Pumpkin Pecan Dump Cake
User Reviews
4.6
Pumpkin Pecan Dump Cake
Description
Pumpkin Pecan Dump Cake brings together solid-pack pumpkin, evaporated milk, eggs, sugar, and warming spices to create a spiced custard base. This mixture is poured into a baking dish, topped with butter pecan cake mix, melted butter, chopped pecans, and brown sugar to provide a nutty, crisp crust after baking. The cake bakes for about an hour until set and golden. The butter pecan cake mix and pecans add a rich, textured contrast to the smooth, warmly spiced pumpkin filling beneath.
The pumpkin filling offers a tender, moist layer with classic cinnamon and pumpkin pie spice flavors, balanced by the sweet crunch of pecans and brown sugar topping. The method of layering and baking in one dish is straightforward, resulting in a dessert with a pleasing variety of textures and holiday-inspired tastes.
Serve the cake warm topped with vanilla ice cream or whipped cream to complement its spices and to add creaminess. The recipe estimates about 15 servings, making it suitable for sharing at family meals or celebrations during pumpkin season.
Watch the cake towards the end of baking to prevent the top from over-browning; covering with foil can be used to maintain a gentle bake. Cooling slightly before serving will help the cake set. This recipe utilizes a boxed cake mix for ease, paired with scratch pumpkin custard, keeping it accessible for home bakers.
Ingredients
- 15 ounces pumpkin solid-pack
- 12 ounces evaporated milk
- 3 large egg
- 3/4 cup sugar 150 grams
- ½ teaspoon salt
- 1 teaspoon cinnamon 2 grams
- 4 teaspoons pumpkin pie spice 8 grams
- 1 box cake mix Betty Crocker (15.25 ounces, butter pecan flavor
- 1 cup butter melted, 8 ounces, unsalted
- 1-1/2 cups pecans chopped
- 2 tablespoons brown sugar packed
- vanilla ice cream or whipped cream
Instructions
- Preheat the oven to 350º Fahrenheit and grease a 9x13" baking dish with butter or cooking spray.
- In a large bowl, whisk together the pumpkin, milk, eggs, sugar, salt, cinnamon and pumpkin pie spice until well blended. Make sure the eggs are fully incorporated. 15 ounces solid-pack pumpkin, 12 ounces evaporated milk, 3 large eggs, 3/4 cup sugar, ½ teaspoon salt, 1 teaspoon cinnamon, 4 teaspoons pumpkin pie spice
- Pour the pumpkin batter into the prepared pan. Sprinkle the dry cake mix over the pumpkin. Drizzle with the melted butter. 1 box butter pecan cake mix, 1 cup unsalted butter
- Sprinkle the pecans on top. Then sprinkle the brown sugar over the pecans. 1-1/2 cups chopped pecans, 2 tablespoons packed brown sugar
- Bake for 1 hour or until a knife inserted in the center comes out clean. Check the cake at about 45 minutes while baking. If it is getting too brown, cover with foil for the remainder of baking.
- Serve warm with ice cream or whipped cream.
Notes
- The cake is typically cut into 15 servings, so plan accordingly for portion sizing.
- If the cake browns too quickly, cover it loosely with foil for the last part of baking to avoid burning.
- Serving the dessert warm with vanilla ice cream or whipped cream enhances the flavors and texture.
- Calorie counts are approximate due to variation in ingredient brands.
Nutrition Information
Show DetailsNutrition Facts
Serving: 15Serving
Amount Per Serving
Calories 363 kcal
% Daily Value*
| Calories | 363kcal | 18% |
| Carbohydrates | 45g | 15% |
| Protein | 5g | 10% |
| Fat | 19g | 29% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 76mg | 25% |
| Sodium | 359mg | 15% |
| Potassium | 187mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 29g | 58% |
| Vitamin A | 4902IU | 98% |
| Vitamin C | 2mg | 2% |
| Calcium | 160mg | 16% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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