Spiced Pumpkin Pecan Dump Cake

🕒 Prep: 10 min
🔥 Cook: 50 min
🍽 Serves: 12
★★★★★
Be the First to Review!

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.

Spiced Pumpkin Pecan Dump Cake

This post may contain affiliate links. As an Amazon Associate, we earn from qualifying purchases.

Ingredients for Spiced Pumpkin Pecan Dump Cake

Ingredients for Spiced Pumpkin Pecan Dump Cake

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.

Why This Spiced Pumpkin Pecan Dump Cake Works

In the oven, the pumpkin, sugar, cream, milk, and spices heat up and loosen, so they spread into a smooth, custard-like layer. As that pumpkin layer warms, the sugar melts into it and the whole bottom settles into something thick and soft instead of staying like plain puree.

On top, the dry cake mix stays mostly dry at first. As the melted butter slowly soaks down into the cake mix, the powdery bits grab the fat and start to clump. Those buttery crumbs bake into a crisp, golden topping instead of a regular cake. Pecans sit in that same butter and brown sugar mix, so they toast as they bake and turn crunchy.

During baking, the hot pumpkin layer bubbles up around the edges and into some of the cake mix, so the bottom stays soft and creamy while the top dries out and firms up. After it comes out of the oven and rests, the pumpkin base thickens more as it cools, so slices hold together but still feel soft under the crisp, nutty top.

Spiced Pumpkin Pecan Dump Cake Tips & Tricks

  • If you prefer a less sweet dessert, reduce the granulated sugar to 3/4 cup.
  • Use a toothpick to test doneness; it should come out mostly clean with a few crumbs.
  • For a more pronounced nutty flavor, toast the pecans before adding them to the cake.

Mistakes To Avoid

Letting the cake overbake dries out the pumpkin layer and turns the top into a hard crust. The edges start to bubble away and the sugar on top can harden too much, so instead of a soft, scoopable dessert, the bottom gets rubbery and the top becomes tough and difficult to cut.

Pouring the cake mix in clumps instead of an even layer leaves dry powdery spots after baking. The liquid from the pumpkin mixture can’t reach those thick piles, so some bites stay sandy and raw-tasting while other areas turn properly cakey and set.

Skipping the grease on the baking dish often leads to the sugary pumpkin base welding itself to the pan. As it cools, the caramelized edges stick hard, so the cake breaks apart when lifted out and the bottom layer stays glued to the dish.

Dumping the melted butter in one spot instead of drizzling it slowly causes uneven baking. Dry cake mix patches on top never soak up enough fat, so they stay dusty, while the areas that got all the butter turn greasy and overly dense.

Equipment Used:

Baking dish, large mixing bowl, small bowl, oven

Ingredients

  1. 1 can (15 oz) pumpkin puree
  2. 1 cup granulated sugar
  3. 2 tsp pumpkin pie spice
  4. 1/2 tsp salt
  5. 1 box (15.25 oz) yellow cake mix
  6. 1 cup chopped pecans
  7. 3/4 cup unsalted butter, melted
  8. 1/2 cup brown sugar
  9. 1 tsp vanilla extract
  10. 1/2 cup heavy cream
  11. 1/4 cup milk

Step-by-step Instructions

  1. 1. Preheat the oven to 350°F and grease a 9x13 inch baking dish.
  2. 2. In a large bowl, mix together the pumpkin puree, granulated sugar, pumpkin pie spice, salt, vanilla extract, heavy cream, and milk until smooth.
  3. 3. Pour the pumpkin mixture into the prepared baking dish and spread it evenly.
  4. 4. Sprinkle the dry cake mix evenly over the pumpkin mixture.
  5. 5. Sprinkle the chopped pecans over the cake mix.
  6. 6. Slowly drizzle the melted butter over the top, ensuring even coverage.
  7. 7. In a small bowl, mix the brown sugar with a little extra pumpkin pie spice, then sprinkle over the top.
  8. 8. Bake for 45 to 50 minutes, or until the top is golden brown and the edges are bubbling.
  9. 9. Let cool for at least 10 minutes before serving for easier slicing.

Frequently Asked Questions

Can I use fresh pumpkin instead of canned?
Yes, but make sure it's well-cooked and pureed to a smooth consistency.
Can I make this cake ahead of time?
Absolutely! Store it in the fridge and reheat slices as needed.
What if I don’t have pumpkin pie spice?
You can make your own using a mix of cinnamon, nutmeg, ginger, and cloves.

Serving Ideas for Spiced Pumpkin Pecan Dump Cake

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.

Ratings and Comments

Your feedback helps other cooks — thank you!

This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.