The Ultimate Easy Fall Dessert Recipe

Looking for the perfect autumn treat that practically makes itself? This Pumpkin Dump Cake with Pecan Crunch is a seasonal masterpiece that combines silky pumpkin spice flavor with a buttery, golden-brown crust. Whether you are hosting a festive Thanksgiving gathering or just craving a cozy weeknight dessert, this dump cake is a total time-saver for busy schedules. Simply layer your ingredients, bake, and watch it transform into a crowd-pleasing delight that fills your home with the heavenly scent of cinnamon and nutmeg. Get ready to elevate your dessert game without the stress! 🎃

⏱️ Time Breakdown

Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 12 servings

📝 Ingredients List

1 can (15 oz) pure pumpkin puree
1 can (12 oz) evaporated milk
1 cup granulated sugar
3 large eggs
2 teaspoons pumpkin pie spice
1 box yellow cake mix
1 cup unsalted butter, melted
1 ½ cups chopped pecans

✨ Kitchen Tools You’ll Need

This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free.

9×13 inch baking dish
Large mixing bowl
Whisk
Measuring cups
Rubber spatula

Step-by-Step Beginner-Friendly Instructions

Preheat and Prep: Preheat your oven to 350°F (175°C). Lightly grease your 9×13 inch baking dish with cooking spray.
Mix the Base: In a large mixing bowl, whisk together the pumpkin puree, evaporated milk, sugar, eggs, and pumpkin pie spice until smooth. Pour this mixture into your prepared baking dish.
Add the Cake Mix: Evenly sprinkle the dry yellow cake mix over the top of the pumpkin layer. Use your spatula to gently spread it out, but do not stir it into the pumpkin base. 🍰
The Crunch Layer: Sprinkle the chopped pecans evenly over the dry cake mix layer.
Drizzle the Butter: Carefully drizzle the melted butter over the entire surface, ensuring you cover as much of the dry cake mix as possible to ensure even browning.
Bake to Perfection: Bake for 50-55 minutes, or until the edges are golden brown and the center is set. The top should have a beautiful, crunchy texture. ✨

💡 Pro Tips

Storage: Keep leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave for 20 seconds.
Substitution: If you prefer a nut-free version, you can substitute the pecans with rolled oats for a different kind of crunch.
Cooling: Let the cake rest for at least 15 minutes before serving; this helps the layers set properly.

Variations

Add Chocolate: Sprinkle half a cup of semi-sweet chocolate chips on top of the cake mix before adding the butter.
Spice it Up: Add an extra half-teaspoon of cinnamon for a deeper spice profile.

FAQ

Can I use homemade pumpkin puree? Yes! Just ensure it is thick and well-drained so the cake doesn’t become too moist.

Does this recipe contain any pork products? No, this recipe is entirely free of pork, lard, or any meat-based fats, making it a wonderful vegetarian dessert.

Pumpkin Dump Cake with Pecan Crunch

Author: Samantha Jones
Total Time: 60
Yield: 12 servings 1x
Diet: Vegetarian

Print Recipe

Description

This Pumpkin Dump Cake with Pecan Crunch is the ultimate stress-free fall dessert. It perfectly blends a silky, spiced pumpkin base with a buttery, golden-brown cake topping and a satisfyingly crunchy pecan crust. Perfect for busy weeknights or Thanksgiving gatherings, this beginner-friendly recipe fills your kitchen with the warm, inviting scents of cinnamon and nutmeg. It is a crowd-pleasing seasonal masterpiece that practically makes itself—simply layer the ingredients and let the oven work its magic to deliver a moist, decadent treat every single time.

Ingredients

Scale

1 can (15 oz) pure pumpkin puree
1 can (12 oz) evaporated milk
1 cup granulated sugar
3 large eggs
2 teaspoons pumpkin pie spice
1 box yellow cake mix
1 cup unsalted butter, melted
1.5 cups chopped pecans

Instructions

Preheat your oven to 350°F (175°C) and lightly grease a 9×13 inch baking dish.
In a large mixing bowl, whisk together the pumpkin puree, evaporated milk, sugar, eggs, and pumpkin pie spice until smooth.
Pour the pumpkin mixture into the prepared baking dish.
Evenly sprinkle the dry yellow cake mix over the pumpkin layer, using a spatula to gently level it out without stirring.
Distribute the chopped pecans evenly over the top of the cake mix layer.
Carefully drizzle the melted butter over the entire surface, ensuring the dry cake mix is as covered as possible.
Bake for 50-55 minutes until the edges are golden brown and the center is set.
Let the cake cool for at least 15 minutes before serving.

Notes

Keep leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave for 20 seconds. For a nut-free version, you can substitute the pecans with rolled oats.

Prep Time: 10
Cook Time: 50
Category: Recipes
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 385
Sugar: 32g
Sodium: 280mg
Fat: 22g
Saturated Fat: 9g
Carbohydrates: 46g
Fiber: 2g
Protein: 6g
Cholesterol: 75mg