If you are searching for an irresistibly cozy dessert that captures all the flavors of fall, the Pumpkin Dump Cake Recipe with Pecans and Spices Recipe is exactly what you need. This cake layers velvety pumpkin puree mixed with warming spices, sweetened by both granulated and brown sugar, and topped with a crunchy blanket of yellow cake mix and toasted pecans, creating a wonderful contrast of textures and flavors. It’s a total crowd-pleaser that’s as simple to make as it is delicious, perfect for sharing warm moments with family and friends.

Ingredients You’ll Need

A close-up view of thick, orange batter with small air bubbles being poured from a clear measuring cup into a white metal loaf pan. The batter is smooth with tiny bubbles on the surface, forming an even layer as it fills the pan. The background has a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

The beauty of this Pumpkin Dump Cake Recipe with Pecans and Spices Recipe lies in its straightforward ingredients, each carefully chosen to build deep, comforting flavors and a delightfully tempting texture. From the aromatic spices to the crunchy pecans, every component plays a critical role.

1 can pure pumpkin puree (15 ounce): The heart of the dish, providing rich moisture and that signature pumpkin flavor.
1 can evaporated milk (12 ounce): Adds creaminess and balances the pumpkin’s earthiness beautifully.
1 teaspoon ginger: Brings a gentle, zesty warmth that lifts the pumpkin’s profile.
½ teaspoon ground cloves: Adds that deep, aromatic hint that just screams cozy autumn.
½ teaspoon nutmeg: A classic spice that rounds out the pumpkin spice ensemble perfectly.
2 teaspoons cinnamon: The star of many fall recipes, infusing sweetness and spice in every bite.
½ cup granulated sugar: Provides a straightforward sweetness that blends seamlessly with the spices.
½ cup light brown sugar (packed): Introduces a subtle molasses note and keeps the cake moist.
3 large eggs: The essential binder that helps build structure without heaviness.
1 package dry yellow cake mix: Creates the golden, crispy topping that contrasts deliciously with the soft pumpkin base.
1 cup chopped pecans: Adds crunch, nuttiness, and that toasty finish to every forkful.

How to Make Pumpkin Dump Cake Recipe with Pecans and Spices Recipe

Step 1: Prepare Your Oven and Pan

Start by preheating your oven to 350 degrees Fahrenheit. Get a 13×9-inch baking dish ready by giving it a good greasing and flouring. Using baking spray can make this super easy and ensures your cake won’t stick, giving you a perfect presentation when it’s done baking.

Step 2: Mix the Pumpkin Base

In a large mixing bowl, combine the pure pumpkin puree, evaporated milk, ginger, cloves, nutmeg, cinnamon, granulated sugar, light brown sugar, and the eggs. Beat everything together until nice and smooth. This mixture will be the moist and flavorful foundation of your dump cake.

Step 3: Layer and Top

Pour your pumpkin mixture evenly into the prepared baking dish. Now comes a fun part—sprinkle the dry yellow cake mix right on top of the pumpkin base. You don’t need to stir; just spread it out evenly. Then generously sprinkle your chopped pecans over the cake mix. For the finishing touch, drizzle melted butter all over the top, or if you prefer, place small cubes of butter evenly across the pecans. This butter will melt during baking, creating an irresistible crunchy crust on top.

Step 4: Bake to Perfection

Pop your pan into the oven and bake for about 45 to 50 minutes. You’ll want to look for golden, bubbling edges and a firm but tender texture. The magical combination of the pumpkin’s moistness underneath and the crunchy cake-and-pecan topping will have your kitchen smelling like fall in no time.

How to Serve Pumpkin Dump Cake Recipe with Pecans and Spices Recipe

The image shows two square oat bars on white plates placed on a white marbled surface, each with a crumbly oat base mixed with chopped nuts visible in the texture. On top of each bar is a thick swirl of white whipped cream, and a spoon held by a woman's hand is pouring smooth golden caramel sauce over the cream on the front bar, with the caramel dripping down the sides. In the background, there is a baking pan filled with more oat bars and a white bowl filled with smooth orange sweet potato mash. Scattered small pieces of nuts can be seen on the surface around the plates. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

This Pumpkin Dump Cake Recipe with Pecans and Spices Recipe is absolutely delightful on its own, but adding a dollop of whipped cream or a scoop of vanilla ice cream takes it to the next level. For extra decadence, try drizzling caramel sauce over the top. Not only does this add a beautiful shiny glaze, but it also enhances the sweet and spicy flavors in every bite.

Side Dishes

Pair this cake with a hot cup of spiced chai or a rich coffee for a perfect fall afternoon treat. If serving at a holiday feast, a light salad or crisp vegetables can balance the richness beautifully, keeping your meal well-rounded and fresh.

Creative Ways to Present

If you’re hosting a gathering, consider serving this pumpkin dump cake in individual ramekins topped with pecans and a sprinkle of cinnamon. Or, layer it in a trifle dish alternating with whipped cream and crushed gingersnaps for a stunning dessert centerpiece. The versatility of this recipe means presentation can be as classic or as playful as you want!

Make Ahead and Storage

Storing Leftovers

Leftover pumpkin dump cake stores wonderfully in the refrigerator when covered tightly with plastic wrap or foil. It keeps its flavor and texture for up to four days, making it an easy dessert to make ahead of time for busy schedules or surprise guests.

Freezing

This cake freezes beautifully, which is great news if you want to prepare it in advance or just save some for later. Wrap it well in foil and then place it inside a freezer bag or airtight container. Frozen Pumpkin Dump Cake Recipe with Pecans and Spices Recipe can be kept for up to three months without sacrificing taste.

Reheating

To enjoy your leftover or frozen cake, warm individual portions in the microwave for about 30 seconds, or reheat the whole dish in an oven preheated to 325 degrees Fahrenheit until warmed through. The crisp pecan topping might soften slightly but will still be utterly delicious.

FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?

Fresh pumpkin can be used, but you’ll want to cook and puree it first to achieve that smooth consistency. Canned pumpkin puree is convenient and provides a consistent texture perfect for this recipe.

Is it necessary to use evaporated milk?

Evaporated milk adds creaminess and richness, but you can substitute with regular milk or a non-dairy alternative. Just keep in mind that the texture might be slightly less creamy.

Can I omit the pecans for a nut-free version?

Absolutely! If you have nut allergies or prefer no nuts, feel free to skip the pecans. You might consider adding toasted oats or seeds for a bit of crunch instead.

What type of yellow cake mix works best?

A standard box of dry yellow cake mix available at any grocery store works perfectly here. You don’t need to prepare it beforehand—just sprinkle it dry over the pumpkin mixture as shown in the recipe.

How spicy is this pumpkin dump cake?

The blend of cinnamon, ginger, nutmeg, and cloves creates a warm and balanced spice profile that complements the pumpkin without being overpowering. If you love stronger spice flavors, you can easily adjust the amounts to your taste.

Final Thoughts

There’s something wonderfully cozy and utterly delightful about this Pumpkin Dump Cake Recipe with Pecans and Spices Recipe that makes it a standout favorite for the fall and beyond. Its ease of preparation combined with that perfect harmony of sweet, spicy, and crunchy elements means you’ll be turning to it again and again. So grab your ingredients, gather your loved ones, and make some tasty memories with this charming recipe—once you try it, you’ll see why it’s a true winner!