Pumpkin Pecan Dump Cake

This easy Pumpkin Pecan Dump Cake is a sweet fall dessert made with spice cake mix, white chocolate chips, and a luscious pumpkin filling. Perfect for Thanksgiving or any autumn occasion!

Course Dessert

Cuisine American

Prep Time 15

Cook Time 55

Total Time 1 10

Servings Servings

Calories 543kcal

Equipment

9x13 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 9x13-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.

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