This Spiced Pumpkin Pecan Dump Cake is the ultimate autumn dessert — a delightful mix of warm spices and crunchy pecans with the simplicity of a dump cake. It’s perfect for those cozy gatherings or whenever you crave a taste of fall.
The star of this dish is, of course, the pumpkin puree, which provides that signature autumn flavor. We sweeten it with granulated sugar and enhance the taste with pumpkin pie spice and a touch of salt to balance the sweetness. A bit of vanilla extract adds depth to the flavor profile. The heavy cream and milk combine to create a creamy texture in the pumpkin mixture. We use a box of yellow cake mix for ease and fluffiness, while chopped pecans add a delightful crunch. Unsalted butter is melted and drizzled over the top to ensure a moist and rich cake. Finally, a sprinkle of brown sugar mixed with extra pumpkin pie spice gives the cake a caramelized finish.
This cake pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. For an extra touch, drizzle a bit of caramel sauce over the top. Serve warm for the best experience, letting the flavors melt together perfectly on your palate.
Start by preheating your oven to 350°F and greasing a 9x13 inch baking dish. This ensures your cake doesn’t stick and makes for easy cleanup. In a large bowl, mix together the pumpkin puree, granulated sugar, pumpkin pie spice, salt, vanilla extract, heavy cream, and milk until you have a smooth, well-combined mixture. Pour this pumpkin mixture into your prepared baking dish, spreading it out evenly with a spatula.
Next, open your box of yellow cake mix and sprinkle it evenly over the pumpkin mixture. Make sure to cover the entire surface; this is what forms the cake layer. Sprinkle the chopped pecans over the cake mix, distributing them evenly for that wonderful crunch in every bite. Slowly drizzle the melted butter over the top, making sure everything is covered to help it bake evenly and develop a golden crust.
In a small bowl, mix the brown sugar with a little extra pumpkin pie spice — just a pinch will do. Sprinkle this mixture over the cake to add a sweet, spiced caramel layer. Pop the dish into the oven and bake for 45 to 50 minutes, or until the top is a lovely golden brown and the edges are bubbling. Once baked, let the cake cool for at least 10 minutes before slicing. This resting time helps the cake set and makes it easier to serve.
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