Pumpkin Pecan Dump Cake | She’s Not Cookin’

This Pumpkin Pecan Dump Cake captures all the comforting flavors of pumpkin pie without any fuss! A simple cake mix works its magic to turn this into an effortless, tasty fall dessert. It’s absolutely perfect for potlucks and family get-togethers where you want something quick yet impressive!

This quick fall treat and Paula Deen’s Pumpkin Bars are the very first recipes my family reaches for as soon as the crisp autumn air hits.

This one is truly an easy recipe but I’ll share a few little secrets you won’t want to miss!

First, using a Spice Cake Mix instead of your usual yellow cake mix really amps up the pumpkin dump cake’s warm flavor.

Next, make sure to add big chunks of fresh pecans and let the dessert chill in the fridge for a couple hours so it’s nice and firm.

This dessert comes together in under ten minutes, then bakes for about an hour while you handle whatever else life throws your way!

If pumpkin pie flavors make your heart happy but the fussiness doesn’t, this Pumpkin Pecan Dump Cake is about to be your best friend. It brings that cozy, spicy pumpkin taste using simple ingredients you likely have on hand — pumpkin purée, evaporated milk, eggs, spice cake mix, melted butter, and pecans — all in less than 10 minutes to prep. It bakes for around 55 to 60 minutes and is best chilled for a couple hours so it cuts cleanly, making it ideal for potlucks and family gatherings.

Keep reading and you’ll find everything you need to nail this recipe with confidence:

• A complete list of ingredients and easy-to-follow, picture-backed instructions;
• The why and how of choosing spice cake mix, fresh pecans, and tossing the butter on top without stirring;
• Troubleshooting tips, easy flavor swaps, and ideas for nut-free versions;
• Storage tricks, make-ahead notes, and answers to common questions you might have.

With these simple directions and a few special tips from me, you’ll have a dependable, delicious fall dessert ready to wow a crowd or simply enjoy with your family.

Why This Recipe Shines

This Pumpkin Pecan Dump Cake gives you that wonderful, warm pumpkin pie flavor without the stress or time investment. If you’re craving a similarly effortless fall dessert, Pumpkin Better Than Sex Cake delivers those cozy pumpkin-spice vibes, too. It comes together in less than 10 minutes, uses pantry staples like canned pumpkin, evaporated milk, spice cake mix, and butter, and skips any crust or rolling fuss. The spice cake mix brings cozy fall spices, fresh pecans add delightful crunch, and, as with Mini Pumpkin Cheesecakes, chilling the dessert helps it set up nicely so it slices perfectly for serving. Plus, it keeps well in the fridge, making it a hassle-free option for busy moms who want to serve up a crowd-pleaser.

Gather Your Ingredients

• Pure pumpkin purée (be sure to grab pure pumpkin purée, not pumpkin pie filling)
• Evaporated milk (canned evaporated milk)
• Large eggs (let them warm to room temperature)
• Light brown sugar
• Cinnamon
• Spice cake mix (use a spice cake mix rather than yellow)
• Melted butter (for pouring over the top)
• Fresh pecans (whole or in big chunks; optionally toasted)

How to Make It

1. Preheat oven to 350°F.
2. Spray a 9×13-inch baking dish with cooking spray.
3. Bring large eggs to room temperature.
4. Whisk together pumpkin purée, evaporated milk, eggs, brown sugar, and cinnamon in a large bowl until smooth.
5. Pour the pumpkin mixture into the prepared baking dish and spread evenly across the bottom.
6. Scatter the spice cake mix evenly over the pumpkin layer, using your fingertips to distribute.

7. Melt butter and let it cool slightly, then pour it evenly over the cake mix (do not stir).

   

8. Toast pecans in a dry pan until fragrant (optional).
9. Sprinkle whole pecans evenly on top.
10. Bake at 350°F for 55 to 60 minutes.
11. Let the cake cool at least 15 minutes.
12. Chill in the refrigerator 1 to 3 hours for best slicing (optional).

Baker’s Tips and Tricks

• Always use pure pumpkin purée instead of pumpkin pie filling — they’re very different and swapping them can make your dessert too sweet or change the texture.
• Choose a spice cake mix to bring in those cozy fall flavors naturally; yellow or plain cake mixes just won’t give you the same depth.
• Fresh pecans make a huge difference! For an extra flavor boost, toast them quickly in a dry pan until they smell heavenly—a trick that also elevates the topping on pecan pie cheesecake.
• Whisk the pumpkin mixture until it’s smooth to avoid lumps, and use room-temperature eggs so everything blends nicely.
• Scatter the cake mix evenly over the pumpkin layer (fingertips work best). Pour the melted butter over the top but do not stir it in—the magic happens in the oven.
• Bake at 350°F for just under an hour. If you’re using a glass or darker pan, you might need a few extra minutes. The center may still be just a little jiggly, but it will set as it cools.
• Once it’s out of the oven, let it cool at least 15 minutes, then refrigerate for 1 to 3 hours for the best slicing results and texture. Leftovers keep beautifully wrapped in the fridge for up to four days.
• If you need a nut-free version, skip the pecans or swap them for toasted pumpkin seeds. To enjoy it warm, reheat individual pieces briefly in the microwave or warm the whole dish in a 325°F oven covered with foil.
• Don’t substitute evaporated milk with water—it’s key to richness and helps the custard part set properly. If you don’t have evaporated milk, use a mix of whole milk and a splash of heavy cream for the best results.

Mix-Ins and Substitutions

If you’re not into nuts or want to change it up, you can simply leave out the pecans—the pumpkin dump cake still tastes wonderful on its own. For a little crunch without nuts, sprinkle on finely crushed graham cracker crumbs (see the Easy Graham Cracker Crust Recipe for how to make them), or try Incredibly Moist Pumpkin Bread for a nut-free pumpkin dessert.

Storing and Make-Ahead Tips

Once your pumpkin pecan dump cake has cooled, cover it tightly with plastic wrap and store it in the fridge for up to four days. It’s a real lifesaver when you need a ready-made dessert for busy weeknights or gatherings. For another make-ahead dessert that sets beautifully overnight, try our White Chocolate Raspberry Tiramisu.

Common Questions Answered

Wondering if pumpkin dump cake needs to be refrigerated? Yes! After baking and cooling, wrap your dish tightly with plastic wrap and keep it in the fridge for up to four days. This keeps it fresh, moist, and perfectly sliceable for whenever you want a sweet bite. If you’re craving a no-bake pecan dessert that keeps well in the fridge, try these Easy No Bake Maple Pecan Cookies.