Pumpkin Pecan Dump Cake Recipe

When I think of fall, I’m filled with gratitude for the cozy flavors and scents that fill our kitchens. The Pumpkin Pecan Dump Cake is one of those recipes that embodies the essence of autumn with every bite. It’s not only incredibly delicious but also wonderfully easy to make. Trust me, your home will smell heavenly, and your taste buds will thank you!

Ingredients

• 15 oz solid-pack pumpkin
• 12 oz evaporated milk
• 3 large eggs
• ¾ cup sugar
• ½ tsp salt
• 1 tsp cinnamon
• 4 tsp pumpkin pie spice
• 1 box butter pecan cake mix (e.g., Betty Crocker, 15.25 oz)
• 1 cup melted unsalted butter
• 1 ½ cups chopped pecans
• 2 tbsp packed brown sugar
• Vanilla ice cream or whipped cream (for serving)

How to Make Pumpkin Pecan Dump Cake

1. Preheat your oven: Set your oven to 350°F (175°C). Grease a 9×13-inch baking dish to ensure your cake doesn’t stick.
2. Prepare the pumpkin mixture: In a large bowl, combine the solid-pack pumpkin, evaporated milk, eggs, sugar, salt, cinnamon, and pumpkin pie spice. Mix well until smooth. Pour this mixture into the greased baking dish.
3. Add the cake mix: Sprinkle the butter pecan cake mix evenly over the pumpkin mixture. Resist the urge to stir – it’s a dump cake, after all!
4. Add the butter and pecans: Drizzle the melted butter evenly over the top of the cake mix. Follow this by sprinkling the chopped pecans and brown sugar over the top.
5. Bake: Place your dish in the preheated oven and bake for 50-60 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
6. Serve: Allow the cake to cool slightly before serving. Scoop out generous portions and top with a dollop of vanilla ice cream or whipped cream. The combination is simply divine!

Helpful Tips

• Even Butter Distribution: For an even more buttery flavor, cut cold butter into thin slices and place them evenly across the cake mix instead of using melted butter.
• Check Doneness: Use a toothpick to check if your cake is done. It should come out clean or with a few crumbs, but not wet batter.

Substitutions and Variations

• Cake Mix: If you can’t find butter pecan cake mix, you can use yellow cake mix and add an extra ½ cup of chopped pecans to the topping.
• Spice it Up: Add a dash of nutmeg or cloves to the pumpkin mixture for an extra spiced flavor.
• Nuts: Swap pecans for walnuts or almonds if you prefer.

Frequently Asked Questions

Can I use fresh pumpkin instead of canned?

Yes, you can use fresh pumpkin puree, but ensure it is well-drained to avoid excess moisture.

Can I make this cake ahead of time?

Absolutely! This cake can be made a day ahead and stored in the fridge. Reheat it slightly before serving to enjoy it warm.

Is there a gluten-free option?

Yes, use a gluten-free cake mix and ensure all other ingredients are certified gluten-free.

Storage Instructions

Store any leftovers in an airtight container in the refrigerator for up to 4 days. You can also freeze portions for up to 3 months. To reheat, thaw overnight in the fridge and warm in the oven or microwave.

More Relevant Recipes

If you enjoyed this Pumpkin Pecan Dump Cake, you might also love these:

• No Bake Avalanche Cookies
• Banana Pudding Cheesecake Salad
• Red Velvet Macarons with Cream Cheese Frosting

FAQs

Can I add chocolate chips to this recipe?

Certainly! Sprinkle a cup of chocolate chips over the cake mix for a delightful twist.

What if I don’t have pumpkin pie spice?

You can make your own with a mix of cinnamon, nutmeg, ginger, and allspice.

Can I use a different type of milk?

Yes, regular milk or any non-dairy milk can be substituted for evaporated milk.

This Pumpkin Pecan Dump Cake is a celebration of fall flavors that’s anything but boring! It’s simple to prepare, yet it impresses with every bite. Enjoy the warmth and comfort of this delightful dessert, and don’t forget to share your creations!

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