Pumpkin Pecan Dump Cake
There’s something magical about a Pumpkin Pecan Dump Cake, all the spiced flavors of fall packed into one super easy dessert. This cake is perfect for potlucks, holiday gatherings, or just when you’re craving something sweet and pumpkin-y. And the best part? No frosting or fancy layers, just dump, bake, and enjoy!
This one holds a special place in our hearts because it’s one of those recipes that always brings people together. We’ve made it for Thanksgiving dinners, friendsgiving parties, and even just random Tuesday nights when we needed a little autumn comfort. The mix of creamy pumpkin, melty white chocolate, and crunchy pecans is downright irresistible.
If you’re looking for more fall-inspired treats, you might also love our Pumpkin Scones, Pumpkin Swirl Brownies, and Pumpkin Pie Tacos.
Table of contents
Why You’ll Love This Recipe
- Easy to Make: Minimal prep and no special equipment needed.
- Incredible Flavor: The combination of pumpkin, spice cake, and cream cheese is fall perfection.
- Crowd Pleaser: Always a hit at parties and holiday gatherings.
- Perfect Texture: Creamy, crunchy, and soft all in one bite.
Ingredients
We’ve made this list to help you save time on your next trip to the grocery store. You can find the full amounts needed in the printable recipe card at the bottom of the post.
You’ll love how simple and pantry-friendly these ingredients are. The base is made with canned pumpkin and evaporated milk, and it gets its rich flavor from brown sugar and pumpkin pie spice. The cream cheese swirl adds a lovely tang and richness, while the boxed spice cake mix gives you all the flavor with none of the hassle. White chocolate chips and pecans add extra sweetness and crunch, and melted butter ties it all together.
Variations
- Add toffee bits: Sprinkle toffee bits over the top for a caramel twist.
- Make it gluten-free: Use a gluten-free spice cake mix.
- Try dark chocolate chips: Swap white chocolate for dark chocolate for a richer flavor.
- Use walnuts instead of pecans: A great alternative if that’s what you have on hand.
Instructions
This is a quick overview of the steps needed to make this recipe. You can find the full instructions in the recipe card at the bottom of this post.
- Whisk together the pumpkin, milk, eggs, sugar, spice, and salt. Pour into the dish.
- Beat cream cheese, sugar, and vanilla until smooth. Drop spoonfuls and swirl.
- Sprinkle dry cake mix over the top.
- Add white chocolate chips and chopped pecans.
- Spread the butter slices evenly across the top of the cake.
- Sprinkle with cinnamon sugar and then bake as directed.
Expert Tips
- Let the cake cool before slicing to help it set up better.
- Use a butter knife for gentle swirling to keep that beautiful marbled look.
- Don’t worry if some dry mix remains visible, it’ll bake into a crispy topping.
- Serve with whipped cream or vanilla ice cream for extra indulgence.
Frequently Asked Questions
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
Yes! You can bake it the day before and reheat individual slices.
It’s best to stick with pure pumpkin purée since pie filling already has sugar and spices added.
Store covered in the fridge for up to 4 days. Reheat in the microwave or enjoy cold.
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📖Recipe
Want to make this recipe? Print the recipe card below, or pin this recipe, so you can find it later.
Pumpkin Pecan Dump Cake
Equipment
- 9×13 baking dish
- large mixing bowl
- medium bowl
- small bowl
Ingredients
- 15 ounces pumpkin purée not pie filling
- 12 ounces evaporated milk
- 3 large eggs
- 1 cup brown sugar packed
- 2 teaspoons pumpkin pie spice
- ½ teaspoon salt
- 8 ounces cream cheese softened
- ¼ cup granulated sugar for cream cheese mixture
- 1 teaspoon vanilla extract
- 15.25 ounces spice cake mix
- ½ cup white chocolate chips
- ½ cup chopped pecans
- ¾ cup unsalted butter melted
- 2 Tablespoons granulated sugar
- ½ teaspoon cinnamon for topping
Instructions
- Preheat the oven to 350°F. Grease a 9×13-inch baking dish.
- In a large bowl, whisk together pumpkin purée, evaporated milk, eggs, brown sugar, pumpkin pie spice, and salt until smooth. Pour into the prepared baking dish.
- In a medium bowl, beat softened cream cheese, ¼ cup sugar, and vanilla until smooth and creamy.
- Drop spoonfuls over pumpkin mixture, then lightly swirl with a knife for a marbled effect.
- Sprinkle dry spice cake mix evenly over the top.
- Sprinkle white chocolate chips evenly, followed by chopped pecans.
- Slowly drizzle melted butter evenly over the top, covering as much dry mix as possible.
- In a small bowl, mix 2 tablespoons sugar with ½ teaspoon cinnamon.
- Sprinkle evenly over the entire cake.
- Place in the oven and bake for 50–55 minutes, or until the top is golden brown and the edges are bubbling.
- Let cool at least 15 minutes before serving.
Disclaimer
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
