Indulge in the cozy flavors of fall with this Pumpkin Pecan Dump Cake. This easy dessert features layers of spiced pumpkin filling, buttery yellow cake mix, and crunchy pecans, all baked to perfection. Perfect for autumn gatherings, this delicious cake is sure to please your guests and become a seasonal favorite.
Ingredients:
1 can (15 oz) pumpkin puree
1 can (12 oz) evaporated milk
3 eggs
1 cup sugar
2 tsp pumpkin pie spice
1 box yellow cake mix
1 cup chopped pecans
¾ cup butter, melted
Directions:
Preheat your oven to 350°F (175°C).
In a large mixing bowl, combine the pumpkin puree, evaporated milk, eggs, sugar, and pumpkin pie spice. Mix until smooth and well combined.
Pour the pumpkin mixture into a greased 9×13 inch baking pan.
Sprinkle the yellow cake mix evenly over the pumpkin layer. Do not mix it in—just spread it out.
Top with chopped pecans and drizzle the melted butter over everything.
Bake in the preheated oven for 50-55 minutes, or until the cake is set and the top is golden brown.
Serving Tips:
Warm or Chilled: This dump cake can be served warm straight from the oven or chilled from the refrigerator. Both options provide different but delightful experiences. Warm cake pairs beautifully with ice cream, while chilled cake offers a refreshing treat.
Garnish: Enhance the presentation by topping each serving with a dollop of whipped cream or a scoop of vanilla ice cream. You can also sprinkle additional chopped pecans or a dusting of cinnamon for an extra touch.
Portion Control: Cut the cake into squares for easy serving, and consider serving it on decorative plates to elevate the dessert experience.
Pairing Suggestions: Serve with a cup of coffee or spiced cider to complement the fall flavors of the cake.
Storage Tips:
Refrigeration: Store leftover Pumpkin Pecan Dump Cake in an airtight container in the refrigerator for up to 3 days. This will help maintain its freshness and flavor.
Freezing: If you want to store it for a longer period, you can freeze the cake. Wrap individual portions in plastic wrap and then place them in a freezer-safe bag or container. It can be frozen for up to 3 months.
Thawing: To enjoy frozen dump cake, remove it from the freezer and let it thaw in the refrigerator overnight. You can also reheat individual servings in the microwave for about 20-30 seconds until warmed through.
Reheating: If reheating the entire cake, place it in a preheated oven at 350°F (175°C) for about 10-15 minutes or until warmed to your liking.
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FAQs:
Can I use fresh pumpkin instead of canned pumpkin puree?
Yes, you can use fresh pumpkin! To do this, roast and puree the pumpkin until smooth, ensuring it’s well-drained to avoid excess moisture. One 15 oz can of pumpkin puree is equivalent to about 1.5 cups of fresh pumpkin puree.
Is it possible to make this cake gluten-free?
Absolutely! To make a gluten-free version of the Pumpkin Pecan Dump Cake, simply substitute the yellow cake mix with a gluten-free cake mix. Be sure to check that the other ingredients, like the pecans and pumpkin puree, are also gluten-free.
Can I add other ingredients to the cake mix?
Yes! Feel free to customize your dump cake by adding ingredients like chocolate chips, coconut flakes, or dried fruit for extra flavor and texture. Just sprinkle them on top along with the cake mix and pecans before drizzling with butter.
How do I know when the dump cake is done baking?
The dump cake is done when the edges are golden brown and the center is set. You can check for doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs. Baking times may vary, so keep an eye on it as it approaches the 50-minute mark.
Conclusion:
Indulge in the delightful flavors of this Pumpkin Pecan Dump Cake. With minimal effort and maximum flavor, it’s the perfect dessert for any fall occasion. Try it today, and let the warm, comforting aromas fill your kitchen!
📖 Recipe:
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Pumpkin Pecan Dump Cake
- Total Time: 1 hour 5 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
If you’re looking for a quick and easy dessert to impress your friends and family this fall, look no further than this Pumpkin Pecan Dump Cake. This delicious treat combines the warm flavors of spiced pumpkin, crunchy pecans, and a buttery yellow cake mix, creating a cozy dessert that’s perfect for any autumn gathering. In just over an hour, you can whip up this delightful dish that will have everyone asking for seconds!
Ingredients
1 can (15 oz) pumpkin puree
1 can (12 oz) evaporated milk
3 large eggs
1 cup granulated sugar
2 teaspoons pumpkin pie spice
1 box yellow cake mix
1 cup chopped pecans
¾ cup unsalted butter, melted
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the pumpkin puree, evaporated milk, eggs, sugar, and pumpkin pie spice. Mix until smooth.
- Pour the pumpkin mixture into a greased 9×13 inch baking pan.
- Evenly sprinkle the yellow cake mix over the pumpkin layer without mixing it in.
- Top with chopped pecans and drizzle the melted butter over the top.
- Bake for 50-55 minutes or until the center is set and the top is golden brown.
Notes
Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for an extra treat.
Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to 3 months.
Customize by adding chocolate chips or coconut flakes for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12 servings
- Calories: 300 kcal
