 can (15 oz) pumpkin puree
  • 1 can (12 oz) evaporated milk
  • 3 large eggs, room temperature
  • 1 cup granulated sugar
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon vanilla extract
  • 1 box (15.25 oz) yellow cake mix
  • 1 cup chopped pecans, raw unsalted
  • 1 cup unsalted butter, melted
  • Optional: Whipped cream or vanilla ice cream for serving

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish lightly with butter or non-stick spray.
  2. In a large mixing bowl, combine the pumpkin puree, evaporated milk, eggs, granulated sugar, pumpkin pie spice, and vanilla extract. Whisk until completely smooth and uniform.
  3. Pour the pumpkin mixture into the greased baking dish and spread into an even layer. Tap the dish on the counter to release air bubbles.
  4. Sprinkle the dry cake mix evenly over the entire surface of the pumpkin filling. Do not stir.
  5. Sprinkle the chopped pecans evenly over the dry cake mix layer.
  6. Drizzle the melted butter as evenly as possible over the entire surface, covering the cake mix and pecans.
  7. Bake for 45-50 minutes, until the top is deep golden brown and the edges are bubbly. The center should be set and not jiggly. If the top browns too quickly, tent loosely with aluminum foil.
  8. Cool for at least 20 minutes on a cooling rack before serving.
  9. Serve warm with whipped cream or vanilla ice cream if desired.

Notes

Toast the pecans for 5-7 minutes at 350°F before adding for deeper flavor. For a thicker crust, use cold butter sliced into thin pats instead of melted. Do not overmix the pumpkin filling. Let the cake rest at least 20 minutes before serving to allow the filling to set. Store leftovers covered in the refrigerator for up to 5 days. Reheat in the oven at 350°F for 10-15 minutes to revive the crunch.

Nutrition

Keywords: pumpkin dump cake, easy pumpkin dessert, fall dessert, pecan topping, dump cake recipe

Find it online: https://eliplate.com/easy-pumpkin-dump-cake-with-crunchy-pecans-best-fall-dessert/