Description
This Magical Pumpkin Pecan Dump Cake is a moist, flavorful dessert featuring a spiced pumpkin base topped with a crumbly yellow cake mix layer and crunchy pecans, all drizzled with melted butter. It’s an easy-to-make, comforting fall dessert perfect for gatherings or cozy nights.
Ingredients
Scale
Pumpkin Mixture
- 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
Topping
- 1 box yellow cake mix
- 1 cup butter, melted and cooled slightly
- 3/4 cup pecans, chopped or broken up into large pieces
Instructions
- Preheat oven: Preheat your oven to 350 degrees Fahrenheit and grease a 9 x 13 inch glass baking pan thoroughly with cooking spray to prevent sticking.
- Mix pumpkin batter: In a large mixing bowl, combine pumpkin puree, evaporated milk, eggs, granulated sugar, cinnamon, and vanilla extract. Whisk thoroughly until the mixture is smooth and runny.
- Pour pumpkin mixture: Pour the prepared pumpkin batter evenly into the greased baking pan.
- Add cake mix layer: Sprinkle the entire surface of the pumpkin mixture evenly with the dry yellow cake mix, making sure it covers the liquid completely.
- Top with pecans: Gently toss the chopped or large piece pecans evenly over the cake mix layer to add crunch and flavor.
- Drizzle butter: Pour the melted and cooled butter evenly over the pecans and cake mix, allowing it to seep down through the layers.
- Bake the cake: Bake in the preheated oven for 65 minutes. The cake might still be slightly loose in the center, but it will firm up as it cools.
- Cool and serve: Allow the cake to cool in the pan for at least 35 minutes before serving. Refrigerate leftovers and consume within 3 days for best freshness.
Notes
- Using pumpkin puree (not pumpkin pie filling) ensures the correct texture and flavor balance.
- If you prefer a less crunchy topping, reduce pecans to 1/2 cup or substitute with walnuts.
- Make sure the melted butter is not hot to prevent prematurely cooking the cake mix during assembly.
- For extra moisture, cover the cake loosely with foil after 40 minutes while baking.
- Serve with whipped cream or vanilla ice cream for an indulgent touch.
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 28 g
- Sodium: 220 mg
- Fat: 16 g
- Saturated Fat: 7 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 70 mg
