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Ultimate Pumpkin Pecan Dump Cake

A simple and delicious fall dessert that combines the creamy richness of pumpkin with crunchy pecans and warm spices, making it a perfect treat for gatherings.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 12 servings
Course: Dessert, Sweet
Cuisine: American, Fall
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Pumpkin Mixture
  • 1 can (15 oz) pumpkin puree Use high-quality pumpkin puree.
  • 1 can (12 oz) evaporated milk
  • 3 large eggs
  • 1 cup sugar Granulated sugar.
  • 1 tsp ground cinnamon Fresh spices for best flavor.
  • ½ tsp ground nutmeg
  • ½ tsp ground ginger
For the Cake
  • 1 box yellow cake mix Regular or gluten-free.
  • 1 cup chopped pecans
  • 1 cup unsalted butter, melted Ensure it's melted but not too hot.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Grease a 9×13-inch baking dish with cooking spray or butter.
  3. In a large bowl, combine pumpkin puree, evaporated milk, eggs, sugar, and spices. Mix until well blended.
  4. Pour the pumpkin mixture into the prepared baking dish.
  5. Sprinkle the yellow cake mix over the pumpkin layer evenly; do not stir.
  6. Evenly distribute chopped pecans on top of the cake mix layer.
  7. Drizzle melted butter over the entire mixture, ensuring it's well-covered.
Baking
  1. Bake in the preheated oven for about 50-60 minutes, or until the top is golden and the center looks set.
Serving
  1. Allow to cool slightly before serving. Enjoy warm with whipped cream or vanilla ice cream.

Notes

Store leftovers covered in the refrigerator for up to four days. Can be frozen for up to three months. Reheat in the oven or microwave individual slices.