Want the taste of those fancy fall pies without all the fuss? This dump cake's the answer. Just grab a 9×13 pan and we'll get started. Couldn't be simpler – you're basically throwing together pumpkin and pecans with a few other goodies, and the oven does all the work.
No need to mess around with finicky pie crusts or worry about getting your custard just right. Just open up a can of pumpkin purée (the 15-ounce size), scatter a cup of chopped pecans over top, and you're halfway there. Add four more pantry staples and pop it in the oven.
Takes about 10 minutes to put together, tops. It's not fancy-looking like those bakery pies, but when you need something warm and cozy that tastes like autumn, this hits the spot.
My neighbor Ruth's been making this for years – says it's foolproof, and she's right. Perfect for when the grandkids drop by or you need something quick for the church social.
Recipe
Pumpkin Pecan Dump Cake is a delightful autumn dessert that combines the rich, creamy texture of pumpkin pie with the buttery crunch of a pecan-studded cake topping. This rustic dessert gets its name from the simple preparation method where ingredients are literally "dumped" into the baking dish in layers. The combination of flavors and textures evokes the comforting essence of classic desserts like peach and blueberry cobbler, making it a perfect choice for gatherings.
The beauty of this recipe lies in its simplicity and fool-proof nature, making it perfect for both novice bakers and seasoned cooks alike. The bottom layer forms a custard-like pumpkin base while the top transforms into a golden-brown crust with toasted pecans, creating a perfect harmony of flavors and textures.
- 1 (15 oz) can pumpkin puree
- 1 (12 oz) can evaporated milk
- 3 large eggs
- 1 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 box yellow cake mix
- 1 cup chopped pecans
- 1 cup unsalted butter, melted
- Whipped cream (optional, for serving)
Preheat oven to 350°F and grease a 9×13-inch baking dish. In a large bowl, whisk together pumpkin puree, evaporated milk, eggs, sugar, and spices until smooth, then pour into the prepared baking dish. Sprinkle the dry cake mix evenly over the pumpkin mixture, top with chopped pecans, and drizzle melted butter over the entire surface.
Bake for 50-60 minutes until the top is golden brown and a toothpick inserted into the cake portion comes out clean.
For best results, allow the cake to cool for at least 30 minutes before serving to let the pumpkin layer set properly. Store any leftovers in the refrigerator for up to 5 days. If the top starts browning too quickly during baking, cover loosely with aluminum foil. Avoid opening the oven door frequently during baking as this can cause the cake to sink in the middle.
Fall baking reaches new heights of convenience with this seasonal mashup of two beloved desserts. This dump cake combines the warm, spiced flavors of pumpkin pie with the buttery crunch of a pecan-studded topping.
The recipe emerged during the 1970s, when convenience baking gained popularity and home cooks discovered they could create impressive desserts by layering cake mix with other ingredients. Now a staple at autumn gatherings, this hands-off version delivers all the satisfaction of a traditional pumpkin pie or pecan dessert, but with a significantly reduced amount of effort.
The magic happens as the ingredients transform during baking, creating distinct layers of pumpkin custard and golden, nutty crust.
Conclusion
Let me tell you about this no-fuss Pumpkin Pecan Dump Cake – it's exactly what it sounds like. You just dump everything in and let the oven do its magic. The bottom layer gets all soft and custardy with that good pumpkin flavor, while the top turns into this wonderful pecan-loaded crunch. I've made this countless times at 350°F – that's the sweet spot where everything comes together just right. Nothing fancy about the method – layer it up like you're making a lasagna, pop it in the oven, and before you know it, your kitchen smells like fall. Serve it while it's still warm – that's when it's at its best. Trust me on this one, folks always ask for the recipe at potlucks.