If you’re craving a dessert that screams cozy autumn vibes without the fuss, you’re going to love this Pumpkin Pecan Dump Cake Recipe. It’s one of those magic recipes where you literally dump everything into one pan, sprinkle a few ingredients on top, and have a deliciously spiced, buttery cake ready in under two hours. Whether it’s for a family gathering or a weeknight treat, this recipe never fails to impress with warm pumpkin flavor and crunchy pecans. Trust me, you’ll be making this one on repeat all fall long!

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Why This Recipe Works

Effortless Prep: All ingredients come together in one dish, saving you time and cleanup while still baking into a complex, layered dessert.
Balanced Flavors: The pumpkin and warm spices combined with the buttery pecan cake mix deliver that perfect autumn dessert vibe you’re craving.
Texture Contrast: Creamy pumpkin layer under a crunchy pecan topping makes it so satisfying every single bite.
Versatile Serve: This cake pairs beautifully with vanilla ice cream or whipped cream, making it a crowd-pleaser no matter the occasion.

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

This Pumpkin Pecan Dump Cake Recipe uses simple pantry staples that come together to create stunning fall flavors. Each ingredient plays a role – from the pumpkin’s rich moisture to the pecans’ crunch and the butter pecan cake mix’s buttery, sweet crust. When you shop, look for fresh spices and quality pecans for the best results.

Solid-pack pumpkin: Offers a thick, consistent texture packed with natural sweetness and pumpkin flavor.
Evaporated milk: Adds creaminess without watering down the pumpkin batter.
Eggs: The binder that holds this dump cake together and gives structure.
Sugar: Sweetens the pumpkin mixture just right – not too overpowering but enough to balance the spices.
Salt: Enhances all the flavors and prevents the sweetness from feeling flat.
Cinnamon: A must-have warm spice that pairs beautifully with pumpkin.
Pumpkin pie spice: The secret blend that brings classic autumn flavors like nutmeg, cloves, and ginger in every bite.
Butter pecan cake mix: This shortcut ingredient creates the perfect crumbly, buttery topping and base in one go.
Melted unsalted butter: Drizzled over the cake mix, it ensures an irresistible golden crust.
Chopped pecans: Adds a crunchy texture and nutty flavor to the top.
Brown sugar: A little extra sweetness and caramel flavor sprinkled on top finishes it off beautifully.
Vanilla ice cream or whipped cream: The classic finishing touch that takes this pumpkin dessert to the next level.

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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

One of the best things about this Pumpkin Pecan Dump Cake Recipe is how easy it is to customize. Over time, I’ve switched up spices and toppings depending on my mood or what I had around, and it’s always delightful. Feel free to make it your own — that’s the beauty of “dump” cakes!

Swap the Cake Mix: I’ve tried this with spice cake mix instead of butter pecan for an even deeper cinnamon flavor, and it works wonders.
Add More Nuts: For extra crunch, sprinkle additional chopped pecans or even walnuts on top before baking.
Dairy-Free Version: Use coconut milk or almond milk instead of evaporated milk, and dairy-free butter to adapt it to your needs — it still tastes fantastic.
Boost the Spice: If you love bold pumpkin flavors, add a pinch of ground cloves or ginger to the pumpkin mix.

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

Step 1: Prep Your Pan and Preheat

Start by preheating your oven to 350ºF. I usually grease my 9×13-inch baking dish really well with butter to keep that buttery richness and prevent sticking. Giving a light spray of cooking spray also works well if you want an easier cleanup. This step sets you up for a perfectly cooked cake with no stress.

Step 2: Whisk Together the Pumpkin Batter

In a large bowl, whisk together the solid-pack pumpkin, evaporated milk, eggs, sugar, salt, cinnamon, and pumpkin pie spice until everything’s nicely combined. I like to make sure those eggs are fully mixed because you don’t want any streaks or clumps in your final cake. This mixture is the creamy, flavorful base underneath the crunchy topping.

Step 3: Layer the Dump Cake

Pour the pumpkin batter into your prepared pan, smoothing it out gently with a spatula. Then, sprinkle the dry butter pecan cake mix evenly over the pumpkin layer. Don’t worry about covering every inch – the magic of dumping means some spots will peek through!

Next, drizzle the melted butter over the dry cake mix. This step is crucial for that signature golden, buttery crust, so take your time drizzling to cover the surface evenly.

Finally, sprinkle the chopped pecans on top followed by the brown sugar. This combination adds crunch and a hint of caramelized sweetness after baking.

Step 4: Bake and Watch Carefully

Bake your dump cake for exactly 1 hour, but I recommend checking at about 45 minutes to make sure the top isn’t getting too dark. If it looks like it’s browning too fast, tent some foil over the pan to protect it. When a knife inserted in the center comes out clean, it’s your sign to pull it out. The smell will fill your kitchen with the warmest autumn aroma — I swear that’s the best part!

Step 5: Serve Warm with a Topping

I love serving this cake warm, straight from the oven. Add a scoop of vanilla ice cream or a dollop of whipped cream, and you’ve got a comforting dessert that feels like a hug in every bite. The contrast between the warm, spiced cake and cool ice cream is just heavenly.

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Pro Tips for Making Pumpkin Pecan Dump Cake Recipe

Even Spreading: When sprinkling the dry cake mix, ensure as even a layer as possible to avoid dry clumps and to get that perfect crust.
Butter Temperature: Melt your butter gently—too hot can start cooking the eggs inadvertently when poured on top, so let it cool slightly before drizzling.
Watch the Bake Time: Ovens vary, so keep an eye toward the end and cover with foil if it browns too fast to keep the nuts from burning.
Patience for Best Slices: Let the cake cool for about 10 minutes before slicing — it sets nicely and cuts cleaner that way.

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 keep it classic with a generous scoop of vanilla ice cream or a cloud of freshly whipped cream. Sometimes, I’ll sprinkle extra chopped pecans or a dash of cinnamon on top to make it feel extra special—perfect if you’re serving guests and want that wow factor without extra fuss.

Side Dishes

This dump cake shines as a stand-alone dessert, but for a holiday meal, I like to pair it with coffee, caramel sauce drizzles, or even a simple fruit salad to balance the richness. It also pairs beautifully with warm spiced tea or a mug of hot apple cider.

Creative Ways to Present

For Thanksgiving or fall parties, I’ve served this in mini ramekins for individual portions — it makes it feel fancy but keeps the ease of a dump cake. Another fun trick is layering with whipped cream and toasted pecan halves for a beautiful presentation that makes everyone ask for the recipe.

Make Ahead and Storage

Storing Leftovers

Once cooled, I cover leftover pumpkin pecan dump cake tightly with plastic wrap or foil and refrigerate it. It keeps well for up to 4 days, though I have to admit it usually disappears faster than that! Keeping it cold also helps preserve the texture so it’s still moist but holds together nicely.

Freezing

I’ve frozen portions of this cake wrapped tightly in foil then sealed in a freezer bag. When thawed overnight in the fridge and warmed gently the next day, it’s surprisingly close to fresh. Just make sure to avoid extra moisture to keep that crunchy topping intact.

Reheating

To reheat, I pop slices in a 325ºF oven for about 10-12 minutes until warm but not overcooked. Microwaving works in a pinch, but the oven helps keep the pecan topping crisp and delicious. Serving with ice cream after reheating is a must for that bakery-fresh feel.

FAQs

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

Yes, but you’ll want to cook and puree fresh pumpkin first to remove excess moisture. This helps maintain the right texture for the dump cake. Canned pumpkin has consistent thickness and moisture level, which is why it’s preferred for foolproof results.
Is it necessary to use butter pecan cake mix?

Butter pecan cake mix adds a delicious buttery and nutty flavor that complements the pumpkin perfectly, but you can experiment with other cake mixes like spice or yellow cake. Just know the overall flavor and texture will change slightly.
How can I make this recipe dairy-free?

Swap evaporated milk for coconut or almond milk, and use dairy-free butter alternatives. While the texture will be a bit different, the flavors remain wonderful and the cake still bakes up soft and flavorful.
Can I make this Pumpkin Pecan Dump Cake ahead of time?

Absolutely! You can assemble it and refrigerate uncovered overnight, then bake the next day. Just add a few extra minutes to the baking time if the cake is cold going in. This makes it great for entertaining when you want to prep in advance.

Final Thoughts

This Pumpkin Pecan Dump Cake Recipe holds a special place in my recipe box — it’s my go-to when I want something decadent but effortless. The simplicity lets you focus on enjoying the cozy flavors and the company around you instead of fussing over complicated steps. I can’t wait for you to try it yourself and see just how perfectly this sweet, spiced, nutty delight comes together. Happy baking!