If you’re in the mood for something that feels like fall wrapped into every bite and yet is as easy as pie (literally, it’s a dump-and-bake wonder!), you’re going to love this Pumpkin Pecan Dump Cake Recipe. It’s one of those recipes that I turn to when I want a cozy dessert without the fuss—but with all the warm spices, buttery pecans, and creamy pumpkin flavor you could hope for. Trust me, once you give this a whirl, it’ll become your go-to for parties, weekday treats, or whenever that pumpkin spice craving hits hard.

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Why This Recipe Works

Simplicity Meets Flavor: It’s a true dump cake—no complicated mixing, just layering ingredients for a rich, comforting dessert.
Warm Spices Blend Perfectly: The pumpkin pie spice and cinnamon create that iconic cozy flavor that screams autumn and holidays.
Crunchy Topping Contrast: Toasted pecans and brown sugar on top add texture and a sweet nutty crunch that everyone raves about.
Butter Pecan Cake Mix Magic: This cake mix infuses buttery sweetness and helps form that golden crust that seals in moist pumpkin layers.

The dish shows a white oval baking dish filled with a layered dessert. The bottom layer is covered with a white powdery substance, likely powdered sugar or flour, spread evenly across the surface. On top, there are many small, chopped pecans scattered, giving a rich brown and textured appearance. Patches of light brown syrup or caramel are drizzled unevenly over the nuts, adding a shiny and sticky look. Small clumps of light brown sugar are also sprinkled throughout, offering additional texture and color contrast. The dish sits on a white marbled surface with part of a striped cloth visible on the left side. photo taken with an iphone --ar 4:5 --v 7

Ingredients & Why They Work

Each ingredient in this Pumpkin Pecan Dump Cake Recipe plays a crucial role—together, they strike a balance between creamy, sweet, and crunchy. When you’re shopping, I recommend grabbing a good-quality pumpkin (either solid-pack or canned pumpkin puree) and a trustworthy butter pecan cake mix—that combination really pulls everything together.

Solid-pack Pumpkin: Adds rich, creamy pumpkin flavor and moisture—avoid pumpkin pie filling which contains sweeteners.
Evaporated Milk: Gives the batter a silky texture and subtle richness without watering down flavors.
Eggs: Bind the pumpkin mixture together, ensuring a perfect custardy base once baked.
Sugar: Sweetens the pumpkin mixture just right without overpowering the natural pumpkin notes.
Salt: A little salt enhances all the other flavors and balances the sweetness.
Cinnamon & Pumpkin Pie Spice: These spices provide signature pumpkin pie warmth and aroma.
Butter Pecan Cake Mix: Acts as the magic crust and crumbly topping while adding buttery pecan flavor.
Unsalted Butter (melted): Pours over the dry cake mix to moisten and bake into a crisp, golden layer.
Chopped Pecans: Boost the nutty crunch and texture, making each bite enjoyable.
Brown Sugar: Sprinkled on top, it caramelizes slightly during baking adding sweetness and depth.
Vanilla Ice Cream or Whipped Cream: Optional but highly recommended for serving—adds creaminess and cool contrast to the warm cake.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love encouraging you to make this recipe truly your own. Over time, I’ve played around with adding a bit more spice or changing pecans for walnuts, so don’t be shy to experiment! Pumpkin desserts are forgiving, and this dump cake is no exception.

Nut Variation: I swapped pecans for toasted walnuts once and loved the slightly earthier crunch it gave the top.
Make It Vegan: You can swap out eggs for flax eggs and use coconut milk with a vegan butter substitute for a plant-based twist.
Extra Spice: Sometimes I add a pinch of ground ginger or nutmeg to give it a little extra warmth that really pops.
Less Sweet: If you prefer a less sweet dessert, reduce the sugar slightly in the pumpkin mixture—but keep the brown sugar topping for balance.

Step-by-Step: How I Make Pumpkin Pecan Dump Cake Recipe

Step 1: Prep Your Baking Dish

First things first, I preheat my oven to 350ºF and grease a 9×13-inch baking dish with butter or cooking spray. I like butter here because it adds a bit of flavor and helps the edges get nice and crisp—totally worth the small extra effort.

Step 2: Whisk the Pumpkin Mixture

In a large bowl, whisk together the pumpkin, evaporated milk, eggs, sugar, salt, cinnamon, and pumpkin pie spice until smooth and fully combined. Make sure you break up any lumps from the eggs—it really helps avoid any weird texture spots in the finished cake.

Step 3: Layer the Ingredients in the Pan

Pour that pumpkin batter evenly into the prepared dish. Then sprinkle the dry butter pecan cake mix evenly over the top—don’t mix it in! Drizzle the melted butter all over the dry cake mix. This buttery drizzle is the secret to getting that golden, crisp topping.

Step 4: Add Pecans & Brown Sugar

Sprinkle the chopped pecans evenly over the top, then finish with a light dusting of brown sugar. This adds a sticky-sweet crunch that’s just divine once baked.

Step 5: Bake Until Golden & Set

Bake for about 1 hour, but I like to check around 45 minutes to make sure it’s not browning too much. If the top starts getting too dark, I just loosely cover it with foil for the rest of the baking time. You’ll know it’s done when a knife inserted in the center comes out clean or with just a few moist crumbs.

Step 6: Serve Warm & Enjoy

This is best served warm, straight out of the oven, topped with a scoop of vanilla ice cream or a dollop of whipped cream. The contrast of warm cake and cold cream? Absolutely heavenly.

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Pro Tips for Making Pumpkin Pecan Dump Cake Recipe

Even Layering: Sprinkle the cake mix evenly so it bakes into a uniform crust rather than clumps of dry powder.
Butter Temperature: Melt your butter gently so it’s pourable but not hot, to avoid cooking the dry cake mix prematurely.
Cover If Browning Too Fast: Keep an eye during baking and tent with foil if the top starts to get too dark before the center is done.
Use Quality Pecan Pieces: Fresh, crunchy pecans make a big difference—avoid pre-chopped from bags that may be stale.

How to Serve Pumpkin Pecan Dump Cake Recipe

A square piece of soft, brown cake with visible nuts on top sits on a white plate. The cake has a moist texture with small air pockets and crushed nuts mixed inside and on the surface, adding some crunch. A large swirl of white whipped cream rests on top in the center. Around the cake on the plate, there are several whole and broken pecan nuts scattered. The plate is placed on a small stack of white plates against a blurred white marbled surface and a striped cloth background. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I always top it off with creamy vanilla ice cream—that melting cold scoop is just what this warm cake begs for! Sometimes, whipped cream is my quick alternative when I’m craving something lighter, and a sprinkle of cinnamon on top ties it all together beautifully.

Side Dishes

If you’re serving this at a gathering, I love pairing it with a rich cup of coffee or spiced chai to match the dessert’s flavors. For a festive holiday spread, fresh fruit or a simple green salad keeps things balanced without competing with this sweet star.

Creative Ways to Present

For special occasions, I sometimes serve it in individual ramekins for a personal touch. Drizzling caramel sauce or a little bourbon glaze over the top ups the wow factor. This cake also looks amazing when dusted lightly with powdered sugar and garnished with a few pecans for that restaurant-style presentation.

Make Ahead and Storage

Storing Leftovers

I store leftovers covered tightly with foil or plastic wrap in the fridge for up to 4 days. The cake keeps its moisture nicely, though the topping might soften a bit. A quick reheat in the oven helps it regain some crispness.

Freezing

This dessert freezes quite well—just portion it out or freeze in the whole pan covered securely. When ready to enjoy, thaw overnight in the fridge and warm it up in the oven. The texture holds up better than you’d expect for a dump cake!

Reheating

For reheating, I pop slices in a preheated 325ºF oven for about 10-15 minutes, uncovered, to revive that buttery crisp topping without drying out the pumpkin layer. Microwave isn’t my favorite here as it softens the crunch, but it works if you’re in a hurry.

FAQs

Can I use regular canned pumpkin instead of solid-pack pumpkin?

Yes! Most solid-pack and canned pumpkin purées are interchangeable, but avoid pumpkin pie filling since it contains added sugars and spices that would throw off the recipe’s balance.
Is this Pumpkin Pecan Dump Cake Recipe gluten-free?

Not as-is, since most butter pecan cake mixes contain gluten. However, you could experiment with a gluten-free cake mix that has a similar flavor and texture for a gluten-free version.
Can I make this ahead of time for a party?

Definitely! You can prepare everything up to the baking step and refrigerate the pumpkin mixture separately. Assemble just before baking to keep that crisp topping, or bake in advance and gently reheat before serving.
What’s the best way to ensure the topping doesn’t get soggy?

Evenly sprinkling the dry cake mix and drizzling warm melted butter slowly helps the topping bake into a firm crust. Also, avoid stirring once layered—instead, let the cake mix and butter sit untouched before baking.
What sweeteners can I use instead of granulated and brown sugar?

You can try coconut sugar or maple sugar as a natural alternative but expect a slight change in flavor. Honey or maple syrup won’t crisp the topping properly, so I recommend sticking to granulated and brown sugar for best results.

Final Thoughts

Honestly, this Pumpkin Pecan Dump Cake Recipe is a lifesaver when you want to impress folks without breaking a sweat in the kitchen. It’s one of those soul-warming desserts that feels like a hug in cake form. Whether you serve it at Thanksgiving or on a chilly Wednesday night, it never fails to bring smiles around the table. Give it a go—I promise it’s as delightful to make as it is to eat!