Name: Magical Pumpkin Pecan Dump Cake Recipe
Prep time: 15 min
Cook time: 1 h 5 min
Total time: 1 h 20 min
Cuisine: American
Ingredients: 15 ounce can pumpkin puree, NOT pumpkin pie filling; 12 ounce can evaporated milk, NOT sweetened condensed milk; 3 eggs; 1 cup granulated sugar; 2 tsp cinnamon; 1 tsp vanilla extract; 1 box yellow cake mix; 1 cup butter, melted and cooled slightly; 3/4 cup pecans, chopped or broken up into large pieces

Jump to Recipe· 4.9 from 73 reviews

If you’re looking for a dessert that’s easy, comforting, and downright irresistible, then you’re going to love this Magical Pumpkin Pecan Dump Cake Recipe. It’s one of those recipes that feels fancy but is actually as simple as dumping a few ingredients in a pan and letting your oven do the magic. Trust me, once you try this, you’ll be reaching for it every fall and beyond!

🤎

Why This Recipe Works

Unexpected Simplicity: Dump cakes are all about layering flavors without fuss or complicated steps — perfect for busy days or when you want something fast.
Perfect Texture Combo: The pumpkin custard base stays creamy while the cake mix bakes into a golden, crumbly topping with buttery pecans adding crunch.
Fall Flavor Celebration: Cinnamon, vanilla, and pecans complement the pumpkin beautifully, making it feel cozy without overpowering.
Flexible and Forgiving: Even if it looks a bit runny right out of the oven, it sets up as it cools — so no worries if it’s not perfect straight away.

A glass baking dish filled with a golden brown baked dessert that has a crumbly texture on top, sprinkled generously with small chunks of toasted pecans, creating a speckled pattern of dark brown and light beige. The dish sits on a gold cooling rack placed on a white marbled surface. To the left of the dish, there is a soft, folded orange cloth, and to the right, three pine cones are arranged, adding a rustic touch. The overall scene is bright with a clean white background. photo taken with an iphone --ar 4:5 --v 7

Ingredients & Why They Work

These ingredients come together like old friends. Each plays its role: the pumpkin puree creates a smooth, rich foundation, while the yellow cake mix forms that crispy, sweet crust. Pecans add a nutty crunch that makes you want to savor every bite.

Pumpkin Puree: Use plain pumpkin puree, not the spiced pie filling, so you control the sweetness and spice level exactly.
Evaporated Milk: Gives a creamy texture without adding extra sugar like sweetened condensed milk would.
Eggs: They help bind the pumpkin mixture into a custardy layer underneath.
Granulated Sugar: Adds sweetness but can be adjusted if you prefer less.
Cinnamon: The warm spice really brings out pumpkin’s natural flavor.
Vanilla Extract: Just a splash brightens the whole dessert.
Yellow Cake Mix: The shortcut star that bakes into a crunchy, sweet topping.
Butter: Drizzled over the top, it helps the cake crisp up perfectly.
Pecans: They add texture and a smoky, nutty depth.

📝

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 how adaptable this Magical Pumpkin Pecan Dump Cake Recipe is. I usually stick with the classic version, but switching up spices or nuts makes each batch feel fresh and personal. It’s your dessert, so play around!

Spice It Up: Adding a pinch of nutmeg or ginger elevates the warm fall vibes — I tried this last Thanksgiving, and it got rave reviews!
Nut Swap: If pecans aren’t your thing, walnuts or even chopped almonds work beautifully and add their own crunchy twist.
Make It Gluten-Free: Try a gluten-free yellow cake mix to keep the cake accessible for all diets.
Less Sugar: You can reduce sugar slightly if you prefer a less sweet dessert, especially since the pumpkin puree is naturally subtly sweet.

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

Step 1: Prep and Mix the Pumpkin Custard

First things first, get your oven preheated to 350°F and spray a 9×13-inch glass baking dish with cooking spray—glass helps the cake bake evenly and brown beautifully. In a big bowl, whisk together the pumpkin puree, evaporated milk, eggs, sugar, cinnamon, and vanilla until smooth. This batter will be pretty thin, almost like a loose custard, so don’t panic—that’s exactly how it should be!

Step 2: Assemble the Layers

Pour that lovely pumpkin mixture straight into your baking dish. Then sprinkle the dry yellow cake mix evenly over the top — make sure to cover every inch so your topping is consistent. Next, scatter the pecans on top, tossing them gently with your hands to evenly distribute. Finish by drizzling melted butter all over the pecans; this step is crucial as it melts into the cake mix to create a crispy, golden crust.

Step 3: Bake and Cool

Bake it for about 55 to 65 minutes. The cake might still jiggle slightly in the middle when you take it out — that’s totally normal. It’ll firm up as it cools, so don’t rush to slice it too soon. Give it at least 35 minutes to rest before diving in. This cooling step really helps those layers set perfectly and makes serving easier.

💡

Pro Tips for Making Magical Pumpkin Pecan Dump Cake Recipe

Use Glass Bakeware: Glass pans help you keep an eye on browning and ensure even cooking, which I swear by every time I make this cake.
Don’t Skip Cooling: Though you’re eager to dig in, waiting lets the custard set and the flavors meld better, giving you cleaner slices.
Butter Temperature Matters: Let melted butter cool slightly before drizzling so it doesn’t cook the dry cake mix prematurely and keeps the topping from becoming greasy.
Even Nut Distribution: I learned from experience that tossing pecans gently before sprinkling helps spread them evenly without sinking into the pumpkin layer.

How to Serve Magical Pumpkin Pecan Dump Cake Recipe

Two square pieces of crumbly pecan cake with a golden-brown top layer scattered with pecan pieces sit on white scalloped-edge plates. Each piece has a dollop of white whipped cream on top. One plate holds a gold fork on the right side. The background is a white marbled surface with scattered pecan halves and three large brown pine cones near the top right. An orange cloth lies softly folded in the bottom left corner. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love to top mine with a scoop of vanilla ice cream and a sprinkle of cinnamon sugar — absolutely divine! A dollop of whipped cream with a few toasted pecan halves also elevates the texture and presentation for guests.

Side Dishes

This dump cake goes wonderfully with hot coffee or a warm chai latte. For a cozy autumn meal, I often serve it alongside roasted pork or maple-glazed ham—it’s a perfect sweet finish without feeling too heavy.

Creative Ways to Present

For Thanksgiving dessert, I’ve served this in individual ramekins topped with a pecan half and a drizzle of caramel sauce. It instantly makes it feel more festive and special. Another fun trick is to sprinkle a handful of mini chocolate chips on the pecans before baking, for a subtle surprise chocolate crunch.

Make Ahead and Storage

Storing Leftovers

Once cooled, I cover leftovers tightly with foil or plastic wrap and store them in the fridge where they’ll last for up to 3 days. The flavors actually deepen overnight, so leftovers taste even better the next day!

Freezing

I’ve frozen this dump cake successfully by first letting it cool completely, then wrapping the whole pan tightly in foil and plastic wrap. When ready to enjoy, I thaw it overnight in the fridge and reheat gently. Texture remains surprisingly good, so it’s a great make-ahead dessert.

Reheating

To reheat, I place a slice in the oven at 325°F for about 15 minutes, covered loosely with foil to prevent drying out. If you’re in a rush, a quick zap in the microwave works too, but you’ll lose some crispness on top.

FAQs

Can I use canned pumpkin pie filling instead of pumpkin puree in this recipe?

It’s best to use plain pumpkin puree rather than pumpkin pie filling because pie filling already contains spices and sweeteners. Using puree gives you more control over the flavor balance in the Magical Pumpkin Pecan Dump Cake Recipe.
Why is evaporated milk used instead of sweetened condensed milk?

Evaporated milk adds richness and creaminess without the added sweetness of condensed milk. This way, the sugar amount in the recipe stays balanced for that perfect pumpkin custard layer.
My dump cake was still runny in the center after baking — is it ruined?

Not at all! The center of the Magical Pumpkin Pecan Dump Cake Recipe may seem loose right out of the oven but will firm up as it cools. Give it at least 35 minutes to set before slicing, and you’ll enjoy perfect texture.
Can I make this recipe ahead of time?

Absolutely! This cake is fabulous served warm or cold. You can assemble it the day before, refrigerate, then bake fresh, or bake first and reheat slices as needed.

Final Thoughts

This Magical Pumpkin Pecan Dump Cake Recipe is one of those rare desserts that feels indulgent but is impressively simple—and that’s why it holds a special place in my recipe rotation. Whether you’re baking for family, friends, or just treating yourself, it’s a win every time. So go ahead, try it out, and lean into the cozy pumpkin season vibes that this cake delivers effortlessly. You’re going to thank me later!