Pumpkin Dump Cake with Pecans

Save

By: Clara Updated: October 30, 2026

Affiliate disclosure: This post may contain affiliate links. I may earn a small commission at no extra cost to you. See our Privacy Policy for details HERE.

This pumpkin dump cake with pecans is pure comfort in a pan. It has that old-fashioned, homey feel that makes people smile before the first bite. I love how it brings together simple pantry ingredients and turns them into something warm, rich, and cozy. Best of all, it feels special without asking you to spend all afternoon in the kitchen.

The flavor starts with 1 can (30 ounces) pumpkin puree, 1 can (16 ounces) evaporated milk, 1 teaspoon ginger, 1/2 teaspoon ground cloves, 1 cup sugar, 4 eggs, and 2 teaspoons cinnamon. Then comes 1 package (15.25 ounces) yellow cake mix, 1 cup chopped pecans, 3/4 cup butter, and a spoonful of whipped cream, for serving. The result is creamy, spiced pumpkin filling under a sweet, buttery cake topping with crunchy pecans on top. In other words, every bite gives you soft, rich, and lightly crisp textures all at once.

The method is wonderfully simple. First, you heat the oven to 350°F. Then you mix the pumpkin, evaporated milk, ginger, cloves, sugar, eggs, and cinnamon in a large bowl, pour it into a greased and floured 9×13 pan, scatter the dry cake mix and pecans over the top, and finish with thin slices of butter. After that, the oven does the work for 1 hour. It is a true dump cake style dessert, and that means less fuss, less cleanup, and more time to relax.

This is the kind of dessert that fits many moments. It is perfect for chilly nights, holiday tables, Sunday dinners, and potlucks with friends. Since it serves 15 people and takes just 1 hour 5 minutes total, it is also a smart choice when you need a dessert that feels homemade but still stays easy.

Save

Why You’ll Love This Pumpkin Dump Cake with Pecans

• It uses simple ingredients you can often find in your pantry or fridge.
• It takes only 5 minutes of prep time, so it is great for busy days.
• It has the cozy flavor of pumpkin pie with the ease of a dump cake.
• The pecans add a nice crunch, which balances the soft pumpkin filling.
• It serves a crowd, so it works well for family gatherings and holiday meals.

Pumpkin Tips

When making pumpkin dump cake with pecans, choose plain pumpkin puree, not pumpkin pie filling. Pumpkin puree gives you full control over the sweetness and spice, and that matters here because the cake mix and sugar already add plenty of flavor. If you use canned pumpkin, give it a quick stir before measuring so the texture is smooth and even. Also, make sure the can is fresh and unopened until you are ready to bake. That way, your pumpkin layer stays rich, creamy, and dependable.

Options for Substitutions

• Use pumpkin pie spice instead of the ginger and cloves if you want a more blended spice flavor.
• Swap the yellow cake mix for a butter cake mix if you want a richer topping.
• Replace the pecans with chopped walnuts for a slightly different crunch.
• Use half-and-half instead of evaporated milk if that is what you have, although the filling may be a little less rich.
• Try brown sugar instead of white sugar for a deeper, caramel-like taste.
• Serve with vanilla ice cream instead of whipped cream for a cooler, creamier finish.

Watch Out for These Mistakes

The biggest mistake is not spreading the butter well enough. Since this is a dump cake, the butter helps moisten the dry cake mix as it bakes. So, if the butter slices are too thick or too few, you may end up with dry patches on top. Try to cover the cake mix as evenly as possible.

Another common problem is mixing the cake mix into the pumpkin layer. Do not stir it in. Instead, keep the dry cake mix on top. That dry layer is what forms the cake-like crust during baking. If you mix it all together, the texture changes and the dessert can turn dense.

Also, do not underbake it. The center should look set, and the top should be nicely browned. If you pull it out too soon, the filling may stay loose. On the other hand, if you bake it much longer than 1 hour, the edges can become too dry. So, check it near the end and trust the oven time as a guide.

Finally, let it rest a few minutes before serving. This helps the filling firm up a bit and makes scooping easier. Warm pumpkin dump cake with pecans is lovely, but if you cut into it right away, it can spread too much on the plate.

Save

What to Serve With Pumpkin Dump Cake with Pecans?

This dessert pairs well with a few simple sides and extras. A scoop of vanilla ice cream adds a cool contrast, while extra whipped cream keeps things light and fluffy. If you are serving it for a holiday meal, fresh fruit such as sliced pears or apples can balance the sweetness. For a cozy dessert spread, coffee, hot tea, or warm apple cider also work beautifully with the spiced pumpkin flavor.

Storage Instructions

Store: Cover leftovers and refrigerate for 2 to 3 days. Keep the pan tightly wrapped or transfer slices to an airtight container so the dessert stays fresh.

Freeze: You can freeze pumpkin dump cake with pecans for up to 2 months. Wrap individual portions or the whole pan very well in freezer-safe wrap and foil. Thaw overnight in the refrigerator before reheating.

Reheat: For the microwave, warm slices in 30-second intervals until heated through. For the stovetop, place a slice in a skillet on very low heat with a lid on top, then warm gently until hot. Because the filling is soft, low heat works best and helps keep the texture pleasant.

Recipe Info

Preparation Time: 5 minutes
Cooking Time: 1 hour
Total Time: 1 hour 5 minutes
Level of Difficulty: Easy
Servings: 15 servings

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):
Calories: about 180 to 220 per serving
Protein: about 4 to 6 grams per serving
Fat: about 10 to 14 grams per serving
Carbohydrates: about 24 to 32 grams per serving

Ingredients

• 1 can (30 ounces) pumpkin puree
• 1 can (16 ounces) evaporated milk
• 1 teaspoon ginger
• 1/2 teaspoon ground cloves
• 1 cup sugar
• 4 eggs
• 2 teaspoons cinnamon
• 1 package (15.25 ounces) yellow cake mix
• 1 cup chopped pecans
• 3/4 cup butter
• Whipped cream, for serving

Save

Step-by-Step Instructions

Step 1: Heat the Oven and Prepare the Pan

Start by heating your oven to 350°F. While the oven warms up, grease and flour a 9×13 pan so the cake does not stick. This simple step helps the dessert release cleanly after baking.

Step 2: Mix the Pumpkin Filling

In a large bowl, combine the pumpkin puree, evaporated milk, ginger, cloves, sugar, eggs, and cinnamon. Stir until the mixture looks smooth and well blended. Then pour it into the prepared pan and spread it out evenly.

Step 3: Add the Cake Mix and Pecans

Next, scatter the dry yellow cake mix evenly over the pumpkin layer. After that, sprinkle the chopped pecans across the top. Try to cover the surface as evenly as you can so each bite has good texture and flavor.

Step 4: Top with Butter and Bake

Slice the butter very thinly and lay the pieces over the top of the cake mix. Cover as much of the surface as possible. Then bake for 1 hour, or until the top is golden and the center is set. The butter melts down through the cake mix and helps create that rich, tender topping.

Step 5: Serve Warm and Enjoy

Let the pumpkin dump cake with pecans cool for a few minutes before serving. Then dish it up warm and add whipped cream on top if you like. The dessert is at its best when the filling is soft and the topping is still slightly crisp.

Conclusion

Pumpkin dump cake with pecans is an easy dessert that brings big comfort with very little effort. It has creamy pumpkin filling, warm spice, a buttery cake topping, and a nice pecan crunch. Because it is simple to make, it is a good choice for busy days, holidays, and family dinners alike.

If you are looking for a dessert that feels homemade without being hard to make, this recipe is a great one to try. Give it a place on your table, then come back and share how it turned out. You can also explore more cozy pumpkin desserts and easy fall recipes for your next gathering.

Pumpkin Dump Cake with Pecans

This pumpkin dump cake with pecans is a cozy dessert that combines creamy pumpkin filling with a buttery cake topping and crunchy pecans, all made effortlessly in one pan.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 5 minutes mins

Servings: 15 servings

Course: Dessert, Snack, Sweet

Cuisine: American, Comfort Food

Calories: 200

Ingredients Method Notes

Ingredients

  

For the Pumpkin Filling

• 1 can 30 ounces pumpkin puree Use plain pumpkin puree, not pumpkin pie filling.
• 1 can 16 ounces evaporated milk Half-and-half can be used as a substitute.
• 1 teaspoon ginger Can substitute with pumpkin pie spice.
• 1/2 teaspoon ground cloves Can substitute with pumpkin pie spice.
• 1 cup sugar Brown sugar can be used for a caramel-like flavor.
• 4 pieces eggs
• 2 teaspoons cinnamon

For the Cake Topping

• 1 package 15.25 ounces yellow cake mix Can substitute with butter cake mix.
• 1 cup chopped pecans Can substitute with chopped walnuts.
• 3/4 cup butter Slice thinly to cover the cake mix.

For Serving

• Whipped cream Optional, for serving.

Method

 

Preparation

1. Preheat your oven to 350°F. Grease and flour a 9x13 pan.
2. In a large bowl, mix together the pumpkin puree, evaporated milk, ginger, cloves, sugar, eggs, and cinnamon until smooth.
3. Pour the pumpkin mixture into the prepared pan and spread evenly.

Assembling the Cake

1. Evenly scatter the dry yellow cake mix over the pumpkin layer.
2. Sprinkle the chopped pecans on top to cover the cake mix.
3. Thinly slice the butter and place the pieces over the top of the cake mix.

Baking

1. Bake in the preheated oven for 1 hour, or until the top is golden and the center is set.

Serving

1. Allow the cake to cool for a few minutes before serving warm with whipped cream on top.

Notes

This dessert is great for gatherings, holiday meals, and cozy nights. Leftovers can be stored in the refrigerator for 2-3 days or frozen for up to 2 months. Allow to thaw in the refrigerator before reheating.