If you’re looking for a cozy, fuss-free dessert that screams fall flavors without all the hassle, I’ve got just the thing for you: my Pumpkin Dump Cake with Pecans Recipe. This recipe is a total game-changer because it’s fast to throw together but yields a dessert that’s rich, comforting, and downright addictive. I love how you can literally “dump” the ingredients and let the oven do the magic—it’s perfect when you want seasonal sweetness without the fuss. Trust me, keep reading, because this cake is going to be your new go-to for pumpkin season and beyond.
Why You’ll Love This Recipe
- So Easy to Make: You literally dump and combine simple ingredients without any mixing bowls.
- Classic Fall Flavors: The warm pumpkin, spice cake, and pecans come together for a cozy, seasonal taste.
- Flexible Prep and Serving: Best part? You can serve it warm, at room temperature, or chilled—so it works with your timing.
- Family Favorite: Every time I make this, my family goes crazy for how moist and flavorful it turns out.
Ingredients You’ll Need
Each ingredient in this Pumpkin Dump Cake with Pecans Recipe plays a simple but important role — from the luscious pumpkin pie filling that carries the flavor, to the spice cake mix that adds the perfect crumbly top. Here’s what you’ll want to shop for and why:
- Pumpkin Pie Filling: Not just plain canned pumpkin—this filling already has the spices and sweetness, which means your cake has more flavor and less work.
- Evaporated Milk: Adds richness and moisture to keep the cake nice and creamy.
- Large Eggs: They bind everything together perfectly.
- Spice Cake Mix: I use a boxed mix for convenience—it gives that spiced crumb topping that’s irresistible.
- Unsalted Butter: Melted and drizzled over the top, it soaks into the cake mix for that tender, buttery crust.
- Chopped Pecans (Optional): These bring a wonderful crunch and nutty contrast that I personally love.
- Whipped Cream or Ice Cream (Optional): The perfect finishing touch when you want a cool, creamy scoop alongside your warm cake.
- Ground Cinnamon, Nutmeg, or Pumpkin Pie Spice (Optional garnish): Adds a pretty touch and an extra hint of spice when serving.
Variations
I love playing around with this recipe to suit different tastes or occasions. You should feel free to experiment with add-ins or spice levels—you’ll find small tweaks can make it your own without losing that trademark pudding-like texture.
- Nut Substitutions: I’ve swapped pecans for walnuts or even sliced almonds depending on what I have—they all add a lovely crunch.
- Gluten-Free Option: Try a gluten-free spice cake mix to make this friendly for gluten-sensitive guests without compromising flavor.
- Less Sweet Version: If you prefer your desserts less sweet, pick a lightly sweetened pumpkin pie filling or reduce the amount of melted butter slightly.
- Flavor Boost: A splash of vanilla or a dusting of additional pumpkin pie spice on top before baking can enhance those cozy notes.
How to Make Pumpkin Dump Cake with Pecans Recipe
Step 1: Whisk Together the Pumpkin Mixture
Start by preheating your oven to 350°F and grabbing a 9×13-inch baking pan. Pour in the canned pumpkin pie filling, evaporated milk, and crack in the eggs right into the pan—no separate bowls needed. Whisk everything together carefully until smooth and evenly combined. Pro tip: whisk until you don’t see streaks of egg white; this ensures a consistent custard base that bakes evenly.
Step 2: Add the Spice Cake Mix and Butter
Sprinkle the entire box of spice cake mix evenly over your pumpkin mixture—don’t stir! Next, drizzle the melted butter evenly over the top, covering as much of the cake mix as you can. It might look like some dry spots are left, and that’s totally fine. The butter melts and helps create that golden, cakey crust we’re after. Finally, sprinkle chopped pecans on top if you’re using them. Then pop the pan straight into the oven.
Step 3: Bake Until Edges Brown and Center Jiggles
Bake your cake for about 50 minutes to 1 hour. Keep an eye out for golden-brown edges. Now, here’s the tricky part: the toothpick test won’t work for this cake because the center is supposed to be a bit gooey and custardy—not solid like a traditional cake. When you gently shake the pan, the center should jiggle just slightly. If it’s very liquid, leave it in a few more minutes. Then, take it out and let it cool completely in the pan—this can take up to 2 hours, but it’s worth the wait.
Pro Tips for Making Pumpkin Dump Cake with Pecans Recipe
- Use Pumpkin Pie Filling, Not Plain Pumpkin: This step makes a huge difference because the filling already contains sugar and spices.
- Don’t Overbake: The cake should still jiggle slightly in the center; overbaking will dry it out, which ruins that luscious custard-like texture.
- Cool Before Serving: I learned the hard way that serving too warm makes it runnier, but once cooled, it sets beautifully.
- Optional Nuts Add Crunch: Pecans bring a lovely texture contrast, but you can skip them if you prefer or have allergies.
How to Serve Pumpkin Dump Cake with Pecans Recipe
Garnishes
My absolute favorite way to serve this dessert is with a generous dollop of freshly whipped cream or a scoop of vanilla ice cream—because that cold creaminess pairs perfectly with the warm spices and gooey cake. A light sprinkle of cinnamon or pumpkin pie spice on top adds a nice visual and flavor boost, too.
Side Dishes
While this cake shines as its own showstopper, if you’re serving it for a larger fall gathering, consider pairing it with a simple autumn salad or roasted turkey to keep the meal balanced and festive.
Creative Ways to Present
For holiday dinners, I’ve served this cake in individual ramekins topped with chopped toasted pecans and a drizzle of caramel sauce—it makes it feel extra special. You can also plate slices with a sprig of fresh rosemary or a cinnamon stick for a pretty, rustic touch.
Make Ahead and Storage
Storing Leftovers
Once cooled completely, I cover the pan tightly with foil or plastic wrap and store leftovers in the fridge. The cake actually tastes better the next day as flavors meld, and the texture stays delightfully moist for up to 3-4 days.
Freezing
I’ve frozen pumpkin dump cake many times—just portion it into airtight containers and freeze up to 2 months. When ready to enjoy, thaw overnight in the fridge and gently warm it before serving.
Reheating
Reheat individual servings in the microwave for about 20-30 seconds or warm the whole pan covered in a 300°F oven for 15-20 minutes. Avoid overheating to keep that creamy texture from drying out.
FAQs
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Can I make Pumpkin Dump Cake with Pecans Recipe dairy-free?
Yes! To make this pumpkin dump cake dairy-free, swap out unsalted butter for a dairy-free alternative like vegan margarine or coconut oil. Just melt it the same way and drizzle it over the cake mix. Make sure your spice cake mix is also dairy-free or find a gluten-free/dairy-free blend.
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Why does the cake stay gooey in the center?
This cake is meant to have a pudding-like, custardy center, so it won’t be solid like your typical cake. The combination of pumpkin filling, evaporated milk, and eggs creates that luscious texture that sets just enough but remains moist and slightly soft.
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Can I make this Pumpkin Dump Cake ahead of time?
Absolutely! You can bake it a day ahead and store it in the fridge, serving it cold or warmed up. It’s one of those desserts that actually tastes better after sitting overnight as the flavors meld beautifully.
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What if I don’t have pecans—can I skip them?
Yes, pecans are completely optional. If you skip them, the cake will still be delicious but less crunchy. You could also try toasted coconut flakes or even chocolate chips for a fun twist.
Final Thoughts
This Pumpkin Dump Cake with Pecans Recipe has become a beloved staple in my fall baking lineup because it’s effortlessly delicious and invites so much warmth with every bite. I hope you’ll find it as comforting and foolproof as I do—it’s the kind of dessert that makes a house feel like home. Next time pumpkin season rolls around, I say throw this cake together for your family or friends and watch it disappear fast. You really can’t go wrong with a dump cake that tastes this good!
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Pumpkin Dump Cake with Pecans Recipe
- Prep Time: 10 mins
- Cook Time: 60 mins
- Total Time: 70 mins
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Pumpkin Dump Cake is a simple, comforting dessert perfect for fall. Using canned pumpkin pie filling, spice cake mix, and a few pantry staples, it creates a moist, flavorful dessert with minimal effort. The melted butter and optional pecans add a delightful richness and crunch, while the cake’s gooey center makes it irresistibly delicious. Serve it with whipped cream or ice cream for an indulgent treat that’s perfect for holiday gatherings or cozy nights in.
Ingredients
Main Ingredients
- 1 (15-ounce) can pumpkin pie filling (not plain canned pumpkin)
- 1 (12-ounce) can evaporated milk
- 4 large eggs
- 1 (13.25 to 15.25 ounce) box spice cake mix
- 1 cup (2 sticks) unsalted butter, melted
- 1 cup chopped pecans, optional
For Serving and Garnish
- Whipped cream or ice cream, for serving, optional
- Ground cinnamon, ground nutmeg, or pumpkin pie spice, for garnish, optional
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the cake.
- Combine Wet Ingredients: In a 9×13-inch baking pan, add the pumpkin pie filling, evaporated milk, and eggs. Whisk them together thoroughly until the mixture is smooth and evenly combined.
- Add Cake Mix: Sprinkle the spice cake mix evenly over the pumpkin mixture in the baking pan, trying to cover the liquid completely.
- Pour Melted Butter: Drizzle the melted unsalted butter evenly over the layer of cake mix. It’s okay if small dry patches remain; the butter helps create the cake’s texture.
- Add Pecans: If using, sprinkle the chopped pecans over the top of the buttered cake mix layer for added crunch and flavor.
- Bake the Cake: Place the pan in the preheated oven and bake for 50 minutes to 1 hour until the edges begin to brown. The cake’s center will remain slightly gooey but should jiggle slightly when moved. Avoid using the toothpick test as it won’t set in the middle.
- Cool Before Serving: Allow the cake to cool to room temperature in the pan for about 2 hours. It can then be served immediately at room temperature or chilled in the refrigerator for a few hours or up to a day if preferred.
- Serve: Serve the cake topped with whipped cream or ice cream, and garnish with ground cinnamon, nutmeg, or pumpkin pie spice if desired for an extra festive touch.
Notes
- Using pumpkin pie filling instead of plain canned pumpkin is essential as it contains added spices and sweetness, contributing to the cake’s flavor.
- The cake will be gooey in the center when done; this is expected and part of its charm.
- If you want a crunchier topping, using pecans is a great addition, but they are optional.
- Letting the cake chill overnight enhances the flavors and makes slicing easier.
- Serve with whipped cream or vanilla ice cream to complement the warm spices.
Nutrition
- Serving Size: 1 slice (approx. 1/12th of cake)
- Calories: 320
- Sugar: 28g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0.2g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 95mg
