Description
This Pumpkin Pecan Dump Cake is a simple and cozy dessert perfect for fall. It combines spiced pumpkin filling with a butter pecan cake mix topped with chopped pecans and brown sugar. The cake is baked until golden and served warm, making it a delightful treat with vanilla ice cream or whipped cream.
Ingredients
Scale
Pumpkin Mixture
- 15 ounces solid-pack pumpkin
- 12 ounces evaporated milk
- 3 large eggs
- 3/4 cup sugar
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 4 teaspoons pumpkin pie spice
Topping
- 1 box butter pecan cake mix (15.25 ounces)
- 1 cup unsalted butter, melted (8 ounces)
- 1 1/2 cups chopped pecans
- 2 tablespoons packed brown sugar
To Serve
- Vanilla ice cream or whipped cream
Instructions
- Preheat and Prepare: Preheat the oven to 350º Fahrenheit and grease a 9×13 inch baking dish with butter or cooking spray to prevent sticking.
- Mix Pumpkin Filling: In a large bowl, whisk together the pumpkin, evaporated milk, eggs, sugar, salt, cinnamon, and pumpkin pie spice until well blended and the eggs are fully incorporated.
- Assemble Cake: Pour the pumpkin batter evenly into the prepared pan. Sprinkle the dry butter pecan cake mix over the pumpkin layer, then drizzle the melted butter evenly over the top.
- Add Toppings: Sprinkle the chopped pecans over the cake mix, then evenly distribute the packed brown sugar on top of the pecans for extra sweetness and texture.
- Bake: Bake the cake for 1 hour or until a knife inserted into the center comes out clean. Check at about 45 minutes, and if the cake is browning too quickly, cover loosely with foil for the remainder of baking.
- Serve: Remove from the oven and serve warm with vanilla ice cream or whipped cream for a delicious finish.
Notes
- Use solid-pack pumpkin for the best texture and flavor in the filling.
- If the top browns too fast during baking, covering with foil helps prevent burning.
- For a dairy-free version, substitute evaporated milk and butter with plant-based alternatives.
- The recipe yields about 15 servings, cutting the cake into 15 slices.
- Variations can include adding a drizzle of caramel sauce when serving for extra richness.
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 25 g
- Sodium: 280 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 75 mg
