Pumpkin Dump Cake with Pecans

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.

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Prep Time 5

Cook Time 1

Total Time 1 5

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

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

Assembling the Cake

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

Baking

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

Serving

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.